I am new to this site and fairly new to decorating. After searching and reading several posts on freezing, I am not sure what I did wrong but wrong it went. I have a chocolate cake recipe I where I use sour cream. I made a 12", and 8" and a 13x9 cake. Once they completely cooled, I wrapped each one in saran wrap, put them in food safe bags and placed them in the freezer. Two weeks later after defrosting them (still in the saran wrap), I found that all of them were dry and the 12" and 8" fell apart. Could it be the recipe? Any help will be greatly appreciated.

Sincerely,
KDscalling

What recipe are you using? I use the WASC (White Almond Sour Cream) recipe and I wrap them in 4 layers of saran wrap and have kept them in the freezer up to 2 weeks with no problems. I would bet it is your recipe, if you let us know which one you used we could help more.

The recipe is one my daughter worked on. If not frozen, it is moist and does very well. Here it is.

3 sticks of butter at room temp
3/4 c. cocoa powder
3/4 c. hot water
3/4 c. sour cream
1/2 c. oil
3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 c. sugar
4 eggs
1 Tablespoon vanilla

mix coca and hot water.
add sour cream to that and let cool
mix/sift dry ingredients and set to side
beat butter and sugar on medium 3-4 min
add eggs 1 at a time
add vanilla.

From looking at other recipes, this one may be a little shy on salt and baking soda. The flour is self-rising (at least that is what I use).
Any suggestions?

KDscalling

I don't know if this is the reason, but if the recipe calls for cake flour and you are using self rising flour you need to sub 7/8 cup of self rising flour and 2 tab cornstarch for every 1 cup of cake flour. Maybe someone else can be more help.

I may have not stated it quite correctly. The flour I have is self-rising cake flour - WhiteLily.

KDscalling