I've had such a bad luck with freezing my scratch cakes. After I take them out of the freezer they remain "hard" and dry. This happens only with butter cakes. I've tried many recipes including Toba's moist yellow cake it was delicous fresh but after I froze it it was dry. For simple cakes I use chiffon type cake that uses oil instead of butter and this cake remains nice, soft and moist even after I freeze it but it's not suitable for carving. I double wrap in cling wrap a foil.
I would appreciate any advice. TIA
I have to agree with you. I haven't had good luck freezing my scratch butter cakes either.
In fact I haven't had good luck freezing any of my scratch cakes. I tried and it just doesn't work for me.