ok sooo i tried out a recipe that i got here on cc.. It had great reviews.. i followed the directions.. When the cake was done baking i let it cool down and then i cut off the dome.. i tasted the part i cut off and it was delicioussssss and moist..Then i put the cake in the freezer overnight so i could fill it today and after letting the cake thaw i tasted the cake and it was dryyyyyyyy it still had a delicious taste but sooo dry why did this happen .. I was soo excited last night, thinking that this was my new yellow cake recipe and now i just cant believe what happened.. i am very new to baking and decorating.. What could have happened ?

This is the recipe i used
Classic Yellow Cake
* * 2-1/4 cups sifted cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 pound (2 sticks) sweet butter, room temperature
* 2 cups sugar
* 4 large egg yolks
* 2 teaspoons vanilla
* 1 cup sour cream
* 4 large egg whites

Instructions

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Preparation:
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Tags: butter cake, moist, scratch cake, vanilla, yellow cake

"You put it in the freezer."
So describe your process for that, exactly, step by step.

I think thats where i messed up i didnt seran wrap it is that what caused the dryness ?