AHi all,

I'm following the popular Sylvia Weinstock recipe for yellow cake which calls for folding in whipped egg whites after mixing your batter. The cake comes out beautifully from the oven, nice and fluffy. When I freeze the cake and then defrost the next day, the cake is still soft but much denser. All the fluffiness is gone. I am triple wrapping with plastic wrap.

The same thing happens to my chocolate and red velvet cakes, but I'm fine with it since I like a denser texture for oil based cakes. How do I keep my butter cake fluffy?

keep it out of cold temperatures