I have never tried it. I refrigerate my batter, while waiting for the other cakes to bake ( not enough room in my oven) I notice that the second batch of cakes does not rise as high. I think the freezer would affect it in the same way. Why not just bake extra cakes and freeze them?
What i do is put it in an air tight container and you can freeze up to 2 months. I have done this and when i have finally used the cakes have been just fine and fresh tasting.
I bake using doctored cake mixes (DH) and recently froze some batter. It worked just fine! I accidentally mixed up the wrong kind for a cake I was making so I froze the batter in a Glad container. Then I was curious to see if it would work out so I just defrosted in the fridge then put it in 2 8" pans and baked. I was surprised it worked with no problems.
Not sure how batter made from scratch would work.
Surprisingly you can. I googled freezing cake batter and came up with ths site http://www.ag.uiuc.edu/~vista/html_pubs/freezing/freezing.html#cake
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