What is the process you use when freezing the batter? Place in plastic zipper bag, freeze, when ready to use thaw completely (on the counter or fridge), place in pan and bake?
I use the empty sour cream containers, washed of course, to store my extra batter in and freeze. Then to thaw I either put it in the fridge or leave it sit on the counter for about an hour. I do this all the time, it works out really great!
Perfect!!! Now I won't be stuck with 6" cakes that I wind up feeding to my family just to get rid of extra batter. I won't tell DH & kids that I found out about freezing batter here or they might disable my computer - they won't be excited about this like I am 
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I actually line a cake pan with plastic wrap, then pour the batter in, so when i want it it fits right into the pan!
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