Hey! 

Lately I have been making overloaded cakes my recipe isn't a sponge cake but it is soft the last time i had a few problems bcs of the cake being very soft. Can someone help me with it ? Any tips?will freezing the cake help? I am confused what will happen when it will come to room temperature. And is it a bad idea to make overload a soft cake? Actually I just don't like dense cakes.

Thankyou ❤

Never heard of an overloaded cake   Can you post the recipe?   Sounds to me like a British fruitcake w/lots of extra fruit ?  

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You did not say what kind of cake it is, just not a sponge???  I suggest you try kakeladi's Original WASC recipe, which is delicious, moist and sturdy enough for a heavily decorated cake.

https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe

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