I use the Wilton cake release for mine. I don't know if that makes a difference or not. I used sour cream in my last cake and the middle was great! Just as soft as ever. But the edges were just so crusty. Maybe after freezing I should just trim them a little?????? I will drive myself crazy the next time I bake one- which will be next weekend. Ugh! I am really picky about what I serve everyone too. I don't sell them to people- just make them for friends and family. But I really don't want to eat a cake that's crusty myself. KWIM?? You all are great! there are always so many great tips on here. On my end of things- I think I am going to try lower temp and see if that helps.
Sour Cream is the answer to my "Moistness." Everytime I add sourcream to a cake (I don't even measure, I just add), someone comments on how moist the cake it. I absolutely love it. In fact, I just tried the Duncan Hines Swiss Chocolate Cake mix and I added a tub of sour cream to the cake....it was delicious!! I got so many compliements...in fact, I have had several people ask me for the recipe and I have had to lie and say it is a "secret family recipe" because I didn't want to tell my secret!! LOL 
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I agree with the others but I find using pan grease gives a much softer outer edge than greasing and flouring which makes it crusty. and bake at 325 good luck. and wrapping right off the cooling rack holds alot of moisture in. can go straight to freezer.
The sheetcakes I did this weekend and added sour cream (the ones I didn't taste) recieved great feedback. I recieved an e-mail yesterday saying the cake was pretty and delicious. That's what I want to hear! Also one of the ladies at the party of a friend where one of the cakes went) asked if I could do her daughter's wedding cake in August.
I didn't have the time to read all of the posts, so I'm sorry if this has already been mentioned. I put a pan full of water on the bottom rack of the oven, and the cake on the top rack. The water evaporates during baking and makes the cake very moist.
I usually let my cakes cool down completely before wrapping them... Are you saying you're wrapping the cakes while still hot and then placing them in the freezer while still warm/hot? Do you get any bulging on the sides of your cakes from this? Do they stick to the saran wrap or after freezing does it come off without sticking? I just want to clarify to make sure I'm understanding this ... if this is working for you all straight from the oven, I'm sure not going to waste time cooling these cakes down and then freezing. Thanks for all the wonderful tips everyone... I've been trying to remember a bunch of them so I can try them out 
Well if its not your cake mix and your oven isnt too high.. I wrap newspaper around my tins and this slows down the cooking and makes the cake cook evenly... so your edges and sides arent way cooked before the centre.
According to Sarah Phillips at Baking911, it's a little risky to wrap and freeze warm cake since the trapped moisture could cause mold growth.
http://www.baking911.com/asksarahbb/index.php?showtopic=1299
Although I've done it myself and agree that it makes for moist cake. Now I just let them cool first. I too have found that using oil instead of butter makes the cake more moist.
I let my cakes cool completely too, cut the tops off to level, brush with simple syrup, place on a cake cardboard, wrap in plastic wrap and freeze. I remove the plastic wrap when I thaw the cakes because I think it sweats and causes the cake layer to get too moist.
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