there is much debate that most yellow cakes (American butter cakes) are best when eaten on the same day of been baked. i completely disagree with this. you can retain your fresh baked virtue, if you vacuum freeze the cake as soon as it has completely cooled, as i did for my take on ROSE’S heavenly CAKES: Whipped Cream Cake (page 29).
i prefer to freeze the cake already sliced whenever possible so i just thaw what i need, but a whole cake would work, too. to prevent the vacuum from smashing the cake, steps in order:
1- wrap the cake with one or two layers of plastic wrap.
2- freeze overnight. the two layers of plastic wrap will prevent odor transfer, but often in addition i place the wrapped cakes inside an airtight container.
3- vacuum pack, cakes still on its plastic wrap. the cake will be solid and resistant from vacuum damage.
4- to thaw, be sure to open the vacuum bag, but leave the plastic wrap. if you don’t release the vacuum, the cake will turn into a flat pancake as it thaws. i thaw my cakes directly from freezer to room temperature, takes about 2 hours for 1 cake slice in my warm weather.
for the Whipped Cream Cake, you can warm the cake in the microwave for 5 seconds, and i tell you, it gives you the right to say “freshly baked”