Wet texture on cakes

I believe I may have asked this before, so if I have, I apologize if I did (senior moment)…

The last two or three times, I have noticed that the texture of my cakes is a little too wet for my comfort – I am not adding simply syrup, which could account for this problem.

After I bake my cakes, I freeze them until ready to decorate – the day before the event, I allow cakes to almost defrost completely before I torte and crumb-coat them ( I leave the aluminum foil on to absorb the moisture) – once this is done, I put them back in the refrigerator to settle – sometimes overnight. If I am using fondant, I allow cakes to come to room temperature before applying the fondant to avoid any bulges or sweating.

I experience no issues with the decorating – but the last couple of times, when the cake was cut, the texture of the cake was more moist than I would have wanted. Great taste, but I can’t figure out why it feels wet

Any idea what could be causing this? Should I not freeze the cakes? Should I allow cake to defrost completely before torting and filling? Any advice would be greatly appreciated.