I’m not exactly sure why this did this for you. I have been baking for over 26 years. I apprenticed in full line, scratch bakery. We always froze our un-iced cakes in the bakery and I still do it to this day.
I bake my cakes, cool, wrap in plastic wrap and freeze. (I never freeze for more then 10 days)
The day before I need to work on them, I take them from the freezer and put them in the fridge overnight.
The next day I have firm, moist cakes to work with. I truly believe that the freezing makes the cakes more moist.
*I am wondering if your cake batter is a more dense , wet, cake batter like a WASC cake. I just can’t imagine why a cake, would remain frozen solid after sitting out all day.
I’m sorry if I was unable to help, but the above method is what I have been doing all these years and it works for me.
I hope this helps in some sort of way,
Sincerely,
Donna T.
Psalm 127:1 Unless the LORD builds the house, the builders labor in vain.
