Think of plastic wrap as a snug hug for your cake. You want airtight coverage, because air is the villain here. It steals moisture and leaves your cake tasting like cardboard.
Take your cooled cake layers (or whole cake) and wrap them tightly in two layers of plastic wrap. Two layers—not one. This is like wearing a coat in winter versus a thin shirt.
Then, for extra protection, add a third layer of aluminum foil. Now your cake is basically in a time capsule. Moisture locked in, freezer burn locked out.
How to Freeze Cake and Cupcakes | Taste of Home
