Cool it. This guide assumes that your cake is a few days old already but it’s fine if it’s fresh, you just need to make sure that it is fully cooled down.
Cut it. We like to cut our cake into single serving slices because it’s easier to defrost and makes for the perfect sized snack.
Wrap it. Wrap your cake slices in plastic wrap. This helps to keep the cake moist and fluffy.
Bag it. Take your wrapped slice and put it in a freezer bag. Try to remove as much air as possible from the bag before sealing. Vacuum sealing is going to make anything you freeze stay fresh and delicious for longer than simply wrapping. When freezing cake slices we seal them with a vacuum sealer. If your machine has "wet" settings you should use those when sealing. I recommend giving your slices a quick hour freeze after you wrap them in plastic wrap to firm them up. This helps them survive getting squished by the vacuum. If you do not have a vacuum sealer you can use the DIY method of using a straw to stuck out excess air from your freezer bag as best you can before closing. The DIY method isn’t perfect but it’s low cost and better than not doing it at all.
Recipe Created by Pamela Reed for brooklynfarmgirl.com