Serve the cake within 3 days of making it, or freeze it. If not freezing, allow to cool completely, wrap each layer tightly in plastic wrap, and keep on the counter, unfrosted, at room temperature. If you freeze it, place the plastic-wrapped layers into gallon freezer bags. Freeze for up to one month. Defrost the cake a day or two before you want to serve it. Then, remove it from the freezer and thaw it in the refrigerator without unwrapping it. Be sure it has completely thawed before you begin frosting.