Has anyone made Red Velvet cake 2-3 weeks ahead and froze until time of frosting? I usually wrap my cakes in plastic wrap then seal in an airtight freezer bag, and do not have any problems with my cakes drying out, but, I am not sure how this would work for Red Velvet since I have never made this before. A friend mentioned that the dyes might look off once it thaws, but I was hoping for some expert opinions.
Thanks in advance!

I have, and have had no problem, I also brush with a simple syrup after it thaws.

I freeze this cake too- no problems. I use Glad seal and press instead of saran wrap, then put into a container and/or freezer bag.

I just freeze one last week for a week. It was perfect, added more syrup to it, and tasted delicious.

Have frozen several with no problems.

Those who added a simple syrup, what did you do? Unthaw, torte, then brush with a sugar/water mixture on each layer? I am a newbie so I want to make sure I am understanding! Thanks everyone for the replies! Greatly appreciated