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Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat or flours more hard wheat, making the cake heavy. Be accurate. Measure your ingedients carefully. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.
I have never frozen a cake - just cool, torte and ice - but when you wrap anything that is still even remotely warm, it will cause condensation inside the wrapping. Then, if you freeze it right away, that may turn into ice crystals (for lack of a better term) so that when you defrost, it makes your cake sticky.