Valarie, freezing the cake flour was not likely the source of your troubles. (We actually recommend storing the flour in the freezer to help keep it fresh for longer.) It sounds like the butter and sugar were creamed together for too long before the dry ingredients were added in this case. Beating the sugar into the butter creates lots of little air pockets, which can make the structure of the cake very weak if it is done for too long (and therefore more likely to deflate). Next time, try creaming the butter and sugar together in 30 second intervals, scraping down the sides in between for no more than 2-3 minutes total. Also, be sure that you remove the cake from the pan after about 5-10 minutes of cooling so that the bottom does not steam. I hope this helps with your next cake! Kye@KAF

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