Will the texture/taste of a spongy cake like a red velvet stand up to freezing and thawing?

I have been asked to make a cake for someone's birthday but I will be out of town for Thanksgiving holiday with my family. We have decided that I will make the 6 layers of the cake and make the frosting and we will freeze this and then she will thaw the cake and emble and frost it on the day. Is this going to work? Will it ruin some thin spongy layers to freeze/thaw? Will the spongy "mouth feel" texture survive freezing and thawing? Any advice to make it work out for us will be appreciated.