My two layers cake won’t stick

Don’t ask me about the recipe nor what cake it is. It was all my fault because I did not follow instructions and replaced butter with creamed cheese and ended up with something else.

However, it is still tasty except that everyone thought they are eating butter cake when it was a cheesecake. *blush*


But what I don’t quite understand is how some cakes can stick together in two layers whilst mine refused to bind. The instruction is to slice the cake into half. That I did.


Next, I am supposed to apply apricot puree. I did that too.


So, the cake is now nicely sandwiched with apricot puree. But, but, but….LOL, the two parts dropped off when someone pick it up. It separated and in the end, everyone eat it layer by later. Sheeshh….

I believe my cake is too dense and too heavy, hence, they won’t stick. It is unlike those spongy cake which is lighter and hence, able to stick together.

So, any tips to avoid this disaster in future?

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

6 thoughts on “My two layers cake won’t stick


    (March 21, 2007 - 5:33 am)

    if you don’t tell what type of cake it is, then how to give you proper tip?

    Bradley M

    (March 21, 2007 - 1:22 pm)

    I think you’re correct that your cake is too dense. If you don’t care about the density itself and just wan’t the layers to stick together better, perhaps you want a stickier glue for the layers, like a buttercream, or just use a thinner layer of fruit preserve.

    However, if you want your cake to be lighter and fluffier, you may want to try using cake flour instead of all-purpose flour (if you’re not doing so already) and creaming your wet ingredients very well. The creaming is an important step, especially once your eggs are in the mix, as that will add extra air into the mixture. Don’t overmix once the flour is in, though, or you will undo all the work you put into it.

    I found a page that has tips for making your cakes light and fluffy.


    (March 22, 2007 - 1:01 pm)

    Looks like Victorian sandwich cake my mom bakes for hari raya. But dont ask me how it’s done! LOL


    (March 22, 2007 - 7:52 pm)

    UHU hahahaha


    (March 24, 2007 - 11:10 pm)

    hi hi, if your cake is too dense and heavy and your sandwich is not glue-y enough, then it won’t stick. As simple as that. In this case, cream cheese and sugar doesn’t cream very well. Basically, cream cheese does not have the fat content of butter. The reason for creaming butter and sugar is to incorporate air. The step of adding eggs (liquid) is to emulsify the mixture and trap air. So when you bake the cake it’s got a nice texture and is relatively light. Obviously this method doesn’t result in as light a cake as a sponge but that’s another story.

    Same ingredients, slightly different proportions, different method can result insomething entirely different.

    In any case, what happened here is simple. Your cake was slightly too heavy to be held together by the apricot puree. You could have tried butter icing or even butter cream.

    Bradley M

    (March 28, 2007 - 7:20 am)

    Lillian, I was just watching a TV program where the host recommended that you brush crumbs off of your layers before putting your binder between them, to help the layers stick together. Add this to my previous suggestions. 🙂

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