im curious to know what your best recipes for stacking are. i have made so many different recipes and really have only found one so far that tastes good, is moist and is dense enough to hold up to stacking. can you please share your most successful and tasty recipes for stacking cakes like wedding cakes for example. thanks so much. all flavors welcome i enjoy trying new ones.
the chocolate cake recipe i made this past weekend was a 3 layer stacked cake and its very moist, light and fluffy. i put a straw down through the middle to avoid the layers sliding off one another but as soon as the cake was being sliced it began to fall apart. im looking for more dense but moist recipes. like the vanilla butter cake from the mermaid bakery. its dense but moist and yummy.
Hi Mommaskip. Like some of the others have mentioned, I believe the important thing is how you support your stacked layers. But I know what you mean about having a really light, fluffy, delicate cake that is so luscious it just doesn't seem to want to stay together! 
I have never used straws. Maybe it's a "mental" thing, but I just don't feel comfortable with thinking they'd be strong enough. I usually use cake jacks and separator plates. Or if that's not needed, I use a plastic or wooden dowel pushed down the center. 
Sooooo... I think you should bake your yummy chocolate cake again, but try using a different way to support the layers. About dense cake recipes, the ones I use tend to be butter-based (as opposed to some that just use shortening). Good luck!!! 
I agree with the above ... any cake is good for stacking since the "cake" is not supporting the upper tiers. It's your support system. The cakes are being supported by your dowels, by your SPS, by your straws, by whatever system you are using. The upper cakes are technically not even touching the lower cakes ... they are touching the supports.
but as soon as the cake was being sliced it began to fall apart.
The "fault" might not be with the cake recipe.
Trying to slice a moist cake with a dull/blunt server will not yield a pretty slice - but one that is compressed (not cut) and crumbly or falling apart. 
To produce beautiful slices, use indydebi's illustrated guide:
(Much better and easier than the Wilton method.)
http://cateritsimple.com/_wsn/page9.html
Here's a thread that discusses this problem:
http://www.cakecentral.com/cake-decorating-ftopict-270713-.html
HTH
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