We're sorry to hear that your cake didn't turn out quite as expected, Casey! If you've measured your ingredients by volume that can make for batters that aren't the proper consistency and separate based on weight — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. Also, it's important to scoop your batter in 3 tablespoon increments to get the proper striping and for the layers to stay throughout the baking process (it's tedious but so worth it), and working briskly and getting your cake right into the preheated oven is key as well as this will eliminate the potential for the batters to settle and separate. We hope this helps!

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