What hold cakes together?

1. Gluten: This protein found in wheat flour forms a network of strands when mixed with water and kneaded. This network traps air and creates a structure that holds the cake together.

2. Fat: Fat, like butter or oil, coats the gluten strands and prevents them from over-developing, resulting in a tender crumb. It also adds moisture and richness to the cake.

3. Sugar: Sugar not only adds sweetness, but also helps to develop gluten and retain moisture. It also interacts with the other ingredients to create a more stable structure.

4. Eggs: Eggs act as a binder, holding the ingredients together. They also add richness and moisture, as well as contribute to the cake's volume and structure.

5. Chemical Leavening Agents: Baking powder and baking soda release carbon dioxide gas during baking, causing the cake to rise and creating a light and airy texture. This also helps hold the cake together.

6. Liquid: This could be water, milk, buttermilk, or even fruit juice. It hydrates the gluten and helps activate the leavening agents.

7. Heat: As the cake bakes, the heat sets the gluten and proteins, solidifying the structure and creating a stable cake.

The combination of these ingredients and their interactions are what ultimately create a cake that holds its shape.