I need help! The last couple of times I have made a white cake they seem to crack and fall apart after I bake them. I turn them over and let then sit for a few minutes and I take off the pan and the cake is cracked on the sides and even falls apart some times. The weird thing is it only happens to my white cakes. I can make marble and chocolate and it doesn't do it.
After baking, let them cool in the pans (right side up) for about 10 minutes. Then turn the cakes out onto cooling racks. Flip them right side up so that they are not cooling upside down. If the tops of your cake aren't completely level, cooling them upside down can cause the cakes to crack.
Thank you so much for your reply. I did one last night and did what you said and it worked out perfect. I am not sure why it only happened to my white cakes, but oh well now I know the trick.