So I tried a new recipe the other day,  the sour cream white almond wedding cake.   I followed the recipe,  used 4 cups of batter for my 8 in round,  baked it at 350, I had to extend the baking time a little because it wasn't cooked, used the tooth pick method to test if it was done,  used the bake even strips, and as it was cooling the center dropped!  What did I do wrong? !

you over filled the pan -- a typical 8" cake gets 3 cups of batter -- try it with less batter and it will bake beautifully for you

use the wilton wedding cake data chart -- it states 4 cups of icing for a 2 layer 8 " but 3 cups of batter for one layer

So I'm confused about what you mean for 1 layer vs 2 layer,  when I searched how many cups of batter it said 4 cups for the 8in? So what does it mean when it talks about layers?  I had planned on cutting the cake in half and filling it. 

i mean i don't know where you searched for that information -- but over filling will cause a cake to sink -- 4 cups of icing is too much for an 8" layer -- if you use 3 cups your wasc cake will bake right

the chart i linked you to is very detailed -- read the tops of each column carefully -- where it gives you the amount of batter to use it states that amount is for one layer --

the last column where it gives you the amount of icing to use it states that it is the amount of icing for a two layer cake --

so read/absorb the column headers/descriptions  carefully -- a typical 8" cake is made of two 2" layers -- so it'll be 4" tall -- the chart gives batter amounts for one layer and icing amounts for the whole cake that is both layers --

i can't vouch for other charts -- this one works for wasc --