Originally Posted by kakeladi
BTW: A suggestion for you. Typing in all captial letter is hard to read and is considered shouting.
I don't mean to be rude, but I agree. I have bad eyes and have to stare really hard to read all caps.
So far as your falling problem,
Are you using whole milk? If so, try reduced fat or skim, or half whole half reduced fat or something like that. A high concentration of fat can keep a cake from rising.
Has this been happening to both scratch and boxed cakes? If its just the boxed ones, it would be from adding things like pudding mixes or not enough leventing to support added ingredients.
Too low bake temp can also cause it. Use a thermometer and test your oven. You can get probe thermometers for around $14 at grocery stores. It's not an oven thermometer, but it will be fairly accurate. That is what I use.
Are you beating your butter enough? Its hard to tell the difference, so if your just going by look, you could be getting it right sometimes and not the others, thus the sinking.