I feel doomed. My cakes always seem to fall in my oven. I always "check" on them by barely opening the oven door. It is an older oven and the light doesn't work. I somehow manage to do this when it's still a little wobbly, even though the suggested bake time is up. As soon as I do this, terror comes over me as I close the door because I know..... next time I open the door, it will have fallen.
I DON'T KNOW WHAT THE $%^&*( TO DO....HELP!!!

Miah

Several things could be your problem.
1. You have your oven temp too low.
2. You open the oven too much during baking or too early. Try not to check the cake till after 30 minutes of baking.
3. Does you cake recipe call for sour cream? Sour cream cakes tend to fall in.
4. You oven might not be level.
5. You might not have mixed your batter enough

There are other reasons too. Maybe other members will finish this.

I'm not the best baker by any means, but my suggestion is if you know the cake is never ready give the cake an extra 5 to 10 min. before you check it. then just adjust your time according to your results.

Thanks guys! Hopefully I can figure it out. I am in CO, and have to adjust for high altitude. The directions say to increase temp from 350 dgrs to 375 dgrs and then reduce bake time. I'm thinking make the temp adjust but keep the same bake time.