Turn your temperature down. That will help. I always cover mine with a dish towel and press the dome down when they come out of the oven. I tried the magic strips around my pans but they didn't work for me. I'm sure others have different opinions of them but I feel like I wasted my money buying them.
Diane
Hi illini89,
Welcome to CC 
I never had any luck with the strips either 
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After you remove the cake from the oven, take a towel or pot holder and press the dome down and all around the cake to let the air escape. Also, some people place the cooling rack over the pan and flip over and then place a heavy object on the bottom while the cake is cooling.
when i have that problem i put the cake board that i'm already going to use (if it a 10: cake i put over it a 10" cake board) on top with a cookie sheet and some pots and pan for the weight to push it down. i got the magic strips but i only used them once and never again. i thought it was a wast of my time getting it ready and puting them on. when the cake could have been in the over already.
Try using the flower nail trick...put a flower nail upside down in the middle of your pan before pouring in the batter. GRease and flour it just like you do your pan. Those bake even strips never really worked for me either but the flower nail does every time! And you get an evenly cooked cake as well as a much more level cake!
I use baking strips and lower the temp from 350 to 325.
I use the baking strips religiously. I'd say 90% of the time, I have reduced trimming .... I always trim because I don't like the top "brown" that is on the cake. I want the inside of my wedding cakes to be pure white. Sometimes, there is SOME doming, but nothing near what it would be if I didn't use the strips. I believe they help the cake bake more evenly and the corners on square cakes are less likely to be a little hard.
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