Last night I baked 2 6x3" round cakes and a dome shaped cake. I baked the round cakes with a flower nail and a bake even strip on each. The first round had a very slight hump on it. I covered it with plastic wrap and put something heavy on it to help smoosh it out. Five minutes later I checked it and the center of the cake caved in. Any idea why this happened to one of the round cakes and not the other? I doctored a BC yellow cake mix.
When you doctored your cake could you have maybe added too much extra stuff. The cake may have been too soft. I had that happen to 2 cakes tonight (doctored chocolate box mixes). Right out of the oven they looked fine, but I tasted it and the texture was off and 10 minutes later they had both sunk. I threw them out and made a scratch chocolate cake. Good luck. 
I inserted the toothpick through the cake and it came out dry. I baked it for over an hour at 325 degrees. Strange thing is when I placed the cake on the cooling rack and wrapped it up overnight, the next morning the top of the cake was flat, but the bottom had caved in a little. I went ahead and use it for the cake I'm doing. I put it together yesterday and stacked the 2 6x3" rounds and a dome cake and covered it in fondant. It's held together today so hopefully there's nothing wrong with the cake.
The recipe I used was one I got from here and it consisted of:
1 cake mix
4 eggs
1 cup sugar
1 cup flour
1 cup sour cream
1 pkg instant pudding
1 1/3 cup milk or water (i mixed 1/4 cup of powdered coffee cream with water to equal 1 1/3 cup)
1/2 cup oil
1/2 tsp vanilla
1/2 tsp salt
I had used this recipe before for my cash register and swimming cake and they both turned out good and tasted great.
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