I have baked several butter cakes and each one comes out with the top overbaked and after it sits it sinks in the middle. I cook them at 325 and test them with a toothpick. I have tried several different cake pans and the end result is the same. Can anyone help? 
Thanks in advance. 
Sorry you're having trouble! I can think of a couple of things it could be:
1) there is too much batter in your pans, causing the top to bake before the middle gets done.
2) are you using an electric oven? The bottom element could be broken and the top element is running more to compensate (this has happened to me)
Is it just the butter cake you have problems with? One cause of overbrowning is excess sugar so you could try using a little less and see if that works.
Amber
Is the recipe for a scratch cake or cake mix?
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