I just switched to a 3" Wilton pan and whenever I make a cake in it, the middle domes and cracks. I also use the bake strips, so that the sides are often pretty high as well (but just the rim). 1 inch into the cake, the level is much lower than the side and the middle. I thought it was the temperature, so I tried baking at 325, and that still didn't work. Am I doing something wrong?
I would suggest using an inverted flower nail. Grease it up (with spray or crisco), and put it upside down in the middle of the pan before you pour in the batter. This will help disperse the heat more evenly, and should keep your cake from cracking. Hope this helps! 
I use a flower nail everytime I bake in a 3" tall pan, no matter how small it is.
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