give us some more information, and I'm sure someone will be able to help. Are you using cake mix or baking from scratch? If from scratch, what recipe are you using? Cakes don't rise for a variety of reasons...are you pouring the batter in the pan as soon as you finish mixing, or do you have to prepare your pans and then pour it in? Do you put it in the oven right away? Like I said, give us some more details, and I'm sure you'll be overloaded with info!
Also you may need to be putting more mix into the pans if they are not rising enough for you. On the back of the box mixes they tell you to split it between two 8 or 9 in pans, but you really need more mix in an 8in pan than that.
Try adding 1-2 tablespoons of meringue powder to your dry ingredients.
When using a cake mix, i always make sure that I am really, really mixing it with my mixer. I probably mix for about five minutes. Also, when I make white cake mix, i like to use a whisk on my eggs until they are good and frothy and then add them to my mix. One more thing, if using a cake mix, I have found that Duncan Hines is the only way to go
Also remember to always use room temperature eggs for maximum volume.
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