I have made several cakes but they all bulge from the sides. My last cake was a white cake recipe (almond and sour-cream cake)... awsc cake or something, by the way it was wonderful thanks for the post. And the icing is Wilton butter cream. Please Help!
anyone have any suggestions

After filling your cakes you must let them settle for a few hours. Are you doing this?

In addition to Kaykaymay's advice to allow the cakes to settle, piping a dam of stiffened buttercream around the lower layer will hold the filling in. After filling inside the dam, press the top layer on (a flat cookie sheet works well) and remove any bulge from around the sides before putting the cake aside to settle.

I have to agree I had same problem and the dam did the trick but yes let it sit for a bit and even putting it in the fridge after you put your stiff dam works even better. Try using sugarshacks bc recipe, it holds up very good and is really smooth.

I truly want to thank you all for your comments. I never thought about letting the cake settle... seems common sense now that I think about it. THANK YOU And i have tried creating a barier or a dam but im guessing my icing wasnt thick enough. I will definitely use the recipe you suggested. Thanks for all the help.