I just cooked two maderia cakes to use for a wedding cake i'm making. Made the correct quanity of mixture for the size of tin, mixture was levelled out in tin and baked centrally in the oven. It looked fine when i took it out of the oven. It was only about hour later once it had cooled that a huge (about 3inch) hole appeared right through the middle of the cake. It looked like a giant polo

Anyone know why this happened?

Do you have a picture of what it looked like? I can't imagine what could have happened.

Could you post the recipe as well as the ingredients could be imbalanced.

How did you bake the two layers? In the same oven? On the same shelf?