Hi Teri, There are a few reasons why cakes can fall while they're in the oven. The most common reason is because of over-mixing or over-creaming. Take a look at this video showing how to properly cream butter and sugar together. Also be sure to mix your wet and dry ingredients together just until combined. Extra mixing or too much creaming incorporates air into the batter, which then can deflate in the oven. Another tip--be sure you're using a strong enough flour. If you aren't already, try using King Arthur All-Purpose Flour. It has a high enough protein level to support the structure of your cakes while still making them soft and tender. Lastly--your recipe choice. Make sure you're using a reliable source for your recipe, otherwise the amount of liquid may be too high. It may need to be reduced and/or another egg added for support. We have lots of tried and tested cake recipes on our website for you to check out! Happy baking! Kye@KAF

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