Hi Georgianna, it's possible that your cake batter is over-mixed, or specifically that the butter and sugar mixture is over-creamed. This can incorporate excess air into the mix, which makes the structure of the cake delicate and cause it eventually to sink. (Check out this video on our website to review the proper butter creaming process.) Other reasons why the top of cakes can turn sticky even when the cake is baked fully increase too much steam in the oven; try opening and closing the door a few times to release steam near the end of the baking time. Be sure you're using a quality flour (or Cake Flour) that has a high enough protein content. (Try using King Arthur if you're not already doing so, which has a higher protein content than most other brands.) Lastly, be sure the cake cools properly. If the heat/moisture condenses on the surface, it can make the top sticky. We hope this helps, and happy baking! Kye@KAF

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