Hi Julia! We have all been here before and there are a couple of things you could do. The first would be to try lowering the temperature at which you are baking the cake. Much like cupcakes, the higher the temperature, the more chance your bake has of developing that peak. You could try lowering the temperature of your oven by 25-50 degrees (say your recipe calls for baking at 375...you could try baking at 350 or 325). This blog will touch base on the effects of temperature and how the cake rises.  The other thing to do would be to gently cut off and level that peaked portion of the cake after it cools. That way you can have a taste without even having to slice into it before serving! 

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