Why Do Cakes Fall?

I know that there are a zillion answers to this question, but for me, the answer is always the same.

You are not patient, Beki! Stop checking on your cake 15 minutes before it is ever done! You know this cake takes an hour to bake. Why are you checking it at 45 minutes?!

From my experience, taking the cake out-- or checking it-- too early is the biggest reasons that cakes fall, sink, dip, or cave-in. When you open the oven before the cake is set enough, you change the temperature too much, and it falls. It doesn't help that I not only open the oven, but pull the rack out a little, then poke the cake with a toothpick or cake tester.

I've found that I'm worse about it with dark-colored cakes: Banana Cake, Pumpkin Cake, Chocolate Cake. I think because they are already dark, I can't tell just by peeking through the window of the oven if they're getting close to done. And the banana cake always bakes dark on the outside. It's just how the cake works. You'd think after making it a zillion times, I would know this!

Thankfully, all hope is not lost if your cake falls. You can still make a great dessert out of it.
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