Rather than hijack an existing thread which touches on this, I thought I'd start a new one. I, too, had my last cake sink in the middle. The toothpick had come out clean. How long should you mix the cake batter? I use a Kitchen Aid mixer. When I was younger, I beat my scratch cake batter a long time, but I don't believe this is correct. I am now using the WASC recipe. Please advise. Thank you!!!
I never use my KA to mix cake batter. I was told a long time ago that it was too powerful and would encourage the development of gluten in the batter.
I have no idea if this is true, but it's a good excuse because I'm too lazy to get it out and then clean it to make cake batter 
I use a hand mixer that has a digital timer built into it. I hand mix the wet & dry ingredients very gently with a spatula and then use the mixer for 1 minute 45 seconds on medium. For multiple recipes, I've invested in some vey large mixing bowls so that the batter doesn't climb the beaters.
I alway use a greased, inverted flower nail in the center of all cakes over 6" diameter and I bake at 325F degrees.
Knock on wood, I have excellent success this way. If I'm patient and don't check the center of the cake too early in the process, I don't get sinking. If I check too soon, I get sinking due to either the movement of the oven rack or from pressing/puncturing the cake.
HTH
Rae
I do use my KA to mix but only till the lumps are out. Too much mixing can bring about either gluey or crumbly results.
I mix until everything is incorporated (less than a minute) on a pretty slow speed.........There are still some lumps in it even.......I just grab the rubber spatula and give it a good couple of fast beats by hand (really to make sure the dry ingredients aren't stuck to the bottom) and it breaks up the last bit of lumps and then in the pan it goes!
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