First and foremost - USE AN OVEN THERMOMETER! I can't emphasis that enough. Having the correct oven temperature is crucial. Don't solely depend on your oven's outside dials to have the right temperature. Invest in a good oven thermometer and use it every time you are going to bake. As oven age sometimes they can vary in the accuracy of their temperature controls. Checking the temperature with a thermometer can insure a more accurate environment to bake your cake in.
Baking is a science and measurements need to be exact. Use the right tools for the job. Follow the recipe to the "T" - especially if you are doing it for the first time. Measurements are in a recipe for a reason - which is to have consistent results every time you use it.
Have wet ingredients at room temperature(unless stated otherwise in the recipe). Chilled ingredients will not mix as well and will cause a dense texture for the cake.
FRESH Baking Powder. Yes, Baking Powder does not last forever its life expectancy is between 6 - 12 months. So check your Baking Powder with this simple test. Take one teaspoon of Baking Powder and mix it in 1/2 cup of hot water. If its bubbling alot then its fresh, if it doesn't bubble alot then its old. When Baking Powder is old throw it out.
Proper aeration of your cake batter is also very important. Cream your butter or shortening until it is light and fluffy. Mix well after adding your eggs so that it is well blended. But it is important not to over beat otherwise you will end up with a coarse textured cake.
For some recipes, I have found it very helpful to add an extra egg to the batter - but this is something you will need to determine for yourself.
Don't fill a cake pan with batter too full. Fill your pans half to 2/3 full - this will give the cake more room to rise. You may have to do some experimenting to see what works best for your pans. When a pan is too full - then the cake batter either spills out or rises and then falls in the middle causing an unslightly dent.
If you live in a high altitude area the check out my article dealing with this. You may be able to address some specific problems that are consistent with baking at higher altitudes.
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