all above advice is good!All the responses up above are really solid, but the one from cookieguy is the one that I subscribe to the most. Most of my career I have baked cakes.....zillions! And stuff like cake strips and wet kitchen towels are out of the question because of the amount of production I normally do.
It's easier and more beneficial to lower oven temp. You also have to consider the size of your pans. If you are baking a half sheet, a full sheet, or like a 16 inch round, oven temp has GOT to go down, or you're gonna end up with a cake that has the dryest overbaked edges ever.
Also, some cakes just naturally "hump". :lol:
The texture and taste are great, so there's no real "correction" needed in the cake formula.......so why freak out about a hump? You just trim it off when it's cool, or flip it upside down right away and it's true, the weight of the cake will flatten it right out.
I trim mine, throw the trimmings in a bucket, and when I have enough.......you know what time it is!!! Rum balls!!!!:p