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Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat or flours more hard wheat, making the cake heavy. Be accurate. Measure your ingedients carefully. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.
If these types of cakes are stored at room temperature and the room happens to be warm, the icing will get too soft and the layers will slip and slide around or the icing will melt and droop down the sides of the cake. WATCH THIS: How to Make a Tiramisu Football Cake for the Super Bowl.