1) If you have a convection oven - turn the fan off and use it as conventional oven. Convection may work for cookies - but it really messes up cakes.
2) If you don't already have one - get a bulb type oven thermometer ... they are cheap and the most accurate. You can find a picture of one and a description of other oven thermometers here
. You can often find these in the kitchen gadgets section at your grocery store, WalMark, Kmart, Target ... Oven thermostats are know to be off frequently.
3) Shiney or dull bright aluminum are the best pans for baking cakes since they reflect heat away from the bottom and sides - so the cake bakes more evenly with a light crust. Dark colored pans will give a darker bottom and sides.
4) Glass, ceramic and stone cookware cook "hotter" - generally you need to reduce the heat about 25°-F and maybe
extend the cooking time 5-10 minutes - you'll just have to check to see if your cake is done and judge from that. You can stick a toothpick, bamboo skewer, whatever into the center of the cake and it comes out clean (nothing sticking to it) it is done.
Hope this helps!