Here’s a clean, clear breakdown of the reasons why cakes crack — and how to fix them so you get perfectly smooth tops every time.
Why Cakes Crack and How to Fix It
1. Oven Too Hot
- Why it happens: A too-hot oven causes the outside of the cake to set quickly while the inside is still rising, forcing the center to burst through the top.
- How to fix:
- Always preheat your oven properly.
- Use an oven thermometer to double-check accuracy.
- Try baking at a slightly lower temperature (e.g., 325°F instead of 350°F).
2. Batter Too Thick
- Why it happens: Thick batter doesn’t flow evenly and may rise unevenly, pushing upward and cracking the surface.
- How to fix:
- Follow the recipe’s liquid-to-dry ratio exactly.
- Don’t be afraid to add a tablespoon or two of milk or water if your batter seems too dense.