For any home baker, cracked cakes can be frustrating, particularly after putting in all the time and energy to perfect the dessert.
If you’ve ever taken a cake out of the oven only to find deep, ugly cracks in its surface, you’re not alone.
The good news?
Learning how to prevent cakes from cracking on top is simpler than you may think.
So what are the practical steps you can take to avoid this (if I may say) common baking faux-pas, from adjusting your oven settings to fine-tuning the way you prepare your batter, here are several tips to bookmark for baking success.
So whether you’re a once-in-a-while baker or a seasoned pro, these tips will get you baking perfect, crack-free cakes every time.
Read on to learn the secrets to smooth cakes every time, no matter the recipe.
How to Prevent Cakes from Cracking on Top
Cracking on top of cakes might seem mysterious, but the culprits are pretty basic.
Here’s a closer look at what causes cracks and how you can prevent them.
Keep Your Oven Temperature in Check
by TechnologyFree1698
Cakes most commonly crack on top due to the oven temperature being too high.
If it’s too intense, the outside of the cake cooks too rapidly and the middle keeps expanding and pushes its way through, causing cracks.
Use an oven thermometer to ensure your oven is at the correct temperature, as built-in dials can often be inaccurate.
If your recipe calls for 350°F, verify it’s truly 350°F before placing your cake inside.
For delicate recipes, consider lowering the temperature by 10–15°F to bake more evenly.
Mix Your Batter the Right Way
by seanbentley441
Overmixing or undermixing your batter can cause uneven textures, leading to cracks during baking.
Batter beaten too much takes on excess air, which expands wildly in the oven and has the potential to push the top of your cake apart.
Undermixing, on the other hand, leaves lumps that may lead to uneven baking and structural problems.
To get the right balance, mix your ingredients only just till combined, with no dry streaks, but before you’ve overworked the batter.
Avoid Overfilling the Pan
by angrypsyche
Overfilling your cake pan is a recipe for disaster because the batter must have room to rise.
When there’s too much batter in the pan, it will overflow or rise unevenly, resulting in cracks on the surface.
As a rule of thumb, fill your cake pan no more than two-thirds full to give your cake the best chance to rise evenly.
Use the Right Pan for the Job
by Hakc5
The type and size of your cake pan are more important than you may realize.
Using a pan that’s too small forces the batter upward, often causing cracks.
Likewise, dark or non-stick pans trap more heat, causing the outer edges to bake too quickly and the cake not to rise evenly.
Opt for light-colored, metal pans and follow the recipe’s pan size recommendations for the best results.
Don’t Skip the Cooling Process
by Garage-Heavy
Rushing to cool your cake can also lead to cracks.
If the cake cools too quickly, the structure shrinks inconsistently, which can lead to cracks on the surface.
Always allow to cool gradually, first in the pan for about 10–15 minutes, and then transfer to cool completely on a wire rack.
Why Do My Cakes Crack Even with These Fixes?
If you’ve tried everything and your cakes still crack, there could be additional factors at play.
High Altitude Baking Adjustments
At higher altitudes, lower air pressure causes cakes to rise faster and then collapse, which can lead to cracks.
Adjust your recipe by slightly reducing sugar and leavening agents while increasing the liquid content.
Ingredients and Recipe Quality
Sometimes the problem lies in the recipe itself or the quality of ingredients.
Ensure you’re using fresh baking powder and high-quality flour for the best results.
How to Stop Cakes from Splitting in the Oven
by RealMeggarra
Cakes that split in the oven are often the result of uneven baking conditions (too much heat or cold) or incorrect preparation techniques.
One of the primary reasons is too-hot temperatures, which make the batter expand and crack too quickly.
To prevent this from happening, be sure to preheat your oven to the proper temperature and you pour the batter evenly in the pan.
Baking your cake in the middle of the oven, where the heat is most balanced, is also a good tip.
You should avoid opening the oven door too much while the baking is underway, since rapid temperature changes can achieve cracks or splits.
And also, use baking strips or a water bath for recipes that typically crack. These learnings encourage even heat distribution, which can make a big difference to a cake baking evenly.
Additional FAQs
What are baking strips, and how do they help with splitting?
- Baking strips are wet cloth bands that wrap around the outside of a cake pan.
- They slow down the heating of the pan edges, allowing the cake to rise evenly without splitting on top.
Can I use parchment paper to prevent splitting?
- Yes, parchment paper in your pan helps the batter bake evenly and come out more easily.
- This technique also lowers the chances of edges overbaking, which can cause splits.
Does humidity in the kitchen affect cakes splitting?
- High or low humidity levels can impact baking results.
- In a dry environment, cakes may lose moisture too quickly, leading to splitting. Consider using a humidifier or a water bath to maintain consistent moisture levels while baking.
With these even baking techniques, and by preparing the ingredients carefully, you can reduce the chances of cakes splitting in the oven and achieve smoother, more professional results.
With these tips, you’ll be well on your way to creating crack-free cakes that look as amazing as they taste.
Happy baking!