Online Cooking School Forum
Cracked cake
Whenever I bake a cake, I find that the top rises, but it has long cracks on the top. This makes the cake difficut to handle, as the cracks usually go right through and the cake breaks. Anybody know why this happens and how I can avoid this happening again? It could be my oven or maybe it has something to do with the recipe, any insight would be welcome.
4 Answers
Hi Nazneen
There could be a few reasons why this happens:
1. Your oven temperature could be to hot. (I would suggest purchasing an oven thermometer that you can put inside your oven to make sure that 180°C on your over is really 180°C inside as well)
2. The baking tin you are using is too small.
3. The recipe calls for too much raising agent (or double-check your measuring-spoons; I've found that not all 5ml spoons are really 5ml!)
4. What also sometimes happen is that the outside of your cakes bakes faster than the inside, so the middle part has more time to rise before it "sets". The solution for this is baking strips that can either be bought (search for "Cake Strips" online) or you can even make your own (with moist paper towels wrapped in aluminium foil or old towels cut up to fit around your tin; the internet is full of ideas with regards to the home-made version)
Good luck with your cake baking!
M
I agree with Nazneen. My cakes and cupcakes used to peak and crack in the middle. I then read up on it on Yuppiechef and found out that it might have been the temperature. I bought an oven thermometer and found out that our ovens 180 degrees was actually 220 degrees! I have adjusted our ovens temperature and my cakes and cupcakes no longer peaks and cracks in the middle! :)
Hi,
Ingrid, were absolutely correct to purchase an oven thermometer. When the oven temperature is too high the cake domes and cracks. In addition to this try the following:
* Reduce your oven temperature by 20 degrees when baking with a thermofan. Thermofan ovens tend to bake quicker.
* You should purchase a digital scale to weigh out your ingredients. I don't use cups or spoons anymore.
*Look at your raising agents. 5ml of baking powder to 125g/250ml of cake flour is a good bet.
*If your recipe calls for self raising flour. Replace 1/4 to 1/2 cup with regular cake flour. The cake will bake more even.
*Do not over beat your batter. Incorporating too much air can cause additional problems such as doming and cracking.
*If baking a cake 10" (25cm) or larger use cake strips (as Marsunet suggested) or inverted a greased flower nail into the batter. This works like a cake corer and promotes even baking.
*Allow the cake to cool completely before removing from the pan.
Remember that heavier cakes always crack. A mud cake always has a long crack on the top of the cake. Decorate bottom side up.
Good Luck😊
I think this thing is done because of the oven temperature. Before putting your cake on the oven, you need to check its not much hot.
