Understanding Why Cakes Crack

Cracks on top of cakes happen when the batter expands too quickly or unevenly during baking. It could also be caused by improper ingredient ratios and preparation methods. Let's further explore some of the reasons behind cakes cracking.

Oven Temperature Too High

High oven temperatures cause the cake’s surface to cook prematurely, forming a crust that splits as the inside expands rapidly. Thus, it is important to pre-heat properly and use an oven thermometer to ensure accurate heat.

Incorrect Pan Size

Using a pan that’s too small means the batter rises higher than it should, causing stress on the surface. The result? Unsightly cracks which could have been avoided by following the recipe’s pan recommendation.

Overbeating the Batter

Incorporating too much air creates structural weakness in cakes. While air helps them rise, too much of it will cause them to collapse or crack. Therefore, it is important to aim for a smooth, well-mixed batter, not foamy.

Baking Position in the Oven

Cakes placed too close to the top heating element often brown or crack before the inside has cooked. Moreover, placing the cake off-center in the oven may lead to hotter edges, causing the cake's perimeter to set before the center. Which also leads to cracking.

Thus, it is important to center your cake horizontally and vertically inside the oven for even heat distribution.

How to Prevent Cakes from Cracking

Preventing cracks is all about temperature, technique, and timing. By making small adjustments, you can bake cakes that are level, moist, and crack-free. Here's how to do that.

Always Measure Ingredients Accurately

Too much flour or too little liquid can dry out a cake, and even small deviations in ingredient ratios can lead to cracks. Always measure ingredients accurately to ensure consistency. 

Use the Right Baking Tin

The right baking tool greatly affects the batter's behaviour while under heat. Non-stick pans with straight sides and correct depth help cakes rise evenly. It is also worth noting that verfilled pans are one of the most common culprits for cracked tops. Thus, be sure to use the right pan depth for the cake you're baking.

Don’t Overfill Your Oven

Crowded ovens restrict airflow, leading to uneven baking. Stick to one or two cakes at a time, spaced apart for proper circulation.

Try Baking Strips or Water Baths

For delicate cakes like cheesecakes or sponges, baking strips or a water bath regulate temperature and prevent the outer edges from cooking too fast. Additionally, wrapping pans with damp strips or foil helps the cake heat more slowly and evenly, reducing the possibility of cracks

Test with the Toothpick Method

Checking for doneness at the right time prevents overbaking, which dries cakes and makes cracks more likely. Luckily, the toothpick method is an easy trick used even by seasoned bakers.

Simply insert a toothpick into the top-center of the cake. If it comes out clean (free from crumbs), it's ready.

Fixing Cracks After Baking

Even when cracks happen, they don’t have to ruin your cake. With clever decorating or trimming, you can turn baking mishaps into something stunning.

Level the Cake

If a cake domes and cracks, use a serrated knife to level the top. This creates a flat surface for frosting or stacking layers.

Frosting as a Saviour

A cracked cake can still look flawless with the right topping. Generous frosting, ganache, or fruit toppings cleverly conceal cracks while adding flavor and flair.

Turn It into Something New

Creativity can transform “mistakes” into entirely new desserts, and it's up to you to turn those missteps into something unique. For instance, you can use cracked cakes for trifles, cake pops, or layered desserts.

Cracks Don’t Define Your Cake

At the end of the day, cracks are just part of the baking journey. Every baker experiences them, and they’re often a sign that you’re experimenting, learning, and improving. By paying attention to temperature, mixing, and pan choice, you’ll not only avoid cracks but also gain a deeper understanding of how cakes work.

And remember, flavour always comes first, and even cracked cakes can taste extraordinary.

At Profiterole Patisserie, we bake every cake with precision, from ingredient weighing to temperature control, to ensure delicious consistency. And in times when you need a sweet treat, you don't have to spend hours baking. Instead, you can rely on us to deliver delightful cakes every time. Explore our range of beautifully finished cakes here.

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