Why Did My Cake Crack? 6 Reasons You Probably Didn’t Know!

Some cake recipes produce a cracked cake no matter what you do. For example, the famous pound cake and banana bread always have that beautiful crack in the middle. 

These cakes have a thick and dense batter, so the sides bake faster than the center. This causes the unbaked middle to rise and push upward through the crust – hence, creating the iconic cracks. 

But if your cake has a lot of cracks or developed an unusually high cracked dome, the problem is in your baking method. Let’s have a look at what it can be, how to prevent it, and how to fix this cracked mess. Dive in!

What is Cracked Cake?

If you’re a beginner, I understand how hard it can be to figure out whether your cracked cake is normal or not. You must be highly confused thinking if that’s how cakes turn out after baking or if there is something wrong with your baking technique. 

Well, don’t worry because here is a visual guide to cracked cakes:

Cake Cracks That Are Normal

Faulty Cake Cracks 

6 Hidden Reasons Why Your Cake Cracked

A cake can develop cracks due to one or more of the following reasons: 

1. Wrong Pan Size

Choosing the wrong pan size for your cake batter can cause it to crack. If the pan is too small, the batter will overflow as it rises in the oven. This overflow creates uneven pressure on the cake, leading to cracks on the surface. 

The cake may also develop a huge dome. To avoid this, make sure to use a pan that matches the recipe’s recommendations or adjust the recipe accordingly.

2. Oven’s Too Hot

When the oven temperature is too high, the outside of the cake cooks too quickly, while the inside may still be trying to rise. This temperature imbalance can cause the outer layer to set before the inside has a chance to fully expand.

So, when the inside starts rising, it cracks the surface. The cake breaks from the top (especially the middle). You will notice huge cracks.

To prevent this, always preheat your oven to the recommended temperature and consider using an oven thermometer for accuracy.

3. Raising Agents 

Using too much leavening agent, such as baking powder or baking soda, can cause the cake to rise too quickly in the oven. This rapid rise creates excessive pressure on the cake structure, and leads to cracks as it tries to expand beyond its capacity. 

It’s essential to measure your leavening agents accurately and follow the recipe’s instructions to avoid this issue.

4. Trouble with Measurements 

Incorrect measurements of ingredients can throw off the balance of the cake batter, leading to a cracking cake. For example, adding too much or too little flour, sugar, or liquid can affect the batter’s consistency and structure. 

This makes it more prone to cracking during baking. Always use measuring tools like cups and spoons to ensure precise measurements according to the recipe.

5. Overbeating 

Another popular reason is overmixing the cake batter. Whether you are whisking, folding, or beating the baker – too much of it can result in excess gluten formation. Your cake becomes overly dense and tough. 

This may also create tension within the batter and cause the top to crack. To prevent this, mix the batter just until the ingredients are combined and smooth.

6. Sudden Temperature Changes 

Subjecting the cake to sudden temperature changes can also shock the cake and cause it to crack. So, never open the oven door while the cake bakes. Set a timer, turn on the oven light, and monitor the baking cake from the transparent glass door. 

Also, if the room temperature is chilled (air conditioning is on), let the cake stay in the turned off oven for sometime. Don’t remove it immediately or the sudden change in temperature can cause the surface to contract and develop many small cracks. 

How to Fix a Cracked Cake?

If your baked cake is cracked, don’t panic because you can still fix up the appearance and put it to use. Here’s how:

• Even It

Most cracked sponges are frosted and layered into a big cake. So, if that’s what you plan to do, the simplest solution is to even it. Grab a sharp serrated knife for cake cutting and remove the cracked top. 

Note: Please don’t waste the cracked top. Eat it as a snack or turn it into delicious cake pops!

• Add Some Frosting

Whip up some frosting or ganache and use it to fill in those cracks. It’s like giving your cake a delicious band-aid. Spread it over the cracks, smoothing it out until they disappear.

• Flip It Over

Sometimes, the bottom of the cake is smoother than the top. If your cake has a flat bottom, flip it over so the cracks are on the bottom. Then, frost the top for a flawless finish.

• Embrace the Rustic Charm

Cracked cake tops add personality to your baked item. Embrace those imperfections and flaunt them proudly. A sprinkle of powdered sugar or some fresh berries can distract from the cracks and make your cake look oh-so-inviting.

• Slice & Serve 

When nothing works, simply slice the cracked cake and serve with some ice cream. There is no need to present the whole cake – cut it in neat slices and divide so that people focus on the taste and not the looks. 

Future Tips to Stop Your Cake From Cracking 

We have already discussed what you can do to prevent cracked cake tops. But there are some other professional tips to further ensure your cake tops are smooth as butter. Let me share them with you below!

Firstly, always set your oven temperature to 250-degrees or 285-degrees. This will increase the baking time from 15 to 30 or even 40 minutes. But from my experience, cakes that are baked for longer times at lower temperatures result in a more even, smooth cake top. 

Secondly, use cake strips or Wilton flower nails – especially for bigger cake pans like 9 inch and 10 inch. The cake strip keeps the outer side of the pan cool so that the cake bakes more evenly, whereas the flower nail provides the heat supply to the center. 

Thirdly, make sure to keep the cake pan in the middle shelf of the oven. Do not keep IT near the heating source (above or below) as it can cause uneven heating inside the cake batter and lead to cracks. 

FAQs

Is cracked cake bad?

A cracked cake isn’t necessarily bad; it’s still tasty! It might just lack visual perfection. But hey, a little crack won’t stop us from enjoying it!

Why did my cake crack after icing it?

Your cake cracked after icing likely due to temperature differences or overmixing. It’s okay; next time, let the cake cool fully before icing or go easy on the mixing.

Why is my cake breaking apart?

Cake breaking apart? It could be due to overbaking, undermixing, or using too little moisture. Adjusting baking times, mixing techniques, or moisture levels can help fix it.