Why does the surface of my cake always have deep cracks?

Question

I've set my oven temperature accurately and I've not placed my cake pan too high up in the oven....so I'm still puzzled! Where did I go wrong?!

Answer 1

Even the best of ovens can be inaccurately calibrated. And, some oven settings can vary with age. I had an oven years ago where I had to cook everything 50 degrees lower than the recipe setting or it would burn.

I suggest start checking your cake approximately 20 minutes before it's "finished" -- with a cake tester or a toothpick in the center of the cake. And go from there. Adjust the time dependent upon your results...and check again in 5, 10, etc minutes. Just make a "test cake" and see what happens. You'll probably find that you either need to adjust your time or temperature from now on.

You may not see the same over-cooking results with food items that don't rise...like roasts or casseroles. Cakes and other rising products are super-sensitive to heat and timing variations.

Good luck!

Answer 2

Baking too long may be one reason. Sometimes if you live in an area that is high (like Colorado etc) you have to adjust your cooking time.
Your cake should be done when it springs back when touched slightly in the center. You can also do the toothpick test, where you place a toothpick in the center of the cake, and when it comes out clean, the cake is done.

Hope that this helps

Answer 3

If the oven temp is fine, then I would try adding a small oven-safe dish of water on the rack with the cake. The water will boil, providing steam. This helps to stop your cake from cracking.

Answer 4

I sure dont know hun, ask Alton Brown on foodnetwork.com " Good Eats "