How to keep a cake from cracking?
I baked a cake in a tube pan tonight. The middle rose much more than the sides, and the cake had major cracks in the top. I imagine this has something to do with the batter sticking to the sides, but I'm not sure. The pan was greased and floured.
Any idea why cakes crack, and how to stop it? Thanks!
Researching this question, the answers tend to be about the oven being too hot and/or overmixing....
I made a butter cake that someone posted on this board a few weeks back. It was part of a little spat about the efficacy of using cake mix vs making your own. Mine came out *very* dense. Very delicious, but very dense. I am guess that is because I over mixed it. O btw, I made it in a tube pan inst of a regular cake pan.
Home made Yellow Cake
2 cups flour
1 T baking powder
1 t salt
½ cup butter, softened (1 stick)
1¼ cups sugar (or combo with Splenda)
¾ cup milk
1 t vanilla
Cream sugar and butter until fluffy and white, about 3 min.
Sift flour, baking powder, and salt.
Beat eggs one at a time into butter mixture
Add flour, a little at a time, alternately with milk
Pour into tube pan.
Bake 350 30 min until set.
Sugar contributes greatly to the structure and texture of baked goods. Substituting Splenda (which is produced through a process involving the chlorination of sucrose) in the amount you listed above will result in a denser cake with tougher consistency than using sugar.
So to keep the cake from cracking, use real sugar, and try lowering your oven temp.