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How to keep a cake from cracking?

xnyorkr Apr 26, 2007 05:46 PM

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!

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  1. jinet12 RE: xnyorkr Apr 26, 2007 06:11 PM

    Researching this question, the answers tend to be about the oven being too hot and/or overmixing....

    1. danna RE: xnyorkr Apr 27, 2007 10:30 AM

      Most of the cakes I make in a tube pan are supposed to have cracks on top...Angel Food, Pound Cake, etc. What kind did you make?

      5 Replies
      1. re: danna
        xnyorkr RE: danna Apr 27, 2007 03:07 PM

        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)
        2 eggs
        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

        Add vanilla.

        Pour into tube pan.

        Bake 350 30 min until set.

        1. re: xnyorkr
          dbug31 RE: xnyorkr Apr 27, 2007 03:11 PM

          I'd have to agree with jinet12.

          Did you use a splenda combo? If so, that might also be the issue.

          Happy baking!

          1. re: dbug31
            xnyorkr RE: dbug31 Apr 27, 2007 03:14 PM

            As a matter of fact, I did use splenda! Of the 1.25 c sugar, I used 1/4 c sugar and 1 c Splenda. BTW, I served it at a meeting today and no one could tell it wasn't all sugar.

            1. re: xnyorkr
              Non Cognomina RE: xnyorkr Apr 27, 2007 05:33 PM

              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.

              1. re: Non Cognomina
                xnyorkr RE: Non Cognomina Apr 27, 2007 06:48 PM

                Aha! Thanks! Everyone's input helps!

      2. m
        mpalmer6c RE: xnyorkr Apr 28, 2007 12:23 AM

        I'd say relax and don't worry about it. When you put frosting on it, who's gonna know?

        1 Reply
        1. re: mpalmer6c
          xnyorkr RE: mpalmer6c Apr 28, 2007 04:31 AM

          8 ^ ]

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