Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface.
If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools. Beat the batter on medium speed just until it is smooth and all the ingredients are incorporated. Make sure all of your ingredients are at room temperature, which will help them combine better.
Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time. “This may be enough to equilibrate the temperature difference between the center and perimeter so that the cake rises at the same level,” she says.
Many things can cause a cake to come out crumbly. However, it's almost always an issue of too much flour, too little fat, or overmixing. Some other problems include overbaking, using the wrong type of flour, or using an un-calibrated oven. Hey, there!
Follow this tip: If your cake needs to be trimmed, or if you plan to torte it by cutting it into thinner layers, never do this while the cake is still warm. Wait until the cakes have cooled completely, or for the best results, chill the layers before trimming.
If you're the person that finds the center of the cake and cuts from the inside, then down and out, you're doing it wrong. The video explains that “cake is supposed to be cut from the side to eliminate crumbs.” Yes, in order to avoid a crumbly mess, cut from the outside and make your way to the center.
In an oven that's too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you've used a pan that's too small.
If your fridge is too cold (especially at the back), adjust the temperature. It's also important that you store your buttercream cakes in an airtight container or a box while they're in the fridge, to prevent the buttercream from drying out and causing cracks.
Attempting to spread frosting onto warm cake layers is a recipe for sloppy disaster. Chill your cake layers for at least 2 hours, or better, overnight. If you've made your frosting ahead, make sure it's at room temperature before you start.
The center oven rack is ideal for baking cakes and other desserts. However, to achieve the flaky and crispy underside of a pie, positioning the racks lower in your oven can help avoid an undercooked crust.
or cupcakes have cracks on the top – again means they are rising much too fast – the oven is too high. Lower temperature slightly. Cupcakes bak quicker then the time stated (in 15 minutes as compared to the stated 20 minutes )–usually because the oven is too high. Reduce temperature.
The cake pan is heating up much faster than the rest of the cake. This causes the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To stop your cake from doming, line the outsides of your cake tin with a double layer of foil.
Top Tips For Cutting Chocolate-Topped Slices:
Add a small amount coconut oil or vegetable oil to the melted chocolate before pouring over the slice. This helps to stop the chocolate from cracking when sliced. Allow the slice to set in the fridge (preferably overnight before cutting).
The Cake Is Underbaked
A cake bakes from the outside in, so if the cake is not baking for a long enough time, it can cause a dip in the middle. This is because the center of the cake is not cooked enough, and it can cause cakes to sink once they are removed from the oven and has time to set and rest.
Baking powder to flour ratio: add 5 mL to 6.25 mL (1 teaspoon to 1+¼ teaspoon) baking powder for every 125 grams (1 cup or 250 mL) of all-purpose flour. In this classic vanilla cake with milk chocolate frosting, I use 2 teaspoon baking powder for 2 cups of flour (250 g).
Cool the cake.
Always cut cake layers once your cake has cooled to room temperature, as a hot cake may fall apart when sliced. 2.