Cracking cake (as in 'massive cracks', not 'really great cake')

[benjamin163]

hello,
I've baked this delicious beetroot and chocolate cake twice now to the letter.
It's lovely but the cracks have come out like the grand canyon both times.
The only thing I'm doing different to the recipe is using a small amount of steam in the bake and lowering the temp accordingly by 10 degrees.
This one billowed up massively where the crack is before deflating after it came out.
I'm wondering about the science of it all.
Any help is gratefully received.

 

[retired baker]

for many of those type of cakes its normal.

 

[oliviaava796]

When it comes to baking a cake, experiencing massive cracks can be frustrating. Cracks in cakes typically occur due to a few common reasons. Here are some possible explanations and suggestions:

1. Incorrect Oven Temperature: Lowering the oven temperature and adding steam during baking can affect the cake's structure and result in cracks. It's possible that the lower temperature combined with the steam is causing the cake to rise too quickly and then collapse, leading to the cracks. Try baking the cake at the recommended temperature without steam to see if it helps.
2. Overmixing the Batter: Overmixing the cake batter can develop excess gluten, causing the cake to rise rapidly and then collapse, resulting in cracks. Follow the recipe instructions regarding mixing times and techniques, being careful not to overmix the batter.
3. Too Much Leavening Agent: Excessive amounts of baking powder or baking soda can cause the cake to rise too quickly and unevenly, leading to cracks. Make sure you are using the correct measurements of leavening agents specified in the recipe.
4. Inadequate Support: If the cake doesn't have enough structural support, it can collapse and crack during baking. Ensure that you are using the right-sized cake pan and consider using cake strips or a heating core to promote even baking and support the cake's structure.
5. Sudden Temperature Changes: Rapid changes in temperature during baking can result in cracks. Avoid opening the oven door frequently while the cake is baking, as it can cause temperature fluctuations. Additionally, when removing the cake from the oven, place it on a cooling rack gently to prevent sudden temperature changes.
6. Oven Hot Spots: Uneven heat distribution in the oven can cause certain areas of the cake to bake faster, resulting in cracks. Use an oven thermometer to ensure that your oven is heating accurately and consider rotating the cake during baking for more even heat distribution.

By addressing these potential issues, you can minimize the likelihood of massive cracks in your cakes. It's important to remember that each recipe and oven is unique, so some trial and error may be necessary to find the best approach for your specific circumstances.

 

[benjamin163]

When it comes to baking a cake, experiencing massive cracks can be frustrating. Cracks in cakes typically occur due to a few common reasons. Here are some possible explanations and suggestions:

1. Incorrect Oven Temperature: Lowering the oven temperature and adding steam during baking can affect the cake's structure and result in cracks. It's possible that the lower temperature combined with the steam is causing the cake to rise too quickly and then collapse, leading to the cracks. Try baking the cake at the recommended temperature without steam to see if it helps.
2. Overmixing the Batter: Overmixing the cake batter can develop excess gluten, causing the cake to rise rapidly and then collapse, resulting in cracks. Follow the recipe instructions regarding mixing times and techniques, being careful not to overmix the batter.
3. Too Much Leavening Agent: Excessive amounts of baking powder or baking soda can cause the cake to rise too quickly and unevenly, leading to cracks. Make sure you are using the correct measurements of leavening agents specified in the recipe.
4. Inadequate Support: If the cake doesn't have enough structural support, it can collapse and crack during baking. Ensure that you are using the right-sized cake pan and consider using cake strips or a heating core to promote even baking and support the cake's structure.
5. Sudden Temperature Changes: Rapid changes in temperature during baking can result in cracks. Avoid opening the oven door frequently while the cake is baking, as it can cause temperature fluctuations. Additionally, when removing the cake from the oven, place it on a cooling rack gently to prevent sudden temperature changes.
6. Oven Hot Spots: Uneven heat distribution in the oven can cause certain areas of the cake to bake faster, resulting in cracks. Use an oven thermometer to ensure that your oven is heating accurately and consider rotating the cake during baking for more even heat distribution.

By addressing these potential issues, you can minimize the likelihood of massive cracks in your cakes. It's important to remember that each recipe and oven is unique, so some trial and error may be necessary to find the best approach for your specific circumstances.

This is a massively useful and informative reply and I thank you kindly for taking the time to write it.

 

[retired baker]

This is a massively useful and informative reply and I thank you kindly for taking the time to write it.

See the hundreds of photos of those type of cakes, splitting is typical and acceptable.

chocolate loaf cake - Google Search

 

[Sweet1]

As I know cake cracks can occur due to various reasons. Example - Lowering the temperature and introducing steam, excessive moisture from beetroot, strong leavening agents, overmixing, improper pan size, and rapid cooling can contribute to cracking. Adjusting these factors one at a time can help prevent or minimize cracks. Keep in mind that some cracking is normal and won't affect the taste or texture of the cake. Happy baking!