To prevent cracked tops on cakes while baking them in the oven, you can follow these tips:
Use the correct pan size: Ensure that you are using the right-sized pan recommended in the recipe. If the pan is too small, the batter may overflow, causing cracks on the surface.
Properly prepare the pan: Grease the pan with butter or cooking spray, and then dust it with flour or line it with parchment paper. This helps the cake release easily from the pan and prevents sticking, which can lead to cracks.
Avoid overmixing the batter: Overmixing can develop gluten in the batter, resulting in a dense cake with a cracked top. Mix the ingredients just until they are incorporated, and avoid excessive beating.
Use the right oven temperature: Preheat your oven according to the recipe instructions. Too high of a temperature can cause the cake to rise too quickly and crack. Follow the recommended baking temperature and adjust if necessary based on your oven's accuracy.
Bake on the center rack: Place the cake pan on the center rack of the oven. Placing it too close to the top or bottom heat source can cause uneven baking, leading to cracks.
Don't open the oven door too early: Avoid opening the oven door during the first half of the baking time. Sudden changes in temperature can cause the cake to sink and crack.
Use a water bath (bain-marie): For delicate cakes like cheesecakes or custard-based cakes, consider using a water bath. Place the cake pan inside a larger pan filled with hot water, which helps to distribute heat evenly and prevent cracks.
Test for doneness with a toothpick: Use a toothpick or a cake tester to check if the cake is done. Insert it into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready. Avoid overbaking, as it can lead to a dry cake that is more prone to cracking.
By following these guidelines, you can minimize the chances of getting cracked tops on your cakes and achieve beautifully baked results.