How to Prevent a Cake From Rising & Cracking in the Middle While Baking

Photo Caption Follow the recipe exactly to prevent cracking and doming.Photo Credit Jupiterimages/Photos.com/Getty ImagesCakes usually rise more in the middle, Non Stick Coatings creating a dome to the cake. Cracking is also a problem for some bakers. While you can cut off the domed, cracked area of the cake, steps you take during the mixing and preparation phase reduce or eliminate the concern. A little experimentation with cake baking helps you understand the subtle difference in your own oven that affects how cakes bake and rise. The adjustments you make produce a delicious cake without a dome on top.
Step 1Measure the temperature of your oven with an oven Teflon Coating thermometer to make sure it heats accurately. Measure the temperature in different areas to see if it heats evenly. An oven that is too hot makes the cake dome faster and crack.
Step 2Heat the oven to 325 degrees F. Most cake mixes and recipes recommend 350 degrees, but the lower temperature prevents the cake from rising rapidly and cracking.
Step 3Measure the ingredients as indicated in the recipe or on the cake mix box. Improper amounts or throwing off the ratio of ingredients affects how the cake bakes and may cause a high center or cracking.