Causes and solutions to cracking of cakes:

1. The baking temperature is too high and the surface temperature of the cake rises too fast, causing the surface to color and crust too quickly, but the inside is not. It has not fully swollen. When the inside continues to expand, the surface of the crust will be broken, causing cracks. Solution: Lower the oven temperature.

2. The proportion of wet ingredients in the formula is too heavy, such as adding too much water or milk, too much eggs, etc. Too much wet material will cause the cake to be unable to support its own structure. The cake will collapse and crack after being baked, and the inside will feel wet. Solution: Generally, in this case, it is necessary to appropriately reduce the wet ingredients such as eggs or milk in the formula, or add a little flour.

3. Too much batter is poured into the mold. After the batter fills the mold, it continues to expand and eventually cracks from the top. Solution: In this case, the cracked batter will be accompanied by a tall mushroom top. Just reduce the batter amount a little.