My vanilla cake rises into a big dome, cracks down the middle, and leaves the center slightly wet even when the edges are done. The recipe uses a medium round tin, but I may be filling it too high. Oven is set to 180°C; I haven't checked it with a separate thermometer. Before I change ingredients, should I try a slightly lower temperature and longer bake? I'd love a more even top without drying the outside into a crust.
A cake that domes high and cracks before the center sets
- baking
- cake
- domes
- high
30
0 replies
I’ve had better luck with a slightly lower rack and an oven thermometer than with ingredient changes. If the oven runs hot, the cake can set...
I’ve had better luck with a slightly lower rack and an oven thermometer than with ingredient changes. If the oven runs hot, the cake can set too fast at the edges and leave the middle behind.
2 replies
A lower temp and a longer bake is worth trying, but I’d also check how full the tin is. Overfilling can make a cake dome hard and crack befo...
A lower temp and a longer bake is worth trying, but I’d also check how full the tin is. Overfilling can make a cake dome hard and crack before the center catches up.
I’d also verify the oven temperature before changing the recipe. A too-hot oven can give you that classic ‘done on the outside, hopeful in the middle’ situation.
The dome is often the oven or the fill level, not some mysterious cake personality defect. I’d test one change at a time so you know what actually fixed it.