A cake that domes high and cracks before the center sets

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.