Cakes
Domed or cracked top
4 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.
Likely causes
- equipmentOven too hot: the top sets before the centre has finished rising, so it erupts.
- formulaToo much flour.
- equipmentPan too small, forcing the batter upward.
- techniqueOver-mixed, developing too much gluten.
What to change
- Lower the oven 15 to 25 °F (8 to 14 °C).
- Check the pan size against the recipe and scale the batter by area if it differs.
- Mix only until combined.
- Level the batter in the pan before it goes in.
Read it with the four domains in mind
FormulaThe recipe itself: ratios, quantities, and ingredient choice.
TechniqueWhat you did: mixing, shaping, timing, handling.
EnvironmentThe room: temperature, humidity, altitude, storage.
EquipmentThe gear: oven calibration, pans, mixer, tools.
Adapted from the master symptom matrices in Environmental Variables & Troubleshooting. General sourcing across these tables: Figoni (2011); Gisslen (2016); Corriher (2008); McGee (2004); Modernist Bread (2017); King Arthur Baking technical guides; BAKERpedia.
Other cakes symptoms
Sunken centre
Dry crumb
Dense and heavy
Tunnels: vertical holes through the crumb
Coarse, open crumb
Overflowed the pan
Stuck to the pan
Soapy, bitter, or metallic taste
Sour taste
Cakes & Sponges · Pan Size Calculator · The full troubleshooting method · All 50 symptoms