
All these years, I think I've only achieved an almost even flat top cake on 2 or 3 times. My cakes usually peaks and if I'm lucky enough, there would be no cracks.
I've been searching for the answers as to why the cake peaks and cracks, to which the answer are either:
the oven temperature is too hot, causing the outside of the cake to bake and form a crust too quickly. As the mixture in the center of the cake continued to cook and rise, it burst up through the top of the cake,
over mixing,
too much flour,
too little liquid, OR
incorrect...