By the time the cake pulls away from the side of the pan the cake is way over baked.

Most recipes state 350°F, but that is way too high temperature for cake.

Baker needs to consider how batter bakes in the pan. Cake batter bakes from the sides to the center. The batter that is in contact with the pan (sides and bottom) will bake AND set first.

At 350°F, batter in contact with the sides of the pan will set before the center. The center will continue to rise. This is what creates the dome effect.

If the pan is made of anodized aluminum, is a coated nonstick metal, or a dark metal, it will conduct heat more intensely. This will cause the batter in contact with the sides to set faster, creating more of a dome affect, and a faster rise, resulting in a cracked center. It’s like a volcano.

A perfectly baked cake should be level. There should be no dark brown crust— especially on a white cake.

Even a chocolate cake should not have a crust on it.

Use a plain uncoated metal cake pan like Chicago Metallic uncoated or NordicWare Natural.

Use cloth baking strips (I like Wilton). Not use those silicone as it is a conductor of heat.

Line the cake pan with parchment paper.

Bake at 325°F for most cakes. The exception would be a cake with a lot of add-ins such as a carrot cake; a chocolate cake with several types of chocolate (cocoa powder, chopped chocolates).

Cream butter and sugar at 65°F, not “room temperature”

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