What can cause cracks on the top of baked cakes?

The presence of cracks on the top of baked cakes can often be attributed to too little leavening or the use of an overly hot oven temperature. When the temperature is too high, the exterior of the cake cooks very quickly while the inside may still be undercooked. This disparity causes the top to rise rapidly, forming cracks as the cake expands unevenly.

On the other hand, if there is too little leavening, the cake won't rise properly and may not have enough structure to support its weight, leading to a collapse or cracking as it cools down. Therefore, ensuring the correct leavening agents are used and maintaining an appropriate baking temperature are critical factors in achieving a smooth top on cakes.