Using too much baking powder or soda causes the cake to rise too quickly, leading to structural failure at the surface.

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Whisking too much air into the batter can cause it to puff up and then collapse or crack as the air escapes during baking.

In the culinary world, a crack on the top of a cake is often a sign of uneven temperature or chemical imbalances. While some rustic cakes embrace this look, it is generally considered a flaw in sponges or burnt cheesecakes.

If the heat is too high, the outside of the cake sets and crusts before the middle has finished rising. The expanding batter then bursts through the top.