Hi Everyone

I have made a number of Butter Cakes with much success, however in making a cake today I am shaking my head & wondering what I have done wrong.
Firstly, I made a Chocolate Butter Cake (first time, normally I make the original Butter cake) & all looked ok whilst mixing. Cooked well although it did have a few more cracks on top when cooked. I then let it cool in tin before taking out & placing on wire rack. Thats when I started to shake my head as the cake just CRACKED & BROKE in half when moving cake. This has never happened, & I am hoping someone can help with why this has occurred. Did I have the oven too hot??
Then when cooking my successful original Butter Cake the same thing happened again whith the cake breaking in 3 places.
I let the butter soften at room temp, gradually added the eggs & mixed well after each addittion, added the flour & milk alternatively.
Can anyone give me some reasons!!!!!

Many thanks

Did your cake have a good size hump on top? If it did that would make the cake break when you flipped it out on top, you either need to level in the pan or flip back over really fast.

Thanks for your reply.
Yes it did rise but not much more than usual. I actually made this cake for a 2 year old birthday (dorothy cake) & am to decorate tomorrow. Would you still use this cake pushed back together & iced & decorated or would you start again & make another one. I guess I am asking is it right to sell knowing it is cracked...love to hear your thoughts on what you would do...

well, by now you have made your decision, but for me it would depend on how bad the crack is.