how long are you letting them cool in the pan? With cakes larger than 10 inches, I allow them to cool in the pan 15 minutes and then flip it out and then immediately flip it back over on the flat side. If I don't do it quickly, they will crack. I allow them to sit on the cooling rack for a couple of hours and it usually sets up great and I can move it to the cake board or into the freezer with no problems. Good luck on your next try!
Not that this should matter TOO much, but are you putting enough batter in? and spraying the sides real well? It seems that if the cake was right up to the top of the pan (after it is bakes of course) it wouldn't even have the chance to crack....but if it's somewhat lower, it has to fall that far to get to the board and if the sides are sticking to the pan at all...then it would crack down the middle. Does that make any sense or do I just sound like a crackpot?
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