Slice Your Loaf Cake Before You Bake It

"Run a paring knife lightly coated in nonstick cooking spray down the center of the batter, dragging it through about ½-inch into the batter. Sounds bizarre but this simple maneuver is the key to a symmetrically cracked loaf cake that looks like it came straight from a photoshoot."

"Slitting the top of the batter creates a weak spot where your cake will naturally crack and expand. Think of this step like scoring a loaf of bread, allowing it to bake in a controlled, less chaotic, manner. It not only gives your cakes a pristine channel directly down the center of your cake (beautiful! clean! professional!), but allows the batter to rise without much resistance."

"The expansion opens up the crumb slightly, resulting in a lighter, loftier texture. Not only does it make it more dashing, but actually improves the cake as well."

A simple technique used in food styling creates perfectly domed loaf cakes with a symmetrical crack down the center. By running a paring knife lightly coated in nonstick cooking spray through the batter about half an inch deep, bakers create a weak spot where the cake naturally cracks during baking. This method, similar to scoring bread, allows controlled expansion without resistance. The resulting channel looks professional and clean, and when glazed, allows the glaze to drip naturally rather than pool. Beyond aesthetics, this technique improves the cake's texture by opening up the crumb, resulting in a lighter, loftier final product.

Read at Bon Appetit