Why Do The Top Of My Cake Cracks?

One of which is the temperature is too high, therefore the cake will crack. Try not to put the cake too near to the heating element.

It's pretty normal for a cake to dome a little (or rise a little higher in the middle) but if it's doming and cracking, it means the outside of the cake is cooking much faster than the center so, after the outside is baked, the rest continues to go up and out the middle. If your cake recipe calls for a 350 degrees F oven (your comment said 350 degrees C which I'm sure was just a typo), you would normally lower that by 25 degrees F to try to control the doming.

It can also be the type of cake pan you are using. Bright, shiny pans cook at a different time and temperature than dark pans. Also, be sure you are measuring your ingredients accurately and blending them fully. If you have too much dry versus wet or if you don't mix in the dry ingredients thoroughly, it can cause the cake to bake unevenly too. Not sure if any of this is going to be helpful for you but I hope it might be!

Also, the easiest "fix" is a little bit of a "cheat" Just cool the cake completely and turn it upside down to ice it... the bottom will always be nice and flat and will ice up nicely. You can also trim some of the "popped" cake off before you turn it over so it sits firmly on the serving plate