Most times the cause of cakes cracking is due to the oven temperature being too high.
When the oven temperature is too high the cooking will go too fast so while the cake rises it rises too fast and then dries out and cracks.
Basically the crust of the cake forms early on and then it causes the cake to crack.
The cake could also be on the wrong rack that is too close to the heat.
It's best to cook the cake on the middle rack away from the main direct heat.
When baking a cake preheat the oven to 350 F and keep the temperature of the oven to 350 F to bake it.
Any higher temperature than 350 F can cook the cake too fast and cause it to crack.