How can I avoid a "holy" cake?

Question

I haven't been able to make a cake that doesn't have LARGE tunnels..any tip on how to avoid this

Last cake I made http://www.flickr.com/photos/party-time/2826076054/in/set-72157607096611845/

Answer 1

Do you spank your cake before you put the pan in the oven?  Seriously!  My mom taught me to always do this whenever you put a cake in the oven.  Smack the bottom of the pan a few times to make any air bubbles in the batter come to the surface and pop.  It helps to get rid of the tunnels in the finished cake and ensures a smoother, more even texture.  Also, you may be overbeating your cakes.  That can increase the amount of air bubbles that get into the batter.

Answer 2

It looks to me like you didn't cream your butter and sugar enough.  It also looks like the ingredients were not beaten together long enough, to produce a smooth, lump free batter.  Make sure you follow the directions Exactly!  Better luck next time.  Oh, do tap the pans on the counter to reduce air bubbles.

Answer 3

After you put the batter into the pan, drop it flat on your counter, from a height of about 4 inches.  This will get the air bubbles out of the batter.  You may have to do it three or four times, I keep dropping it until I don't see any more bubbles bursting on the surface.  Sounds kinda stupid, but it works.  Just make sure to let go of both sides of the pan at the same time.  

Answer 4

Looks yummy to me BB!

How about you send me your duds..and I'll take care of them for you?