How can I prevent air bubbles from forming in my cake batter?
I'd like to know that too.....I feel like a crazy person when I'm beating the bottom of the pan on the counter trying to get out the bubbles.....be nice to know how to keep them from getting there in the first place!
My experience has been that when there is a lot of them my batter has been too thick. It doesn't take much liquid added to make a difference usually less thatn 1/4 cup.
They are a natural result of the chemicle reaction of the ingredients. Maybe you need to get it into the oven faster?.
One time I used milk in a vanilla cake mix and oh boy!! I had craters all over the cake, it was good though. Thanks for responding.