Every time I bake, I seem to get these:
I have tried tapping the pan, lightly dropping it, passing a knife through the batter, etc, but I cannot seem to get rid of these holes.
This is (obviously) a red velvet cake, so I would imagine the baking soda and vinegar might be partly to blame.
Does anyone know why these would come up and how to avoid them?
APerhaps they are due to little concentrations of baking soda and vinegar in your batter, which would then form a big pocket of carbon dioxide gas when they react. I would try sifting my baking soda (in Australia ours is always very lumpy so it's harder to mix evenly) and then maybe give your batter an extra couple of turns with a spatula after mixing to make sure your ingredients are well distributed. I haven't had this happen, but I'm just trying to think scientifically!
Sorry, I meant every time I bake red velvet!