Understand, I'm not talking about anything that could be described as lumpy, or deeply cracked, or lopsided. I'm talking about the smooth, gentle, even doming that's normal for typical emulsion-type cakes, baked in layer or sheet pans. And by extension, the slight hourglassing of the sides that occurs naturally, from the draft angle of the pans, when stacking two untrimmed layers bottom-to-bottom. Nothing "ugly" about those characteristics, any more than there is anything ugly about the slight irregularities to be found in almost any hand-made articles.
As to the steeply ridged, deeply split surface that forms on a pound cake baked in a loaf pan or a Bundt mold, well, that's usually the most flavorful part of the cake, and in the case of a Bundt mold, it's the part that, conveniently enough, normally ends up on the bottom anyway, where it's out of sight. Nor am I speaking of the lumpy, deeply-fissured surface that forms at the top of an Angel Food pan (and again, if not cut off, generally ends up on the bottom of the finished cake).