Ok I'm about to give up, has anyone ever tried running the cake batter through a strainer into cake pan? Seems like I heard that before. There is no reason why we have to keep fighting these air holes....

I don't have any idea what is causing the bubbles.  I never seem to have the problem.  Could it be an altitude issue?

running through a strainer should work -- get a large one so you don't go crazy

No not an altitude issue. The only time I don't get bubbles is if I use the two stage mixing method with a scratch cake recipe. 

I just want to know why some of us are driven crazy by the air holes and some people don't get them at all...  I can't stand the mystery !

Well, you may have answered why I am not bothered with them.  I mix all of my cakes the same, cream the butter and/or shortening with the sugar until it is light an fluffy, then added the dry ingredients and liquids alternately until everything is mixed.  Just habit, I guess.

Have you ever tried the 2 stage method from Cake Bible? I don't like her recipes, but when I do a regular yellow cake and mix it that way, the finished cake is beautiful, the tightest crumb, but very tender, but in this heat in GA I have trouble keeping my butter cool enough , if it gets the least bit too warm, it throws the whole thing off. I usually do creaming method.