I have been baking cakes for a some time now. For two months, I have been having a problem with holes in my cakes baked using Ducan Hines cake mixes! What is it?? I do not have this problem with made-from-scratch cakes. I have never had this problem using DH cake mix. Do they have a new formula or something?? I always time my mixing process and use a low to medium speed. I have tried pouring batter in the center of the pan. I have tried tapping the pan on the counter- a little and a lot. I have run a knife through the batter. Nothing seems to work. Does anyone have a suggestion as to why and how I can solve this problem?
Thank you in advance.

Hmm, I've been having similar problems. I use DH to make either 12 x 18 (using 2 1/2 mixes) or cupcakes for donation to charitable organizations. The cupcakes turn out fine, but the sheet cakes have the large holes you're talking about. I've tried mixing more, mixing less, mixing by hand, banging the he// out of the pan after filling, baking at 350*, baking at 325*, baking on each shelf of the oven, even tried a different brand of cake mix....sheesh....what else can I try?

Somebody, help us!!

Maybe try using room temperature eggs/milk etc. Also try banging the pans to get as many air pockets out of the batter. Hopefully Indydebi will chime in! LOL. Hope that helps!

I never use my mixer to mix up cake mix batters, I think it beats too much air into it. I always use a whisk by hand, and never have a problem.

I always use my mixer. But I do agree with the other post about room temperature eggs/butter. I also use warm water. Not hot, not cold, but luke warm. I have had the same problem with the holes, but when I use the room temp ingredients, I don't have as much of a problem. Not sure if this helps.

I used to have the same issue. I now sift my box mix befor I add the ingredients and I pour the batter into the pan I a thin stream breaking up the air bubbles. It takes mkre time but I noticed abig difference!

Tammy

I bet if we seive the batter that would break up all those pesky holes! I'm going to use a plastic strainer to avoid any reaction from the metal ones.

But I must give credit where credit is due--TammyH got me thinking with how successful her great idea of pouring the batter in a thin stream would be -- then I pictured me doing that and I got impatient with it doing it slowly (just me) & then I thought of the strainer to do it faster--It does still add a step but Yay TammyH!!!

Thanks K8memphis, but I got both ideas from here on CC. This was a few years ago when my cakes started having these HUGE tunnels (I mean, swiss cheese big!). I started sifting and noticed a big difference. Then I read about pouring the batter in the pan in a thin stream and my issues completely went away! Wish I could remember exactly who to credit... I use a metal strainer (just because that's what I have). I remember reading in the same thread that some people just use the whip-attachment before adding their wet ingredients...

HTH

TammyH

PS Please excuse any spelling/typing issues. I'm in a hockey-rink and typing on my Nook...