Weird looking undercooked cake?

[jinglejangle]

I baked a 6" hi-ratio yellow cake tonight. When it came out, I stuck a toothpick in there and it came out clean and it bounced back when I pressed it. I'm baking in anodized aluminum pans, and I have never seen this before. Did I overwhip the batter? I made a 14" cake as well, and it the middle was all dense but the outside was completely finished. Can someone please give me an explanation?

top left- top layer
top right- middle layer
bottom - bottom layer.

imgur: the simple image sharer

 

[bakechef]

Seeing the recipe would help.

Looks like a leavening issue. Cakes that get their rise from leaving alone will often have uneven texture with larger holes and smaller holes throughout. I've had cake recipes with less than stellar textures with recipes that called for a lot of baking powder.

I use recipes that start with a foam, or have whipped egg whites folded in later, the bubbles come from that instead of leavening, making for a more consistent texture. Creamed method cakes also rely on proper creaming (beating the fat and sugars for at least 5 minutes) for texture.

That's just a guess until I see the recipe.