at least halfway full. but not more than 2/3 full.
For a 12x12x3-inch cake pan, you'll need approximately 9 to 10 cups of cake batter. This is based on the volume of the pan, which is about 432 cubic inches. Depending on the recipe and the density of the batter, adjusting slightly may be necessary, but this amount should fill the pan adequately without overflowing.
If you have a recipe that tells you what size cake pan it will require, take a pan this size, fill it with water, and then carefully transfer the water into the number shaped cake pan. This will show you whether the recipe is the right size for the number shaped pan.
How deep is the pan? 2" or 3"? It makes a huge difference.
Approximately 2 cups.
It will probably take 1-1/2 boxes. Fill the pan roughly half full & use the rest for cupcakes.
Just fill each pan a little over halfway full so it will have plenty of room to rise
A cake can be best removed from a pan once it has cooled down in temperature. A cake that is still hot has not fully separated the cake edges from the walls of the pan. The cake should have been poured in a greased and floured pan to help ease removal after finished.
To bake a tall cake using a tall cake pan, it is best to fill the pan with enough batter to reach about two-thirds full. This allows the cake to rise evenly and create a tall and fluffy texture. Additionally, make sure to properly grease and flour the pan to prevent sticking and ensure the cake bakes evenly.
Yes, any stoneware cake pan should be greased before baking a cake.
You can grease a cake pan with butter, margarine, shortening, lard, vegetable oil, or vegetable oil aerosol spray. One economical trick is to save the foil wrapper on butter and margarine; these are excellent greasing tools. An alternative to greasing a cake pan is to line the pan with parchment paper, or to use silicon cake pans that are non-stick.
If you are using a 2" deep cake pan you would need 13.5 cups of batter.
15 cups of batter. bake at 325 degrees for 75-85 minutes. Use a baking core.