That depends on the shape and depth of the pan.
12 x2 round = 7 1/2 cups
12 x3 round = 10 1/2 cups
12 x2 square = 10 cups
12 x3 square = 14 cups
Other shapes, such as a hexagon, petal or heart, will require different amounts of batter.
Depends on what the batter is of.
10-12 cups of batter
If you are using a 2" deep cake pan you would need 13.5 cups of batter.
The capacity of cake pans can vary based on their size and depth. Generally, a standard 9-inch round cake pan holds about 6 cups of batter, while a 6-inch round pan holds around 3 cups. For Wilton heart-shaped cake pans, the smaller 6-inch pan typically holds about 3 cups of batter, while the larger 9-inch heart pan can hold around 6 to 7 cups, depending on the specific model and depth. Always check the packaging or manufacturer's guidelines for precise measurements.
For a 14x14x3-inch cake pan, you will need approximately 10 to 12 cups of cake batter. This estimation is based on the volume of the pan, which is about 588 cubic inches. Generally, most cake recipes yield around 4 to 6 cups of batter, so you might need to double a standard recipe to fill the pan adequately. Be sure to check for doneness as baking times may vary with larger cakes.
3 quarts. One quart = 4 cups, and there are 12 cups in a 13X9 pan, equaling 3 quarts.
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.
How deep is the pan? 2" or 3"? It makes a huge difference.
An 8 inch round cake pan will hold 4 cups. A 9 inch will take 6 cups, a 10 inch holds 11 cups. A 12 inch pan will hold between 14 to 16 cups, that is about one box of a cake mix. Well, I'm no expert, in fact I was searcing for an answer to a similar question. But I know for a fact that a cake mix is NOT 14-16 cups, I'ts probably more like...4-6 cups. I usually mix my cake mixes in a pampered chef measuring bowl which holds 10 cups total and it's only about half full when I'm done. So....I think we need to do some more research! Well I guess it just depends on what brand use. I use Betty Crocker and you have to add water, eggs and vege oil so it actually turns into quite a bit. I am neither one of the people above. I'm not taking sides but I think its about 8-11 cups. I think 16 is way to much and 4 is just silly.
For a 14 by 2 inch round cake pan, you'll typically need about 6 to 8 cups of batter, depending on the specific recipe and desired cake height. A standard cake recipe usually yields around 2 to 3 cups of batter for a smaller pan, so you may need to adjust or double the recipe accordingly. Always check for doneness by inserting a toothpick or cake tester in the center; it should come out clean when the cake is done.
For a 4-inch springform pan, you typically need about 1 to 1.5 cups of batter, depending on the recipe and desired cake height. It's important to fill the pan no more than two-thirds full to allow for rising. Always refer to the specific recipe for the most accurate measurement, as different types of cakes may require varying amounts of batter.
For two 6x2 inch round cake pans, you typically need about 3 to 4 cups of batter. Most standard cake recipes yield around 2 to 3 cups of batter, which may be enough for one pan, so you would likely need to double the recipe or adjust accordingly to ensure both pans are filled adequately. Always check the specific recipe you’re using for precise measurements, as different types of cakes may vary in batter volume.