It doesn't matter if I measure my batter to what Wilton says or if I fill up to 2/3 full my cakes never rise up level with the top of my pan . I use Duncan Hines brand cake mix and occasionally add the extender but no matter what i have to eyeball my cake level. I want to be able to level before removing from the pan so I know it is level!! I have a horrible eye for that kind of thing. I use the wilton pans if this makes a difference.

ps I level with a knife, i don't have a leveler.

I would recommend filling them 3/4 full. I always fill mine that full and it always rises above the pan (with a "few" minor spill-overs - LOL). I also use Duncan Hines with an extender.

Are you using baking strips and lowering your oven temp? I use the strips and bake at 325 (I'm a Betty Crocker person) and mine almost always rise higher than the pan. I never measure the batter ... I just know how many mixes go in what pans.

Also, I grease-only and never flour my pans. Haven't done that in over 25 years. I believe this helps a cake rise higher, too. Pops out of the pan better, IMHO.

I use the Wilton chart as a guide, but I don't measure my batter out with a measuring cup. I usually fill my pans about 1/2 to 2/3 full and they rise to the top almost every time.

I do bake at 325 for every size and use bake even strips.

Hmmm ~ maybe I need to try the Bake Even strips. It might save me some money in the long run by not having to use as much batter .

I also bake at 325.

Is the middle rising up to the top of the pan or above and not the edges? or is the entire cake below the top edge of the pan?

I use "Baker's Joy" cooking spray. It already has the flour in it and have NEVER had any problems. I love that stuff!! Everything rises and comes out perfectly. It's in a blue and white bottle.

The middle is doming up well over the top but the sides are usually 1/4 to 1/2 an inch from rising to the top.

cassi, I get the same thing happening to my cakes. I dont know what I'm doing wrong!!!!

i get the same doming probem also. and depending how they dome- i found a quick cheap solution for leveling is before removing them from the pan- take some dental floss and simply "slice" your way through works just like a leveler.

A tip I learned on here was if after it bakes, cool for 10, then dump... but leave the pan on the cake on the rack to cool. I started doing this, and I swear the cakes are almost always level, and I had the same problem too. Also, as an added benefit, the pan held in the moisture so that the cake wasn't dry.

The tip was Brandisbaked. Thanks Brandi!

i read somewhere about adding meringue powder to your cake mix...i tried this, but i wasn't happy with the results, so i just use the even strips and fill my pans 3/4 full.