This is the first time I've ever bought pans that did not come with directions for how much batter to use in them and I do not want to over or underfill them. Can anyone tell me about how many cups of batter are needed to fill a 6 in, 10 in and 14 in square pan? They are Fat Daddio pans, if that makes a difference.
If the pans are 2" deep, my book says to use the following:
6in sq. pan = 2 cups batter
10in sq. pan = 6 cups batter
14in sq. pan = 13-1/3 cups batter
I'm not sure what those Fat Diddo pans are as the page was blank, but this is for the Wilton's square pans that are 2" deep. HTH.
Here's a complete list of cake preparation info for most of the common pans, in both 2 and 3" depths:
These Wilton links also give recommended baking temps. and times, and more.
I *HATE!!!!* with a passion measuring batter
A 6" sq will use about 2/3rds to 3/4th of one mix.
A 10" sq takes one and 1/2 mixes
A 14" sq used two mixes.
For any pan, fill it 1/2 to 3/2rds full and you'll come out just fine.
Well, you only have to measure one cup (by weight) and then you can figure out how many cups of batter are in your bowl (minus bowl weight).
Notate this info and you never have to measure that recipe again.
If you don't know how much batter your recipe yields, you might wind up short when filling your pans. (Then you have to hurry and make up another batch.)
If you only make straight cake mix cakes the following charts might be helpful.
Box cake charts (for Pillsbury and DH):
(Please no "save" posts per Jackie & Heath.)
indydebi answered this in a post that was lost to the crash (but I had printed out the info):
"Whatever the mix happens to be:
1 mix - two 8" rounds or two 6" squares
1 mix = one 10" round / one 8" square
1.5 mix = one 12" round / one 10" square
2 mixes = one 14" round / one 12" square
3 mixes = one 16" round / one 14" square"
The WASC cake recipe (using DH white cake mixes) yields a tad over 14 cups of batter which is great for multi-layers or large cake pans.
Here's the expanded flavors version: