how many cups of batter should i be using for a 12 inch Square cake pan. I don't think i'm using enough. Do most of you eyeball and fill 1/2 or 2/3 full? Just curious

Wilton says 10 cups. I use 11 or 12 cups, depending on how high I want the cake to rise. If you want it to actually be 2 inches tall, I'd go with the 12 cups. Don't forget to bake on 325. 11 cups will take around 60 minutes and 12 cups around 75 minutes. Of course, check them sooner, because those are my recipes.

cylstrial, thank you so much for your quick reply. All of my 12 inch cakes fall or never really seam to rise well. I've only been making once single recipe of scratch batter at about 6.5 cups. I will try this.

Also try the upside down flower nail in the center for your 12" pan. It helps to conduct heat to the center and makes large cakes bake more evenly.

Thanks moxey 2000