Does anyone know how many oz. of cake batter is needed to fill a 2 inch deep 1/4 sheet pan? I typically only do square or round, so I'm not sure. Plus I want to make the cake 2 different flavors, so hoping for a bit of a weight guideline.
Are you looking for fluid ounces or ounces by weight? A 9"x13" pan takes 7 cups of cake batter, so by fluid ounces, 7 cups x 8 ounces = 56 fluid ounces.
Now if you want it by weight, then I can't help you there as different batters weigh different amounts. A carrot cake batter will weigh lots more than a sponge cake batter.
Here is Wilton's chart for batter amounts for 2" deep pans.
Hope that helps.
I typically weigh my cakes out on a scale for uniformity and ease, but haven't done a 1/4 sheet cake yet. I looked at the wilton sight and see that it calls for 5 1/2 cups of batter, guess I'll just go by cup-wise and weigh it for the future. The batters are relatively similar in weight, a vanilla and a chocolate, no add-ins.
You don't need the weight. Fill your round pans with water to the level you normally use for the recipe you will use for the 1/4 sheet. Pour that measure of water into a measuring cup. You now know how many cups of batter your recipe contains. Using water again measure how many cups will fill the 1/4 sheet to the appropriate level. You will now have a point of comparison from which to figure out what you need to do to get your 1/4 sheet.