Measuring is such a *messy!* way to go. Learn how much batter each pan you have needs. Fill it about 2/3rds full. If using a 2" deep pan that means the batter should be about 1 1/4 to 1 1/2" deep.
I used mixes and figured out how many were needed for each size. I don't remember all the sizes and shapes right off anymore but here are a few that I do remember
A 10"R; and 8" sq and a 8"x11" rectangle (1/4 sheet) and most special shaped pans (though many of the early ones need more), each used one mix. A 10" sq, and 12" round takes 1 1/2 mixes (the amount of batter my *original* WASC recipe makes). A 12"square, and 14" round used 2 mixes and a 16" round uses 3 mixes.
What you can do is put water in your pan, then use a ruler to measure the 1 1/2" up the side then mark that w/a scratch or permanent marker (inside or out) so you know when you have reached at or near the right depth.
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