Filling Cake Pans


Filling Cake Pans

The general rule of thumb is to fill a cake pan two-thirds to three-quarters full, leaving enough room for the cake to expand and rise as it bakes. If the pan is fuller the batter may spill over the sides of the pan, and if the pan is not filled enough the cake may be dense or flat.

If making layers it is best to weigh the cake pans as you fill them so that each filled pan is of equal weight. If you don’t have a kitchen scale, check the level of the batter in each pan with a toothpick.

Cupcake pans should be filled about two-thirds full.

Swiss roll type cakes are baked in jelly roll pans that have short sides. The pan should be filled about three-quarters full with batter. Use an offset spatula and gently spread the batter evenly into the corners and along the edges. Try to get the batter spread as evenly as possible as thinner areas will bake quicker and dry out.