Filling the Pan

Unless otherwise specified, fill the pan no less than half and no more than two-thirds full. The batter in fluted tube pans is an exception, as the pan is usually filled to about one inch from the top. (Avoid adding more batter because it could overflow and cause the cake to collapse.) The correct amount of batter for a specified pan size will affect the texture of the cake.

Batters maintain their leavening power effectively (whether the leavening is beaten egg or chemical leavening such as baking powder, baking soda, or both) when transferred to the pan immediately after mixing. Avoid refrigerating the batter in a bowl as it will lose leavening power.