Filling Cake Pans with Batter

Soft batters can be poured into the pan and will spread flat. Rap the pan on the table once or twice to knock out any large air bubbles. Firmer batters must be spooned into the pan and spread evenly into the corners. Spread the batter level with a spatula or, for slow-baking cakes, leave a slight dip in the center because the batter may rise more here. For light batters that rise, the pan should be half to two-thirds full, for others three-quarters full.