Most of my cakes call for 2 inch high pans. Unless otherwise specified in the recipe, fill the pan no less than half full and no more than just under two-thirds.
Here are some rules of thumb for odd-size pans: Classic génoise uses just under half the number of eggs as the cup capacity of the pan. Most butter cakes use just under one-quarter as many eggs as the cup capacity. For example, an 8⅔ cup capacity pan uses a 4 egg formula for classic génoise and a 2 egg formula for a butter cake (1 whole egg equals 2 egg yolks or 1½ egg whites).