If the pan is 10" in diameter and 3" deep, then its capacity up to the rim is
235.6 cubic inches, or
1.02 gallons, or
4.08 quarts, or
8.16 pints, or
16.32 cups, or
130.56 fluid ounces.
(All are rounded.)
We have no way of knowing how much batter may or may not be in it.
For all we know, it may be empty and in the cupboard, and you may be
trying to trick us.
The only difference is the size (diameter) of the pan.
The answer is 10
10.
It is 10.
Also 10.
It depends on how deep the cake pan is.
The only difference is the size (diameter) of the pan.
That depends on the shape and depth of the pan. 12 x2 round = 7 1/2 cups 12 x3 round = 10 1/2 cups 12 x2 square = 10 cups 12 x3 square = 14 cups Other shapes, such as a hexagon, petal or heart, will require different amounts of batter.
1/2 way filled
4" x 3"--1 1/3 - 1 1/2 c batter 6" x 3"--3 c batter 8" x 3"--5 c batter 9" x 3"--6 1/3 - 6 1/2 c batter 10" x 3"--8 c. batter 12" x 3"--10 1/2 c batter These are the measurements for a two layer cake. Half goes in each pan.
For a 12x12x3-inch cake pan, you'll need approximately 9 to 10 cups of cake batter. This is based on the volume of the pan, which is about 432 cubic inches. Depending on the recipe and the density of the batter, adjusting slightly may be necessary, but this amount should fill the pan adequately without overflowing.
6 cups for one layer
10-12 cups of batter
For a 10-inch square pan, you'll typically need about 6 to 8 cups of cake batter, depending on the recipe and how tall you want the cake to be. Most standard cake recipes yield enough batter to fill a pan to about two-thirds full, which is generally a good guideline. Always check the specific recipe for precise measurements, as variations can occur.
For a 10 by 2-inch cake pan, you typically need about 4 to 5 cups of batter, depending on the specific recipe and desired cake height. This generally corresponds to a standard cake recipe that yields around 9 to 10 cups of batter in total. It's always a good idea to check the specific recipe you're using for precise measurements. Additionally, fill the pan no more than two-thirds full to allow for rising.
For an 11x15x2 inch pan, you'll typically need about 2 to 2.5 quarts of brownie batter. This is roughly equivalent to 8 to 10 cups of batter, depending on the specific recipe and desired thickness. Always check your specific recipe for the best results, as some may require adjustments based on ingredients and baking time.
When using an 8-inch round cake pan instead of a 10-inch springform pan, you will likely need to adjust the baking time since the smaller pan will hold less batter and may cook faster. A general rule is to start checking for doneness about 5-10 minutes earlier than the original recipe suggests. Use a toothpick or cake tester inserted into the center to determine if it's done; it should come out clean or with a few moist crumbs. Adjust as needed based on your specific oven and recipe.