It depends on the depth and shape of the pan (circle, square, etc. I assume you mean a round pan), and how much your specific cake batter rises. Generally 1/2 to 2/3 of the way full is a good rule.
An easy way to measure your pan is to fill it with water to the level you think is right, and measure the water.
To find a pan's volume, I like to pour in cups of water (or pints, or millileters, whatever your unit of choice) and count them out loud. That way I can just dump it all out afterwards and there's no need to make a mess trying to pour it into a measuring cup.
If you've made this kind of cake before, you probably remember about how much it rises. If not, it might take some guessing or trial and error. I might try to be a little conservative in that case, and only fill it about halfway. On the other hand, if you'll be frosting it, you could always go for 2/3 full and put a drip pan underneath. Then if it runs over you can cool it and cut off the top to level it.
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2 Comments
An easy way to measure your pan is to fill it with water to the level you think is right, and measure the water.
To find a pan's volume, I like to pour in cups of water (or pints, or millileters, whatever your unit of choice) and count them out loud. That way I can just dump it all out afterwards and there's no need to make a mess trying to pour it into a measuring cup.
If you've made this kind of cake before, you probably remember about how much it rises. If not, it might take some guessing or trial and error. I might try to be a little conservative in that case, and only fill it about halfway. On the other hand, if you'll be frosting it, you could always go for 2/3 full and put a drip pan underneath. Then if it runs over you can cool it and cut off the top to level it.
I hope this helps!