Questions about 6" diameter cake pans and 3" deep cake pans
I'm trying to select 6" cake pans and I'm undecided between 6x2 and 6x3 pans.
According to the reading I've done, a 6x2 pan holds 2 cups of batter, so three pans hold 6 cups of batter. It's recommended you fill the pans halfway.
A 6x3 pan holds either 3 or 4 cups of batter. I think the lower amount is for filling it halfway and the higher amount is for filling it 2/3 of the way. Fat Daddios says to fill 3" deep pans 2/3 of the way. So two 6x3 pans would hold anywhere from 6-8 cups of batter.
I'd rather bake a two-layer cake than a three-layer cake but most recipes for 6" cakes are for a three-layer cake baked in 6x2 pans.
If you've baked in 3" deep pans, have you been happy with the results? Do you fill it 2/3 of the way? Do you use the same recipes available online for three 2" layers but divide the batter among the two 3" pans?