6-inch cake
Preheat oven to 350°F. Grease and flour two 6-inch round cake pans. Prepare cake batter as directed. Fill each pan with 11 ounces (312 grams) cake batter (1/3 full). Bake for 25 to 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Make cupcakes with remaining batter by spooning batter into paper bake cup-lined 2 1/2-inch muffin cups, filling each about two-thirds full. Bake for 18 minutes or until done. Cool in cups 5 minutes; remove and cool on wire racks.
