If you have only 2 pans, spread one-third of the batter in each of 2 prepared pans. Cover and refrigerate remaining batter while the first 2 layers bake. After removing cakes from pans, bake remaining batter in one of the pans after it has cooled. The third layer may need to bake 1 or 2 minutes longer.
A correctly prepared cake pan keeps the cake from sticking. When making most scratch cakes, grease the bottom and side of the pans and dust each with about 1 tablespoon flour, tapping out the excess.