I just removed a 6" x 3" cake from the oven with awesome results. I measured the cake batter and divided it into (2) 2 cup + 1 heaping Tablespoon portions, and baked the first portion. While it did not seem like much batter it rose to nearly the top of the pan beautifully. When it cooled, I removed it from the pan, re-preped the pan and baked the remaining batter. Each layer took 37 minutes (I did use cake strips), and cooled 15 minutes before I took it out of the pan.
Welcome to the forum, Diane. Congratulations on your success with the springform pan and thank you for telling us how you did it. Neither of the previous posters are on the forum anymore, but there are always others who can use the same information.