Baking cake mix in two goes?

[Bloballbovish]

I have made a few cakes and got quite into decorating them. I get complimented on how soft and light the cakes are inside (basic sponge recipe) and I'm keen to keep that factor as well as focusing on the decorating. So far I've made cake mix, then baked it and made the mix for the next layer while the first is baking, to keep them as light and fresh as possible. However this is obviously time consuming. I was wondering if mixing, say, 3x of cake mix at once, separating into 3 bowls and cooking one cake at a time (I only have one tin in each size) would lead to the 2nd and 3rd cake rising less, due to it sitting out while the first cakes are baking?

How long does cake mix sit without losing air before it's baked, basically. I don't really want to compromise on the quality of the cake to save time, but I'd love to save time if I could.

Not a good plan usually as the raising agent starts to work as soon as it gets wet. Be better to buy more tins assuming you can fit them all in the oven, if it's a cost issue I often use the disposable tinfoil flan tins when I don't want to buy more tins especially for something like rainbow cakes where you need loads!, you get them in a good range of sizes and they bake well and can be reused too!

Sorry, I didn't see this until now! Thanks for the reply. I did try my way and it was okay. I wouldn't say they didn't rise enough but I do think there was a slight difference between the first and last. I might not do it that way if I was doing a special cake.

The disposable flan tin tip is great for the multi layer rainbow cake - I had been wondering how I could manage 6 layers without constantly washing out the tin. Also I imagine it would be good for doing a cake as a one-off size.

If you wrap it up well it will keep fresh. If you need to last days, wrap it and put it in the freezer.
I agree that you can’t leave mix hanging around.

Sorry, missed a bit of vital info - wrap or wrap and freeze BAKED cake!