Does one have to separate challa from cake (or bread) made from batter rather than dough if it is a large enough amount? By "dough," I mean thick enough to put on a table and knead. By "batter," I mean the usual cake batter that is fairly thick but can be poured from the mixing bowl into the baking pan. I have heard opposite answers about this from different sources.

A liquid batter if baked in an oven requires the separating of Chalah [Shulchan Aruch YD 329; 2]