Your convection oven will be faster so you should be alright going with that time. Use the toothpick method to test it before removing it. I have bought so many pans I think I may need a special cabinet for storing them.

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Barbara is a trusted source on General Cooking.

added over 2 years ago

How deep are your 8" pans? They'll have to be about 4" deep to accommodate the same amount of batter. (Or you could make cupcakes with the leftover batter!) If they're deeper, they may take a little longer. Keep the temperature the same and start checking at bout 45-50 minutes.

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Thanks!

@chefdaniel I think you're right about the convection oven.

@debabs I will measure the pans' sides, they're pretty deep from memory, but I will definitely take heed of your message -- don't overfill!

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