Do I need to adjust baking temp and time if the cake pan I'm using is 10" in diameter while the recipe is for cake pans that are 8" in diameter?

Hi, thank you for your input. I did originally try doubling the recipe and the cake was way too moist and did not hold. Could not even get it out of the pan. The amount of batter the recipe yields in just one batch was more than enough to fill the 10" round pan (I tried it last night). Did not raise the temp, but the baking time decreased by 10 or 15 minutes. Cakes came out perfectly. THanks for your help.

Christina, thanks for the update! It's interesting to know that the baking time actually decreased. Glad to know you had a perfect outcome!

Looking back at the OP that does seem to be what she means- at any rate it says "10" layer cake"- I suppose we can presume two layers.

Howsomever, the 2 10" will have roughly 65% more surface area than the 2 8", which could effect the way it bakes rather radically,while 2 8" will be 28% more than the 1 10"- You'd almost certainly do better to make 1 10" layer and split it.

Thanks for your help. This is exactly what happened. Did not change baking temp, but baking time did decrease by 10 or 15 minutes. Cakes came out perfectly!

Glad it worked out for you!

@Smaug, not necessarily, it might be the same height as the 8" pan, but it would theoretically take longer for the heat to reach the center of the pan (longer radius). I would keep the temperature the same, and watch carefully after the halfway mark, expecting it to take a few minutes longer for the cake to be done. Like @pierino wrote above, no two ovens heat the same way and it's done when its done. Professional chefs don't usually use timers. Smell is the best indication that something is cooked or close to it. First time through though, start watching it halfway through and check when it looks and smells like it's done.

Thanks!

The 10" pan has less surface area than the 2 8", thus the cake will be deeper- this is basic arithmetic. The heat will reach the center much faster from the bottom and top-especially the top, since it's traveling much less distance and heat tends to rise. The radius won't be a significant factor except in extreme cases where its nearing the sidews of the oven.

...especially the BOTTOM- who's editing these things, anyway?

It's ten 10" diameter... not 10" tall. Using the 10" diameter round cake pans instead of the 8" diameter will result in layers that are wider yet not as tall. I don't plan on doubling the recipe. So my question should have been worded, Do I need to increase the temp by lets say 25 degrees and decrease the cooking time?

Thank you both for your input. I tried last night with just one batch of the batter and did not increase the baking temp. The baking time decreased by 10 or 15 minutes but cake came out perfectly!

Thank you!