I wanted to bake a layer cake that can either be baked in 4 6-inch layers or 2 8-inch layers. The instructions say to bake at 350 for 25 minutes, and also state that the baking time does not change with the size of the layer. However, I don’t have cake layer pans. I do, however, have one very deep 6-inch dish. I was thinking I could just bake tall cake in that dish and cut layer with a knife. I was wondering how the baking time (and tempature if needed) would have to be adjusted for making one big cake, and if this would affect the texture and moistness of the cake.
Any help is appreciated. Thank you!
**p.s. - going out and buying layer pans is unfortunately not an option for me