How can I find the yield or serving difference between a layer cake made using 2-9" round cake pans and 1-9" by 13" pan?
Trying to get some answers to a ? I asked earlier with no success. Figured I would simplify and ask a series of questions to get answers I need regarding finding out how I should increase recipe to accommodate different sized pans.
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and, yes, your recipe would work in a 9 x 13 pan.
I would not bake all of a double recipe one time in the deep rectangular pan for difficulties getting such a deep batter baked evenly.
Rather, if you want to double the Bobby Flay recipe, bake it twice as a single low layer in the rectangular pan, then frost them together for presentation.