Hi there! KAF has a great guide for converting layer cakes > a sheet cake: https://www.kingarthurflour.com/blog/2019/10/28/how-to-make-sheet-cake-from-a-layer-cake-recipe
It seems as if the batter for this recipe's 2 9-inch cake rounds will fit just fine into one 9x13x2" pan, and that baking time will actually increase by 30-40%. Good luck, and please report back! Would love to hear how it went :-)
Many thanks for responding! I’ll check out that King Arthur website. I like the idea of baking it in a sheet pan because I’m not a fan of all the frosting of a double layer cake. I know, what’s wrong with me?? 😉
Two 8-inch squares would be the same as two 9-inch rounds. In a single sheet pan, you may end up with slightly more batter than will comfortably fit in a 13x9. (Fill a ramekin or mug and make yourself a secret cupcake—we won't tell!). The proportions and temperature should remain the same, but you'll want to go by smell, look, and maybe a toothpick test rather than the time indicated for doneness.
Agree. Also look at Alice Medrich article here about using various pans to make any cake recipe. Or download a conversion chart for baking pans (see king arthur flour or allrecipes sites).
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https://www.kingarthurflour.com/blog/2019/10/28/how-to-make-sheet-cake-from-a-layer-cake-recipe
It seems as if the batter for this recipe's 2 9-inch cake rounds will fit just fine into one 9x13x2" pan, and that baking time will actually increase by 30-40%. Good luck, and please report back! Would love to hear how it went :-)
Also look at Alice Medrich article here about using various pans to make any cake recipe.
Or download a conversion chart for baking pans (see king arthur flour or allrecipes sites).