If you try, be aware that each layer will be taller, as you'll be putting over 20% more batter in each pan (2 9" pans = 128 square inches of area, while 3 8" pans = 150 square inches).
I'd expect the baking time therefore to be a bit longer, but you should test with a toothpick or cake tester starting a few minutes before you think the layers will be ready, to confirm. ;o)
AJ - agree about the new 9" layers being a bit taller and needing some more baking time. They will also be slightly wider, so won't be showing all the extra batter in height. Capinmn - another thought. If you want to reproduce the cake structure (3 layers) but only have 9" diameter pans, you could make and bake 2/3 of the recipe in the 2 layers, then 1/3 in one pan in a second round. Then assemble as a 3-layer cake and serve.
Probably yes. Here's a tool to help you decide - Alice Medrich article here in 2015, republished May 2021. https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
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I'd expect the baking time therefore to be a bit longer, but you should test with a toothpick or cake tester starting a few minutes before you think the layers will be ready, to confirm. ;o)
Capinmn - another thought. If you want to reproduce the cake structure (3 layers) but only have 9" diameter pans, you could make and bake 2/3 of the recipe in the 2 layers, then 1/3 in one pan in a second round. Then assemble as a 3-layer cake and serve.
https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size