I like the way that three and four layer cakes look, but you can certainly do two layers. If you do, you’ll want to do two 9” cake rounds and add a few minutes of baking time.
Yes, most all of my cakes can be made for three 8-inch cake layers or four 6-inch cake layers, unless otherwise specified. Baking time will stay the same.
This could be the result of a few things: your baking powder and/or baking soda is expired (I don’t use anything older than 6 months from the time I buy it); you may be over-mixing your batter (when you add the dry ingredients to the wet ingredients, make sure your mixer is on low and that you mix only until the dry ingredients are incorporated; or your internal oven temperature is off from what the screen is telling you (also make sure you give your oven 20 to 30 minutes to preheat).
I’m trying to include that in my newer recipes and instructions. It’s about 15-16 ounces of batter in each of the three 8-inch pans, and 11-12 ounces in each of the four 6-inch pans.
Yes, definitely. Pour 2/3 of the batter in a 9×13 pan and the other 1/3 into an 8×8 pan. Bake at the same temperature for a few minutes longer than the time I give you in a recipe.