Julie, this recipe can certainly be made as a layer cake. For best results, we recommend baking this recipe in two 8" pans (for thicker layers) or 9" pans (for standard layers) rather than baking it all in one pan and trying to split it. You don't need to make any adjustments to the recipe other than reducing the baking time to about 30-35 minutes; simply divide the batter evenly between the two greased, parchment-lined pans, which is approximately 5 cups of batter. If you have a scale, you can weigh how much batter you add to each pan to ensure that both contain the same amount of batter. Don't fret if you don't though--if the two pans look equal to the eye, they will look just fine when covered in delicious cream cheese frosting! Happy baking! Kye@KAF

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