Hi Vickie! We haven't tested this recipe in 6" pans so we don't know how long they'll take to bake, but you can start checking for doneness around the 20 to 25-minute mark. It'll likely make two 6" cakes, filling the pans no more than 2/3 of the way up. You'll know they're done when the cake bounces back when you poke it and a toothpick comes out clean from the center. Because there's no strength from eggs, if the 9" base is also this recipe, we wouldn't go higher than 2 layers total unless they're pretty short, but you're welcome to do a test batch and see if you can go higher. Happy baking! Annabelle@KAF

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