The Baker's Hotline

January 2, 2016 at 3:07pm

You would be safe using either. If using the 9" cake pans, it would be a thinner layer, 8" would be thicker. I would bake at 325 degrees for approximately 30 minutes. Start checking for doneness at 25 minutes or at about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake's internal temperature should be 210°F or higher. Hope this helps and Happy Baking! JoAnn@KAF
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