Hi Norma, it depends a lot on the recipe. If the cake happens to be a high riser, you may risk overflowing your 8" cake pans. If you happen to have (3) 8" round cake pans, you could divide the batter evenly between the three, although keep in mind that baking time will be shorter when the cake layers are thinner. If the cake isn't especially high rising, you might want to try (2) 8" round pans but be sure the sides are at least 2" high. In this scenario, baking time will likely be longer because the depth of the batter will be thicker. 

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