I have a scratch cake recipe for an 8", three-layer cake (using either 2" deep 8" pans or one 3" deep and one 2"). I'm trying to make a three-layer 12" cake. Is my answer as easy as multiplying the recipe by the number of times I need? I saw a recipe for a 3 layer 8" round but then when they did the same one for a 12" round, the proportions weren't all exactly the same... am I making sense?

Example: the standard recipe called for 3 cups flour and 2 cups sugar. The larger batch recipe increased the flour by 33.333% making it 4 cups but it only increased the sugar by about 28%. So is it going to be more complicated then just taking your original recipe and increasing everything by an equal %?

or..... you can go to.....

http://www.wilton.com/cakes/making-cakes/

... under the section
baking time and batter amounts and you will find charts for both 2 and 3 inch pans.....
HTH

Bless you for that info, bless you. haha Thank you so much!!

You're welcome! Glad I could help.