Hi, I'm new to the cake baking world and have this great butter cake recipe that has worked well for me. My problem is that it was deisgned for three 8-inch round pans. How do I adjust for larger or smaller pans? Any suggestions? I hate to make more than I need.
Sadly, many recipes don't respond well to this type of tweaking.
A recipe that works well for 3, 8" round pans (I assume they're 2" tall ?) makes about 10.5 cups of batter.
If you look at the Wilton chart below, you'll see which pans require that amount, either individually, or in total.
You can freeze cake batter for "awhile"--I've done it for up to 3 months. You can also freeze baked cakes for "awhile".