AIs it better to bake one big cake and torte or just go ahead and bake two thinner layers? Possibly a stupid question, but will it taste different? I usually have a hard time getting my layers even. Right now my only tool option is one of those little Wilton cake levelers which I have heard don't work?

AI think its more efficient to bake one and torte. No there's no difference in taste. I have an Agbay, so I can torte and level in one swipe.

AI think it's better to torte, it looks nicer and I feel like the filling blends in to the cake better. I level with an ikea leveler which is similar to the Wilton one and I'm happy with it.

I bake all separate layers.  The cakes spend less overall time in the oven and no part of the cake has to bake longer to get the inside done.

I used to bake deeper cakes and then slice them into layers but have since started baking thinner layers.  The time in the oven is less which makes even baking easier.  They also cool quicker so you can get to work quicker.  I guess you get a little more wastage if you have to cut off a dome but mine usually get eaten up by the family quickly enough!
 

AI like to torte that way I can always check the inside for quality control.

I usually bake separate layers. If there is a little dome I usually take a damp kitchen towel and press down gently as soon as the layers come out of the oven. That way I usually have nice even layers and no wastage at all :)

I usually bake separate layers. If there is a little dome I usually take a damp kitchen towel and press down gently as soon as the layers come out of the oven. That way I usually have nice even layers and no wastage at all :)

i also bake separate layers, this way i can be sure all are even and if there is an extra layer it can be frozen

For smaller tiers I bake two layers and torte. For larger tiers (12" and larger), I bake four thinner cakes. For one, I don't have to worry about the cake not getting done in the middle. Two, it bakes evenly and faster. Three, it cools faster. Four, I have less issues with the larger cake breaking when torting and layering them. Just my way of doing it. I am sure others have their methods that work just as well for them, too.

Even though I have 3" deep pans, I prefer baking thinner layers. (For all the reasons stated above)