I need two 9-inch pans but I only have an 8-, 9-, and 10-in. Should I use an 8 or 10 for the second pan?

Question

I am using it for a layer cake, if that helps.

Answer 1

use the 9 and 10 and trim around the edges of the 10, or make a three layer cake and make each layer thinner than the recipe calls for.

Answer 2

I would either
1) Use the 9 inch twice
2) Use the 8 inch for the second pan, and fill it to the depth of the 9". If you use the 10, you'll be short of cake mix.

Then you can either trim the excess off of the 9" (giving you a slightly smaller cake) or go with a tapered cake - the 8" on top.

I'd use the 9" twice before using the 10" instead.

Answer 3

I would do an 8" and a 9", then trim the 9" down to match the other one after baking. You'll need to bake the 8" one a little longer because the batter is deeper. (If you decide to use the 10", you'll need to take it out before the 9" because the batter is shallower and will cook faster.)

At first I thought the idea of baking two 9" cakes, one after the other, was a good idea. After thinking about it, however, you need to get the batter in the pan and in the oven fairly quickly or you'll lose the chemical reaction that causes it to rise.

Here's another alternative - why don't you skip the layer idea entirely, and bake it in a 9"x13" pan? The volume is fairly close to that of two 9" round pans.

Answer 4

If you are making a 2 layer cake you need them to match. To me the answer is clear. Fill the 8" or 9" pan with half the batter and bake it. Put the excess batter in the fridge. Take out about 10 min before the layer is done so it gets near room temp and I'd whisk it briefly to replace the air. When the first layer is done, rinse out the pan, fill with the rest of the batter and bake another layer the same size.

I think it is WELL worth a little extra time to have 2 even layers, since cutting it down will likely turn in to a disaster

HOW WEIRD....I posted my answer and saw other similar ones that definately did not show up before. Sometimes I have seen folks repeat my answers and I've wondered why...no I wonder if this is a glich here. I'm leaving mine in case the others don't show up, but thought I'd mention why I was redundant!

Answer 5

I would use an the 8 and the 10 inch pans. If you think about it, two 9" pans equal 18, and the 8 & 10 inches pans give you 18. I'm assuming you are making a cake? And if you stack them, it would make it look more like you intentionally made one larger and one smaller tier. Just my thoughts. Hope it helps with what you are doing.

Answer 6

I'd suggest you use the 10 inch pan. You can cut it to match the size of the 9 inch. It will be a thinner layer, but once you frost the cake it won't matter.

Answer 7

Why don't you bake one cake and then the other. That way both cakes will be of the same size and thickness. If you don't want to do that, make a 8 and a 9 and be sure the 9 is on the bottom.

Answer 8

I would go the 8- unless it is a very narrow pan, if you go the 10- it will be a bit thin for a layer cake.

Answer 9

Use the 8 & 9 and cut the excess off so they match. When cooking check for required result.

Answer 10

use the 8 and the 10. it will give a good affect when layering
ice them both then you could put some deco or fresh fruit on it
sort of like wedding cake