I see on the site that some people bake at 325. I usually bake at 350 but I want to know how much additional time is needed if I bake at 325. Especially if I use baking strips. Is the cake moister at the 325 degree temp.

You should EITHER bake at 325 OR with baking strips. If you do both, you inhibit the Maillard reaction, resulting in doughy-looking cake. Baking at 325/with the baking strips is not intended to give a moister cake. Instead, it allows the outer portions of the cake batter to rise and set slower, so that the center of the cake batter can catch up. This create a more level cake. Dependeing on the recipe and the size pan, baking at 325 can add 10 minutes or even double the baking time.

I bake at 325 all the time, anything I bake is at 25 degrees less than called for. I start checking at the time called for and if needed I add 2 minutes then check and if need be add another 2 minutes then down to 1 minute till done. Most of the time 3-5 minutes total is added HTH I find that my cakes are moister this way

In my home oven, I baked at 325 with baking strips for years with no problems.

In my shop oven (convection), I baked at 275 with baking strips with no problems.

Edited to add: I don't use a timer. I just "Bake until done".

I bake at 325, with Baking Strips and they come out real moist and yummy...no problems.

Home oven, scratch cakes- I bake in Magic Line pans, at 350. No strips, no flower nail. That's up to a 15" round.