The batter just made enough for the giant cupcake pan which I think is probably the same amount as a 2 layer 9", but not exactly sure. The amount of flour in this recipe seems to be more like a recipe for a 9" so I would scale it up x 1.5 for 2 10" layers. Someone else may have a more scientific answer! Good luck!
post #31 of 31
10/2/13 at 7:11am