I want to bake Rose’s White Velvet Butter Cake (from the Cake Bible) in a 10x15x2” pan—actually two pans since I want two layers. The recipe calls for two 9 x 1.5” pans.
I can’t figure out how to adapt the recipe. Can I just double it and put half in each pan? I’m concerned that it may not be enough batter, especially because the pans are 2” deep, but don’t want each layer to be so high that it’s unmanageable!
Any help would be greatly appreciated!