Has anyone tried baking a butter cake in a jelly roll pan instead of a round pan? I would like to make the Lemon luxury cake from heavenly cakes into a 3 layer (10x15) rectangular cake to increase servings. I’ve measured my 10x15 jelly roll pan and it holds about 8.5 cups of water at its brim. I was thinking i could make 1.5 times the given recipe to get a third layer. I’ve only made sponge cakes in jelly roll pans before and I am hesitant to take the plunge with a butter cake! Please let me know if it will be an epic fail or not…. It’s for a work function this coming Thursday… Any advice would be greatly appreciated! Volume-wise it doesn’t look like it’d be a problem since the 9x2 round pan and the 10x15x1 hold about the same. Would it be enough to shorten the baking time? Should I decrease the leaving ( by how much?)? Bake at a higher temp? Middle rack instead of lower third? Help!