I am sorry for the confusion. The recipe card and instructions were for four 6-inch cake layers. Two 8-inch cake pans would have been sufficient here. I will update the notes to reflect that.

Hi Zainab, I checked the notes section and I don’t see anywhere where it says to double the recipe in order to make 3 8-inch round layers. This was really confusing & I ended up with 3 really thin layers :'(

Hi Allison, glad to hear you loved this cake 🙂 It bakes beautifully into cupcakes and you will just have to adjust your baking time. Cupcakes typically bake in 12-15 minutes at 350 degrees but it would depend on your oven so start checking cupcakes for doneness around 10 minutes to be safe. I’d love to see how they turned out!!

Hi. I just wanted to say I made this cake last April and it was fantastic!!! I have a baby shower this weekend I need to bring cupcakes for. Have you tried converting this to a cupcake recipe before? And if so any luck with it?

Hi Allison, I address this in the notes section of the recipe. You can double the recipe as suggested and you can divide the batter into 3 8-inch round pans or 2 9-inch round pans. You can also do three 9-inch round pans if you like but the layers will be thinner. As far as cutting the layers, I would suggest not slicing them in half if you made three. But if you would like more layers, feel free to cut each cake into two.

Thanks!