Baking layer cake in 3" pan rather than 2"?

[mike509]

Hello -
I have a recipe for a 2 layer cake that is supposed to be baked in 9" pans (I'm assuming 2" high). I have 3" high pans in a 9" size. I've read that if you use a deeper pan, you need to increase the baking time by 1/4. Is this true? I just wondered if there would be any difference if I went ahead and used the deeper pans (knowing that 2" are a more common size).
Thanks in advance!

Mike

[jbd]

You can just use the pans you have. Since the volume of cake batter is the same regardless of pan height you shouldn't need to extend the baking time. Just bake until done, whatever amount of time that is. When I am using a home recipe, I will set a timer for a few minutes short of what the recipe calls for and then start checking every couple of minutes until I feel it is done. I check doneness primarily by sight. Sometimes by touch. I don't open the oven door unless I think the cake is very close to done.

[tralfaz]

I use a 3" high pan all the time, no noticeable difference in time. The top doesn't brown as much.