Questions people ask
8-inch or 9-inch cake pans?
Either works. America's Test Kitchen says you can use 9- or 8-inch pans for almost any cake recipe, and the batter for two 9-inch layers can make three thinner 8-inch layers instead. Those bake faster, so check them a few minutes early, and plan on about one extra cup of frosting for a three-layer cake. Nine-inch rounds are thick enough to split into four layers; 8-inch rounds generally aren't.
Light or dark cake pans?
Light, by a little. America's Test Kitchen slightly preferred light pans, since dark pans absorb more heat and can brown food a little faster. If you only have dark pans, check for doneness a minute or two sooner. It also suggests pans at least 2 inches deep with straight sides for tall layers.
Why use an offset spatula for frosting?
The angled blade keeps your hands out of the frosting. America's Test Kitchen's winner, the OXO Bent Icing Knife, has a medium-length blade that's sturdy yet flexible, with a 28-degree angle that reaches easily inside cake pans too.