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Baked at 325 degrees. I never use strips or nails. The only thing different when I bake a 14″ cake: I lower the oven temp by 25 degrees and bake for additional time. Depending upon your oven and recipe, it may take up to an extra half hour.
Cook the cakes based on the size and amount of batter. Cook 12-inch round cakes for 50 minutes, 14-inch cakes for 55 minutes and 16-inch cakes for 60 minutes. Cook sheet cakes based on size as well. Cook 16-inch by 11-inch cakes for 30 minutes and 18-inch by 12-inch cakes for 40 minutes. The cakes may need more time.
I usually double the recipe from an 8 inch pan to 9 x 13 inch. As for cooking time and temperature, keep the same temperature and duration but keep checking with a toothpick until it comes out clean or with moist crumbs. I hope that helps. Happy baking.
The chart converts from one 8-inch cake recipe. To upscale this to 12-inch, you would multiply the recipe’s ingredients by 2 ½. As you said the recipe you’re using uses two 8-inch round pans in one recipe, the formula should work the same.
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