When I need more than 1 cake but not as much as 2, I make a double recipe, in 8 inch square pans...making 4 layers. Stack 3 and freeze the 4th.
I also would make 2 batches....lots of recipes don't do well doubling because of the logistics of all that batter amd mixing before it goes flat.

L, I recently made a Hummingbird Cake (my first) and really liked it (There's a picture of it, online somewhere, but my brain has decided to give me the silent treatment today) .

In any case, the one I made was a 9-inch cake, which generously serves 20. So, the answer to your question depends on how many guests you'll be expecting. If you think you'll need more than 20 servings, go with your original plan and bake a separate batch into cupcakes, which will freeze well, if you end up with leftovers.

You could double this particular recipe, BUT - and isn't there always a big but ☺ - you've mentioned before that you don't bake often, so for this reason, I would opt for the easiest route and less stress.

Sol

20 is about how many people I think might come, and the most I could figure out of a two tiered cake is 16 slices. I'm sure I could get more, but I don't have the slicing finesse or the patience to try a three tiered cake, making extra cupcakes would be easier for me. I am toying with the idea of a sheet cake but not sure how many pieces I could get out of that, and it's not quite as elegant. My sheet cake pans are a bit smaller than 15 inches in length, which would be best. I think they are 13x9. I guess I could do one short sheet cake and the rest cupcakes. I'd rather just do one batch but I'm thinking about presentation. I might go lazy and do it from a mix. I've done that before, this cake is pretty good that way and dad and guests won't care.

If you put out some cupcakes, they'll go first. If you hold them back they'll look like afterthoughts. The concentric circles way of cutting more portions from a round cake might take some dexterity, but if you look at these cutting guides, there are a number of ways to make straight cuts and get your 20 servings out of a round cake. The trick if you decide on a sheet cake is to calculate your portions ahead of time.

If you're eyeballing, it's easiest to start in the center, then dividing each section in halves. Unless your guests are mostly 6-year-olds, they probably don't want giant sized pieces and lots of frosting, so I really think you can do it just by cutting rectangles.

When I'm in that situation I find it easiest to make a 13x9" twice, stack them & serve the big cake. I send leftovers home with guests and freeze any leftovers in single servings.

I freeze regular round cake slices. Take a half sheet pan and cover with wax paper. Slice cake like normal and place slices on pan. Put in freezer until firm. Wrap tightly in cling wrap and put in zip-lock freezer bag. Take out a few minutes before serving. Unwrap and put on plate. Cover loosely with the wrap that was on the slice. They will be as good as new and last for 2 or 3 months.

I like the idea of the double 13 x 9 cake. I would make the cake twice also instead of doubling the recipe.

We often do two cakes in a 9 x 13 (not double batch, two individual recipes) and then layer and frost. It gets attention -- that big cake and I can't remember how many we've served with one. But it certainly looks impressive.

L, I agree with Sol, I'd make two batches. A double is just a lot of batter to deal with and beat completely the portion out equally and, well, it's just easier to make two batches. At least it is for me. I wish I were closer, I'd help you.

I've also made two 9x13 cakes and stacked them, the only problem is leveling and stacking cakes that big, they can break or crack when they are picked up and/or moved for stacking, so be careful.

Happy Birthday to your Dad!

Annie

A n 8 1/2 by 11 which seems to be what I have, will cut 15 slices nicely.
But aas I said above...make 2 recipes in 8 inch square pans. Very easy to cut and serve....cut slices about 1/2 inch thick and cut the slice in half. Much easier to serve than a round cake....to me.
I have heard too many people say something like..."I didn't get any of the real cake, it was gone and all I got was a cupcake"...
If all you are having is cupcakes, people love them, but if you are having "real cake" people think the cupcakes are a poor substitute.

I think I am just going to use two 9 inch round pans with a single recipe and instead of stacking them, I'm going to frost two short round cakes. Then I can get smaller servings and serve 20, which is what most people usually say anyway when I am serving a tier cake, "I just want a small slice." And I love ya Pllog for that cake slicing link, but I had to laugh since I just do not have that level of dexterity to cut a cake. I know it seems easy to most people but I am a serious klutz. Another option would be to do a bundt cake which I might be able to slice thinner. Hummingbird cake is so moist it really doesn't need a thick level of frosting. I may do another dessert like cookies or brownies in case I run out of cake.

if you put those 2 layers in 8 inch square pans, they will be thinner...because the area of 8 inches square is more than 9 inch round....and a square cake is very easy to slice.

Yeah but I have two round crystal cake plates to put the round ones on, going for the visual.

Well of course, go for the round! I never pass up a chance to use the good stuff.

I guess I could put a square cake on a round plate, I am that kind of a gal . . .

You can never make too much cake..........; ) Make two rounds and if there are leftovers your Dad will be twice blessed

An 8-inch square pan and a 9-inch round pan have almost exactly the same area, 64 square inches and 63.6 square inches. Just to correct the record....

As long as the round pan is as deep, which most are now, they will hold the same amount of batter.