Swap your pan
Multiply every ingredient by
1.84×
Your pan is larger — increase the recipe about 84%.
In the new pan, start checking at 40–50 minutes. Keep the oven temperature the same, unless you switch to a much deeper pan — then drop it 25°F and bake longer.
Cups to grams
Weighing flour is the single easiest way to stop baking dry cakes.
2 cups of all-purpose flour240 g
That's about 8.47 oz. Spoon-and-level measuring assumed.
Oven quick reference
300°F
150°C
325°F
165°C
350°F
175°C
375°F
190°C
400°F
205°C
425°F
220°C
450°F
230°C
475°F
245°C
Convection ovens: drop the temperature 25°F and check 5–10 minutes early.