So happy you loved it, Kechell!

Hi Julie! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be unpleasantly dense (or dry). Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) or not using room temperature ingredients so the cake batter doesn’t emulsify properly. Another issue could be too much flour. It’s best to spoon the flour into your measuring up and level it off. If you dip your scoop into your flour sometimes you get more than you need. And finally, dryness can be from overbaking. Baking times are just a guideline as every oven bakes differently. Just some possible suggestions as to what may have gone awry. Glad you loved the frosting!

Hi Jessica! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be too dense and should rise almost to the top of an 8×2 cake pan. Overly dense cakes can be from overmixing the cake batter once the flour is added (it develops too much gluten) but also not using room temperature ingredients so the cake batter doesn’t emulsify properly. Another culprit is too much flour. If you dip your scoop into your flour sometimes you get more than you need. It’s best to spoon the flour into your measuring up and level it off.

Hi Destany! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

You can use 9″ pans instead but you would increase the recipe. Triple would be too much though for that pan size, you’d want to go higher. You can also cut the pieces smaller to get more servings. You can google for some cake serving charts to see what would work best for you.

Hi Nichole! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts