Cupcake to cake conversion

[Smud]

Hi - I have a chocolate cupcake recipe that I love. I'd like to try to convert it to a layered cake, but have no idea how to do this. The cupcake recipe currently makes approx. 24 regular size cupcakes. I have 8" round pans (3" deep) that I'd like to use ideally for the cake. Is there a specific weight for filling a cake pan... or like cupcakes 'fill 3/4 to top' type rule of thumb? I'm a cupcake baker, but to date have epically failed at actual cakes... I'm determined to change that this year!

 

[Fred]

In my experience, batter required for 24 cupcakes is equal to a 2-layer 9-inch cake. Bake for about 30 minutes, I think, and start checking for doneness. It takes 5 minutes or so less time to cook on convection setting than on conventional setting.

 

[Smud]

Thank you so much! Will use that as my starting point at least!