This isn't really a chiffon cake even though the original recipe says it is. For a true chiffon, no butter is in the ingredients or even greasing the pan. Butter is used for both here. Tips from the original recipe: for multi-tiered cakes, you can scale up. To make a 6-inch tier, halve the recipe and bake in two 6-inch pans. To make a 10-inch tier, scale the recipe up to 1-1/2 times the batter, and bake in two 10-inch pans. I used two 8-inch pans for two layers.