Recent technology in the baking world (better ovens, quality bakeware, tested recipes, etc) has allowed us to reach incredible heights with tiered cakes. Four inch deep cake pans allow bakers to get high tiers by only baking one layer, instead of baking two layers in a two inch deep pan. But there are skeptics! Many people advise against the four inch deep pan. It's too tall! The 'rise will be wrong', the 'texture', the 'sides and bottom will burn before the center is cooked'. These were regular concerns over ten years ago about three inch deep pans. Now three inch deep pans are a baking industry standard. Four inch pans are also used by thousands of professional bakers worldwide.
The secret to using these deep pans is to treat them like a four inch deep pan, and not a two inch deep pan. Simple adjustments need to be made: Increase heat in the center of the batter and adjust the temperature.