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I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake.

I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?

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You want to double it? Or how much bigger do you want it? –  Mien Mar 14 '12 at 16:19
    
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Are you planning on making these cakes twice as tall? With layers? Or twice the area? –  Jefromi Mar 14 '12 at 18:53
    
See also cooking.stackexchange.com/questions/13909/tripling-a-baking-recipe/13911#13911 –  jiggunjer May 8 at 15:02

3 Answers 3

When baking, try to keep the proportions of the cake's height, width and depth the same with the big cake as with the original recipe. I would start by increasing the oven temp just 25 ° F, and start checking for done-ness at the normal time, knowing that you'll probably need to go longer.

However, if you want a 2x sized cake, I recommend just making two layers of the cake, and sticking them together with whatever frosting or icing you'll use on the outside of the cake. You can remove a lot of the complexity by just baking two "normal" sized cakes.

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You actually want to bake larger cakes in a cooler oven -- otherwise, the outside browns too much before the middle has set. You'll also get increased doming. And doubling all dimensions is bad overall ... try to hold the depth constant if you can (although I bake in 3" high cake pans to start with, and split them) –  Joe Apr 23 at 20:10
    
@Joe - you should turn this comment into an answer, which would deserve an upvote. –  Athanasius Jul 21 at 21:13

I think you should use the same temperature.
Use the same baking time, but remember to check it with a skewer if it comes out with mixture on it then put it back in checking it maybe every 5 - 10 minutes until its done.

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For baking the temperature always remains the same, while regarding the time, we always have this grand tip: Set the temperature and toothpick check every 5-10 minutes... You will be ready

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