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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

1 Answer

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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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