Doubling a cake recipe? Can I? Does it depend on the recipe?
Hi! I know that many recipes just don't double well, but what about a standard scratch cake? The recipe I'm using makes an 8" square but I'd like to double the recipe and then bake in a 9x13 pan. The ingredients are: butter, powdered sugar, eggs, milk, & self-rising flour. What do y'all think? Many thanks!
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