Has anyone doubled or tripled a recipe and it turns out fine. I've tried doing this, and I find the recipe gets weird, or tastes like there is too much baking soda etc..
Never had this problem. I have all my recipes written on tables with the measurements all laid out from 1x up to 5x the recipe so I can scale out with just a glance. The recipe isn't changing, so the result should either. Sorry I'm not much help lol.
I've heard it depends on the recipe used.
I've doubled my scratch recipes without any problems.
Doubling is usually fine but trippling is always tricky. Most of my recipes are fine doubled but when I tried to tripple all sorts of weirdness occured. Too salty, flat and uncooked in the middle. The relationship between salt, whatever you are using as a levening agent and the rest of the ingredients is not always apparent
Good luck! I can't wait to hear what our panel of experts has to say
I've never had a problem, but I have a really large mixer and mixer bowl. Could it be that because of the volume the batter isn't getting beaten and/or mixed properly?
Are you doubling the recipe to fit a larger pan or to make multiple cakes in a smaller size?
If it's to fit a bigger pan, in 'The Cake Bible' Rose Levy Beranbaum explains that when making larger sized cakes you actually need to reduce the amount of leavening.