I made a cake today, I just needed it a little bit of batter so I cut the recipe. I came up with the amount of butter, flour, sugar (171g. each) and the rest of the ingredients with no problem; however,  I was't able to come up the the exact amount of baking powder by doing math. So I decided to guess a little, and I used 1/2 tsp, which i thought was too much but I decided to try it that way.

Long story short, the cake did not rise at all. It was spongy and tasty but did not rise. My question is, is there any chances that bigger amount baking powder could prevent the cake from rising? or even thought I thought it was too much, it ended up being too little amount?

Thank you :)

AI caught you on the other thread. I would say start with 3/4 a teaspoon, and possibly add as much as 1 1/2, depending upon the ratios of your other ingredients (specifically, eggs and liquids).

Too much baking powder will raise you cake, but due to the weaker structure, it may collapse before it is baked, or just after.

Working in the dark ...

Depending on your baking powder [check the packaging], the "usual" US ratio is 1 1/2 teaspoons baking powder to raise 1 US cup [125g] flour..... 171 g flour would require an extra 1/3 teaspoon ....

As previously stated, this does not take into consideration any eggs or liquids.

Recipe ??

AThis thread is duped (or the other one is).

AOh, sorry, I didn't read you correctly! The answer is yes, as auzzi said earlier: Too much baking powder will raise you cake, but due to the weaker structure, it may collapse before it is baked, or just after.

If the original recipe
400g butter
400g sugar
6 eggs [360g]
400g flour
1 tb baking powder
1 cup of milk [240ml]
works for you: 

then the reduced recipe - on your numbers - would be
171g butter
171g sugar
2 eggs [120g] plus 1 egg white [30g]
or just use 3 eggs [180g]
171g flour
1 1/3 ts baking powder.
100ml milk

Thanks a lot auzzi :)