it depends on the recipe, but yes, you could just double it for example.
xx
I use this article for adjusting cake quantities.
http://www.deliaonline.com/community/yourrecipes/baking/Scaling-cake-ingredients.html
Doesn't help with cooking times obviously but quantities work out pretty well.
Search the recipes here for Cake Extender. Here's the one I use-it increases your batter volume by about 2 cups-you can cut it in half if you don't need that much
1 cup flour
3/4 cup sugar
1 tsp baking powder
1/2 cup vegetable oil
2/3 cup water
Add the dry to your dry ingredients or your dry cake mix - add the oil and water with your other wet ingredients. If you are making a chocolate cake you can take 2-3 T of the flour out and replace it with 2-3 T cocoa powder.
I am assuming your recipe is a scratch recipe. If it is, the extender recipe may not work. Scratch recipes are a chemical reaction between everything.
You may be able to half your recipe instead of doubling it, but definitely do a test run first, as not all scratch recipes will work the same if they are halved or doubled.
If you're using a mix to start with then I would try one of the extender recipes.
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