How to Double a Cake Recipe
Here is a follow up question to my baking powder post from Bonnie Brooks:
“I have a question regarding baking powder in recipes that can be doubled, such as my chocolate cake recipe. When doubling a recipe, do you double the baking powder and baking soda (if called for)? I always double everything, but not sure if this is the proper thing to do. I would really like an answer to this question.”
The leavener is only a problem if you change the size of the pan. If you are making two cakes and baking your cake in the same size pans as the recipe recommends, the recipe will turn out fine. If you are trying to bake a larger version of your cake, you may need to reduce the amount of baking powder to ensure that your cake rises properly. You would reduce 1/4 tsp for every cup of flour in the recipe.
If you are more than doubling a recipe, it is best to weigh your ingredients instead of measuring with dry measures. In larger quantities what is a slight variation in quantities becomes a large mistake. Also if you are using dry spices, reduce the amounts because you will end up with a stronger flavour than in the original recipe.
Thanks for your question!
Is anyone trying to cook the crab dish from the West cookbook? I’m waiting for submissions!
Will try this recipe some day, but unfortunately with all the costs of the season, buying all the ingredients for this at this time is just too much. But when I do try it…next year…will send a pic!! Although, I am looking forward to see what others do to adapt the recipe.
Back to baking powder and doubling recipes…
I bought aluminum free baking powder in the health food store – does that mean reg. BP has aluminum in it and if so why?
Doubling recipe – so if we use the same size pan we don’t need to double the BP? Does that mean if I double pancake or muffin recipes that I use the single recipe amount of BP (or baking soda) since these items are typiclly the same size when cooking/baking them?
I look forward to your clarification.
Cheers
Shelly, I’m using your aluminum question as my Foodie Ask question for next week. Short answer is some does and some doesn’t you have to read the label – I’ll tell you why in my post next week.
As far as doubling the recipe goes, if you are using the same size pan you should double the baking powder along with all of the other ingredients, exactly as the recipe is written but mutiplied by 2. So double all of the ingredients for your muffins or pancakes.
You only need to change the amount if you are changing the pan size.
Hope that clears it up. I’m writing the full answer to the aluminum question – look for it next week.