ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

When I am baking, can I just double or triple a recipe, or do I have to make other adjustments? 

When you double or triple recipes for cakes, muffins, cookies and other baked goods, you should be mathematically precise when you double (or triple) the ingredients, but not the cooking times. When you double the batter, you might split it between two pans, or use a much larger pan: either way the cake(s) will take longer to bake than in the original recipe, but probably not twice as long.

My suggestion is this: test the cake at the time called for in your recipe. It won't be done, but check back in 5-minute increments until it is. And don't leave the cake in the oven with the door open when you test it, which will cause your oven temperature to drop. Take the cake out of the oven and immediately close the door while you test the cake.