I'd like to make a favorite cream cheese and lemon-frosted carrot cake, usually baked in a nine-inch tube pan, split in half, and frosted like a layer cake, in a 9 x 11 or 9 x 13 -inch rectangular pan instead. For ease of transport to a birthday party .... I just want to leave it in the pan and frost the top only. I also need more servings than the single tube pan cake will produce.
Can I do this if I double the recipe? Do all cake recipes double successfully or are some thrown out of whack by mixing in big batches? Is there some sort of formula I can use to figure out how to move from, say, tube or round cake pans to square or rectangular ones?