If you use half the amount of ingredients in a cake recipe, it is unlikely to yield the same results as the original recipe. Baking is a precise science, and the proportions of ingredients play a critical role in the final outcome of the cake.
Reducing the amount of ingredients by half can significantly affect the texture, structure, and flavor of the cake. For instance, if you reduce the amount of flour, the cake may not rise properly and could turn out dense or flat. Similarly, reducing the amount of sugar or fat can impact the sweetness, moisture, and overall tenderness of the cake.
It's generally recommended to follow a recipe as closely as possible, especially when baking. If you're looking to make a smaller cake, it's better to find a recipe specifically designed for smaller quantities or consider halving the recipe proportionally while maintaining the correct ratios of ingredients. This will help ensure the best chance of achieving the desired results.