Honestly? I wouldn’t as it has been measured for making into small cupcake sizes. That’s not to say you can’t experiment if you like! Here are my suggestions:

• Make one full batch of the recipe (don’t double yet).
• Bake it in a 6-inch round tin, or an 8-inch tin for a thinner cake.
• Start checking for doneness at 25–30 minutes.
• If the center is still wobbly, continue baking and check every 5 minutes until a skewer comes out clean.
• If that turns out well, then you could experiment with doubling, but you’d likely need:
• A larger tin (8–9 inches)
• Longer bake time
• Close monitoring so the edges don’t overbrown before the center cooks through

Because olive-oil cakes are naturally moist, larger sizes can stay underbaked in the middle if you jump straight to doubling.