Recipe Scaler Calculator
Scale any recipe up or down instantly. Enter your original and desired servings, then add your ingredients below to see the scaled amounts.
Ingredient Scaler
Add your recipe ingredients below. Scaled amounts update automatically when you calculate above.
How to Scale Recipes Up or Down
Scaling a recipe is straightforward: divide the desired servings by the original servings to get your scale factor, then multiply each ingredient by that number.
- Calculate the scale factor: Desired Servings / Original Servings = Scale Factor. For example, scaling from 4 to 8 servings gives a factor of 2.0.
- Multiply each ingredient: If the original calls for 2 cups of flour and your factor is 2, you need 4 cups.
- Adjust leavening carefully: Baking soda, baking powder, and yeast don't always scale linearly. When doubling, use about 1.75x the leavening. When tripling, try 2.5x.
- Consider pan size: If you double a cake recipe, use two pans or one pan that's twice the area of the original.
Adjustments for Baking
Baking is more sensitive to scaling than stovetop cooking. Keep these tips in mind:
- Pan sizes: Doubling a recipe doesn't mean doubling the pan. A 9" round pan has about 64 sq inches of area; two 9" pans or one 13x9" pan (117 sq inches) works for a doubled recipe.
- Baking time: Increase by 25-30% when doubling in a larger pan. If using two pans of the same size, the time stays roughly the same.
- Oven temperature: Keep the temperature the same in most cases. For very large batches, you may need to reduce by 25 degrees F and bake longer.
- Eggs: Scale eggs normally. If you end up with a half egg, beat a whole egg and measure out half (about 1.5 tablespoons).
Ingredient Substitution Tips
- Buttermilk: 1 cup = 1 cup milk + 1 tablespoon lemon juice or vinegar
- Self-rising flour: 1 cup = 1 cup all-purpose flour + 1.5 tsp baking powder + 0.25 tsp salt
- Brown sugar: 1 cup = 1 cup white sugar + 1 tablespoon molasses
- Half an egg: 1.5 tablespoons beaten whole egg, or 1 yolk + 1 tsp water
Frequently Asked Questions
Can you double a baking recipe?
Yes, you can double most baking recipes. Simply multiply all ingredients by 2. However, keep in mind that leavening agents (baking soda, baking powder, yeast) may need slight adjustments. Use about 1.75x the original leavening amount rather than a full 2x. Also consider using a larger pan or two standard pans.
How do you adjust baking time when doubling a recipe?
When doubling a recipe, increase baking time by about 25-30% (not double). If using two pans instead of one larger pan, the baking time may stay the same or increase only slightly. Always check doneness with a toothpick or thermometer rather than relying solely on time.
How do you halve an egg in a recipe?
To halve an egg, beat the whole egg and use half the volume (about 1.5 tablespoons). Alternatively, use just the yolk for richness or just the white for structure. For recipes calling for 1 egg that you're halving, you can also substitute with 1 egg yolk plus 1 teaspoon of water.
Do spices scale linearly?
When doubling a recipe, start with 1.5x the original amount of spices, then taste and adjust. Spices can become overpowering if simply doubled, especially strong ones like cayenne, cinnamon, and cloves. Salt should be scaled to taste as well.