Recipe Scaler Calculator

Double, halve, or resize any recipe instantly. Paste your ingredient list, set your scale factor, and get perfectly calculated quantities — with smart warnings for eggs, leavening, and seasonings.

Original Servings

Desired Servings

Scale Factor

2.00×

Paste Your Ingredients

One ingredient per line. Include the quantity, unit, and ingredient name.

Measurement Quick Reference

Volume

3 tsp = 1 tbsp
4 tbsp = ¼ cup
16 tbsp = 1 cup
2 cups = 1 pint

Weight

1 oz = 28g
1 lb = 454g
1 stick butter = ½ cup

Common Conversions

1 cup flour = 125g
1 cup sugar = 200g
1 cup butter = 227g

Recipe Scaling Examples: 6 Real-World Scenarios

Master recipe scaling with these practical examples covering common situations — from doubling cookies for a bake sale to halving a recipe for date night.

Doubling Chocolate Chip Cookies for a Bake Sale

Your famous chocolate chip cookie recipe makes 24 cookies, but you've signed up to bring 4 dozen (48) for the school bake sale. You need to double the recipe while avoiding common pitfalls.

Original Recipe (24 cookies):

2¼ cups all-purpose flour
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 cups chocolate chips

Scaled Recipe (48 cookies) — Scale Factor: 2×

4½ cups all-purpose flour (2.25 × 2)
2 cups (4 sticks) butter, softened
1½ cups granulated sugar
1½ cups packed brown sugar
4 large eggs
1½ tsp baking soda (NOT 2 tsp — leavening scales at 1.5×)
1¾ tsp salt (scale conservatively)
2 tsp vanilla extract
4 cups chocolate chips

Pro tip: Don't double the baking soda! Too much leavening makes cookies spread flat and taste bitter. Scale leavening agents by 1.5× when doubling. Also consider making two separate batches if your mixer can't handle the doubled volume.

Halving Grandma's Lasagna for Two

Your grandmother's lasagna recipe feeds 12 — way too much for a cozy dinner with your partner. Here's how to scale it down to 6 servings (perfect for two dinners with leftovers).

Original Recipe (12 servings):

1 lb ground beef
1 lb Italian sausage
28 oz can crushed tomatoes
2 cans (12 oz) tomato paste
3 eggs
2 lbs ricotta cheese
1 lb mozzarella, shredded
12 lasagna noodles

Scaled Recipe (6 servings) — Scale Factor: 0.5×

½ lb ground beef
½ lb Italian sausage
14 oz can crushed tomatoes
1 can (6 oz) tomato paste
2 eggs (use 1 whole egg + 1.5 tbsp beaten egg, OR just use 2 eggs)
1 lb ricotta cheese
½ lb mozzarella, shredded
6 lasagna noodles

Pan size: Use an 8×8" baking dish instead of 9×13"

Pro tip: For the 1.5 eggs, you can round to 2 eggs — extra egg just makes the ricotta layer slightly richer. Baking time decreases to 35-40 minutes (check at 35). An 8×8" dish is almost exactly half the area of a 9×13" dish.

Scaling a Birthday Cake from 8 Servings to 30

Your go-to vanilla cake recipe makes an 8" round (8 servings), but you're hosting a birthday party with 30 guests. Rather than making 4 separate cakes, you'll scale to two 12" rounds.

Original Recipe (8" round, ~8 servings):

1½ cups all-purpose flour
1 cup sugar
½ cup butter, softened
2 eggs
¾ cup milk
1½ tsp baking powder
¼ tsp salt
1 tsp vanilla

Scaled Recipe (two 12" rounds, ~32 servings) — Scale Factor: 3.75×

(Area of 12" is 113 sq in vs 50 sq in for 8", ratio ≈ 2.25× per pan; for 2 pans = 4× but using 3.75× for slightly shorter layers)

5⅝ cups all-purpose flour (round to 5¾ cups)
3¾ cups sugar
2 cups (4 sticks) butter, softened
7-8 eggs (7.5 calculated — use 8)
2¾ cups milk
3 tsp baking powder (scaled 2.5× instead of 3.75×)
¾ tsp salt
4 tsp vanilla

Pro tip: This is a BIG batch — mix in two portions if your mixer is small. Scale baking powder by only 2-2.5× to prevent over-rising and collapse. Bake at 325°F (25°F lower than usual) for 35-45 minutes. Consider making two separate single batches for more control.

Tripling Chili for the Super Bowl Party

Your award-winning chili recipe serves 8, but you're expecting 24 hungry football fans. Savory recipes are easier to scale, but there are still key adjustments to make.

Original Recipe (8 servings):

2 lbs ground beef
1 large onion, diced
28 oz can crushed tomatoes
15 oz can kidney beans
15 oz can black beans
4 cups beef broth
3 tbsp chili powder
1 tbsp cumin
1 tsp salt
½ tsp cayenne pepper

Scaled Recipe (24 servings) — Scale Factor: 3×

6 lbs ground beef
3 large onions, diced
Three 28 oz cans crushed tomatoes
Three 15 oz cans kidney beans
Three 15 oz cans black beans
10 cups beef broth (reduced from 12 — less evaporation in large pot)
7 tbsp chili powder (slightly less than 3×)
2½ tbsp cumin
2 tsp salt (scale to 2×, taste and adjust)
1 tsp cayenne (scale to 2× — heat intensifies!)

Pro tip: Reduce liquid by 15-20% when tripling stovetop recipes — less evaporates from a larger surface-to-volume ratio. Scale spicy ingredients conservatively (2× instead of 3×) and adjust at the end. Salt should always be tasted and adjusted after cooking.

Converting a "Feeds 4" Dinner to a Solo Meal

You found an amazing Thai basil chicken recipe that feeds 4, but you're cooking for one. Scaling down to 0.25× requires some creative measurement conversions.

Original Recipe (4 servings):

1 lb ground chicken
4 cloves garlic, minced
4 Thai chilies, sliced
3 tbsp oyster sauce
1 tbsp fish sauce
2 tsp soy sauce
1 tsp sugar
1 cup Thai basil leaves
2 tbsp vegetable oil

Scaled Recipe (1 serving) — Scale Factor: 0.25×

4 oz ground chicken (¼ lb)
1 clove garlic, minced
1 Thai chili, sliced
2¼ tsp oyster sauce (round to 2 tsp)
¾ tsp fish sauce (round to 1 tsp)
½ tsp soy sauce
¼ tsp sugar (pinch)
¼ cup Thai basil leaves
1½ tsp vegetable oil

Pro tip: At 0.25×, measurements get tiny. Combine all sauces (oyster sauce + fish sauce + soy sauce + sugar) in a small bowl first — it's easier to measure small amounts when you mix them together. Don't skip the basil; it's the star!

Scaling Sourdough Bread for Multiple Loaves

Your sourdough recipe makes 1 loaf, but you want to bake 3 loaves for holiday gifts. Bread scaling has unique challenges with yeast, hydration, and timing.

Original Recipe (1 loaf):

500g bread flour
350g water (70% hydration)
100g active sourdough starter
10g salt

Scaled Recipe (3 loaves) — Scale Factor: 3×

1500g bread flour
1050g water (maintain 70% hydration)
200g active sourdough starter (2× only, not 3×)
30g salt

Timing adjustment: Reduce bulk ferment by 20% (faster with larger dough mass)

Pro tip: Sourdough starter doesn't scale linearly — the larger dough mass ferments faster. Use 1.5-2× starter when tripling, and watch the dough rather than the clock. Divide into individual loaves before final proof. Use our Sourdough Calculator for precise baker's percentages.

How to Scale Any Recipe

Scaling a recipe isn't always as simple as multiplying everything. Here's what you need to know to get perfect results every time.

Step 1: Calculate Your Scale Factor

The scale factor is the number you multiply each ingredient by. There are two ways to find it:

By servings: Divide your desired servings by the original servings. Want 12 servings from a recipe that makes 8? Your scale factor is 12 ÷ 8 = 1.5×.
By multiplier: Simply double (2×), halve (0.5×), or choose any multiplier directly.

Step 2: Apply the Scale Factor

Multiply each ingredient quantity by the scale factor. Here's an example of scaling a recipe by 1.5×:

Original	× 1.5	Scaled
2 cups flour	2 × 1.5	3 cups flour
1 tsp salt	1 × 1.5	1½ tsp salt
½ cup sugar	0.5 × 1.5	¾ cup sugar
2 eggs	2 × 1.5	3 eggs

Step 3: Handle Special Cases

Some ingredients need extra attention when scaling:

Eggs: Round to whole eggs when possible. For half-eggs, beat a whole egg and use half by volume (1 egg ≈ 3 tbsp).
Leavening: Baking powder and soda shouldn't scale linearly above 2×. Increase by only 1.5× when doubling.
Salt & Spices: Start with less than the scaled amount, then taste and adjust.
Yeast: Doesn't scale well above 2×. Keep the same amount and adjust rising time instead.

Complete Recipe Scaling Reference Tables

Master Fraction Conversion Chart

Use this comprehensive chart to convert any measurement when scaling up or down.

Original	÷4 (0.25×)	÷2 (0.5×)	×1.5	×2	×3	×4
1 cup	¼ cup	½ cup	1½ cups	2 cups	3 cups	4 cups
¾ cup	3 tbsp	6 tbsp	1⅛ cups	1½ cups	2¼ cups	3 cups
⅔ cup	2 tbsp + 2 tsp	⅓ cup	1 cup	1⅓ cups	2 cups	2⅔ cups
½ cup	2 tbsp	¼ cup	¾ cup	1 cup	1½ cups	2 cups
⅓ cup	1 tbsp + 1 tsp	2 tbsp + 2 tsp	½ cup	⅔ cup	1 cup	1⅓ cups
¼ cup	1 tbsp	2 tbsp	6 tbsp	½ cup	¾ cup	1 cup
1 tbsp	¾ tsp	1½ tsp	1 tbsp + 1½ tsp	2 tbsp	3 tbsp	¼ cup
1 tsp	¼ tsp	½ tsp	1½ tsp	2 tsp	1 tbsp	1 tbsp + 1 tsp
½ tsp	⅛ tsp	¼ tsp	¾ tsp	1 tsp	1½ tsp	2 tsp
¼ tsp	pinch	⅛ tsp	⅜ tsp	½ tsp	¾ tsp	1 tsp

Leavening Adjustment Guide (Critical for Baking!)

Baking powder, baking soda, and yeast don't scale linearly. Use these adjusted amounts to prevent flat, dense, or bitter baked goods.

Scale Factor	Baking Powder Adjustment	Baking Soda Adjustment	Active Dry Yeast Adjustment	Notes
0.5× (Halving)	0.5×	0.5×	0.6×	Scale normally
1.5×	1.25×	1.25×	1×	Slightly reduce increase
2× (Doubling)	1.5×	1.5×	1×	Critical adjustment zone
3× (Tripling)	2×	2×	1.25×	Consider separate batches
4× (Quadrupling)	2.5×	2.5×	1.5×	Make 2 separate batches

Egg Scaling & Substitution Guide

When scaling results in fractional eggs, use this guide to measure precisely or find suitable substitutes.

Scaled Egg Amount	By Volume	Practical Solution	Best For
¼ egg	¾ tbsp beaten egg	1 tbsp beaten egg OR skip	Binding (use) or Moisture (skip)
½ egg	1½ tbsp beaten egg	2 tbsp beaten egg OR 1 yolk	Cakes, custards
¾ egg	2¼ tbsp beaten egg	2 tbsp beaten egg + 1 tsp	Most baking
1.5 eggs	4½ tbsp beaten egg	1 whole egg + 1½ tbsp beaten	All recipes
2.5 eggs	7½ tbsp beaten egg	2 whole eggs + 1½ tbsp beaten	All recipes

Egg Size Reference: 1 large egg = 3 tbsp total (about 1 tbsp yolk, 2 tbsp white). Medium eggs are ~2.5 tbsp; jumbo eggs are ~4 tbsp. Adjust measurements accordingly.

Pan Size Scaling Reference

When changing pan sizes, scale by area ratio. Here are common conversions:

Original Pan	Area (sq in)	New Pan	Area (sq in)	Scale Factor
8" round	50	9" round	64	1.28×
9" round	64	10" round	79	1.23×
8×8" square	64	9×13" rectangle	117	1.83×
9×13" rectangle	117	Two 9" rounds	127	1.09×
9" round	64	8×8" square	64	1.00×
12-cup Bundt	~100	Two 9" rounds	127	1.27×

Cooking Time Adjustments by Recipe Type

Recipe Type	Halving Time	Doubling Time	Temperature Adjustment
Stovetop (soups, stews)	Same time	Same time	No change
Slow cooker	Same time	Same time	No change
Cakes & quick breads	-15 to 20%	+10 to 25%	Reduce 25°F for larger
Cookies	Same time	Same time	No change
Casseroles	-10 to 15%	+15 to 20%	Reduce 25°F for larger
Yeast breads	-10% bake, same rise	-10% rise, +15% bake	Reduce 25°F for larger
Roasted meats	By weight, not volume	By weight, not volume	Use meat calculator

Recipe Scaling Troubleshooting

Baking Problems When Scaling Up

Doubling baking recipes is notorious for producing disappointing results. Here's why and how to fix it:

Cakes that collapse: Too much leavening. Scale baking powder/soda by only 1.5× when doubling.
Bitter aftertaste: Same issue — excess baking soda creates alkaline off-flavors.
Dense texture: Over-mixing becomes more likely with larger batches. Mix just until combined.
Uneven baking: Larger pans need lower temperatures (reduce by 25°F) and longer times.
Burnt edges, raw center: Oven rack position matters more with larger batches. Use middle rack and rotate halfway.

Scaling Down Challenges

Tiny measurements: ⅛ teaspoon is hard to measure accurately. Consider making a full batch and freezing extras.
Egg fractions: Beat whole eggs and measure by volume. 1 large egg = 3 tablespoons.
Pan sizes: Half-recipes need smaller pans. Use a 6" round instead of 9" round.
Uneven cooking: Small portions can overcook quickly. Reduce temperature by 25°F and watch closely.

Ingredient-Specific Issues

Garlic: Scales linearly for raw preparations, but scale by 0.75× for cooked dishes (flavor intensifies).
Chocolate: Scales linearly. No adjustment needed.
Alcohol: Scale by 0.75× for cooking (less evaporates from larger volumes).
Fresh herbs: Scale linearly. Dried herbs should scale by 0.8× when doubling (more time to infuse).
Cream/butter fat: Scales linearly, but larger batches may need 5% less (fat coats more evenly).

Frequently Asked Questions

Can I just double everything in a recipe?

For most savory recipes, yes — doubling works fine. But for baking, some ingredients don't scale linearly. Leavening agents (baking powder, baking soda, yeast) should only increase by about 1.5× when doubling. Salt and spices often need less than double. Our calculator flags these ingredients automatically.

What do I do when a halved recipe calls for half an egg?

Beat a whole egg, measure by volume (1 large egg ≈ 3 tablespoons), and use half. For 1.5 eggs, use 1 whole egg plus 1.5 tablespoons beaten egg. Alternatively, use 2 egg yolks instead of 1 whole egg — this works especially well in rich recipes like custards.

Why does my doubled cake recipe taste different?

When scaling baking recipes over 2×, leavening doesn't scale linearly. Too much baking powder creates a bitter taste and causes collapse. Scale leavening by only 1.5× when doubling. For tripling+, consider baking multiple batches instead.

How do I scale a recipe for a different pan size?

Calculate the area ratio between pans. A 9-inch round has ~64 sq. inches; a 10-inch round has ~79 sq. inches. Scale ingredients by the area ratio (79÷64 = 1.23×). For easier math, use our Cake Pan Converter tool.

Should cooking time change when I scale a recipe?

For stovetop and slow-cooker recipes: cooking time stays roughly the same. For baking: larger quantities may need 10-25% more time at a slightly lower temperature. Smaller quantities may need less time. Always check doneness visually or with a thermometer.

How do I convert cups to grams when scaling?

Cups-to-grams varies by ingredient. Flour: 1 cup = 120–125g. Sugar: 1 cup = 200g. Butter: 1 cup = 227g. For accuracy, weigh ingredients in grams rather than using volume when scaling up. Check our Cooking Measurement Converter for more conversions.

What if my scaled amount is a weird fraction like 1⅓ tablespoons?

Convert to teaspoons for easier measuring: 1⅓ tbsp = 4 tsp. Or round to the nearest ¼ teaspoon — small variations rarely affect the final dish. Our calculator rounds to practical measurements automatically.

Can I scale bread recipes the same way?

Bread scaling is trickier because yeast, hydration, and timing interact. For 2× batches, keep the same yeast amount but extend rising time by 20-30%. For larger batches, it's often better to make separate doughs and bake in batches.

How do I scale a recipe from servings to a specific guest count?

Divide your target servings by the recipe's original yield. For example, if a recipe makes 8 servings and you need 20, your scale factor is 20 ÷ 8 = 2.5×. Multiply every ingredient by 2.5. For events, add 10-15% buffer for guests who take seconds.

Do liquid ingredients scale the same as dry ingredients?

Generally yes, but there are exceptions. When scaling up soups and stews beyond 2×, reduce liquid by 10-15% since less evaporates from larger pots. For baking, scale liquids exactly. When scaling down, liquids may need slight increases for proper hydration.

How do I handle scaling recipes with expensive ingredients?

For costly items like saffron, vanilla beans, or truffles, scale conservatively (75-80% of calculated amount when doubling+). These intensely flavored ingredients often taste stronger in larger batches due to flavor concentration. You can always add more, but can't remove excess.

What's the maximum I should scale a recipe?

For stovetop and grilled dishes, 4× is generally safe. For baking, avoid scaling beyond 2× in a single batch — make separate batches instead. Professional bakers use baker's percentages for large scaling. Beyond 4×, consider whether your equipment (bowls, pans, ovens) can handle the volume.