Recipe Scaler
Cooking for more (or fewer) people? Enter the servings and rescale the whole ingredient list at once.
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Tip: scaling works for most ingredients, but baking times, pan sizes, and leavening (baking soda/powder) don't always scale linearly. Adjust with judgment for big changes.
Just cutting a recipe in half? The recipe halving chart shows half (and a third) of every common cup and spoon measure — like half of 3/4 cup — as amounts you can actually measure.
Frequently asked questions
How do I double a recipe?
Multiply every ingredient by 2 (this tool does it for you). Most ingredients double cleanly, but taste and adjust strong seasonings — salt, spices, garlic and chilli often need a little less than double. Scale baking soda and baking powder too, but for very large batches add slightly under, as too much leavening can taste soapy.
Does the baking time change when I scale a recipe?
Not in proportion. A bigger or deeper batch takes longer, but rarely twice as long. Keep the oven temperature the same, start checking at the original time, and judge by doneness rather than the clock.
What parts of a recipe don't scale linearly?
Salt, spices, leavening, alcohol and bake time. Pan size matters too: a doubled cake needs more pan area or it overflows — use the pan size converter to pick a pan, so the batter depth (and bake time) stays similar.
How do I scale a recipe that uses eggs?
Eggs come whole, so round to the nearest egg or use half of a beaten egg (about 25 g) when the maths lands between. For example, 1.5× a 2-egg recipe means 3 eggs; 1.5× a 3-egg recipe means 4 eggs plus half a beaten one.
Is it better to scale by weight or by cups?
By weight. Grams scale exactly and avoid the rounding errors of fractional cups — half of ¾ cup is easy to weigh but fiddly to measure. Convert your cups to grams first with the cups to grams converter, then scale.