Recipe Scaler
Paste an ingredient list, set the original and the new number of servings, and every quantity is resized for you — whole numbers, decimals and fractions like 1 ½ or ¾.
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How to scale a recipe without surprises
Multiplying the quantities is the easy part. These are the things that do not scale in a straight line:
- Pan size. Doubling a cake batter needs twice the pan area, not a deeper pan. A 9-inch round holds about the same as an 8-inch square; two 9-inch rounds roughly equal one 9 × 13-inch pan.
- Cooking time. A bigger roast or a deeper casserole takes longer; more pieces on separate trays take about the same time. Start checking at the original time and use a thermometer.
- Salt, spices and chili. Scale them by about 1.5× when you double, then taste and adjust at the end.
- Leavening. Baking powder and soda are best kept exactly proportional in baking — measure carefully when halving.
- Eggs. When a scaled recipe calls for half an egg, beat one egg and use about 2 tablespoons (25 g).
Questions
Can I double any recipe?
Most stews, soups, sauces and casseroles double well. Delicate baked goods (soufflés, some cakes) are more reliable when you make two separate batches.
How do I halve 1/3 cup?
Half of 1/3 cup is 2 tablespoons plus 2 teaspoons.
Does cooking time double when I double a recipe?
No. Time depends on thickness and pan size more than on quantity. Check early and rely on doneness cues or a thermometer.