Does recipe scaling work for baking?

Yes, but note that baking times may need adjustment. Doubled recipes in the same pan take longer to bake. Halved recipes bake faster. Check for doneness earlier than the original recipe suggests. Pan size also matters — you may need a larger or smaller pan.

Recipe Converter & Scaler

Scale any recipe up or down instantly. Enter your ingredients and choose a scale factor (50% to half, 200% to double, 150% for 1.5x). Perfect for adjusting recipes from 4 servings to 6, doubling batches, or halving large recipes. Works with all measurements — cups, tablespoons, teaspoons, grams, ounces, and more.

Recipe Converter Tool

Enter Your Recipe (one ingredient per line): Scale Factor (percentage):

      Quick Scale Examples
      
          Scale Factor
          Multiplier
          Example
        
          50
          × 0.5 (half)
          2 cups → 1 cup
        
          75
          × 0.75
          2 cups → 1.5 cups
        
          100
          × 1 (original)
          2 cups → 2 cups
        
          150
          × 1.5
          2 cups → 3 cups
        
          200
          × 2 (double)
          2 cups → 4 cups
        
          300
          × 3 (triple)
          2 cups → 6 cups

Scale Factor	Multiplier	Example
50	× 0.5 (half)	2 cups → 1 cup
75	× 0.75	2 cups → 1.5 cups
100	× 1 (original)	2 cups → 2 cups
150	× 1.5	2 cups → 3 cups
200	× 2 (double)	2 cups → 4 cups
300	× 3 (triple)	2 cups → 6 cups

How to Use the Recipe Scaler

Copy your recipe: Paste your ingredient list into the text box (one ingredient per line)
Choose scale factor: Enter a percentage (50 = half, 100 = same, 150 = 1.5x, 200 = double) or click a quick button
Click "Convert Recipe": See your scaled measurements instantly
Use the scaled recipe: Copy the converted amounts for cooking or baking

Example: Doubling a Recipe

Original:

2 cups flour
1 cup sugar
3 eggs
0.5 tsp salt

Scale factor: 200 (double)

Result:

4 cups flour
2 cups sugar
6 eggs
1 tsp salt

Common Recipe Scaling Scenarios

Doubling a Recipe (× 2)

To double a recipe, enter 200 as your scale factor. Perfect for meal prep, parties, or making extra to freeze. Remember that doubled recipes may need a larger pan and longer baking time.

Halving a Recipe (× 0.5)

To halve a recipe, enter 50 as your scale factor. Great for cooking for 1-2 people or trying a new recipe without making too much. Halved recipes typically bake faster — check for doneness early.

Scaling from 4 to 6 Servings (× 1.5)

Enter 150 to increase a 4-serving recipe to 6 servings. This is one of the most common conversions for family meals. Original recipe for 4 × 1.5 = 6 servings.

Scaling from 8 to 4 Servings (× 0.5)

Enter 50 to reduce an 8-serving recipe to 4 servings. Useful when cooking for a smaller group.

Tripling a Recipe (× 3)

Enter 300 to triple a recipe. Common for large gatherings or batch cooking. You'll likely need multiple pans and adjusted baking times.

Tips for Successful Recipe Scaling

Baking Times & Temperatures

Doubled recipes: May take 1.5× longer to bake if using the same pan size
Halved recipes: Check for doneness 10-15 minutes earlier than original recipe
Temperature: Keep oven temperature the same unless using a different pan size
Pan size matters: Use appropriately sized pans. Doubled recipes may need larger pans or multiple pans

Ingredient-Specific Considerations

Eggs: For fractional eggs (e.g., 1.5 eggs), beat the egg and measure by volume: 1 large egg ≈ 3 tablespoons (45ml)
Yeast: When doubling bread recipes, often 1.5× yeast is enough (not 2×)
Salt & spices: Start with less than calculated amount when scaling up, then taste and adjust
Baking powder/soda: Scale these exactly as written for proper rise
Vanilla extract: Can use slightly less when doubling (1.5× instead of 2× works fine)

Common Baking Pan Conversions

Original Pan	Scale Factor	New Pan
9" round	× 2	Two 9" rounds or one 9×13"
8×8" square	× 2	9×13" pan
9×13" pan	× 0.5	8×8" or 9×9" square
Standard loaf pan	× 2	Two loaf pans or one 9×13"

Frequently Asked Questions

How do I double a recipe?

Enter 200 in the scale factor field. This multiplies all ingredient measurements by 2. For example, 1 cup becomes 2 cups, 1/2 teaspoon becomes 1 teaspoon. Remember to adjust baking time and pan size accordingly.

How do I halve (cut in half) a recipe?

Enter 50 in the scale factor field. This divides all measurements by 2. For example, 2 cups becomes 1 cup, 1 teaspoon becomes 0.5 teaspoon (or 1/2 tsp).

What does the scale factor percentage mean?

The scale factor is a percentage of the original recipe size:

100 = Original recipe size (no change)
50 = Half the recipe (divide by 2)
200 = Double the recipe (multiply by 2)
150 = 1.5 times larger
75 = Three-quarters size
300 = Triple the recipe

Formula: New Amount = Original Amount × (Scale Factor ÷ 100)

Can I scale recipes with fractions?

Yes! The converter works with decimal numbers. You can enter fractions as decimals (1/2 = 0.5, 1/4 = 0.25, 3/4 = 0.75) or type them as you normally would. The tool will process any numbers it finds in your ingredient list.

Does the recipe scaler work for baking?

Yes, the converter works for all recipes including baking. However, baking requires more precision:

Use exact measurements (preferably weight in grams)
Adjust baking times — doubled recipes need more time, halved recipes need less
Consider pan size — you may need multiple pans or a different size
Oven temperature usually stays the same

What if my recipe has weird decimals like 1.333 cups?

Rounded decimals are normal when scaling. For baking, round to practical measurements:

0.25 = 1/4
0.33 = 1/3
0.5 = 1/2
0.67 = 2/3
0.75 = 3/4

Or use our cups to grams converter for precise gram measurements.

Can I scale up very large batches?

Yes, but be cautious when scaling beyond 3-4× the original:

Mixing large batches is difficult — you may need commercial equipment
Baking times become unpredictable with very large quantities
Consider making multiple normal-sized batches instead
Industrial/commercial recipes scale differently than home recipes

Why isn't my scaled recipe working?

Common issues:

Wrong pan size: Doubled recipe needs 2× the volume, not the same pan
Baking time not adjusted: Larger batches take longer; smaller batches bake faster
Overmixing: Larger batches are harder to mix evenly
Oven capacity: Multiple pans affect air circulation and temperature
Yeast over-scaled: Bread recipes often need less yeast than linear scaling suggests

Quick Conversion Reference Chart

If Recipe Calls For...	Half (50%)	1.5× (150%)	Double (200%)
1/4 cup	2 tbsp	6 tbsp	1/2 cup
1/3 cup	2 tbsp + 2 tsp	1/2 cup	2/3 cup
1/2 cup	1/4 cup	3/4 cup	1 cup
2/3 cup	1/3 cup	1 cup	1 1/3 cups
3/4 cup	6 tbsp	1 cup + 2 tbsp	1 1/2 cups
1 cup	1/2 cup	1 1/2 cups	2 cups
1 tablespoon	1 1/2 tsp	1 tbsp + 1 1/2 tsp	2 tbsp
1 teaspoon	1/2 tsp	1 1/2 tsp	2 tsp