Scale Any Recipe
Up or Down

Paste your ingredients, set your servings — get perfectly scaled amounts in seconds. Handles fractions, mixed numbers, and ranges.

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Paste any format — it just works

2 cups flour
1 1/2 tsp salt
3/4 cup sugar
250g butter
1-2 tbsp oil
Section headers like “For the sauce:”

Original Servings

→

Target Servings

× 2.0 — doubled

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Original Recipe

0 lines

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Scaled Recipe

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Paste ingredients on the left to see scaled results

Scaling breakdown

How to Use the Recipe Scaler

🔢 Fractions supported

Paste ingredients with fractions (1/2, 3/4), mixed numbers (1 1/2), decimals (0.5), or even ranges (1–2 tbsp). All are handled automatically.

📐 When to adjust manually

Leaveners (baking powder, baking soda, yeast) don’t scale linearly. For large batches, reduce by 10–25%. Spices and salt also need a taste-and-adjust approach.

🌡 Cooking time doesn’t scale

Doubling a recipe doesn’t double cook time. A doubled cake still bakes in roughly the same time — check doneness by temperature, not time.

🧪 Test with small changes first

If you’re scaling beyond 3× or below ¼, test with a small trial batch first. Ratios of fat, liquid, and flour are sensitive at extremes.

Frequently Asked Questions

Does scaling a recipe affect the cooking time?

Not linearly. Cooking time is mainly determined by the thickness of the food, not its quantity. If you double a cake recipe and split it between two identical pans, the baking time stays roughly the same. If you pour it into one larger pan, you’ll need more time. The best test is internal temperature or a skewer, not the clock.

Do I scale baking powder and baking soda the same way?

Not exactly. For small scaling (halving or doubling), direct scaling usually works. But for larger batches, too much leavener causes a bitter metallic taste and can collapse the bake. As a rule, for 3× or more, reduce baking powder/soda by about 15–20% from the directly scaled amount. Salt and spices should be scaled then adjusted to taste.

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

Calculate the area ratio of the two pans. For round pans: multiply π × r². For rectangular pans: length × width. Divide new pan area by original pan area to get your scale factor. For example, going from a 9-inch round pan (≈63.6 in²) to an 8-inch round (≈50.3 in²) means scaling to about 0.79 of the original recipe. Use our Recipe Scaler with original servings 100 and target servings 79 to achieve 0.79×.

Can I scale a recipe that uses eggs?

Yes. Eggs scale fine for halving or doubling. For half an egg, beat the egg and use half the volume (about 1.5 tbsp for a large egg). For odd fractions, beating and measuring by volume is the most accurate method. For large batches, eggs can be replaced with a beaten egg mix measured by weight.

Why doesn’t the scaler change section headers?

Lines without numbers (like “For the sauce:” or “Dry ingredients:”) are treated as section headers and passed through unchanged. The scaler only modifies lines that start with a number or fraction. This keeps your recipe structure intact.

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`); w.document.close(); w.print(); }function toast(msg) { const t = document.getElementById('rs-toast'); t.textContent = msg; t.classList.add('show'); setTimeout(() => t.classList.remove('show'), 2200); }function toggleFaq(el) { el.classList.toggle('open'); el.nextElementSibling.classList.toggle('open'); }const EXAMPLE = `2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs 1 tsp vanilla extract 1/2 cup whole milk 1/3 cup sour creamFor the frosting: 1 1/2 cups powdered sugar 3 tbsp heavy cream 1/4 tsp vanilla extract 1-2 drops food coloring (optional)`;function loadExample() { document.getElementById('rs-input').value = EXAMPLE; scale(); }/* ════════════════════════════════════════════ INIT ════════════════════════════════════════════ */ (function init() { const input = document.getElementById('rs-input'); input.addEventListener('input', () => { scale(); updateCharCount(); }); loadExample(); })();