How to use it
- Type or paste the ingredients under Ingredients, one per line, each with an amount and a unit.
- Enter the number of servings the recipe is written for under Recipe makes (servings).
- Enter how many servings you want under I want (servings).
- Read the Scaled ingredients list, then Copy it or Download it as a text file.
How the amounts are scaled
Every amount is multiplied by the scaling factor: the servings you want divided by the servings the recipe makes. At a factor of 1.5, 200 g becomes 300 g. A line with no amount, such as salt to taste, is copied unchanged.
Results are rounded to the amounts a cook can measure. The rounding is simple and fixed, so the list is a practical guide rather than a laboratory weighing.
scaled amount = amount × (servings you want ÷ servings in the recipe)- Grams and millilitres are rounded to whole units.
- Cups and spoons are rounded to the nearest quarter, so 0.6 cup becomes 1/2 cup.
- Counted items such as eggs are rounded to halves, so 2 eggs at a factor of 0.75 become 1 1/2 eggs.
Why baking times do not scale
Making twice the batter does not double the baking time. The time depends mainly on how deep the batter sits in the tin. A larger batch in the same tin is deeper and needs longer, but the increase is not proportional, so check the bake early.
The oven temperature stays the same. If the tin changes as well, use the cake pan converter for the change in batter depth.
What this calculator does not cover
- Amounts written without a number, such as a handful or to taste. These are copied unchanged.
- Lines with two amounts, such as 2 eggs and 1 cup milk on one line. Only the amount at the start of the line is scaled.
Worked example: 4 servings to 6
The recipe makes 4 servings and you want 6, so the factor is 6 ÷ 4 = 1.5. The 200 g of flour becomes 300 g, the 2 eggs become 3 eggs, and 1/2 cup of milk becomes 0.75 cup, written as 3/4 cup.
| Ingredient for 4 servings | Scaled for 6 servings |
|---|---|
| 200 g flour | 300 g flour |
| 2 eggs | 3 eggs |
| 1/2 cup milk | 3/4 cup milk |
Frequently asked questions
How do I scale a recipe to more servings?
Divide the servings you want by the servings the recipe makes, then multiply every amount by that number. This page does the multiplication and the rounding for each line.
Why are my eggs rounded to halves?
An egg cannot be split into quarters, so counted items are rounded to the nearest half. A half egg is best done by beating the egg and measuring about half of it by weight.
Does the baking time change when I make more batter?
Yes, but not in proportion. The time depends mainly on how deep the batter is in the tin, so check for doneness with a skewer or thermometer before the time in the recipe runs out.
Will the scaled recipe come out exactly the same?
It is a close guide, not an exact copy. Rounding changes some amounts by a small percentage, and recipes such as bread dough or meringue can react to small differences.
Does the page store my recipe?
No. The ingredient list is read and scaled in your browser. Nothing you type is saved or sent to a server.
Can I scale a recipe written in cups?
Yes. Cups and spoons are scaled the same way as weights and rounded to the nearest quarter. To weigh a cup of an ingredient instead, use the cups to grams tool.
Sources
Figures and text last checked on Tuesday, November 10, 2026.