Conversions ×2

Recipe Scaling Calculator

Paste any recipe and resize it by servings, by a multiplier or to fit a different pan. You get clean kitchen amounts, eggs rounded to what you can actually crack, the weight of every ingredient and a list you can copy.

How to use it

  1. Choose how to scale: by servings (12 to 24), by a multiplier (1½×) or by changing pans.
  2. Paste the ingredients, one per line, exactly as the recipe writes them.
  3. Copy the scaled list, and use the pan and baking time links if the batch now needs a different pan.

How it works

Every amount is multiplied by the same factor, then written back in the units the recipe used: grams stay grams, cups become the nearest sensible mix of cups and spoons (1⅓ cups + 1 tbsp), and teaspoons step up to tablespoons.

Eggs can't be split cleanly, so fractions become something you can crack: about a third of an egg is a yolk, about two thirds is a white, and a half is a beaten egg divided. The Weight column shows exact grams if you'd rather weigh.

In pan mode, the factor comes from how much the two pans hold, so the batter stays as deep as the recipe intended.

Assumptions and limits

  • Leaveners, salt and spices are scaled exactly; very large batches (3× or more) sometimes need slightly less.
  • Baking time stays about the same only if the batter depth stays the same; a bigger, deeper pan bakes longer.
  • Recipes that rely on precise chemistry, like macarons or candy, may not scale perfectly past 2×.

Tips

  • When halving a recipe with one egg, beat it and use half by weight (about 25 g).
  • Scale by weight when you can: it removes rounding errors from cups.
  • Mixing a double batch? Make sure your mixer bowl can hold it, or mix in two rounds.

Recipes to try it with

Questions

Can I just double every ingredient?

Mostly, yes, if you bake in two pans of the original size. One bigger pan changes the baking time, and very big batches may need a touch less leavening and salt.

How do I halve a recipe that uses 3 eggs?

Use 1½ eggs: one whole egg plus half of a beaten egg (about 25 g). The calculator shows this automatically.

Does baking time change when I scale a recipe?

Only if the batter gets deeper or shallower. Same pan size and depth: same time. Use the Baking Time Estimator for a new pan.

Why does the scaled amount say 1⅓ cups + 1 tbsp?

That's the closest you can measure with standard cups and spoons. The Weight column gives the exact amount in grams.