Recipe scaling calculator
This recipe calculator converts a recipe from one serving count to another. Enter what the recipe makes and what you need — every ingredient is rescaled by the same factor.
The ingredient list is editable: change names, amounts and units, or add your own rows.
Scaling factor
×1.5
Ingredients
Salt, spices and leavening scale non-linearly — adjust them to taste.
How scaling works
The scaling factor is the servings you need divided by the servings the recipe makes. Every ingredient is multiplied by it.
- A 4-serving recipe scaled to 6: 6 ÷ 4 = 1.5.
- 300 g of flour × 1.5 = 450 g.
- 500 ml of milk × 1.5 = 750 ml.
- Scaling down works the same way: 8 servings to 2 gives a factor of 0.25.
What does not scale linearly
- Salt and spices: when scaling up, start with about 0.7 of the calculated amount and taste.
- Baking powder and soda: doubling a recipe rarely needs a full double, or the flavour turns metallic.
- Yeast: rising time depends on temperature and dough volume, not only on the amount of yeast.
- Alcohol and extracts get stronger with volume — add them gradually.
- Baking time barely changes; what changes is the pan size and the depth of the batter.
Cup and spoon measures in grams
If your recipe uses spoons and cups, convert them to grams first — scaling is far more accurate by weight. Values are approximate, for a 250 ml cup.
| Ingredient | Teaspoon | Tablespoon | Cup (250 ml) |
|---|---|---|---|
| Wheat flour | 8 g | 25 g | 160 g |
| Sugar | 7 g | 20 g | 200 g |
| Salt | 10 g | 30 g | 320 g |
| Milk | 5 ml | 15 ml | 250 ml |
| Vegetable oil | 5 ml | 17 ml | 230 ml |
| Rice | 8 g | 25 g | 210 g |
Pans and baking time
When a recipe grows by half or doubles, move to a wider pan instead of piling the batter higher. If the layer does get noticeably deeper, drop the oven temperature by 10–15 °C and extend the time, testing with a skewer.
Frequently asked questions
How do I scale a recipe to different servings?
Divide the servings you need by the servings the recipe makes, then multiply every ingredient by that factor.
How do I scale a 4-serving recipe to 6?
The factor is 1.5, so every ingredient increases by half again.
Should salt and spices be scaled proportionally?
No. When scaling up, use around 0.7 of the calculated amount and adjust to taste.
Does baking time change when I double a recipe?
Not much if the batter depth stays the same. A deeper layer needs a lower temperature and more time.
What do I do with a fractional egg?
Beat one egg and weigh out the part you need: a medium egg without the shell weighs about 50 g.
Updated: 2026-08-09