Ingredient Scaling Calculator
The card serves four but you are feeding six — or you want half a batch for two. Pick servings or type a multiplier, list what the recipe calls for, and get a scaled column you can cook from without redoing arithmetic on every line.
Scale by
servings
servings
Ingredient multiplier
× 1.5
150% of the original recipe — 4 → 6 servings
Ingredients
Enter numeric amounts only (decimals OK). Name each line to see scaled results below.
| Ingredient | Was | Now |
|---|---|---|
| All-purpose flour | 2 cups | 3 cups |
| Granulated sugar | 1 cup | 1 ½ cup |
| Large eggs | 3 | 4 ½ |
Pan size changes use area math — try the baking pan converter. Convert cups to grams per ingredient in the cups to grams converter.
What scales linearly (and what to watch)
Flour, sugar, milk, butter, and egg counts usually multiply cleanly. Oven time often does not — a doubled sheet cake may need a lower temperature or staggered racks instead of double the minutes. Spices and salt can taste stronger when scaled up; start shy and season at the end.
Whole eggs are awkward at 1.5× (one recipe might say three eggs; scaled says four and a half). Round to the nearest practical count or beat one egg and measure by weight for precision bakes.
Pair with other kitchen tools
Changed tin size instead of headcount? Use the baking pan converter. Weigh flour and sugar after scaling with the cups to grams converter. Starch sides for the same meal: rice and pasta portion calculators.
FAQ
- How do I scale a recipe from 4 servings to 6?
- Divide the target by the original: 6 ÷ 4 = 1.5. Multiply every ingredient amount by 1.5 — two cups flour becomes three cups. The calculator does that math and fills a scaled table when you list your ingredients.
- Can I just double or halve everything?
- Yes. Choose the multiplier mode and enter 2 for double or 0.5 for half. Most volume and weight ingredients scale linearly; leavening and salt sometimes need a lighter touch on very small batches (see below).
- Does baking powder scale exactly?
- Not always. When you make a tiny half-batch, many bakers slightly reduce baking powder and salt because they concentrate flavor and rise. This tool applies a straight multiplier — taste and adjust, or look up specialty guidance for extreme scales.
- How is this different from the baking pan converter?
- Pan scaling changes ingredient totals because the batter volume changed shape. Serving scaling changes totals because you are feeding more or fewer people with the same recipe proportions. Use both when you resized the tin and the guest list.
Elsewhere on Kitchen Calculators
Home · Popular tools · Baking pan converter · Cups to grams · Internal temperature chart