Recipe Scaler
Scale any recipe up or down. Enter the original and desired servings to get the exact multiplier, convert an ingredient amount instantly, and see which parts of a recipe don't simply multiply — the trap that ruins scaled bakes.
How to use this calculator
- Enter the recipe's original servings and your desired servings.
- Read the multiplier and apply it to each ingredient.
- Optionally scale one ingredient amount to check. Season to taste, not by the exact multiple.
Formula used
Most ingredients scale linearly by this factor. Seasonings, leavening agents and cooking times do not — doubling a recipe rarely means doubling the salt or the bake time, so those need tasting and judgement.
Example calculation
Scaling a 4-serving recipe to 6: 6 ÷ 4 = ×1.5. A 250 g ingredient becomes 375 g.
But if it called for 1 tsp salt, add closer to 1.5 tsp gradually and taste — seasonings often need less than the full multiple.
What scales and what doesn't
Most of a recipe scales cleanly: flour, liquid, sugar, protein and vegetables all multiply by the same factor, so the multiplier does the heavy lifting. The mistakes happen with the parts that don't behave linearly. Salt and strong spices scale sub-linearly — a doubled dish often tastes over-seasoned at double the salt, so seasoned cooks add roughly 70–80% of the multiple and adjust by taste.
The trickier non-linear factors are physical. Leavening (yeast, baking powder) interacts with rise time and doesn't always double neatly. And a bigger batch changes the geometry — it needs a larger or deeper pan, and cooking time shifts because heat penetrates a bigger mass differently, sometimes needing longer at a lower temperature. This is why doubling a cake isn't as simple as doubling the ingredients; the scaler gives you the quantities, but the pan and timing need a cook's judgement.
Why use this calculator?
- Get the exact multiplier for any serving change.
- Scale an ingredient amount on the spot.
- Warns you about seasonings, leavening and timing that don't just double.
Frequently asked questions
How do I scale a recipe?
Divide the desired servings by the original servings to get a multiplier, then multiply each ingredient by it. To take a 4-serving recipe to 6, multiply everything by 1.5. Season to taste rather than by the exact multiple.
Why shouldn't I double the salt when I double a recipe?
Seasonings scale sub-linearly — our perception of saltiness and spice doesn't double just because the volume does. Add about 70–80% of the multiplied amount, then taste and adjust. This avoids an over-seasoned larger batch.
Does cooking time scale with the recipe?
No. A larger batch usually needs a bigger pan and different timing — heat penetrates a greater mass more slowly, so it may take longer, sometimes at a lower temperature. Use the recipe's doneness cues rather than multiplying the time.