How do I scale a recipe from 4 servings to 6?

Use the servings mode: original servings 4 and desired servings 6. The scale factor is 1.5, so every ingredient is multiplied by 1.5.

How do I halve or double a recipe?

Use a custom multiplier of 0.5 to halve a recipe or 2 to double it. You can also set desired servings to half or double the original serving count.

Can the scaler convert cups to grams?

No. It keeps the same unit and scales the amount. For density-based conversions between cups, grams, tablespoons, teaspoons and fluid ounces, use a cooking measurement converter.

Do cooking time and oven temperature scale too?

No. Keep the oven temperature from the original recipe. Cooking time or baking time may change with pan size, batter depth and total batch size, so check doneness manually.

How should I scale eggs?

If the scaled amount is fractional, beat the egg and measure the needed fraction, or adjust the multiplier so the egg count is practical.

Should salt and seasonings be scaled exactly?

Use the math as a starting point, then adjust to taste. Salt, spices and leavening do not always behave perfectly when a recipe is scaled a lot.

Recipe Scaler

Scale a recipe by servings, ingredient amount, pan size or custom multiplier while keeping the original units and rounding amounts for cooking.

Original servings

Desired servings

Recipe multiplier

1.50x

Every ingredient is multiplied by the same scale factor.

Ingredient list

This tool scales quantities in the selected unit. Use the cooking measurement converter for density-based cup, gram and fluid ounce conversions.

Ingredients

Scaled recipe for 6 servings

All-purpose flour

2 cup

50%

3 cup

Sugar

1 cup

50%

1.5 cup

Eggs

2 each

50%

3 each

Milk

1 cup

50%

1.5 cup

How the recipe scaler works

Use this recipe scaler when a recipe serves 4 but you need 2, 6, 8 or another batch size. Enter the original servings and desired servings, then multiply every ingredient by the same scale factor.

The scaler keeps the selected unit. It does not convert cups to grams or volume to weight unless you use a separate density-based cooking measurement converter.

Common recipe-scaling jobs are halving a batch, doubling a recipe, scaling a 9-inch cake to an 8-inch pan, or adjusting all ingredients from one anchor ingredient you already have.

Scaling modes

Mode	Use it for	Inputs	Scale factor
By servings	Change a recipe from one serving count to another	Original servings and desired servings	Desired servings divided by original servings
By ingredient	Use the amount of one ingredient you already have	Anchor ingredient and available amount	Available anchor amount divided by original anchor amount
By pan size	Resize cakes, brownies or casseroles for another pan	Pan shape and dimensions	New pan area divided by original pan area
Custom multiplier	Quick half, double, triple or 1.5x batches	Multiplier	The number entered by the user

A scale factor below 1 makes a smaller batch. A scale factor above 1 makes a larger batch.

Scale factor formulas

R_{ser v in g s} = \frac{N _{d es i r e d}}{N _{or i g ina l}}

Rservings - serving-based scale factor; Ndesired - desired servings; Noriginal - original recipe servings.

R_{an c h or} = \frac{Q _{an c h or, t a r g e t}}{Q _{an c h or, or i g ina l}}

Ranchor - anchor-ingredient scale factor; Qanchor,target - amount available or target amount; Qanchor,original - original anchor amount.

R_{p an} = (\frac{D _{n e w}}{D _{or i g ina l}})^{2}

Rpan - round or square pan area factor; Dnew - new diameter or side; Doriginal - original diameter or side.

For round and square pans with similar depth, area is the practical scaling basis.

R_{r ec t} = \frac{L _{n e w} \cdot W _{n e w}}{L _{or i g ina l} \cdot W _{or i g ina l}}

Rrect - rectangular pan factor; Lnew and Wnew - new length and width; Loriginal and Woriginal - original length and width.

For rectangular pans, compare the two pan areas.

Q_{sc a l e d} = Q_{or i g ina l} \cdot R

Qscaled - scaled ingredient amount; Qoriginal - original amount; R - selected recipe multiplier.

Each ingredient is multiplied by the selected recipe multiplier.

Pan size and baking cautions

Pan-size scaling works best when the batter depth stays close to the original recipe. A 9-inch round pan to an 8-inch round pan is an area change, not a simple one-inch change.

If the new pan makes the batter much deeper or thinner, baking time and texture can change even when the ingredient math is correct.

Oven temperature does not scale. Cooking time and baking time need manual checks, especially for cakes, brownies, casseroles and bread.

Scenario	Check before baking
Round cake pan	Similar pan depth and enough headroom
Square pan	Side length, batter depth and edge browning
Rectangular pan	Length, width and actual pan capacity
Large batch	Pan size, mixing bowl capacity, cooking time, salt and seasonings

Rounding cups, ounces and eggs

Grams and milliliters round to practical kitchen steps.
Cups, tablespoons and teaspoons round to quarter-measure fractions.
Ounces and pounds stay in the same weight unit; the scaler does not convert oz to grams.
Eggs and whole items may need a range or a manual adjustment when the result is fractional.
Salt and seasonings should be scaled conservatively and adjusted to taste.

For a fractional egg, beat the egg and measure the needed fraction by volume or weight.

Cooking time and baking time do not scale linearly. Keep temperature stable and check doneness early.

Quick examples

Task	Scale factor	Example
Halve a recipe	0.5x	2 cups flour becomes 1 cup.
Double a recipe	2x	1 lb chicken becomes 2 lb.
4 to 6 servings	1.5x	2 tbsp oil becomes 3 tbsp.
9-inch to 8-inch round pan	0.79x	3 eggs becomes about 2-3 eggs.

The math is proportional, but taste and texture still need judgment. Seasonings, leavening and cooking time may need manual adjustment.

Frequently Asked Questions

Sources and References

Calculations are based on the listed reference sources. Links open in a new tab.

Updated: June 2, 2026

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