To scale a recipe, multiply each ingredient by your scaling factor. To double a recipe, multiply by 2. To halve it, multiply by 0.5. For a recipe that serves 4 when you need 6 servings, multiply everything by 1.5 (6 ÷ 4 = 1.5).

I learned recipe scaling the hard way when I quadrupled my chili recipe for a Super Bowl party of 40 guests — 12 pounds of ground beef, 8 cans of tomatoes, and a full cup of chili powder. The meat and tomatoes scaled perfectly, but the spice level nearly sent people running for milk. After catering over 50 events ranging from 10 to 200 servings, I discovered that seasonings, leaveners, and cooking times all follow different scaling rules than the main ingredients.

Use our Recipe Calculator to instantly scale any recipe to your desired serving size.

How to Calculate Recipe Scaling

The Basic Formula

Scaling Factor = Desired Servings ÷ Original Servings
New Amount = Original Amount × Scaling Factor

Common Scaling Factors

Original	Desired	Scaling Factor
4 servings	2 servings	0.5 (halve)
4 servings	6 servings	1.5
4 servings	8 servings	2.0 (double)
4 servings	12 servings	3.0 (triple)
6 servings	4 servings	0.67
8 servings	2 servings	0.25 (quarter)

Original recipe (24 cookies):

1 cup butter
1 cup sugar
2 eggs
2 cups flour
1 tsp vanilla

Doubled (48 cookies):

2 cups butter
2 cups sugar
4 eggs
4 cups flour
2 tsp vanilla

Tip

Round to practical measurements. If your calculation gives you 1.33 cups, round to 1â…“ cups. Kitchen precision doesn't require decimals to the hundredth.

Scaling Different Types of Recipes

Baking Recipes (Most Sensitive)

Baking is chemistry — precision matters more here than in cooking.

What scales linearly:

Flour, sugar, butter (main ingredients)
Chocolate chips, nuts, mix-ins
Extracts and flavorings (roughly)

What needs adjustment:

Ingredient	Scaling Rule
Leaveners (baking powder/soda)	Scale ¾ of the factor (2× recipe = 1.5× leavener)
Salt	Scale ¾ of the factor
Spices	Scale ½ to ¾ (taste and adjust)
Eggs	Round to whole eggs

Example: Tripling a cake recipe

Original: 1 tsp baking powder
Tripled (3×): Use 2-2.5 tsp (not 3 tsp)

Important

Oven adjustments for larger batches. A doubled cake batter in a larger pan may need 10-15% more baking time at 25°F lower temperature to cook evenly without burning edges.

Soups and Stews (Most Forgiving)

Liquid-based dishes scale easily:

What scales linearly:

Proteins (meat, beans)
Vegetables
Stock/broth (mostly)
Grains (rice, pasta)

What needs adjustment:

Ingredient	Scaling Rule
Liquids	Scale slightly less (evaporation changes)
Salt	Scale ¾ and taste-adjust
Herbs/spices	Scale ½ to ¾
Garlic	Scale less (flavor compounds intensify)

Marinades and Sauces

Marinades: Scale based on the amount of protein being marinated, not the original recipe.

Sauces:

Butter/oil: Scale linearly
Aromatics (garlic, shallots): Scale less (½ to ¾)
Acid (lemon, vinegar): Scale ¾ and adjust
Salt/seasoning: Scale ¾ and taste

Bread and Yeast Recipes

Yeast recipes have special considerations:

Ingredient	Scaling Rule
Flour	Scale linearly
Water	Scale linearly
Yeast	Scale ¾ of factor
Salt	Scale linearly (controls yeast)
Sugar	Scale linearly

Example: Doubling pizza dough

Original: 1 packet (2¼ tsp) yeast
Doubled: 1.5-1.75 packets (3.5-4 tsp yeast)

Rise time: Larger batches may need slightly longer rise times in the same conditions.

Dealing with Tricky Measurements

Scaling Eggs

Eggs don't divide evenly. Here's how to handle it:

Original	Halved	Notes
1 egg	½ egg	Beat egg, use half (2-3 tbsp)
2 eggs	1 egg	Exact
3 eggs	1.5 eggs	Use 1 egg + 1 yolk or 2 eggs

How to use half an egg:

Beat the whole egg
Measure out ~2 tablespoons (about half)
Save the rest for scrambled eggs

Scaling Butter

Original	Doubled	Halved
1 stick (½ cup)	2 sticks (1 cup)	½ stick (¼ cup)
â…“ cup	â…” cup	2â…” tbsp
¼ cup (4 tbsp)	½ cup (8 tbsp)	2 tbsp

Scaling Small Measurements

When scaling creates awkward amounts:

Calculation	Round to
â…› teaspoon	Pinch
¼ teaspoon	¼ teaspoon (smallest practical)
â…œ teaspoon	½ teaspoon
â… teaspoon	½ teaspoon + pinch
1.25 teaspoons	1¼ teaspoons

Tip

Get measuring spoons that include small sizes. Having â…› tsp and ½ tbsp spoons makes scaling much easier.

Common Scaling Conversions

Volume Conversions

Measurement	Equivalents
1 tablespoon	3 teaspoons
¼ cup	4 tablespoons
â…“ cup	5 tbsp + 1 tsp
½ cup	8 tablespoons
1 cup	16 tablespoons
1 cup	8 fluid ounces
1 pint	2 cups
1 quart	4 cups

Weight Conversions (More Accurate)

Ingredient	1 Cup Weighs
All-purpose flour	120g (4.25 oz)
Bread flour	130g (4.5 oz)
Sugar (granulated)	200g (7 oz)
Brown sugar (packed)	220g (7.75 oz)
Butter	227g (8 oz)
Milk	245g (8.6 oz)
Honey	340g (12 oz)

For precise conversions, see our Cooking Measurement Converter or read our complete measurement conversion guide.

Pan Size Adjustments

When scaling, you may need different pan sizes:

Round Cake Pans

Original	Doubled	Area Ratio
8" round	Two 8" or one 10"	1× or 1.56×
9" round	Two 9" or one 12"	1× or 1.78×
6" round	8" round	1.78×

Rectangular Pans

Original	Doubled	Notes
8×8"	9×13"	Not quite doubled (1.83×)
9×13"	Two 9×13"	Full sheet pan works too
11×7"	9×13"	Approximately 1.5×

Adjusting Bake Time for Different Pans

Pan Change	Time Adjustment
Same pan, more batter	+10-20% time
Larger pan, same batter	-15-25% time
Deeper pan	+15-25% time at lower temp
Shallower pan	-10-20% time

Warning

Watch, don't just time. When scaling, use visual cues (golden brown, pulling from edges, toothpick test) rather than relying solely on calculated times.

Scaling Up for Parties

When cooking for crowds, consider these factors:

Equipment Limitations

Bottleneck	Solution
Oven space	Stagger cooking times, use multiple ovens
Pot size	Split into batches, use larger pots
Mixing bowl	Mix in batches, don't overfill
Burner power	Allow more time for large pots

Dishes That Scale Well

Soups and stews
Casseroles
Slow cooker meals
Sheet pan dinners
Pasta bakes
Salads

Dishes to Avoid Scaling

Delicate sauces (hollandaise, beurre blanc)
Soufflés
Precise custards
Stir-fries (pan gets crowded)

Scaling Down for Small Households

Halving and quartering recipes for 1-2 people:

Tips for Small Batches

Use a kitchen scale — More accurate for small amounts
Choose half-able recipes — Recipes with 2 eggs are easier to halve
Make full batch, freeze half — Sometimes easier than scaling
Adjust pan size — Use smaller bakeware

Freezer-Friendly Approach

Instead of scaling down, make full batch and freeze:

Food	Freezer Life
Soups/stews	3-4 months
Cookie dough	3 months
Casseroles	2-3 months
Bread	3 months
Muffins	2-3 months
Marinated raw meat	3-4 months

How to Use Our Recipe Calculator

Our Recipe Calculator makes scaling easy:

Enter original servings — what the recipe makes
Enter desired servings — what you want
Input ingredient amounts — current recipe amounts
Get scaled amounts — automatically calculated

The calculator handles:

Automatic unit conversions
Rounding to practical measurements
Multiple ingredients at once

Troubleshooting Scaled Recipes

Baked Goods Turn Out Wrong

Problem	Likely Cause	Fix
Dense	Too much flour/liquid ratio off	Measure by weight, reduce flour slightly
Flat	Leavener not scaled right	Use ¾ scaling for leaveners
Burnt outside, raw inside	Pan too small, oven too hot	Use larger pan, reduce temp 25°F
Dry	Too much flour	Weigh ingredients next time

Savory Dishes Taste Off

Problem	Likely Cause	Fix
Too salty	Salt scaled linearly	Use ¾ scaling for salt
Too garlicky	Garlic scaled linearly	Use ½ scaling for garlic
Bland	Seasonings not adjusted	Taste and season at the end
Watery	Liquid scaled too high	Reduce liquid by 10-15%

Frequently Asked Questions

Can you double a baking recipe?

Yes, but with adjustments. Scale main ingredients (flour, sugar, butter) directly. Scale leaveners and salt to ¾ of the factor. Use appropriate pan sizes and adjust baking time.

How do you scale a recipe for 3 people when it serves 4?

Multiply each ingredient by 0.75 (3 ÷ 4 = 0.75). For 2 cups flour, use 1½ cups. For 1 egg, use about ¾ of a beaten egg (roughly 2½ tablespoons).

Why do my doubled recipes taste different?

Common reasons: seasonings (especially salt and aromatics) become too strong when doubled, leaveners become too powerful, and cooking times need adjustment. Scale seasonings at ¾ and taste-adjust.

Should I scale cooking time when doubling?

Not proportionally. If you're using the same pan size with double batter, add 10-20% more time. If using a larger pan with the same batter depth, time stays similar. Watch for doneness cues.

How do I halve a recipe with 1 egg?

Beat the whole egg and use about half (2-3 tablespoons). Alternatively, use just the yolk (richer) or just the white (lighter). Save the unused portion for another use.

Can you scale slow cooker recipes?

Yes, but liquid may need adjustment. Slow cookers don't allow evaporation like stovetop cooking. Scale solids normally, reduce liquid slightly, and ensure your slow cooker isn't more than â…” full.

Cooking Measurement Converter — Convert between cups, grams, and more
Cooking Time Calculator — Adjust cooking times by weight
Oven Temperature Converter — Convert Fahrenheit, Celsius, and Gas Mark

Conclusion

Scaling recipes is mostly straightforward multiplication, with a few exceptions for leaveners, salt, and aromatics. The key is understanding that not everything scales linearly — flavors concentrate, leavening becomes stronger, and cooking times shift. Be sure to also check the correct oven temperature for your scaled recipe (larger batches often need lower temps), and use our cooking time guide when adjusting roast sizes.

Use our Recipe Calculator for instant scaling of any recipe. And when in doubt, start with less seasoning and adjust at the end — you can always add more, but you can't take it back.

Recipe scaling is approximate and may require adjustment based on specific recipes, equipment, and altitude. Baking in particular benefits from trial and adjustment.