MeasuredCup

Recipe Scaler

Multiply every ingredient by new servings ÷ original servings. Going from 4 servings to 6 is a factor of 1.5, so 2 cups of flour becomes 3 cups and 3/4 cup of sugar becomes 1 cup plus 2 tablespoons. Paste your ingredient list below and the scaler does every line.

Scale factor 1.5

Scaled recipe

  • 3 cups all-purpose flour
  • 1 cup + 2 tbsp sugar
  • 3/4 cup butter
  • 3 eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp + 1/8 tsp salt

How to use

  1. Enter how many servings the recipe makes now.
  2. Enter how many you want, or pick a factor.
  3. Paste the ingredient list, one item per line.
  4. Copy or print the scaled list. Check any line marked "not scaled".

The formula and two worked examples

scale factor = new servings ÷ original servings; new amount = old amount × factor

Going from 4 servings to 6 is a factor of 1.5. 2 cups flour becomes 3 cups, 3/4 cup sugar becomes 1 cup + 2 tbsp, 1/2 cup butter becomes 3/4 cup, 2 eggs becomes 3 eggs, 1 tsp baking powder becomes 1 1/2 tsp, and 1/4 tsp salt becomes 1/4 tsp + 1/8 tsp.

Cutting a 9-serving recipe to 3 servings is a factor of 1/3. 2 1/4 cups flour becomes 3/4 cup, 3 eggs becomes 1 egg, and 1 tsp vanilla becomes 1/3 tsp, about 1/4 tsp plus a pinch.

What this tool doesn't cover

Baking time, pan size and oven temperature don't scale with the ingredients. A doubled batter in the same pan bakes much longer, so use two pans or a larger one and check early. Yeast doughs and spices may need less than a straight multiply when you triple or more.

Two open cookbooks resting on a wooden kitchen counter
Photo: Annie Spratt / Unsplash

Tips

  • When scaling up a cake, match the pan area, not the pan count. A 9x13-inch pan holds about the batter of two 8-inch rounds.
  • Start checking doneness at the original time, then every 5 minutes.
  • Round eggs up for richer, round down for lighter. Or beat the extra egg and add half.

FAQ

How do I scale a recipe?
Divide the servings you want by the servings the recipe makes. Multiply every ingredient by that number.
How do I double a recipe?
Multiply each ingredient by 2. Keep the oven temperature, use a bigger pan or two pans, and expect a longer bake if the batter is deeper.
What is 3/4 cup times 1.5?
1 1/8 cups, which is 1 cup plus 2 tablespoons.
Do I double the baking time when I double a recipe?
No. Baking time depends on batter depth. Keep the depth the same with a larger pan and the time stays close to the original.
How do I cut a recipe that uses 3 eggs in half?
Use 1 egg plus half of a beaten second egg, about 25 g.
Can the scaler handle grams?
Yes. Gram, kilogram, ounce and pound amounts are multiplied directly and kept in their original unit.

Sources

Sikander Malik

Founder, builds MeasuredCup's converters

Last updated October 14, 2026

Editorial policy

Values are averages for typical US products. Brands vary, so weigh with a kitchen scale when a recipe needs to be exact.