Scale a recipe in 3 steps
The first tool changes the amounts in a recipe. It works the same with any recipe: cakes, breads, stews or sauces.
- Choose how to scale it. Pan size if you are using a pan of a different size; Servings for more or fewer portions; Multiplier to make half, double, triple or any number you like.
- Enter the details. The size of both pans (round or rectangular, in inches or cm), how many servings the recipe makes and how many you want, or the number you multiply by.
- Paste the recipe. Ingredients and, if you like, the method. The scaled recipe appears next to it, ready to copy, save to your recipe box or download as a PDF.
You can go back a step without losing the recipe you pasted. The converter remembers the last option you used.
What it does with each line
- Amounts: it multiplies numbers, fractions («½ cup») and ranges, and turns «1 cup» into «2 cups» when needed.
- Eggs: if you get 2.9 eggs, it says «about 3» and you can round up or down with the arrows.
- Lemon, lime and orange: juice is counted in fruits and in ml («juice of ¾ lemon, ≈ 20 ml»).
- Result units: in step 3 you can switch everything to grams, cups, ounces or Fahrenheit, or keep the recipe’s own units.
- Prices and calories: the cost and calorie panels work out what the scaled recipe costs and its calories per serving.
The other tools
- Ingredient converter: cups, tablespoons and grams for each ingredient (a cup of flour doesn’t weigh the same as a cup of sugar).
- Units: volume, weight and length, from one system to the other.
- Temperature: Celsius, Fahrenheit and gas marks.
- Gluten-free flours: how to replace wheat flour in a recipe.
- Cups to grams and the recipe cost calculator.
Kitchen conversion chart
| Measure | Equals |
|---|---|
| 1 US cup | 16 tbsp · 48 tsp · 237 ml |
| 1 tablespoon | 3 teaspoons · 15 ml |
| 1 teaspoon | 5 ml |
| 1 ounce (oz) | 28.35 g |
| 1 pound (lb) | 16 oz · 454 g |
| 1 cup of flour | ≈ 125 g |
| 1 cup of sugar | ≈ 200 g |
| 1 stick of butter | ½ cup · 8 tbsp · 113 g |
Frequently asked questions
How do I adjust a recipe for a bigger pan?
Compare the area of both pans. A 9-inch round pan has about 64 in² and an 8-inch round about 50 in². 64 ÷ 50 = 1.27, so multiply every ingredient by 1.27. The converter does the math for you.
Does the baking time change with a different pan?
Yes. If the batter is deeper it needs more time, and lowering the oven by about 25 °F helps the center cook without burning the edges. If it is thinner, it bakes faster. Check with a toothpick.
How many grams are in a cup?
It depends on the ingredient: a cup of water or milk weighs about 240 g, but a cup of flour is about 125 g and a cup of sugar about 200 g. Use the ingredient converter tab for each ingredient.
What do I do if the number of eggs is not exact?
Round to the nearest egg, or beat one egg and use only part of it (a large egg is about 50 g without the shell).