Resize ingredient quantities from an original serving count to the amount you want to make. Use the separate tabs for kitchen-unit conversion, oven temperatures and pan-area comparisons. The scaler calculates proportions; the recipe and cooking method still determine the finished result.
Recipe Scaler & Converter
Resize any recipe up or down by servings or multiplier, with clean kitchen fractions. Plus a measurement converter, oven-temperature converter and baking-pan resizer.
How much do you want to make?
Ingredients
Your scaled recipe
👩🍳 Smart tips
Kitchen measurement converter
Volume↔weight (e.g. cups↔grams) depends on the ingredient, since flour, sugar and liquids have different densities — this converter handles like-for-like (volume↔volume, weight↔weight).
Oven temperature converter
Fan/convection ovens usually run about 20 °C (≈ 35 °F) lower than conventional — shown below. Always check your oven, as models vary.
Baking pan resizer
Scaling a recipe by pan area keeps the same batter depth. Use the factor below to multiply your ingredients.
Note: Ingredient amounts are scaled proportionally. Follow the recipe author’s guidance for changes to ingredient ratios, including leavening; do not apply a blanket reduction. Cooking and baking times do not scale linearly. For a fractional egg, mix and weigh the portion needed.
How to scale a recipe by servings
Divide your desired servings by the original servings:
Scaling factor = desired servings ÷ original servingsNew ingredient amount = original amount × scaling factor
Enter both serving counts, add each ingredient with its quantity and unit, then select Scale Recipe. Keep the same portion size when comparing servings. Changing a recipe from four large servings to eight small servings is different from preparing twice as much food.
Example: resize four servings to six
The factor is 6 ÷ 4 = 1.5. Multiply each ingredient by 1.5:
| Ingredient | Original amount | Amount for six servings |
|---|---|---|
| Pasta | 300 g | 450 g |
| Tomatoes | 400 g | 600 g |
| Olive oil | 2 tbsp | 3 tbsp |
For half a recipe, the factor is 0.5. For example, half of ¾ cup is ⅜ cup. If you need a quarter of a recipe, multiply by 0.25 rather than subtracting one quarter.
Fractions, rounding and small quantities
Kitchen fractions are easier to measure, but rounding can alter small quantities. Clear Round to kitchen fractions when you want the decimal display, rounded to two places. Check very small amounts against the precision of your spoon or scale rather than treating every displayed digit as measurable.
If scaling gives part of an egg, mix the egg and weigh the portion needed. For example, a half batch needs half of the original beaten egg’s weight. Do not assume every egg weighs the same or round a critical baking quantity to a whole egg. King Arthur Baking’s recipe-reduction guide explains weight-based scaling and smaller batches.
Changing pans: compare area at the same depth
The pan tab compares round, square and rectangular pans. Enter every dimension in the same unit. For a round pan, use the inside diameter, not the radius.
Pan factor = new pan area ÷ original pan area
An 8-inch round pan has an area of about 50.27 in². A 10-inch round pan has an area of about 78.54 in². The factor is 10² ÷ 8² = 1.5625, so 400 g of batter becomes 625 g to keep the same approximate depth.
This area comparison assumes similar pan sides and batter depth. It does not measure the capacity of a fluted or tube pan, allow for batter rising, or predict baking time. A deeper layer can cook differently even when its total quantity is correct. Follow the recipe’s pan and doneness guidance.
Kitchen units and oven temperatures
The unit tab converts volume to volume and mass to mass. It cannot infer grams from cups: a cup of flour and a cup of sugar do not have the same mass. Use weights supplied by the recipe when available. For measurement technique and the importance of the specified pan and ingredients, see King Arthur Baking’s recipe success guide.
The oven tab converts temperature settings. For example, 180 °C × 9/5 + 32 = 356 °F. Gas-mark and fan-oven recommendations are practical approximations; use your oven manufacturer’s instructions and the recipe’s stated oven type.
What does not scale automatically?
Cooking time, evaporation, mixing capacity and pan depth do not follow the serving multiplier. The tool does not calculate nutrition, ingredient cost, safe storage time or a tested baking method. Preserve the original recipe’s ingredient ratios unless its author gives a specific adjustment; avoid applying one blanket reduction to every leavening agent.
For a large increase, making several batches at the original size can be easier to control. Keep a record of the amounts, pan and timing that worked before scaling further. You can copy or print the calculated ingredient list from the tool.
Need a conversion outside kitchen units? Open the Unit Converter.
Scale from the ingredient you have available
You can also derive a factor from a limiting ingredient. If the recipe needs 500 g of flour and you have 350 g, the factor is 350 ÷ 500 = 0.7. For a recipe that originally makes 10 portions, enter 7 as the desired servings. Multiply every other ingredient by the same 0.7 factor, then check whether that batch suits your pan and equipment.