Recipe scaling calculator
Paste a recipe, set the servings (or tap ×½, ×2, ×3, or type any multiplier), and choose whether to keep the units, go metric, or go US cups. Every line updates as you type.
Units
Scaled ×2
- 4½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 2 cups butter, softened
- 1½ cups granulated sugar
- 1½ cups brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 4 cups chocolate chips
Lines without a number (like “salt to taste”) are kept as they are. Eggs are rounded to the nearest sensible fraction; below 1, beat and weigh them (≈50 g each).
Let AI rewrite the whole recipe
The converter above handles numbers. For the judgement calls — a third of an egg, a bigger pan, a new baking time, “1 stick” or “a can of tomatoes” — ask for a full rewrite of the pasted recipe.
Sends only the recipe text above. AI can make mistakes: check quantities against the scaled list before you bake.
Halving cheat sheet
Measuring sets don’t include “half of ⅓ cup”. Here’s what to grab instead (US cups and spoons).
| Recipe says | Half | Double |
|---|---|---|
| 1 cup | ½ cup | 2 cups |
| ¾ cup | ¼ cup + 2 tablespoons | 1½ cups |
| ⅔ cup | ⅓ cup | 1⅓ cups |
| ½ cup | ¼ cup | 1 cup |
| ⅓ cup | 2 tablespoons + 2 teaspoons | ⅔ cup |
| ¼ cup | 2 tablespoons | ½ cup |
| ⅛ cup | 1 tablespoon | ¼ cup |
| 1 tablespoon | 1½ teaspoons | 2 tablespoons |
| 1 teaspoon | ½ teaspoon | 2 teaspoons |
Before you scale
- Pan size: doubling a cake needs twice the pan area, not a deeper pan. Use the cake pan converter to find the factor between two pans.
- Eggs: below one egg, beat it and measure by weight; a large egg is about 50 g.
- Time and temperature: keep the temperature. Time follows the depth of the food, so a halved casserole in a smaller dish takes about the same time, while the same batter spread thinner bakes faster.
- Seasoning and leavening: scale salt, spices and baking powder in proportion, then taste. In very large batches many bakers hold them slightly back.
Questions cooks ask
How do I double a recipe?
Multiply every ingredient by 2. Pan size, not time, is what usually needs rethinking: a doubled cake needs two pans or a pan with twice the area, and a bigger roast needs longer at the same temperature.
How do I halve a recipe with 1 egg?
Beat the egg and use half by weight: about 25 g, or 1½ tablespoons plus ½ teaspoon of beaten egg.
Can I scale baking recipes by any number?
Flour, sugar, fat and liquid scale in straight proportion. Leaveners, salt and spices are fine to scale up to about double; beyond that, many bakers scale them slightly less and taste. Yeast doughs also rise faster in large batches.
How does the metric conversion work?
Each line is read for amount, unit and ingredient. Dry and solid ingredients measured in cups become grams using that ingredient’s cup weight; liquids become milliliters; teaspoons and small tablespoon amounts stay as spoons because they’re more accurate than a kitchen scale at that size.
How do I cut a recipe in half?
Tap ×½ above, or divide every amount by 2. Odd measures are the only tricky part: half of ¾ cup is ¼ cup + 2 tablespoons, half of ⅓ cup is 2 tablespoons + 2 teaspoons, and half of 1 tablespoon is 1½ teaspoons. Keep the same oven temperature; a smaller batch in a smaller pan usually bakes a little faster.
What is half of ¾ cup?
¼ cup plus 2 tablespoons (6 tablespoons, about 89 ml).
How do I divide a recipe into servings?
Enter how many servings the recipe makes and how many you want. The calculator divides the two to get a multiplier (for example 6 → 4 servings is ×0.667) and applies it to every line.
What does the AI rewrite do?
It sends the recipe text you pasted, and nothing else, to a language model through Vercel AI Gateway. It returns a clean, scaled, converted version with notes on things plain arithmetic can’t decide: eggs, pan sizes, baking times, and ingredient swaps for other countries.