Recipe Scaling Calculator
Enter the original yield, the yield you actually need, and any ingredient amount — get the scaled amount, ready to repeat for every ingredient in the recipe.
The math is one ratio, repeated for every ingredient
Scale factor = desired yield ÷ original yield. Multiply every ingredient in the recipe by that same single number and the whole recipe scales together — enter each ingredient's amount here one at a time using the same original/desired yield to build out a fully scaled recipe.
Not everything scales in a straight line
Salt, spices, and leavening (baking powder, baking soda, yeast) often don't want the full linear scale-up in very large batches — doubling a recipe usually works fine, but scaling 6x or more can taste over-salted or over-leavened if scaled at exactly the same ratio as the flour and liquid. Start with the calculated amount and adjust to taste on big scale-ups, especially for salt and strong spices.
Pan size and bake time don't scale with the ingredients
A scaled-up batch usually needs a bigger pan (or multiple pans) and often a longer, sometimes slightly cooler bake to cook through evenly — use the Pan Size Conversion Calculator alongside this one, and always check doneness rather than trusting the original recipe's time at a new size.