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 number of servings the recipe says it makes as written.
How many servings you actually want to end up with.
The amount of one ingredient as written in the recipe — repeat this for each ingredient.
Just for display on the result — doesn't affect the math.

Prepping for a Bigger Batch?

This 33-piece silicone and stainless utensil set covers the mixing, scraping, and serving tools a scaled-up recipe tends to need more of.

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.