How recipe scaling works

Divide the number of servings you want by the servings in the original recipe. Multiply each ingredient quantity by that result. A recipe for four scaled to six uses a 1.5x multiplier.

Use the result as a practical guide. Larger cakes and deeper dishes can need a different tin or longer cooking time.

What the recipe scaler changes

The multiplier applies to ingredient quantities such as grams, millilitres, teaspoons and whole items. It does not automatically change the size of a baking tin, cooking time or seasoning. For baking, use a tin with a similar depth and start checking at the original recipe time.

This is a maths tool, not a recipe replacement. Keep the original recipe instructions, allergy information and storage guidance with the scaled quantities.

Recipe scaling questions

Can I halve a recipe?

Yes. Set the original servings and the smaller number you need. The multiplier will be below 1, so every ingredient amount is reduced in the same proportion.

Do eggs scale exactly?

They can be awkward in small recipes. For half an egg, beat it first and use half by weight or volume. It is often more practical to make the full recipe and freeze spare portions where suitable.

Getting a better scaled recipe

Measurements that are already small can be harder to scale accurately. For spices, salt, raising agents and strong flavourings, start slightly under the calculated amount and adjust where the recipe allows. A doubled sauce can need a wider pan so it reduces at the same pace. When scaling a cake, keep its depth similar rather than simply using a much wider or deeper tin. The ingredient maths stays correct, but heat travels through a larger bake differently. Write down your revised quantities before starting, particularly when you are scaling several ingredients at once.