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Recipe Converter
Scale recipes up or down. No math stress, just perfect portions.
Scale Recipe
Scaling Recipes Without Disaster
Recipe serves 4, but you're cooking for 12? Just multiply all ingredients by 3. Sounds simple—until you realize your cake won't fit in the pan and the baking time is now a mystery.
💡 Expert Tip from Sarah Jenkins, RD
"Doubling works for most ingredients EXCEPT spices and salt. Start with 1.5x, not 2x. Flavor concentrates in larger batches. You can always add more, but you can't take it out."
What NOT to Double
- Baking Soda/Powder: Use 1.5x, not 2x. Too much = metallic taste and sunken cakes.
- Salt: Start with 1.5x. Taste and adjust. Salt intensifies in larger quantities.
- Spices: Start with 1.5x. Cinnamon, garlic, cayenne all get stronger in bigger batches.
- Vanilla Extract: 1.5x is enough. Too much turns bitter.
Safe to double: Flour, sugar, eggs, butter, milk, oil, liquids.
⚠️ The Baking Time Trap
Doubling a recipe ≠ doubling baking time. A cake that bakes for 30 minutes won't take 60 when doubled—maybe 40-45. Check doneness 10 minutes before the original time ends, then every 5 minutes.
Quick Measurement Conversions
0.25 cup = 1/4 cup = 4 tablespoons
0.33 cup = 1/3 cup = 5 tbsp + 1 tsp
0.5 cup = 1/2 cup = 8 tablespoons
0.67 cup = 2/3 cup = 10 tbsp + 2 tsp
0.75 cup = 3/4 cup = 12 tablespoons
Pro tip: 3 teaspoons = 1 tablespoon. 16 tablespoons = 1 cup.
Real-World Example
Recipe serves 6, you need 10 people:
Multiplier = 10 ÷ 6 = 1.67
- 2 cups flour → 3.33 cups (measure as 3 cups + 5 tablespoons)
- 1 cup sugar → 1.67 cups (measure as 1⅔ cups or 1 cup + 10 tbsp + 2 tsp)
- 3 eggs → 5 eggs (round 5.01 to 5)
- 1 tsp salt → 1.5 tsp (NOT 1.67—use our rule!)
⚠️ Common Mistakes to Avoid
- Scaling baking powder/soda linearly: If you triple a cake recipe, you don't necessarily need 3x the baking powder. Too much leavening makes cakes collapse. For huge batches, reduce leavening slightly.
- Forgetting pan size: You doubled the brownie batter... but put it in the same 8x8 pan? It will overflow and burn. Or the center will be raw while edges burn. Use a bigger pan or multiple pans.
- Cooking time doesn't double: A double batch of soup doesn't take twice as long to simmer. A double batch of cookies takes the SAME time (if baked on two trays). Trust your eyes/thermometer, not the timer.
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❓ Frequently Asked Questions
Can I just double all ingredients?
Mostly yes, but NOT baking soda/powder (use 1.5x), salt (1.5x), or spices (1.5x). Flavor concentrates in larger batches.
Does baking time change when I scale?
Not linearly. Doubling a recipe doesn't double baking time. Check doneness 5-10 minutes early. Doubled cake might take 1.3x-1.5x time.
How do I measure 0.33 cups?
0.33 cups = 1/3 cup = 5 tablespoons + 1 teaspoon. Or use 5.3 tablespoons if you have a scale.
What if the recipe serves 6 and I need 10?
Multiply each ingredient by 1.67 (10÷6). 2 cups flour becomes 3.33 cups. This calculator does the math for you.