How do I scale a recipe by servings?

Divide the new number of servings by the original number to get your scale factor, then multiply every ingredient by that factor. For example, scaling from 8 to 12 servings gives a factor of 1.5, so 200g flour becomes 300g.

Can I scale baking recipes the same way as cooking recipes?

Mostly yes, but very large or small scales (beyond 3x or below 0.5x) may need adjustments. Leavening agents like baking powder don't always scale linearly — for large increases, use slightly less than the calculated amount and for very small batches, slightly more.

Does scaling affect baking time?

If you keep the same tin size and depth, baking time stays similar. If the batter is deeper or shallower due to scaling, you'll need to adjust — deeper batters need longer at a slightly lower temperature. Use our Baking Time Adjustment Calculator for this.

How do I scale recipes with eggs?

Eggs can be tricky. If the scaled amount is a fraction (e.g. 1.5 eggs), you can beat one egg and measure half by weight (a medium UK egg weighs about 53g without shell). Alternatively, round to the nearest whole egg and adjust liquid slightly.

Are there any ingredients that don't scale well?

Leavening agents (baking powder, bicarbonate of soda) can be slightly reduced for very large batches — use about 90% of the calculated amount for scales above 3x. Salt and strong spices should also be scaled conservatively at large multipliers. Gelatine scales linearly but setting time may increase for larger volumes.

BakeCalcs

Recipe Scaler Calculator

Scale any recipe up or down by servings or multiplier while keeping all ingredients in perfect proportion.

Scale Method

Original Servings

New Servings

Ingredient 1 Weight

Ingredient 2 Weight

Ingredient 3 Weight

How We Calculate This

Recipe scaling works by calculating a scale factor and applying it to every ingredient equally. The scale factor is simply the ratio of new servings to original servings, or a direct multiplier you enter.

The Formula

Scale factor = New servings ÷ Original servings
Scaled ingredient = Original weight × Scale factor

Tips for Accurate Scaling

Always weigh ingredients in grams for the most accurate results
For scales beyond 3x, consider splitting into multiple batches
Spices and salt can be scaled slightly below the calculated amount for large batches
Check tin capacity before scaling up — you may need a larger tin

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.