Recipe Scaler Calculator

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.

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.

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.

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 50g without its shell (roughly 30g white plus 20g yolk), so half a medium egg is about 25g. Note that 53g is the lower in-shell grading limit for a medium egg, not its cracked weight. Alternatively, round to the nearest whole egg and adjust the liquid slightly.

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.