Recipe Scaler
Scale a whole ingredient list up or down in one go — double the batch, halve it, or resize for a different number of servings.
What the scaler understands
The scaler reads a leading number from every line — whole numbers, decimals, and common fractions like ½, 1½, 2/3 or 0.5. The rest of the line is kept untouched, so units and notes survive.
| Line you paste | Doubled (× 2) |
|---|---|
| 250 g all-purpose flour | 500 g all-purpose flour |
| 1 cup granulated sugar | 2 cups granulated sugar |
| ¾ cup milk | 1½ cups milk |
| 2 large eggs | 4 large eggs |
| 1 tsp baking powder | 2 tsp baking powder |
| ½ cup cocoa powder, sifted | 1 cup cocoa powder, sifted |
Tips for scaling well
Multiply every ingredient by the same factor, then keep the oven temperature the same and only adjust time. Very small factors (like halving) are forgiving; very large factors (tripling or more) change how batters behave — leaveners may need slightly less, and deep pans need more time. Bake on the middle rack and test with a skewer.
Frequently asked questions
Not linearly. A doubled cake does not take twice as long — thickness grows slowly, so time increases only modestly. Keep the recipe temperature, check 5–10 minutes early, and use a skewer or thermometer.
For cup and spoon units the output uses friendly fractions automatically (1½, 2⅔, ¾). For gram and millilitre amounts we use decimals, because 0.75 g of salt is easier to weigh than a tiny fraction.