Recipe scaler

Paste ingredients, choose a factor, and get a scaled list with the same units.

Recipe lines

Scale factor

Scaled recipe

How to scale without ruining the dish

Scaling a recipe isn’t just math—check cook times, pan size, and ingredient density to keep texture and doneness right.

For pans, surface area matters more than depth for bake time.
Cut chemical leaveners by ~25–50% when doubling delicate batters (pancakes, muffins).
Keep salt proportional but taste at the end—especially for sauces.
For long braises/stews, add ~10% liquid when doubling.

Quick example Cake for 8 in a 20 cm pan? For 12 servings, use a 23 cm pan and start checking doneness 5 minutes earlier.