Recipe Scaling Calculator

For most cooking (soups, stews, casseroles), yes — simply multiply every ingredient by the scale factor. For baking, most ingredients scale well, but leavening agents (baking powder, baking soda, yeast) may need slight adjustment when scaling beyond 3×. Salt also tends to need a little less than the linear scale when making very large batches.

Usually not proportionally. If you double a recipe and cook in one large pot, it may take 20-30% longer to reach temperature, but not double the time. For baking, individual item size matters most — a doubled batch of muffins baked in the same-size tins takes the same time; a doubled cake in a larger tin takes longer. Always test for doneness rather than relying solely on time.

Baking is chemistry: the ratios of flour, fat, eggs, liquid, and leavening must remain in balance for the correct texture and rise. When you scale 3× or more, small measurement errors are magnified, and leavening agents can cause over-rising or collapse. Professional bakers recommend making multiple separate batches rather than one giant batch when scaling beyond 3×.