Baking Calculator

Scale recipes, convert ingredients, and adjust baking measurements for perfect results every time.

Recipe Scaling Calculator

Scale your favorite recipes up or down to serve any number of people

Original Servings

Target Servings

Recipe Ingredients

Ingredient Name

Amount

Unit

Ingredient Name

Amount

Unit

Ingredient Name

Amount

Unit

Baking Unit Converter

Convert between different baking measurements and units

Amount

From Unit

To Unit

Ingredient Type

Pan Size Calculator

Adjust recipes when changing pan sizes

Pan Shape

Original Pan Size (inches)

Target Pan Size (inches)

Key Features

Scale recipes up or down precisely with automatic adjustments

Convert between volume and weight measurements accurately

Adjust recipes for different pan sizes with area calculations

Ingredient-specific conversion factors for 12+ common ingredients

Professional baking time and temperature recommendations

Copy ingredient lists and results for easy reference

Understanding Baking Mathematics

Scaling Formula: New Amount = Original Amount × (Target Servings ÷ Original Servings)

Pan Area Calculation: Round = π × r², Square = s², affects baking time

Density Conversions: Volume to weight using ingredient-specific densities

Temperature Adjustment: Larger batches need 25°F lower, smaller batches 25°F higher

Time Calculations: Baking time scales with pan depth and surface area

Tips & Best Practices

Weight Over Volume: Use kitchen scale for flour, sugar, and butter for best accuracy

Scaling Limits: Keep scaling between 0.5x and 3x for best results

Leavening Adjustment: Reduce baking powder/soda slightly when scaling up

Pan Preparation: Grease larger pans more thoroughly for easy release

Testing Doneness: Use toothpick test in center and edges for large batches

Ingredient Order: Maintain proper mixing sequence regardless of batch size

Multiple Batches: Consider making separate batches for very large quantities

Quality Control: Taste and adjust seasoning/sweetness after scaling

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Frequently Asked Questions

Can I scale any recipe up or down?

Most recipes can be scaled within reason (0.5x to 4x). However, delicate items like soufflés, macarons, and some bread recipes may not scale well due to their precise chemical reactions.

Why might baking time change when scaling?

Larger batches in bigger pans take longer to bake through, while smaller batches in smaller pans may bake faster. The depth of the batter and pan size significantly affect baking time.

How accurate are volume to weight conversions?

Volume to weight conversions are estimates based on average densities. For best accuracy, especially in professional baking, use a kitchen scale to weigh ingredients directly.

What's the difference between a large, medium, and small egg?

Large eggs (most common in recipes) weigh about 50g, medium eggs about 43g, and small eggs about 38g. When scaling, account for these differences if your recipe calls for a specific egg size.

Do I need to adjust leavening agents when scaling?

For small scaling changes (2x or less), usually no adjustment is needed. For larger scaling, reduce baking powder/soda by 10-15% to prevent over-rising and potential collapse.

How do I convert between US and metric measurements?

The calculator includes conversions for common ingredients. Generally: 1 cup flour = 120g, 1 cup sugar = 200g, 1 cup butter = 227g. Use the unit conversion tab for precise conversions.

What if I don't have the right pan size?

Use the pan size calculator to determine scaling factors. A 9" round pan has similar area to an 8" square pan. Adjust recipe quantities and baking time accordingly.

Should I scale spices and extracts the same way?

Scale spices and extracts more conservatively. Start with 75% of the scaled amount and taste-test. It's easier to add more than to fix an over-seasoned dish.