Recipe Scaling
How to Double a Recipe
Doubling ingredients is straightforward mathematically, but leavening and pan geometry can produce uneven results if ignored.
Recipe Scaler
Enter your ingredients and scale by servings or a custom multiplier. Halve a recipe, double it, or anything in between.
Active multiplier: x1.00
QuantityUnitIngredient
2
1
0.5
115
200
2
120
1
Scaled Recipe x1.00
- 2cupplain flour
- 1tspbaking powder
- 1/2tspsalt
- 115gunsalted butter
- 200gcaster sugar
- 2large eggs
- 120mlwhole milk
- 1tspvanilla extract
What Matters for This Conversion
- - Use 2x as baseline for ingredient quantities.
- - Watch leavening and salt sensitivity in baked goods.
- - Ensure pan capacity and depth remain reasonable.
FAQ
Can I always double baking powder exactly?
Not always; texture may improve with modest moderation in some recipes.
Should I bake in one larger pan?
Often better to split across two pans for even baking.
Do spices scale linearly?
Flavorings can be adjusted to taste after baseline scaling.
What about eggs when doubling?
Whole eggs usually scale cleanly when doubling.