How to halve or double a recipe (with chart)
Quick answer: for most recipes, multiply or divide every ingredient by the same number. The tricky parts are odd measurements (like 1/3 cup), eggs, spices, pan size and cooking time. This guide covers all of them.
Halving chart
| Original amount | Half |
|---|---|
| 1 cup | 1/2 cup |
| 3/4 cup | 6 tablespoons |
| 2/3 cup | 1/3 cup |
| 1/2 cup | 1/4 cup |
| 1/3 cup | 2 tablespoons + 2 teaspoons |
| 1/4 cup | 2 tablespoons |
| 1 tablespoon | 1 1/2 teaspoons |
| 1 teaspoon | 1/2 teaspoon |
| 1/2 teaspoon | 1/4 teaspoon |
| 1/4 teaspoon | 1/8 teaspoon (a pinch) |
Doubling chart
| Original amount | Double |
|---|---|
| 1/4 cup | 1/2 cup |
| 1/3 cup | 2/3 cup |
| 1/2 cup | 1 cup |
| 3/4 cup | 1 1/2 cups |
| 1 tablespoon | 2 tablespoons |
| 1 teaspoon | 2 teaspoons |
| 2 tablespoons | 1/4 cup |
Need a reminder of the spoon-to-cup relationship? See how many tablespoons are in a cup and how many teaspoons are in a tablespoon.
What is different when you scale?
Eggs. To halve a recipe with 1 egg, beat the egg and use about 1 1/2 tablespoons of it. For 3 eggs, use 1 whole egg plus half of another. Weighing is easier: a large egg is about 50 g without the shell.
Spices and seasoning. Do not scale them exactly. When doubling, start with about 1 1/2 times the spices and salt, then taste and add more.
Leavening. In baking, scale baking powder and soda in proportion. Very small amounts need level, accurate spoons. See baking soda vs baking powder.
Liquids in soups and sauces. A doubled batch in a wider pot evaporates differently. Add less liquid than a straight double and adjust at the end.
Pan size
Keep the food at the same depth, so the pan area should change with the recipe.
| Recipe | Pan |
|---|---|
| Original in a 9 x 13 inch pan (117 sq in) | Half: 8 x 8 inch pan (64 sq in) or 9 x 9 inch |
| Original in an 8 x 8 inch pan (64 sq in) | Double: 9 x 13 inch pan (117 sq in) |
A pan that is too big spreads the batter thin and dries it out. A pan that is too small makes the middle undercooked.
Cooking time and temperature
- Halved recipes in a smaller pan usually bake for a bit less time. Start checking at about 75 percent of the original time.
- Doubled recipes in a larger pan may need a few extra minutes, but not double. Keep the oven temperature the same and rely on a toothpick or thermometer.
- Never double a recipe just by doubling time.
Use weights when you can
Weights scale cleanly, because 200 g halved is 100 g, with no fractions of a cup to work out. See how to convert grams to ounces if you have a scale in the other unit.
Frequently asked questions
Can I double any recipe? Most, but yeast breads, candy and deep-fried dishes can behave differently and are best scaled up gradually.
How do I halve 3/4 cup? 6 tablespoons.
How do I halve 1/3 cup? 2 tablespoons plus 2 teaspoons.
Use the cups to tablespoons converter for any amount not in these charts.