Recipe Doubling Calculator
Double or triple a recipe and see every amount converted to kitchen-friendly fractions. With the rules for what not to double: yeast, baking soda and salt.
Ingredients
Mark leavening, yeast and salt in the last column — they get special treatment below.
Doubled recipe (×2)
×2 — doubled — leavening and yeast scaled less, salt to taste
| Ingredient | Original | Doubled | Note |
|---|---|---|---|
| All-purpose flour | 2 cups | 4 cups (4) | |
| Granulated sugar | 1 cups | 2 cups (2) | |
| Baking powder | 1 tsp | 1 1/2 tsp (1.5) | Leavening scaled ×1.5, not ×2 — full doubling can make a cake rise and collapse. |
| Salt | 0.5 tsp | 1 tsp (1) | Add to taste — do not add the full scaled amount at once. |
What not to double: baking powder, baking soda and yeast — use about 1.5× when doubling (2× when tripling). Salt — add to taste. And baking time does not double either: a bigger cake takes longer, but not twice as long — use the baking time adjuster, and bake in a bigger pan (check the pan size converter before you pour the batter).
Formula used: Ordinary ingredients ×2, rounded to kitchen fractions. Leavening and yeast ×1.5 when doubling. Salt scaled on paper, added to taste in practice.
How the recipe doubling calculator works
Pick double or triple, enter each ingredient amount, and the tool gives the new amount in kitchen-friendly fractions — 1/3 cup doubled is 2/3 cup, not 0.67 cup. It works in cups, tablespoons, teaspoons, grams and millilitres.
Watch out for
Do not double leavening, yeast or salt blindly. When doubling, use about 1.5× the baking powder or soda, and 1.5× the yeast, then let the dough rise a little longer. Salt should be added to taste. And a doubled cake needs a bigger pan — check the pan size converter before you pour the batter.
Try next: Oven Temperature Converter · Recipe Scaler · Pan Size Converter
← All 32 tools · Cups to Grams guides · Substitutions · Recipe scaling