How to Make One and a Half Times a Recipe
To make one and a half times a recipe, multiply every ingredient by 1.5. You can also add the original amount to half of itself: 200 g plus 100 g becomes 300 g.
- 3 min read
- Updated 2026-10-22
Printable reference chart
Use your browser’s Print command to print this chart and your scaled ingredient list.
| Original quantity | One and a half batches |
|---|---|
| ¼ cup | ⅜ cup (6 tbsp) |
| ⅓ cup | ½ cup |
| ½ cup | ¾ cup |
| ¾ cup | 1⅛ cups |
| 1 tsp | 1½ tsp |
| 2 eggs | 3 eggs |
| 100 g | 150 g |
| 12 servings | 18 servings |
Cup and spoon examples use US measures. Yield assumes the same portion size.
Scale your ingredients
Paste your recipe into the scaler below, with one ingredient per line. The starting multiplier is 1.5; change it if your recipe or pan ratio differs. This scales amounts in their original units, not baking times or ingredient densities.
Add a half batch to the original
The scaler above is preset to 1.5. Enter the complete ingredient list, including toppings and fillings. A recipe using 300 g flour, 200 g sugar and 100 g butter becomes 450 g flour, 300 g sugar and 150 g butter. Do not increase just the main ingredient.
Handle an odd egg count
One egg becomes 1½ eggs. Use one whole egg plus half of a second beaten egg by weight, keeping the recipe’s egg size. If the second egg weighs 50 g without its shell, use 25 g of it. Refrigerate unused raw egg right away. Do not leave it at room temperature for more than 2 hours, or more than 1 hour above 90°F; discard it if those limits are exceeded. See FDA food-storage guidance.
Choose room for 50% more batter
For the same batter depth, you need about 1.5 times the original usable pan area or multiple appropriate pans. A larger-looking pan is not necessarily a 1.5× match: moving from 8×8 to 9×13 needs 1.828125× for equal depth. Check the pan converter before mixing.
Keep method changes separate from arithmetic
Scale leavening and salt with the rest of an ordinary recipe. Keep the oven temperature as the starting point, and judge mixing by the described texture rather than multiplying minutes. Same-size cookies or muffins usually remain near their usual bake window; a deeper cake needs its own doneness checks.
Frequently asked questions
Is one and a half times the same as adding 50%?
Yes. The new total is 150% of the original amount.
What is ¾ cup multiplied by 1.5?
It is 1⅛ cups, or 1 cup plus 2 US tablespoons.
Does 1.5× mean double?
No. Doubling uses 2×; one and a half uses 1.5×.
Should I multiply baking time by 1.5?
No. Portion size, batter depth and pan shape determine how the baking time changes.