How to Halve a Recipe: Half of 3/4 Cup, 1/3 Cup and More

Making a smaller batch sounds easy until the recipe asks for 3/4 cup of sugar and 1 egg. This guide gives you exact halves for every common measurement, plus what to do about eggs, pan size and baking time.

Halving cups and spoons: the chart

The trick is to switch to tablespoons when a half doesn’t land on a measuring cup you own. Remember: 1 cup = 16 tablespoons and 1 tablespoon = 3 teaspoons.

Need the size in tablespoons for other amounts? See how many tablespoons in a cup.

The easiest way: halve in grams

Weights halve perfectly. 3/4 cup of granulated sugar is 149 g, so half is about 75 g. No fractions, no tablespoons. Convert the recipe once with the recipe converter: set “Recipe serves” to the original number and “I want to serve” to half, and it scales every line and gives you grams.

What to do with 1 egg

A large egg weighs about 50 g out of the shell. To use half:

1. Crack the egg into a small bowl and whisk it until the white and yolk are fully mixed.
2. Use about 25 g, or roughly 2 tablespoons.
3. Save the rest for scrambled eggs or an egg wash.

For 3 eggs halved, use 1 whole egg plus half of a beaten second egg.

Pan size

A half recipe needs a pan with about half the area, so the batter stays the same depth:

• 9×13-inch pan (23×33 cm) → 8×8-inch pan (20×20 cm)
• Two 9-inch round layers → one 9-inch round
• 12-cup muffin tin → fill 6 cups
• 9×5-inch loaf → 8×4-inch loaf, or a few mini loaves

Baking time and temperature

Keep the same oven temperature. In the right-size pan, the time often stays close to the original; in a shallower pan it will be shorter. Start checking about 5–10 minutes early, and use the usual tests: a clean skewer, a springy top, or golden edges.

Ingredients that don’t scale perfectly

• Yeast and baking powder halve fine for most recipes.
• Salt and spices: halve, then taste where you can. Small amounts are easy to over- or under-do.
• Cooking liquid in pans (for stews or rice) may need less than half, since less evaporates from a smaller pot.

Doubling or tripling

The same rules apply in reverse. Double every ingredient, use a pan twice the area (or two pans), and bake at the same temperature. A much deeper batter will need more time, so check doneness rather than the clock.

Quick answers

• What is half of 3/4 cup? 6 tablespoons, or 1/4 cup + 2 tablespoons.
• What is half of 1/3 cup? 2 tablespoons + 2 teaspoons.
• What is half of 2/3 cup? 1/3 cup.
• What is half of 1/4 cup? 2 tablespoons.
• What is half of 1 tablespoon? 1 1/2 teaspoons.