Say the recipe calls for 2/3 cups of sugar, and you want to double the whole recipe. Now you need 2/3 cups + 2/3 cups + 2/3 cups + 2/3 cups? Yes, that’s four times 2/3, which equals 8/3, or 2 and 2/3 cups. That’s a lot of sugar, but hey—we’re not judging your sweet tooth.
But watch out: doubling a recipe doesn’t always work for baking. Baking is science with a sprinkle of magic. If you double the sugar, you might need to adjust the liquid or the leavening. So before you go wild, maybe test it once. Or just eat the batter. I won’t tell.
The “I’m Lazy” Shortcut
Look, I’m all for precision, but sometimes you just want to get it done. If you have a 1 1/3 cup measuring cup (yes, those exist—they’re rare but glorious), just fill it once. Otherwise, grab a 1-cup measure and a 1/3-cup measure. Pour the 1-cup, then pour the 1/3-cup. Done. You’re a hero.
And if you’re thinking, “But what if I only have a 2-cup measure?” Well, you’re in luck. Fill it halfway? No, that’s 1 cup. You need a little less than that. Just fill it to the 1 and 1/3 line—it’s usually marked. If it’s not marked, just eyeball it. Confidence is 90% of cooking.
