Calculate your recipe costs instantly. Perfect for home bakers and small bakeries. No signup required.
Give it a name so you can find it later
How many cookies, cupcakes, or slices does this recipe make?
Boxes, bags, electricity — typically $1–5 per batch
Total Cost
$0.00
Per Serving
$0.00
Sell At (50% margin)
$0.00
Profit / Serving
$0.00
Most bakers stop at calculating costs. The ones who grow their business take these next steps:
Done!
Know how much you make per order. Never lose a customer's details.
Real data on best sellers, busiest days, and actual profit margins.
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A step-by-step guide to calculating your recipe costs and setting profitable prices.
Name your recipe and enter the number of servings or units it makes (e.g., 24 cookies, 1 cake, 12 cupcakes).
For each ingredient, enter the amount your recipe uses, the package size you buy from the store, and what you pay for it. The calculator figures out the cost of just the portion you use.
Enter the hours you spend (prep, baking, decorating, cleanup) and your hourly rate. The calculator multiplies them automatically. Most home bakers charge $15–$30/hour.
Choose a flat dollar amount ($1–5 per batch is typical) or a percentage of ingredient cost (10–15%). This covers packaging, electricity, gas, and supplies.
See a pie chart showing where your money goes and a ranking of your most expensive ingredients. Use these insights to find ways to reduce costs.
Adjust the profit margin (50–100% is standard for baked goods) to see your suggested selling price per serving and total profit per batch.
New to recipe costing? Load a realistic example to see how it works
List every ingredient and the amount used. For each, divide the package price by the package size to get cost per unit, then multiply by the amount your recipe uses. Add up all ingredient costs, then add labor (hours × hourly rate) and overhead (packaging, electricity — typically $1–5 per batch or 10–15% of ingredient cost). Divide the total by servings to get cost per serving.
Use the formula: Selling Price = Total Cost × (1 + Profit Margin). Most home bakers use a 50–100% markup. For example, if a dozen cookies costs $8 to make, charge $12–$16. Specialty items like decorated cakes and macarons often command 65–100% margins due to the skill and time involved.
Ingredient cost should be 25–40% of the selling price. If you sell a cake for $40, your ingredient cost should ideally be $10–$16. Labor and overhead add another 20–35%, leaving 25–55% as profit. Home bakers often have lower overhead, so their food cost percentage can be slightly higher while still maintaining healthy profits.
Absolutely. Labor is often the biggest cost — especially for decorated cookies, macarons, and wedding cakes. Multiply the hours you spend (prep, baking, decorating, cleanup) by your hourly rate. Most home bakers charge $15–$30/hour. If you skip labor, you're essentially working for free.
Overhead includes packaging (boxes, bags, labels), utilities (electricity, gas), equipment wear, kitchen supplies (parchment, liners), delivery costs, and business expenses (insurance, permits). A simple approach: add 10–15% of ingredient cost, or estimate a flat $1–5 per batch for home bakers.
Cost per serving = Total Recipe Cost ÷ Number of Servings. Total cost includes ingredients + labor + overhead. For example, if 24 cookies cost $18 total ($10 ingredients + $6 labor + $2 overhead), cost per cookie is $0.75. That's your break-even — add a profit margin on top to actually make money.
Convert cups, grams, tablespoons & more with ingredient-specific density for 20+ ingredients.
Scale recipes up or down while keeping perfect proportions and baker's percentages.
Calculate cost per unit for any ingredient with automatic unit conversions.
Know how much to bake, your break-even point, and your real profit before market day.