Guides · Charts & ingredient guides
Baking conversion chart
Volume and weight conversions, what a cup of each common baking ingredient weighs, oven temperatures in Fahrenheit and Celsius, and pans that hold the same amount.
Volume
8 conversions| From | To | Notes |
|---|---|---|
| 1 cup | 16 tablespoons | |
| 1 cup | 8 fluid ouncesFluid ounces measure volume, not weight | Fluid ounces measure volume, not weight |
| 1 cup | 240 mlUS cup; a metric cup is 250 ml | US cup; a metric cup is 250 ml |
| 1 tablespoon | 3 teaspoons | |
| 1 tablespoon | 15 mlUS tablespoon; an Australian tablespoon is 20 ml | US tablespoon; an Australian tablespoon is 20 ml |
| 1 teaspoon | 5 ml | |
| 1 quart | 4 cupsUS quart, about 950 ml | US quart, about 950 ml |
| 1 gallon | 16 cupsUS gallon, about 3.8 liters | US gallon, about 3.8 liters |
Weight
5 conversions| From | To | Notes |
|---|---|---|
| 1 ounce | 28.35 gramsRound to 28 g in the kitchen | Round to 28 g in the kitchen |
| 1 pound | 16 ounces | |
| 1 pound | 453.59 gramsRound to 450 g in the kitchen | Round to 450 g in the kitchen |
| 1 kilogram | 2.2 pounds2 lb 3 oz | 2 lb 3 oz |
| 1 gram | 0.035 ounces |
Common baking ingredients, per cup
22 ingredientsWhat one US cup weighs
| Ingredient | Weight | Notes |
|---|---|---|
| All-purpose flour | 120g (4.25 oz)Spooned and leveled | Spooned and leveled |
| Bread flour | 127g (4.5 oz)Higher protein content | Higher protein content |
| Cake flour | 114g (4 oz)Lower protein content | Lower protein content |
| Whole wheat flour | 120g (4.25 oz)Whole grain flour | Whole grain flour |
| Almond flour | 96g (3.4 oz)Gluten-free alternative | Gluten-free alternative |
| Coconut flour | 112g (4 oz)Gluten-free alternative | Gluten-free alternative |
| Granulated sugar | 200g (7 oz)White sugar | White sugar |
| Brown sugar (packed) | 220g (7.75 oz)Light or dark | Light or dark |
| Powdered sugar | 120g (4.25 oz)Confectioners sugar | Confectioners sugar |
| Butter | 227g (8 oz)2 sticks | 2 sticks |
| Vegetable oil | 218g (7.7 oz)Liquid at room temp | Liquid at room temp |
| Honey | 340g (12 oz)Liquid sweetener | Liquid sweetener |
| Maple syrup | 312g (11 oz)Liquid sweetener | Liquid sweetener |
| Milk | 240g (8.5 oz)Whole milk | Whole milk |
| Heavy cream | 238g (8.4 oz)Whipping cream | Whipping cream |
| Sour cream | 240g (8.5 oz)Full-fat sour cream | Full-fat sour cream |
| Yogurt | 245g (8.6 oz)Plain yogurt | Plain yogurt |
| Cocoa powder | 85g (3 oz)Unsweetened cocoa | Unsweetened cocoa |
| Chocolate chips | 170g (6 oz)Semi-sweet chips | Semi-sweet chips |
| Nuts (chopped) | 120g (4.25 oz)Most nuts | Most nuts |
| Oats (rolled) | 90g (3.2 oz)Old-fashioned oats | Old-fashioned oats |
| Rice (uncooked) | 185g (6.5 oz)Long-grain rice | Long-grain rice |
Oven temperature
11 temperatures| Fahrenheit | Celsius | Notes |
|---|---|---|
| 250°F | 120°CVery low heat | Very low heat |
| 275°F | 135°CLow heat | Low heat |
| 300°F | 150°CLow heat | Low heat |
| 325°F | 165°CSlow oven | Slow oven |
| 350°F | 175°CModerate oven | Moderate oven |
| 375°F | 190°CModerate oven | Moderate oven |
| 400°F | 200°CHot oven | Hot oven |
| 425°F | 220°CHot oven | Hot oven |
| 450°F | 230°CVery hot oven | Very hot oven |
| 475°F | 245°CVery hot oven | Very hot oven |
| 500°F | 260°CExtremely hot oven | Extremely hot oven |
Pan sizes
7 pans| Pan | Holds the same as |
|---|---|
| 8x8 inch square | 9 inch round |
| 9x13 inch rectangle | Two 9 inch rounds |
| 9x13 inch rectangle | One 10 inch round |
| 8 inch round | 6 inch round + 6 cupcakes |
| 9 inch round | 8 inch round + 4 cupcakes |
| Loaf pan (9x5) | 8x8 square |
| Bundt pan (10 inch) | Two 9 inch rounds |
Measuring tips
2 listsTechnique5 tips
- Spoon flour into the measuring cup, then level.
- Pack brown sugar firmly into the measuring cup.
- Use liquid measuring cups for liquids.
- Weigh ingredients for the most accurate results.
- Sift flour before measuring for a lighter texture.
Common mistakes5 mistakes
- Scooping flour directly from the bag.
- Packing flour unless the recipe specifies it.
- Substituting volume for weight measurements.
- Guessing at pan size conversions.
- Forgetting to adjust cooking times.
Emergency swaps
6 swapsWhen you are missing one baking staple: the swap and the amount from its card
| Out of | Use | Amount | Verdict |
|---|---|---|---|
| Baking powder | Baking soda + vinegar or lemon juice¼ tsp baking soda + 1 tbsp vinegar or lemon juice per 1 tsp baking powderTweak it | ¼ tsp baking soda + 1 tbsp vinegar or lemon juice per 1 tsp baking powder | Tweak it |
| Buttermilk | Milk + lemon juice or vinegar1 cup milk + 1 tbsp acid per 1 cup buttermilkTweak it | 1 cup milk + 1 tbsp acid per 1 cup buttermilk | Tweak it |
| Eggs | Flax egg1 tbsp flax + 3 tbsp water per eggTweak it | 1 tbsp flax + 3 tbsp water per egg | Tweak it |
| Brown sugar | Granulated sugar + molasses1 cup + 1 tbsp per cupWorks | 1 cup + 1 tbsp per cup | Works |
| Cake flour | All-purpose flour + cornstarch1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch per 1 cup cake flourWorks | 1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch per 1 cup cake flour | Works |
| Heavy cream | Half and half + butter¾ cup half-and-half + ¼ cup melted butter per 1 cup heavy creamTweak it | ¾ cup half-and-half + ¼ cup melted butter per 1 cup heavy cream | Tweak it |
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.