Baking Measurements and Ingredient Conversion Chart

ingredient conversion chart

Baking measurements, equivalents, and conversions can be confusing. Whether you’re a newbie or a fairly seasoned baker, sometimes measurements are not easy to remember.

Here is a compilation of common baking measurements and ingredient conversions to help you figure it all out.

Oven Conversions

250 F120 C
320 F160 C
350 F180 C
400 F205 C
425 F220 C

Dry Measurements Conversion Chart

3 teaspons1 tablespoon1/16 cup
6 teaspoons2 tablespoons1/8 cup
12 teaspoons4 tablespoons1/4 cup
24 teaspoons8 tablespoons1/2 cup
36 teaspoons12 tablespoons3/4 cup
48 teaspoons16 tablespoons1 cup

Liquid Measurements Conversion Chart

8 fluid ounces = 1 cup = 1/2 pint = 1/4 quart
16 fluid ounces = 2 cups = 1 pint = 1/2 quart
32 fluid ounces = 4 cups = 2 pints = 1 quart = 1/4 gallon
128 fluid ounces = 16 cups = 8 pints = 4 quarts = 1 gallon

Common Baking Ingredients in Grams and Cups

2 kinds of measuring cups (the silver cup claims 1 cup is 237ml and the gold cup says 1 cup is 250ml). After filling both with water right up to the top, I got the same gram measurement of 227g. This is why cups are not accurate at all! It is best to measure by density (grams) rather than measuring by volume (ml and cups).

This baking conversion chart is a quick reference for grams and volume equivalencies for common baking ingredients. If you like to bake, I implore you to get a digital scale. You’ll be rewarded with more consistent results, less cleanup, and a streamlined process.

When it comes to baking, measuring by weight is much more consistent and accurate. Measuring by volume (e.g. cups) have many variables that can affect actual amounts.

The tradition of measuring in cups can ruin your baking outcome because volume measurements are prone to wide variations. Here are some examples:

  • A cup of flour can weigh anywhere between 110 and 155 grams. Fluffing the flour bag before measuring a cup gives you a lesser amount of flour.
  • 1 US cup is 240 ml while 1 UK cup is 250ml. A Japanese/ Korean cup is 200ml.
  • When a recipe says 1 cup of butter, how would you consistently and accurately fill a cup with solid butter each time you make it?

I have compiled a chart of baking ingredients weight chart to help in converting recipes from cups to grams. Arranged in alphabetical order:

Looking for a baking ingredient and it is not listed below? Let me know in the comments below and I will try to add it!



All-purpose flour125g
1 cup
1 tablespoon
Almond flour96g1 cup
Almonds (sliced)43g1/2 cup
Baking Powder4g1 teaspoon
Baking Soda3g1/2 teaspoon
Bananas (mashed)227g1 cup
Blueberries (fresh)170g1 cup
Blueberries (frozen)142g1 cup
Bread flour120g1 cup
Butter113g1/2 cup / 8 tablespoons / 1 stick
Butter14g1 tablespoon
Buttermilk240g1 cup
Cashews (chopped)113g1 cup
Chocolate (chopped)170g1 cup
Chocolate chips170g1 cup
Cocoa powder (unsweetened)42g1/2 cup
Coconut Oil 113g1/2 cup
Condensed Milk78g1/4 cup
Confectioner’s Sugar/
Powdered Sugar (unsifted)
113g1 cup
Cookie Crumbs85g1 cup
Corn Syrup312g1 cup
1/4 cup
1 tablespoon
Cranberries (dried)57g1/2 cup
Cream (heavy cream,
light cream, half-and-half)
227g1 cup
Cream cheese (block, not the spread)227g1 cup


Dried Buttermilk Powder25g2 tablespoons
Dried Powdered Nonfat Milk21g1/4 cup
Dried Potato Flakes (instant mashed potato flakes)43g1/2 cup
Dried Whole Milk Powder50g1/2 cup
Egg (fresh, without shell)50g1 large
Egg Whites (fresh)30g1 large
Egg Yolk (fresh)18g1 large
Espresso Powder7g1 tablespoon


Graham Cracker Crumbs (pre-crushed)100g1 cup
Hazelnut Spread160g1/2 cup
Hazelnut (whole)142g1 cup
Honey21g1 tablespoon
Jam85g1/4 cup


Lard113g1/2 cup
Macadamia Nuts (whole)149g1 cup
Maple Syrup156g1/2 cup
Meringue Powder43g1/4 cup
Milk (evaporated)113g1/2 cup
Milk (fresh)227g1 cup
Oats – Old Fashioned Rolled Oats100g1 cup
Oats – Quick Cooking89g1 cup
Oats – Steel Cut (raw)100g1/2 cup
Olive Oil50g1/4 cup
Pastry Flour/ Cake Flour120g1 cup
Peanut Butter135g1/2 cup
Pecans (diced)57g1/2 cup
Pistachios (shelled)60g1/2 cup
Poppy Seeds18g2 tablespoons
Pretzel sticks (broken / big crumbs)73g1 cup
Pumpkin (canned)227g1 cup


Raisins75g1/2 cup
Raspberries (fresh)120g1 cup
Rice Flour 142g1 cup
Salt (table)18g1 tablespoon
Self-Rising Flour113g1 cup
Sour Cream (14% m.f)230g
1 cup
1 tablespoon
Sugar (confectioner’s / powedered/ icing)113g1 cup
Sugar (brown)213g1 cup (packed)
Sugar (white granulated)200g
1 cup
1 tablespoon
Sun-Dried Tomatoes (dry pack)170g1 cup
Tahini paste128g1/2 cup
Vanilla Extract14g1 tablespoon
Vegetable Shortening46g1/4 cup
Walnuts (chopped)113g1 cup
Walnuts (whole)64g1/2 cup
Water227g1 cup
White Chocolate Chips170g1 cup
Whole Wheat Flour 113g1 cup
Yeast (instant)7g2 1/4 teaspoons
Yogurt227g1 cup

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 thoughts on “Baking Measurements and Ingredient Conversion Chart”

  1. Are you sure 1C of Water is 227g? Could you explain, as you say 1UK cup is 250ml, and 1US is 240ml. I’ve always used water to check my scales are accurate, and allowed 1 x 250ml Cup of water to weigh 250g.

    1. If you would look at the new photo in the body of this article, you would see that I both have 2 measuring cups: one indicates 1 cup is equal to 237ml (the US customary versus 240ml for US legal) while the other cup says 1 cup is equal 250ml. However, when I both fill these cups with water, I got the same weight of 227g. I am also curious that yours is 250g…could it be that the actual vessel (which is the cup) that you are using is slightly bigger? That is why I don’t like using cups, they are so inaccurate and confusing.

hey, homebaker

Subscribe to my baking newsletter and get my FREE Cake Troubleshooting Guide!

I hate spam and promise to keep your email address safe. You can unsubscribe anytime.