Baking Conversion Table

Unit U.S. Metric
Capacity 1/5 teaspoon 1 ml
1 teaspoon (tsp) 5 ml
1 tablespoon (tbsp) 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1/4 cup 60 ml
1/3 cup 80 ml
3.4 fluid oz. 100 ml
1/2 cup 120 ml
2/3 cup 160 ml
3/4 cup 180 ml
1 cup 240 ml
1 pint (2 cups) 480 ml
1 quart (4 cups) .95 liter
34 fluid oz. 1 liter
4.2 cups 1 liter
2.1 pints 1 liter
1.06 quarts 1 liter
.26 gallon 1 liter
4 quarts (1 gallon) 3.8 liters
Unit U.S. Metric
Weight .035 ounce 1 gram
0.5 oz. 14 grams
1 oz. 28 grams
1/4 pound (lb) 113 grams
1/3 pound (lb) 151 grams
1/2 pound (lb) 227 grams
1 pound (lb) 454 grams
1.10 pounds (lbs) 500 grams
2.205 pounds (lbs) 1 kilogram
35 oz. 1 kilogram
Unit U.S. U.S.
Equivalents 16 tablespoons 1 cup
12 tablespoons 3/4 cup
10 tablespoons + 2 teaspoons 2/3 cup
8 tablespoons 1/2 cup
6 tablespoons 3/8 cup
5 tablespoons + 1 teaspoon 1/3 cup
4 tablespoons 1/4 cup
2 tablespoons + 2 teaspoons 1/6 cup
2 tablespoons 1/8 cup
1 tablespoon 1/16 cup
1 pint 2 cups
1 quart 2 pints
1 tablespoon 3 teaspoons
1 cup 48 teaspoons
1 cup 16 tablespoons
Ingredients U.S. Metric
Butter 1 tablespoon 14.175 grams
1 stick 4 ounces
1 stick 1/2 cup
1 stick 8 tablespoons
1 stick 113 grams
1 cup 226 grams
Sugar 1 cup of caster sugar 200 grams
1 cup of raw sugar 250 grams
1 cup of brown sugar 220 grams
1 cup of confectioners (icing) sugar 125 grams
1 teapsoon of caster sugar 4.2 grams
1 tablespoon of caster sugar 12.6 grams
Honey 1 tablespoon 21.25 grams
1/4 cup 85 grams
1 cup 340 grams
Salt 1/4 teaspoon 1.42 grams
1/2 teaspoon 2.84 grams
1 teaspoon 5.69 grams
1/2 tablespoon 8.53 grams
1 tablespoon 17.07 grams
Yeast 1 teaspoon instant dry yeast 3.1 grams
2 1/4 teaspoons instant dry yeast 7 grams
1 tablespoon instant dry yeast 9.3 grams
7 grams instant dry yeast 21 grams fresh yeast
Cornstarch 1 cup 130 grams
Flour 1 cup all-purpose flour (USDA) 125 grams
1 cup all-purpose flour (Gold Medal) 130 grams
1 cup whole wheat flour (USDA) 120 grams
1 cup whole wheat flour (Gold Medal) 128 grams
1 cup bread flour (USDA) 127 grams
1 cup bread flour (Gold Medal) 135 grams
1 cup rye flour (USDA) 102 grams
King Arthur says ALL flour types 113 grams
1 tablespoon of flour between 8 and 9 grams
Fahrenheit Celcius Gas Mark
250 ºF 120 ºC 1/2
275 ºF 135 ºC 1
300 ºF 150 ºC 2
325 ºF 165 ºC 3
350 ºF 175 ºC 4
375 ºF 190 ºC 5
400 ºF 205 ºC 6
425 ºF 220 ºC 7
450 ºF 235 ºC 8
475 ºF 245 ºC 9
500 ºF 260 ºC  

Converting Fahrenheit and Celsius

  • To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8
  • To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees

Converting Yeast

  • Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
  • Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33

Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams is something I couldn’t do without. You know exactly what you put in and will discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in your bread

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27 Responses to Baking Conversion Table

  1. I love this conversion chart, its the quick and easy way to convert;-)

  2. Barbara Rogers says:

    I enjoy your site very much and would love to make your cherry & babana muffin cake but I dont know what size a baking pan is. Can you help me .Thankyou Barbara .

  3. Marieke says:

    Thank you Barbara!

    For that recipe I used a rectangular cake tin of about 30 cm /12 inch long and 11 cm/ 4.5 inch wide. Of course you can also use other shapes. Just keep in mind that your cake tin or individual muffin tins are filled to at least 2/3. I like it when muffins or cakes are high domed, so I make sure I fill the tins at least 2/3 or even a bit more.

    Have fun with the baking!


  4. frank sankey says:

    how do I convert one us cup to English ounces

  5. MARTIN says:

    “1 tablespoon of flour = between 14 and 15 grams”
    Unless you meant a heaped tablespoon of flour (i.e. two level tablespoons) then this estimate must be wrong as this puts flour at the same density as butter or water. Maybe 7-8 grams?

    • Weekend Bakers says:

      Hello Martin,
      Thank you very much for noticing because you are completely right. We have already corrected it. A heaped tablespoon would be around 14 but then we should have indicated that it was heaped.


      Ed & Marieke

  6. buty says:

    thank u thank u thank u thank u… life is so much easier now :)

  7. Bee says:

    I need to replace the weight of 150g caster sugar into icing sugar, would it be the same, as icing sugar is denser.
    Thank you

    • Weekend Bakers says:

      Hello Bee,
      You can replace caster sugar with icing sugar. The density plays a role when you ‘measure’ in cups. It’s about 1 3/4 cup of powdered sugar for every 1 cup of granulated sugar. However there can be differences in baking results when you substitute. Icing sugar is just granulated sugar that has been ground to a powder. But icing sugar may contain small quantities of other ingredients that may have an effect on rising for example.

      Good luck with it!


  8. Petra Robinson says:

    I have a question, since I am starting your Rye Starter there are small amounts of Water.
    I do not have a jug with those small meassuerments.
    Can I use g. for Water instead of ml?

  9. Ana says:

    I’m trying to find the conversion from 120g of Caster sugar to cups. I know that is is finer than regular granulated sugar but not as fine as powdered sugar (or is this incorrect?). I would really appreciate some help.
    Thanks lots,

    • Weekend Bakers says:

      Hello Ana,
      To be honest with you, this is exactly why we love our scales so much and are happy we can weigh things… because it is the only way to be sure. So maybe we are not the best authority on the subject. We are told that caster sugar and granulated sugar are each others equal as far as cups go. So 120 g of caster sugar would equal 1/2 cup plus 1 tablespoon plus two teaspoons. Don’t hold it against us if it turns out not to be totally correct!

      Good luck with it and happy baking,

      Marieke & Ed

  10. John Farrell says:

    This is a great, but quiet assistant, for the weekend baker. I’m going to print this out, 3 hole punch it and add it to my trove of “little used but great to have” information in my favorite bakery reference book.

  11. Lynn Bowen says:

    250 grams of butter is equal to how many cups?

  12. Sue Heath says:

    I would love to make a red wine velvet cake, but all the recipes are for a three tier cake for 16-20 people, using 3x 23cm tins. If I halved the recipe how many tins, and which size should I use. Can I get away with 2 x 20cm tins?

  13. sharmila Chakraverty says:

    Is the cream cheese conversion same as butter?
    Thank you.

    • Weekend Bakers says:

      We do not know if cream cheese is the same all over the world, but in general the consensus is that 1 cup of cream cheese is 225 grams. So that would be the same as butter.

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  15. Bunny dimmel says:

    Do you gave a newsletter I could sign up for?

    • Weekend Bakers says:

      Hello Bunny,
      We do have a newsletter, it is connected to our web shop and also contains tips on (bread) baking and recipes. We send it out about 4 times a year. You can subscribe to it by adding your email address here (right hand side under ‘Newsletter’).

      Happy baking!

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