Baking conversion chart
The conversions you actually reach for, on one page. Rounded the way bakers round them.
Cups to grams: baking staples
| Ingredient | 1 cup | ¾ cup | ½ cup | ⅓ cup | ¼ cup |
|---|---|---|---|---|---|
| All-purpose flour | 120 g | 90 g | 60 g | 40 g | 30 g |
| Bread flour | 120 g | 90 g | 60 g | 40 g | 30 g |
| Cake flour | 115 g | 86.3 g | 57.5 g | 38.3 g | 28.8 g |
| Whole wheat flour | 120 g | 90 g | 60 g | 40 g | 30 g |
| Almond flour | 96 g | 72 g | 48 g | 32 g | 24 g |
| Rolled oats | 90 g | 67.5 g | 45 g | 30 g | 22.5 g |
| Cocoa powder | 85 g | 63.8 g | 42.5 g | 28.3 g | 21.3 g |
| Granulated sugar | 200 g | 150 g | 100 g | 66.7 g | 50 g |
| Brown sugar | 213 g | 160 g | 107 g | 71 g | 53.3 g |
| Powdered sugar | 120 g | 90 g | 60 g | 40 g | 30 g |
| Honey | 340 g | 255 g | 170 g | 113 g | 85 g |
| Butter | 227 g | 170 g | 114 g | 75.7 g | 56.8 g |
| Whole milk | 244 g | 183 g | 122 g | 81.3 g | 61 g |
| Vegetable oil | 218 g | 164 g | 109 g | 72.7 g | 54.5 g |
| Chocolate chips | 170 g | 128 g | 85 g | 56.7 g | 42.5 g |
Spoons and cups to ml
| US measure | Metric (rounded) |
|---|---|
| 1 tsp | 5 ml |
| 1 tbsp | 15 ml |
| 2 tbsp (1 fl oz) | 30 ml |
| ¼ cup | 60 ml |
| ⅓ cup | 80 ml |
| ½ cup | 120 ml |
| ⅔ cup | 160 ml |
| ¾ cup | 180 ml |
| 1 cup | 240 ml |
| 2 cups (1 pint) | 475 ml |
| 4 cups (1 quart) | 950 ml |
Oven temperatures
| °F | °C | Fan °C | Gas |
|---|---|---|---|
| 275 | 140 | 120 | 1 |
| 300 | 150 | 130 | 2 |
| 325 | 160 | 140 | 3 |
| 350 | 180 | 160 | 4 |
| 375 | 190 | 170 | 5 |
| 400 | 200 | 180 | 6 |
| 425 | 220 | 200 | 7 |
| 450 | 230 | 210 | 8 |
| 475 | 250 | 230 | 9 |
Butter, eggs and other odd units
Butter: 1 US stick = ½ cup = 8 tbsp = 113 g. A European block is usually 250 g, about 2¼ sticks.
Eggs: a US large egg weighs about 50 g out of the shell (roughly 30 g white, 20 g yolk). UK “large” eggs run slightly bigger.
Yeast: one packet of active dry or instant yeast is 7 g, about 2¼ tsp. Instant and active dry swap 1:1 in most recipes; fresh yeast is used at about three times the weight.
Sugar names: caster sugar is superfine granulated sugar; icing sugar is powdered sugar; golden syrup is closest to light corn syrup, though with a buttery, caramel flavour.
Questions cooks ask
What is the most useful baking conversion to memorise?
1 cup all-purpose flour ≈ 120 g, 1 cup sugar ≈ 200 g, 1 cup butter = 227 g (2 sticks), 350 °F ≈ 180 °C. With those four you can read most American baking recipes in metric.
Can I print this chart?
Yes. Use your browser’s print command; the header, footer and buttons are hidden in print so the tables fit on the page.
Why are the numbers rounded?
Kitchen measures aren’t precise to the gram. The chart rounds to the nearest gram or the nearest common fraction, which is well within the variation of filling a cup by hand.