Baking Measurements, Abbreviations, and Ingredient Weight Conversion Chart
Accurate measuring is one of the most important skills in successful baking. Even small differences in ingredient amounts can affect the texture, rise, moisture, and overall quality of your finished baked goods. This comprehensive baking reference guide includes common measurement equivalents, standard baking abbreviations, oven temperature conversions, and approximate ingredient weights in both grams and ounces for many of the ingredients home bakers use most often. Because weighing ingredients is significantly more accurate than measuring by volume, gram and ounce measurements are provided whenever possible to help you achieve consistent, repeatable results. Whether you’re converting a recipe, checking an abbreviation, or confirming ingredient weights before mixing, this guide is designed to be a convenient resource that improves accuracy and helps you bake with confidence every time.
Baking Calculators
Use these tools to convert ingredient weights, baking measurements, recipe quantities, pan sizes, oven temperatures, yeast, butter, and baker’s percentages.
Ingredient Weight Converter
Convert common baking ingredients between cups, tablespoons, teaspoons, grams, and ounces.
Ingredient weights are approximate. Flour and cocoa weights vary depending on whether the ingredient is scooped, spooned, or sifted.
Baking Measurement Converter
Convert common baking volume measurements or weight measurements.
Volume and weight are different types of measurement. Use the Ingredient Weight Converter when converting a specific ingredient between cups and grams.
Recipe Scaling Calculator
Increase or decrease a recipe based on the amount you want to make.
The calculator changes ingredient quantities proportionally. Baking time and pan size may also need adjustment.
Pan Size Conversion Calculator
Compare baking pan surface areas to determine how much a recipe should be increased or decreased.
Original Pan
New Pan
This calculator compares pan surface area and assumes pans of similar depth.
Oven Temperature Converter
Convert baking temperatures between Fahrenheit and Celsius.
Yeast Conversion Calculator
Convert yeast amounts between instant yeast, active dry yeast, and fresh yeast.
Yeast conversions are approximate because brands and formulas can vary slightly in strength.
Butter Conversion Calculator
Convert US butter measurements between sticks, tablespoons, cups, ounces, and grams.
Baker’s Percentage Calculator
Calculate baker’s percentages using the total flour weight as 100%.
Measurement Equivalents
| Measurement Equivalents | |
|---|---|
| 1 Tablespoon (tbsp) | = 3 Teaspoons (tsp) |
| 1/16 Cup | = 1 Tablespoon |
| 1/8 Cup | = 2 Tablespoons |
| 1/6 Cup | = 2 Tablespoons + 2 Teaspoons |
| 1/4 Cup | = 4 Tablespoons |
| 1/3 Cup | = 5 Tablespoons + 1 Teaspoon |
| 3/8 Cup | = 6 Tablespoons |
| 1/2 Cup | = 8 Tablespoons |
| 2/3 Cup | = 10 Tablespoons + 2 Teaspoons |
| 3/4 Cup | = 12 Tablespoons |
| 1 Cup | = 48 Teaspoons |
| 1 Cup | = 16 Tablespoons |
| 8 Fluid Ounces (fl oz) | = 1 Cup |
| 1 Pint (pt) | = 2 Cups |
| 1 Quart (qt) | = 2 Pints |
| 4 Cups | = 1 Quart |
| 1 Gallon (gal) | = 4 Quarts |
| 16 Ounces (oz) | = 1 Pound (lb) |
| Dash or Pinch | = Less than 1/8 Teaspoon |
Common Baking Abbreviations
| Common Abbreviations | |
|---|---|
| t | = Teaspoon |
| tsp | = Teaspoon |
| T | = Tablespoon |
| Tbsp | = Tablespoon |
| c | = Cup |
| oz | = Ounce |
| pt | = Pint |
| qt | = Quart |
| gal | = Gallon |
| lb | = Pound |
| # | = Pound |
Oven Temperatures
| Oven Temperature Guide | |
|---|---|
| Warming | 200°F (93°C) |
| Very Slow | 250–275°F (121–135°C) |
| Slow | 300–325°F (149–163°C) |
| Moderate | 350–375°F (177–191°C) |
| Hot | 400–425°F (204–218°C) |
| Very Hot | 450–475°F (232–246°C) |
Approximate Weight-Volume Equivalents of Basic Cake Ingredients
| Volume | Ingredient | Ounces | Grams |
|---|---|---|---|
| Sweeteners | |||
| Cup | Sugar (superfine or granulated) | 7 | 200 |
| Cup | Light brown sugar (packed) | 7.5 | 213 |
| Cup | Confectioners’ sugar | 4 | 113 |
| Cup | Corn syrup | 11.5 | 326 |
| Tablespoon | Corn syrup | 0.7 | 20.3 |
| Cup | Honey | 11.7 | 332 |
| Tablespoon | Honey | 0.75 | 20.8 |
| Fats | |||
| Cup | Butter | 8.0 | 227 |
| Tablespoon | Butter | 0.5 | 14 |
| Cup | Shortening | 6.7 | 190 |
| Tablespoon | Shortening | 0.4 | 11.8 |
| Cup | Oil | 7.5 | 212 |
| Tablespoon | Oil | 0.46 | 13.3 |
| Eggs | |||
| Large egg | Whole (out of shell) | 1.75 | 50 |
| Large yolk | Yolk | 0.65 | 18 |
| Large white | Egg white | 1.06 | 30 |
| Dairy | |||
| Cup | Milk or buttermilk | 8.5 | 242 |
| Cup | Sour cream | 8.5 | 242 |
| Cup | Whipping cream | 8.1 | 232 |
| Flour* | |||
| Cup | Cake flour (dipped/scooped) | 4.6 | 130 |
| Cup | Cake flour (spooned) | 4.0 | 112 |
| Cup | Cake flour (sifted) | 3.5 | 99 |
| Cup | All-purpose flour (dipped/scooped) | 5.0 | 145 |
| Cup | All-purpose flour (spooned) | 4.25 | 120 |
| Cup | All-purpose flour (sifted) | 4.0 | 114 |
| Cup | Bread flour (dipped/scooped) | 5.6 | 160 |
| Other Dry Ingredients | |||
| Cup | Cocoa (dipped/scooped) | 3.3 | 95 |
| Cup | Cocoa (spooned) | 3.0 | 85 |
| Cup | Cocoa (sifted) | 2.6 | 75 |
| Cup | Cornstarch (spooned) | 4.4 | 125 |
| Tablespoon | Cornstarch (spooned) | 0.27 | 7.8 |
| * The only way to accurately measure flour is to weigh it using the same measuring method every time. | |||
| ** Source: L. Fulton, E. Matthews, C. Davis. Average Weight of a Measured Cup of Various Foods. Home Economics Research Report No. 41, USDA, 1977. | |||
Notes on Measuring Ingredients
“1 Cup Flour, Sifted” is not the same as “1 Cup Sifted Flour.” Sifting changes the volume of flour. “1 Cup Flour, Sifted” means measure the flour first and then sift it. “1 Cup Sifted Flour” means sift the flour first and then measure one cup. The same rule applies to chopped ingredients. For example, “1 Cup Nuts, Chopped” means measure the nuts first and then chop them.
Water-based ingredients such as milk, water, yogurt, and melted butter generally weigh about 8 ounces (227 grams) per cup. Dry ingredients vary considerably because the amount of air trapped in the ingredient changes its weight. Whenever precision matters, weighing ingredients with a kitchen scale produces the most consistent baking results.
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