Introduction to Baking Conversions
Accurate measurements are the foundation of successful baking. Unlike cooking, where ingredients can often be adjusted to taste, baking is a science that requires precision. This cheatsheet provides comprehensive conversion tables for volume, weight, temperature, and common ingredient substitutions to help ensure consistent results, whether you’re following a recipe that uses metric or imperial measurements, or need to make substitutions when you’re missing ingredients.
Volume Conversions
US Standard to Metric
| US Standard | Metric Equivalent |
|---|---|
| 1/4 teaspoon | 1.25 ml |
| 1/2 teaspoon | 2.5 ml |
| 3/4 teaspoon | 3.75 ml |
| 1 teaspoon | 5 ml |
| 1 tablespoon | 15 ml |
| 1/4 cup | 60 ml |
| 1/3 cup | 80 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) | 960 ml |
| 1 gallon (16 cups) | 3.8 liters |
Metric to US Standard
| Metric | US Standard Equivalent |
|---|---|
| 5 ml | 1 teaspoon |
| 15 ml | 1 tablespoon |
| 30 ml | 2 tablespoons (1/8 cup) |
| 60 ml | 1/4 cup |
| 80 ml | 1/3 cup |
| 120 ml | 1/2 cup |
| 160 ml | 2/3 cup |
| 180 ml | 3/4 cup |
| 240 ml | 1 cup |
| 480 ml | 2 cups (1 pint) |
| 960 ml | 4 cups (1 quart) |
| 1 liter | 4.2 cups (1.06 quarts) |
Weight Conversions
US Standard to Metric
| US Standard | Metric Equivalent |
|---|---|
| 1/4 ounce | 7 grams |
| 1/2 ounce | 14 grams |
| 1 ounce | 28 grams |
| 2 ounces | 57 grams |
| 4 ounces (1/4 pound) | 113 grams |
| 8 ounces (1/2 pound) | 227 grams |
| 12 ounces (3/4 pound) | 340 grams |
| 16 ounces (1 pound) | 454 grams |
Metric to US Standard
| Metric | US Standard Equivalent |
|---|---|
| 5 grams | 0.18 ounces |
| 10 grams | 0.35 ounces |
| 25 grams | 0.88 ounces |
| 50 grams | 1.76 ounces |
| 100 grams | 3.53 ounces |
| 250 grams | 8.82 ounces |
| 500 grams | 1.1 pounds |
| 1 kilogram | 2.2 pounds |
Temperature Conversions
Fahrenheit to Celsius
| Fahrenheit | Celsius |
|---|---|
| 250°F | 120°C |
| 275°F | 135°C |
| 300°F | 150°C |
| 325°F | 165°C |
| 350°F | 175°C |
| 375°F | 190°C |
| 400°F | 200°C |
| 425°F | 220°C |
| 450°F | 230°C |
| 475°F | 245°C |
| 500°F | 260°C |
Celsius to Fahrenheit
| Celsius | Fahrenheit |
|---|---|
| 120°C | 250°F |
| 135°C | 275°F |
| 150°C | 300°F |
| 165°C | 325°F |
| 175°C | 350°F |
| 190°C | 375°F |
| 200°C | 400°F |
| 220°C | 425°F |
| 230°C | 450°F |
| 245°C | 475°F |
| 260°C | 500°F |
Oven Temperature Equivalents
| Description | Fahrenheit | Celsius | Gas Mark (UK) |
|---|---|---|---|
| Very Low | 250°F | 120°C | 1/2 |
| Low | 300°F | 150°C | 2 |
| Moderately Low | 325°F | 165°C | 3 |
| Moderate | 350°F | 175°C | 4 |
| Moderately Hot | 375°F | 190°C | 5 |
| Hot | 400°F | 200°C | 6 |
| Hot | 425°F | 220°C | 7 |
| Very Hot | 450°F | 230°C | 8 |
| Very Hot | 475°F | 245°C | 9 |
| Extremely Hot | 500°F | 260°C | 10 |
Common Ingredient Weight-to-Volume Conversions
Flours
| Ingredient | 1 Cup | 1 Tablespoon | 1 Teaspoon |
|---|---|---|---|
| All-Purpose Flour | 120-125g | 8g | 3g |
| Bread Flour | 130g | 8g | 3g |
| Cake Flour | 110g | 7g | 2g |
| Whole Wheat Flour | 130g | 8g | 3g |
| Almond Flour | 96g | 6g | 2g |
| Coconut Flour | 112g | 7g | 2g |
| Rice Flour | 158g | 10g | 3g |
Sugars
| Ingredient | 1 Cup | 1 Tablespoon | 1 Teaspoon |
|---|---|---|---|
| Granulated Sugar | 200g | 12.5g | 4g |
| Brown Sugar (Packed) | 220g | 14g | 5g |
| Powdered Sugar (Unsifted) | 120g | 8g | 3g |
| Powdered Sugar (Sifted) | 100g | 6g | 2g |
| Honey | 340g | 21g | 7g |
| Maple Syrup | 315g | 20g | 7g |
| Molasses | 325g | 20g | 7g |
Fats
| Ingredient | 1 Cup | 1 Tablespoon | 1 Teaspoon |
|---|---|---|---|
| Butter | 227g (8oz) | 14g | 5g |
| Oil (Vegetable, Canola) | 224g | 14g | 5g |
| Olive Oil | 216g | 13.5g | 4.5g |
| Coconut Oil | 218g | 14g | 5g |
| Shortening | 190g | 12g | 4g |
Dairy and Eggs
| Ingredient | Measurement | Weight |
|---|---|---|
| Milk | 1 cup | 240g |
| Heavy Cream | 1 cup | 238g |
| Yogurt | 1 cup | 245g |
| Cream Cheese | 1 cup | 227g |
| Sour Cream | 1 cup | 230g |
| Large Egg | 1 whole | 50g |
| Large Egg White | 1 white | 30g |
| Large Egg Yolk | 1 yolk | 20g |
Nuts and Seeds
| Ingredient | 1 Cup (Whole) | 1 Cup (Chopped) |
|---|---|---|
| Almonds | 140g | 120g |
| Walnuts | 100g | 115g |
| Pecans | 110g | 120g |
| Cashews | 150g | 125g |
| Peanuts | 150g | 130g |
| Sunflower Seeds | 140g | N/A |
| Chia Seeds | 170g | N/A |
| Flax Seeds | 150g | N/A |
Grains and Others
| Ingredient | 1 Cup | 1 Tablespoon |
|---|---|---|
| Rolled Oats | 100g | 6g |
| Steel-Cut Oats | 180g | 11g |
| Rice (Uncooked) | 185g | 12g |
| Cocoa Powder | 85g | 5g |
| Cornstarch | 120g | 8g |
| Baking Powder | 230g | 14g |
| Baking Soda | 220g | 14g |
| Salt | 280g | 17g |
Pan Size Conversions
Round Cake Pans
| US Size | Metric Equivalent | Volume |
|---|---|---|
| 6-inch | 15 cm | 4 cups |
| 8-inch | 20 cm | 6 cups |
| 9-inch | 23 cm | 8 cups |
| 10-inch | 25 cm | 10-11 cups |
Square/Rectangular Pans
| US Size | Metric Equivalent | Volume |
|---|---|---|
| 8×8-inch | 20×20 cm | 8 cups |
| 9×9-inch | 23×23 cm | 10 cups |
| 9×13-inch | 23×33 cm | 14 cups |
| 12×18-inch | 30×45 cm | 25 cups |
Loaf Pans
| US Size | Metric Equivalent | Volume |
|---|---|---|
| 8.5×4.5-inch | 21×11 cm | 6 cups |
| 9×5-inch | 23×13 cm | 8 cups |
Pie Dishes
| US Size | Metric Equivalent | Volume |
|---|---|---|
| 8-inch | 20 cm | 4 cups |
| 9-inch | 23 cm | 5 cups |
| 10-inch | 25 cm | 6 cups |
Common Ingredient Substitutions
Flour Substitutions
| Need | Substitute |
|---|---|
| 1 cup all-purpose flour | 1 cup + 2 tbsp cake flour |
| 1 cup all-purpose flour | 1 cup – 2 tbsp bread flour |
| 1 cup cake flour | 1 cup – 2 tbsp all-purpose flour + 2 tbsp cornstarch |
| 1 cup self-rising flour | 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt |
| 1 cup all-purpose flour (gluten-free) | 1 cup gluten-free all-purpose flour blend |
| 1 cup all-purpose flour | 1/4 cup coconut flour + 3/4 cup tapioca flour |
Leavening Agent Substitutions
| Need | Substitute |
|---|---|
| 1 tsp baking powder | 1/4 tsp baking soda + 1/2 tsp cream of tartar |
| 1 tsp baking powder | 1/4 tsp baking soda + 1/2 cup buttermilk/yogurt (reduce liquid in recipe by 1/2 cup) |
| 1 tsp cream of tartar | 2 tsp lemon juice or white vinegar |
Sugar Substitutions
| Need | Substitute |
|---|---|
| 1 cup granulated sugar | 1 cup brown sugar |
| 1 cup granulated sugar | 1 3/4 cup powdered sugar |
| 1 cup granulated sugar | 3/4 cup honey + reduce liquid by 1/4 cup |
| 1 cup granulated sugar | 3/4 cup maple syrup + reduce liquid by 3 tbsp |
| 1 cup brown sugar | 1 cup white sugar + 1-2 tbsp molasses |
| 1 cup corn syrup | 1 cup honey or 1 1/4 cup white sugar + 1/3 cup water |
Fat Substitutions
| Need | Substitute |
|---|---|
| 1 cup butter | 1 cup margarine |
| 1 cup butter | 7/8 cup vegetable shortening + 1/2 tsp salt |
| 1 cup butter | 3/4 cup olive oil |
| 1 cup vegetable oil | 1 cup applesauce (for lower fat baking) |
| 1 cup vegetable oil | 1 cup mashed banana (for lower fat baking) |
| 1 cup shortening | 1 1/8 cup butter |
Dairy Substitutions
| Need | Substitute |
|---|---|
| 1 cup whole milk | 1/2 cup evaporated milk + 1/2 cup water |
| 1 cup whole milk | 1 cup plant-based milk (almond, soy, oat) |
| 1 cup buttermilk | 1 tbsp lemon juice/vinegar + enough milk to make 1 cup (let sit 5-10 min) |
| 1 cup heavy cream | 3/4 cup milk + 1/3 cup butter (not for whipping) |
| 1 cup sour cream | 1 cup plain yogurt |
| 1 cup cream cheese | 1 cup ricotta cheese + 1/2 tsp lemon juice (blended) |
Egg Substitutions
| Need | Substitute |
|---|---|
| 1 large egg | 1/4 cup applesauce |
| 1 large egg | 1/4 cup mashed banana |
| 1 large egg | 1/4 cup yogurt |
| 1 large egg | 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) |
| 1 large egg | 1/4 cup silken tofu (blended) |
| 1 large egg white | 2 tbsp aquafaba (liquid from canned chickpeas) |
Baking Time Adjustments
Pan Size Changes
When changing pan sizes, adjust baking time as follows:
- Larger pan than specified: Decrease baking time by 5-10 minutes
- Smaller pan than specified: Increase baking time by 5-10 minutes
- Multiple small pans instead of one large: Decrease baking time by 5-15 minutes
Altitude Adjustments (For Elevations Above 3,000 ft/900 m)
| Adjustment Type | 3,000 ft (900 m) | 5,000 ft (1,500 m) | 7,000+ ft (2,100+ m) |
|---|---|---|---|
| Baking powder/soda | Reduce by 1/8 tsp | Reduce by 1/4 tsp | Reduce by 1/2 tsp |
| Sugar | Reduce by 1 tbsp per cup | Reduce by 2 tbsp per cup | Reduce by 3-4 tbsp per cup |
| Liquid | Increase by 1-2 tbsp | Increase by 2-4 tbsp | Increase by 3-4 tbsp |
| Flour | Add 1 tbsp per cup | Add 2 tbsp per cup | Add 3 tbsp per cup |
| Baking temperature | Increase by 15-25°F | Increase by 25-30°F | Increase by 30-35°F |
Metric Prefixes and Conversions
- 1 kilogram (kg) = 1000 grams (g)
- 1 gram (g) = 1000 milligrams (mg)
- 1 liter (L) = 1000 milliliters (ml)
- 1 milliliter (ml) = 1 cubic centimeter (cc)
- 1 meter (m) = 100 centimeters (cm)
- 1 centimeter (cm) = 10 millimeters (mm)
Common Baking Challenges and Solutions
Problem: Dry Baked Goods
- Potential Causes: Too much flour, overbaking, insufficient fat
- Solutions:
- Measure flour by weight or lightly spoon into measuring cups
- Check doneness earlier than recipe suggests
- Add 1-2 tbsp liquid for high-altitude baking
Problem: Dense Cakes or Quick Breads
- Potential Causes: Overmixed batter, incorrect oven temperature, expired leavening agents
- Solutions:
- Mix just until ingredients are combined
- Use an oven thermometer to verify temperature
- Test baking powder/soda for freshness (should bubble vigorously in water/vinegar)
Problem: Cookies Spread Too Much
- Potential Causes: Butter too warm, insufficient flour, too much sugar
- Solutions:
- Chill dough before baking
- Add 1-2 tbsp more flour to dough
- Reduce sugar by 1-2 tbsp
Problem: Uneven Baking
- Potential Causes: Hot spots in oven, crowded baking sheets, inconsistent pan sizes
- Solutions:
- Rotate pans halfway through baking
- Leave 2 inches between items on baking sheets
- Use similar-sized pans for even batches
Best Practices for Accurate Baking
Measuring Techniques
- Dry Ingredients: Use flat-topped measuring cups and level with a straight edge
- Flour: Spoon into measuring cup and level (don’t scoop) or weigh for best accuracy
- Brown Sugar: Pack firmly into measuring cup
- Liquid Ingredients: Use clear measuring cups with pour spouts at eye level
- Small Amounts: Use measuring spoons, not regular tableware
Equipment Tips
- Calibrate your oven with an oven thermometer
- Use kitchen scale for most accurate measurements
- Allow ingredients to reach room temperature unless specified otherwise
- Prep all ingredients before starting (mise en place)
- Use light-colored, non-warped baking sheets and pans
Storage Guidelines
| Ingredient | Pantry Life | Refrigerator Life | Freezer Life |
|---|---|---|---|
| All-Purpose Flour | 1 year | 2 years | Indefinite |
| Cake Flour | 6-8 months | 1 year | 2 years |
| White Sugar | Indefinite | Indefinite | Indefinite |
| Brown Sugar | 4-6 months | Indefinite | Indefinite |
| Baking Powder | 6-12 months | N/A | N/A |
| Baking Soda | 3 years | N/A | N/A |
| Vanilla Extract | Indefinite | Indefinite | N/A |
| Spices (ground) | 6 months | 1 year | 2 years |
| Nuts | 1-3 months | 6 months | 1 year |
| Butter | 1-2 weeks | 1-3 months | 6-9 months |
Resources for Further Learning
Recommended Baking Books
- “The Baking Bible” by Rose Levy Beranbaum
- “How Baking Works” by Paula Figoni
- “Ratio” by Michael Ruhlman
- “The King Arthur Flour Baker’s Companion”
Online Resources
- King Arthur Flour: kingarthurbaking.com
- America’s Test Kitchen: americastestkitchen.com
- Serious Eats Baking: seriouseats.com/baking
- Sally’s Baking Addiction: sallysbakingaddiction.com
Conversion Apps
- Kitchen Calculator PRO
- Recipe Converter
- Kitchenbowl
- Escali Smart Connect Kitchen Scale (digital scale with app connectivity)
This comprehensive baking conversion cheatsheet will help ensure your recipes turn out perfectly, whether you’re converting between measurement systems or making ingredient substitutions. Remember that baking is both an art and a science—while these conversions provide a strong foundation, slight adjustments may be needed based on your specific ingredients and environment.