Baking Conversions

Here are some common baking measurements along with their baking conversions. This can be helpful when you need to convert between different units or need to know the equivalent amounts:

Volume Measurements (U.S. Standard)

1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces (fl. oz.)

1/2 cup = 8 tablespoons = 24 teaspoons = 4 fluid ounces

1/3 cup = 5 tablespoons + 1 teaspoon = 16 teaspoons = 2.67 fluid ounces

1/4 cup = 4 tablespoons = 12 teaspoons = 2 fluid ounces

1 tablespoon = 3 teaspoons = 1/16 cup = 1/2 fluid ounce

1 teaspoon = 1/3 tablespoon = 1/48 cup = 1/6 fluid ounce

1/8 cup = 2 tablespoons = 6 teaspoons = 1 fluid ounce

1/16 cup = 1 tablespoon = 3 teaspoons = 0.5 fluid ounces

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Weight Measurements (U.S. Standard)

1 cup of all-purpose flour = 4.5 ounces (125 grams)

1 cup of granulated sugar = 7 ounces (200 grams)

1 cup of butter = 8 ounces (227 grams)

1 cup of brown sugar (packed) = 7.5 ounces (213 grams)

1 cup of powdered sugar = 4 ounces (113 grams)

1 cup of unsweetened cocoa powder = 3 ounces (85 grams)

1 cup of chocolate chips = 6 ounces (170 grams)

1 large egg = 2 ounces (56.7 grams) = about 1/4 cup

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Liquid Measurements (U.S. Standard)

1 cup = 8 fluid ounces (fl. oz.)

1/2 cup = 4 fluid ounces

1/3 cup = 2.67 fluid ounces

1/4 cup = 2 fluid ounces

1 tablespoon = 1/2 fluid ounce = 3 teaspoons

1 teaspoon = 1/6 fluid ounce

1 pint = 2 cups = 16 fluid ounces

1 quart = 4 cups = 32 fluid ounces

1 gallon = 4 quarts = 16 cups = 128 fluid ounces

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Temperature Conversions (U.S. to Celsius/Fahrenheit)

1. 350°F = 175°C
2. 375°F = 190°C
3. 400°F = 200°C
4. 425°F = 220°C
5. 450°F = 230°C
6. 300°F = 150°C
7. 325°F = 165°C
8. 500°F = 260°C

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Other Common Conversions for Baking

1 ounce (oz.) = 28.35 grams (g)

1 pound (lb.) = 16 ounces (oz.) = 453.6 grams (g)

1 fluid ounce (fl. oz.) = 2 tablespoons = 6 teaspoons = 29.57 milliliters (ml)

1 liter (L) = 4.2 cups = 1000 milliliters (ml)

1 tablespoon = 14.8 milliliters (ml)

1 teaspoon = 4.9 milliliters (ml)

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Conversions for Specific Ingredients

1 cup of flour = 1.25 cups of cake flour (for a lighter texture)

1 cup of granulated sugar = 1 cup of brown sugar (packed, for moistness)

1 cup of oil = 1 cup of butter (for substitutions in baking recipes)

1 cup of butter = 1/2 cup margarine (in many cases)

1 cup of whole milk = 1 cup of buttermilk (for a tangy flavor)

1 cup of heavy cream = 1 cup of milk + 1/3 cup of butter (for a creamy effect)

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Conversions for Yeast and Baking Powder

1 packet of dry yeast = 2 1/4 teaspoons = 7 grams

1 tablespoon of yeast = 3 teaspoons = 9 grams

1 teaspoon of baking powder = 1/4 teaspoon of baking soda + 1/2 teaspoon of cream of tartar

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These measurements and conversions should help with both traditional and modern baking. Let me know if you need more specific conversions or have any other questions!