Baking Conversion Calculator
Convert recipe amounts between cups, spoons, grams and ounces for each ingredient, switch oven temperatures between °F, °C and gas mark, and find out how to scale a recipe for a different pan.
Oven temperature chart
| °F | °C | Fan °C | Gas mark | Description |
|---|
Equivalent pans for the recipe's pan
Pans marked swap are within about 12% of the original area, so the recipe works as is (check the depth). Others show the scale factor.
| Pan | Area | Scale recipe by |
|---|
Egg substitutes (per egg)
| Substitute | Amount for 1 egg | Best for |
|---|---|---|
| Ground flaxseed + water | 1 tbsp flax + 3 tbsp water, rest 5 min | Cookies, muffins, quick breads |
| Unsweetened applesauce | ¼ cup (60 g) | Moist cakes, brownies |
| Mashed ripe banana | ¼ cup (55 g) | Banana bread, pancakes |
| Plain yogurt | ¼ cup (60 g) | Cakes, muffins |
| Aquafaba (chickpea water) | 3 tbsp (45 ml) | Meringues, macarons (as whites) |
How to use the Baking Conversion Calculator
- Pick a tab: Ingredients, Oven temperature, Pan sizes or Butter & eggs.
- For ingredients, type an amount such as 1 1/2, choose the unit, the ingredient and the unit you want.
- Choose the cup size: US cup for American recipes, metric cup for Australian, Canadian or UK recipes.
- For the oven, enter the temperature, choose °F, °C or gas mark and whether the recipe is for a fan oven.
- For pans, enter the recipe's pan and your pan. Multiply every ingredient by the scale factor shown.
Cups to grams for common baking ingredients
Weights for one level US cup (236.6 ml). Volume measurements depend on how you fill the cup, so for baking a kitchen scale is always more accurate.
| Ingredient | 1 cup | ½ cup | ¼ cup | 1 tbsp |
|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 30 g | 7.5 g |
| Bread flour | 127 g | 64 g | 32 g | 8 g |
| Cake flour | 114 g | 57 g | 29 g | 7 g |
| Granulated sugar | 200 g | 100 g | 50 g | 12.5 g |
| Brown sugar, packed | 213 g | 107 g | 53 g | 13 g |
| Powdered sugar | 120 g | 60 g | 30 g | 7.5 g |
| Butter | 227 g | 113 g | 57 g | 14 g |
| Milk | 240 g | 120 g | 60 g | 15 g |
| Vegetable oil | 218 g | 109 g | 55 g | 13.6 g |
| Honey | 340 g | 170 g | 85 g | 21 g |
| Cocoa powder | 85 g | 43 g | 21 g | 5.3 g |
| Rolled oats | 90 g | 45 g | 23 g | 5.6 g |
| Chocolate chips | 170 g | 85 g | 43 g | 10.6 g |
How the conversion works
Cups, tablespoons and teaspoons measure volume, while grams and ounces measure weight. To go from one to the other you need the ingredient's density: grams = cups × grams per cup. For example, 1 ½ cups of all-purpose flour is 1.5 × 120 = 180 g, while 1 ½ cups of granulated sugar is 1.5 × 200 = 300 g. The same cup of honey weighs almost three times as much as a cup of flour.
Converting within the same kind of unit needs no density: 1 cup = 16 tablespoons = 48 teaspoons = 8 US fluid ounces, and 1 pound = 16 ounces = 453.6 grams.
How pan size conversion works
The batter a pan needs is proportional to its base area, as long as the depth is similar. A round pan's area is π × (diameter ÷ 2)²; a square or rectangular pan's area is length × width. Divide your pan's area by the recipe pan's area to get the scale factor.
Example: a recipe for an 8 inch round pan (50.3 sq in) baked in a 9 inch round pan (63.6 sq in) needs 63.6 ÷ 50.3 = 1.27 times the ingredients. A 13 × 9 inch pan (117 sq in) holds almost exactly the batter of two 9 inch round pans (127 sq in), which is why layer cake recipes often work as sheet cakes.
| Pan | Area | Similar pans |
|---|---|---|
| 8 in round | 50 sq in | 9 × 5 in loaf (45 sq in) |
| 9 in round | 64 sq in | 8 × 8 in square (64 sq in) |
| 10 in round | 79 sq in | 9 × 9 in square (81 sq in), 11 × 7 in (77 sq in) |
| 13 × 9 in | 117 sq in | 12 in round (113 sq in), two 9 in rounds (127 sq in) |
Frequently asked questions
How many grams is 1 cup of flour?
One US cup of all-purpose flour weighs about 120 grams when spooned into the cup and leveled. Scooping straight from the bag packs it down and can give 140 grams or more, which is why weighing flour gives more consistent results. Bread flour is about 127 g and cake flour about 114 g per cup.
How many grams is 1 cup of sugar?
One US cup of granulated sugar is about 200 grams. Packed brown sugar is heavier at about 213 grams per cup, and powdered (icing) sugar is lighter at about 120 grams per cup.
How many grams is a stick of butter?
One US stick of butter is 113 grams (4 ounces, ½ cup or 8 tablespoons). Two sticks make one cup, about 227 grams. One tablespoon of butter weighs about 14 grams.
What is 350 °F in Celsius?
350 °F is 176.7 °C, usually rounded to 180 °C on an oven dial. That is gas mark 4. In a fan (convection) oven, use about 160 °C or 325 °F.
How much do I reduce the temperature for a fan oven?
Lower the temperature by about 20 °C or 25 °F when using a fan or convection oven for a recipe written for a conventional oven, and start checking for doneness 5 to 10 minutes early. Some newer ovens adjust automatically, so check your manual.
Can I use a 9 inch round pan instead of an 8 inch square pan?
Yes. A 9 inch round pan has an area of about 63.6 square inches and an 8 inch square pan about 64 square inches, so they hold almost the same amount of batter. You can swap them without changing the recipe or the baking time much.
Is a US cup the same as a metric cup?
No. A US cup is 236.6 ml, while the metric cup used in Australia, New Zealand, Canada and many UK recipes is 250 ml, about 6% more. Use the cup size selector to match the recipe's origin.