Baking Converter
Convert cups, tablespoons, teaspoons, millilitres and fluid ounces. Weight in grams depends on the ingredient, so use the ingredient table for flour, sugar and butter.
Baking
One US cup is 16 tablespoons or 48 teaspoons.
What Are Baking Measurements?
Baking measurements refer to the standardized units used to measure ingredients such as flour, sugar, butter, milk, and liquids. Accuracy is essential because baking is a chemical process where small changes can affect texture, rise, and taste.
Common Baking Measurement Systems
Baking measurements vary depending on the country and recipe origin. The two main systems are metric and imperial/US customary.
Metric Baking System
The metric system is widely used in professional baking and most countries worldwide.
- Gram (g) – Standard unit for dry ingredients like flour and sugar
- Kilogram (kg) – Used for large quantities
- Milliliter (mL) – Used for liquids like milk and water
Advantages: High accuracy, easy conversions (based on 10s), preferred in professional kitchens.
US Customary Baking System
The United States commonly uses volume-based measurements in home baking.
- Cup – Standard unit for flour, sugar, and liquids
- Tablespoon (tbsp) – Used for smaller quantities
- Teaspoon (tsp) – Used for very small amounts
- Fluid ounce (fl oz) – Used for liquid ingredients
Key Baking Measurement Conversions
1 cup = 240 mL (approx.)
1 tablespoon = 15 mL
1 teaspoon = 5 mL
1 cup flour ≈ 120–130 g
1 cup sugar ≈ 200 g
1 ounce = 28.35 g
Because ingredient density varies, weight measurements (grams) are more accurate than volume.
Why Weight Is Better Than Volume in Baking
Professional bakers prefer weight-based measurements because they are more precise and consistent.
- A "cup of flour" can vary depending on how it is scooped
- A gram measurement is always exact
This is why bakeries and professionals rely on digital scales rather than cups.
How Baking Measurements Work in Practice
Baking measurements ensure the correct balance of ingredients, which affects:
Texture
Light, fluffy, or dense results
Structure
How well baked goods hold shape
Taste
Proper sweetness, saltiness, and flavor balance
Chemical Reactions
Such as rising (yeast or baking powder)
Tools used include kitchen scales, measuring cups and spoons, digital baking scales, and liquid measuring jugs.
Why Baking Measurements Matter
Accurate baking measurements are essential because baking is a science-based process. Even small measurement errors can lead to:
- Flat cakes
- Dense bread
- Dry or undercooked textures
- Incorrect rise or structure
Convert baking measurements between cups, grams, ounces, and milliliters — for flour, sugar, butter, and common ingredients.
Formula
1 cup flour ≈ 120 g, 1 cup sugar ≈ 200 g, 1 cup butter ≈ 227 g. Varies by ingredient.
Reference Values
- •1 cup all-purpose flour = 120 g
- •1 cup granulated sugar = 200 g
- •1 cup butter = 227 g (2 sticks)
FAQ
Common questions about Baking Converter
How we calculate this
We use the standard published formula for this calculation, and we show the working so you can check it.
Spotted a mistake? Tell us and we'll check it within a few days. See how we check our calculators.