Converting Measures
Teaspoons to Cups to grams
FAHRENHEIT – CELSIUS – GAS MARK
This helpful information was gathered from
Google so you’d have it on hand when using
recipes on this site.
http://dish.allrecipes.com/cake-pan-size-conversions/
https://www.weekendbakery.com/cooking-conversions/
As you will see, it depends on what’s in your recipe
3 teaspoons = 1 tablespoon
1 tablespoon = 1/16 cup
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons and one teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
2 tablespoons = 1 fluid ounce
2 cups = one pint
2 pints = 1 quart
4 quarts = 1 gallon
All-Purpose Flour.
1 cup = 150 grams.
1 tablespoon = 10 grams.
1 teaspoon = 3 grams
If you have an unusual pan size and would like
to figure out its capacity, measure the amount
of water it takes to fill the pan.
- Compare that measurement to the volumes in
our chart (or the cake pan size listed in your
recipe) to determine how much batter you’ll
need. - To ensure a cake rises evenly, you should
only fill your pans to the half-way mark. - The baking time may change as well, so it is
imperative that you keep a watchful eye on
your cake, and check for doneness using
your preferred method. - It’s always better to have a little extra batter,
rather than not enough. Once you’ve filled the
pans half-full, use any remaining batter to bake
a few cupcakes.
| Cups | Grams | Ounces |
| 1/8 c (2 tbsp) | 16 g | .563 oz |
| 1/4 cup | 32 g | 1.13 oz |
| 1/3 cup | 43 g | 1.5 oz |
| 1/2 cup | 64 g | 2.25 oz |
| 2/3 cup | 85 g | 3 oz |
| 3/4 cup | 96 g | 3.38 oz |
| 1 cup | 128 g | 4.5 oz |
| Cups | Grams | Ounces |
| 1/4 cup | 34 g | 1.2 oz |
| 1/3 cup | 45 g | 1.6 oz |
| 1/2 cup | 68 g | 2.4 oz |
| 1 cup | 136 g | 4.8 oz |
Trying to fit a square cake into a round pan? Check out our
Cake and Baking Pan Conversion Chart.
| Cups | Grams | Ounces |
| 1/4 cup | 21 g | .75 oz |
| 1/3 cup | 28 g | 1 oz |
| 1/2 cup | 43 g | 1.5 oz |
| 1 cup | 85 g | 3 oz |
| Cups | Grams | Ounces |
| 2 tbsp | 25 g | .89 oz |
| 1/4 cup | 50 g | 1.78 oz |
| 1/3 cup | 67 g | 2.37 oz |
| 1/2 cup | 100 g | 3.55 oz |
| 2/3 cup | 134 g | 4.73 oz |
| 3/4 cup | 150 g | 5.3 oz |
| 1 cup | 201 g | 7.1 oz |
| Cups | Grams | Ounces |
| 1/4 cup | 55 g | 1.9 oz |
| 1/3 cup | 73 g | 2.58 oz |
| 1/2 cup | 110 g | 3.88 oz |
| 1 cup | 220 g | 7.75 oz |
| Cups | Grams | Ounces |
| 2 tbsp | 43 g | 1.5 oz |
| 1/4 cup | 85 g | 3 oz |
| 1/3 cup | 113 g | 4 oz |
| 1/2 cup | 170 g | 6 oz |
| 2/3 cup | 227 g | 8 oz |
| 3/4 cup | 255 g | 9 oz |
| 1 cup | 340 g | 12 oz |
| Capacity | 1/5 teaspoon | 1 ml |
| 1 teaspoon (tsp) | 5 ml | |
| 1 tablespoon (tbsp) | 15 ml | |
| 1 fluid oz. | 30 ml | |
| 1/5 cup | 50 ml | |
| 1/4 cup | 60 ml | |
| 1/3 cup | 80 ml | |
| 3.4 fluid oz. | 100 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) | .95 liter | |
| 34 fluid oz. | 1 liter | |
| 4.2 cups | 1 liter | |
| 2.1 pints | 1 liter | |
| 1.06 quarts | 1 liter | |
| .26 gallon | 1 liter | |
| 4 quarts (1 gallon) | 3.8 liters | |
| UNIT | U.S. | METRIC |
|---|---|---|
| Weight | .035 ounce | 1 gram |
| 0.5 oz. | 14 grams | |
| 1 oz. | 28 grams | |
| 1/4 pound (lb) | 113 grams | |
| 1/3 pound (lb) | 151 grams | |
| 1/2 pound (lb) | 227 grams | |
| 1 pound (lb) | 454 grams | |
| 1.10 pounds (lbs) | 500 grams | |
| 2.205 pounds (lbs) | 1 kilogram | |
| 35 oz. | 1 kilogram | |
| UNIT | U.S. | U.S. |
| Equivalents | 16 tablespoons | 1 cup |
| 12 tablespoons | 3/4 cup | |
| 10 tablespoons + 2 teaspoons | 2/3 cup | |
| 8 tablespoons | 1/2 cup | |
| 6 tablespoons | 3/8 cup | |
| 5 tablespoons + 1 teaspoon | 1/3 cup | |
| 4 tablespoons | 1/4 cup | |
| 2 tablespoons + 2 teaspoons | 1/6 cup | |
| 2 tablespoons | 1/8 cup | |
| 1 tablespoon | 1/16 cup | |
| 1 pint | 2 cups | |
| 1 quart | 2 pints | |
| 1 tablespoon | 3 teaspoons | |
| 1 cup | 48 teaspoons | |
| 1 cup | 16 tablespoons | |
| INGREDIENTS | U.S. | METRIC |
| Butter | 1 tablespoon | 14.175 grams |
| 1 stick | 4 ounces | |
| 1 stick | 1/2 cup | |
| 1 stick | 8 tablespoons | |
| 1 stick | 113 grams | |
| 1 cup | 226 grams | |
| Sugar | 1 cup of caster sugar | 200 grams |
| 1 cup of raw sugar | 250 grams | |
| 1 cup of brown sugar | 220 grams | |
| 1 cup of confectioners (icing) sugar | 125 grams | |
| 1 teapsoon of caster/confectioners sugar | 4.2 grams | |
| 1 tablespoon of caster sugar | 12.6 grams | |
| Honey | 1 tablespoon | 21.25 grams |
| 1/4 cup | 85 grams | |
| 1 cup | 340 grams | |
| Salt | 1/4 teaspoon | 1.42 grams |
| 1/2 teaspoon | 2.84 grams | |
| 1 teaspoon | 5.69 grams | |
| 1/2 tablespoon | 8.53 grams | |
| 1 tablespoon | 17.07 grams | |
| Yeast | 1 teaspoon instant dry yeast | 3.1 grams |
| 2 1/4 teaspoons instant dry yeast | 7 grams | |
| 1 tablespoon instant dry yeast | 9.3 grams | |
| 7 grams instant dry yeast | 21 grams fresh yeast | |
| Cornstarch | 1 cup | 150 grams |
| 1 teaspoon | 3.3 grams | |
| Flour | 1 cup all-purpose flour (USDA) | 125 grams |
| 1 cup all-purpose flour (Gold Medal) | 130 grams | |
| 1 cup whole wheat flour (USDA) | 120 grams | |
| 1 cup whole wheat flour (Gold Medal) | 128 grams | |
| 1 cup bread flour (USDA) | 127 grams | |
| 1 cup bread flour (Gold Medal) | 135 grams | |
| 1 cup rye flour (USDA) | 102 grams | |
| King Arthur says ALL flour types | 113 grams | |
| 1 tablespoon of flour | between 8 and 9 grams | |
| Cream | 1 cup | 240 grams |
| 1/2 cup | 120 grams | |
| 1 tablespoon | 15 grams |
Converting Pan Sizes
PAN SIZE CONVERSIONS
- Round Pans: 6 x 2 inches = 15 x 5 cm = 4 cups = 948 ml. …
- Springform Pans: 9 x 2½ inches = 23 x 6 cm = 10 cups = 2.4 liters. …
- Bundt Pans: 7½ x 3 inches = 19 x 8 cm = 6 cups = 1.4 liters. …
- Tube Pans: 8 x 3 inches = 20 x 8 cm = 9 cups = 2.1 liters. …
- Square Pans: …
- Rectangular Pans: …
- Jelly Roll Pans: …
- Loaf Pans:
Aug 16, 2016
Baking Basics: Converting Pan Sizes
Baking Basics: Converting Pan Sizes
| Recipe Calls For | Volume | Use Instead |
| 1 (8-inch) round cake pan | 4 cups | 1 (8 x 4)-inch loaf pan; 1 (9-inch) round cake pan; 1 (9-inch) pie plate |
| 2 (8-inch) round cake pans | 8 cups | 2 (8 x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 1 (11 x 7-inch) baking dish; 1 (10-inch) springform pan |
| 1 (9-inch) round cake pan | 6 cups | 1 (8-inch) round cake pan; 1 (8 x 4-inch) loaf pan; 1 (11 x 7-inch) baking dish |
| 2 (9-inch) round cake pans | 12 cups | 2 (8 x 4-inch) loaf pans; 1 (9-inch) tube pan; 2 (8-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 1 (10-inch) springform pan |
| 1 (10-inch) round cake pan | 11 cups | 2 (8-inch) round cake pans; 1 (9-inch) tube pan; 1 (10-inch) springform pan |
| 2 (10-inch) round cake pans | 22 cups | 5 (8-inch) round cake pans; 3 or 4 (9-inch) round cake pans; 2 (10-inch) springform pans |
| 9-inch tube pan | 12 cups | 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (10-inch) Bundt pan |
| 10-inch tube pan | 16 cups | 3 (9-inch) round cake pans; 2 (10-inch) pie plates; 2 (9-inch) deep dish pie plates; 4 (8-inch) pie plates; 2 (9×5-inch) loaf pans; 2 (8-inch) square baking dishes; 2 (9-inch) square baking dishes |
| 10-inch Bundt pan | 12 cups | 1 (9×13-inch) baking dish; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9-inch) tube pan; 2 (11×7-inch) baking dishes; 1 (10-inch) springform pan |
| 11 x 7 x 2-inch baking dish | 6 cups | 1 (8-inch) square baking dish; 1 (9-inch) square baking dish; 1 (9-inch) round cake pan |
| 9 x 13 x 2-inch baking dish | 15 cups | 1 (10-inch) Bundt cake pan; 2 (9-inch) round cake pans; 3 (8-inch) round cake pans; 1 (10 x 15-inch) jellyroll pan |
| 10 x 15 x 1-inch jellyroll pan | 15 cups | 1 (10-inch) Bundt pan; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9 x 13-inch) baking dish |
| 9 x 5-inch loaf pan | 8 cups | 1 (9 x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish |
| 8 x 4-inch loaf pan | 6 cups | 1 (8-inch) round cake pan; 1 (11 x 7-inch) baking dish |
| 9-inch springform pan | 10 cups | 1 (10-inch) round cake pan; 1 (10-inch) springform pan; 2 (8-inch) round cake pans; 2 (9-inch) round cake pans |
| 10-inch springform pan | 12 cups | 2 (8 x 4-inch) loaf pans1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 2 (8-inch) round cake pans |
| 8-inch square baking dish | 8 cups | 1 (9 x 2-inch) deep dish pie plate; 1 (9 x 5-inch) loaf pan; 2 (8-inch) pie plates |
| 9-inch square baking dish | 8 cups | 1 (11 x 7-inch) baking dish; 1 (9 x 2-inch) deep dish pie plate; 1 (9 x 5-inch) loaf pan; 2 (8-inch) pie plates |
| FAHRENHEIT | CELSIUS | GAS MARK |
|---|---|---|
| 250 ºF | 120 ºC | 1/2 |
| 275 ºF | 135 ºC | 1 |
| 300 ºF | 150 ºC | 2 |
| 325 ºF | 165 ºC | 3 |
| 350 ºF | 175 ºC | 4 |
| 375 ºF | 190 ºC | 5 |
| 400 ºF | 205 ºC | 6 |
| 425 ºF | 220 ºC | 7 |
| 450 ºF | 235 ºC | 8 |
| 475 ºF | 245 ºC | 9 |
| 500 ºF | 260 ºC |
Converting Fahrenheit and Celsius
- To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8
- To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees
Converting Yeast
- Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
- Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33
- Converting from instant dry yeast to active dry yeast multiply by 1.2
Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams is something I couldn’t do without. You know exactly what you put in and will discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in your bread
