![The Baking Conversions You Actually Need](https://cdn.slatesource.com/a/8/6/a862f596-2d74-49ce-a0e3-962739540b07.webp) # The Baking Conversions You Actually Need - [Made in Slatesource](https://slatesource.com/@steph/the-baking-conversions-you-actually-need) - By [Steph](https://slatesource.com/@steph) - Created on Oct 14, 2026 ## The single problem with baking conversions Most recipes list ingredients in cups. Most kitchen scales measure grams. The two tables every baker reaches for (cups to grams and oven temperatures) live on separate pages buried in ads. This page collects all four of the tables you actually look up: ingredient weights, volume measures, oven temperatures, and pan sizes. Bookmark it and stop hunting. ![](https://cdn.slatesource.com/a/8/6/a862f596-2d74-49ce-a0e3-962739540b07.webp) Measuring cups. Wikimedia Commons (CC0). ## Cups to grams: 12 common baking ingredients Weights below use the standard spoon-and-level method for dry goods. Scooping straight from the bag packs flour by up to 30 percent more, which is why a scale is always more reliable. Butter weights assume unsalted sticks at room temperature. All values rounded to the nearest gram. Source: King Arthur Baking ingredient weight chart. All-purpose flour 1 cup = 120 g | 1/2 cup = 60 g | 1/4 cup = 30 g Bread flour 1 cup = 120 g | 1/2 cup = 60 g | 1/4 cup = 30 g Cake flour 1 cup = 100 g | 1/2 cup = 50 g | 1/4 cup = 25 g Whole wheat flour 1 cup = 113 g | 1/2 cup = 57 g | 1/4 cup = 28 g Granulated sugar 1 cup = 200 g | 1/2 cup = 100 g | 1/4 cup = 50 g Brown sugar (packed) 1 cup = 213 g | 1/2 cup = 107 g | 1/4 cup = 53 g Powdered sugar 1 cup = 113 g | 1/2 cup = 57 g | 1/4 cup = 28 g Butter 1 cup = 227 g | 1/2 cup = 113 g | 1/4 cup = 57 g Cocoa powder 1 cup = 85 g | 1/2 cup = 43 g | 1/4 cup = 21 g Rolled oats 1 cup = 90 g | 1/2 cup = 45 g | 1/4 cup = 23 g Honey 1 cup = 340 g | 1/2 cup = 170 g | 1/4 cup = 85 g Milk 1 cup = 240 g | 1/2 cup = 120 g | 1/4 cup = 60 g [King Arthur Baking: ingredient weight chart (the primary reference)](https://www.kingarthurbaking.com/learn/ingredient-weight-chart?utm_source=slatesource) ## Volume measures: spoons and cups to millilitres These are fixed by definition and the same worldwide for metric countries. The US tablespoon is 14.79 ml but rounds universally to 15 ml in recipes. One US cup is exactly 236.6 ml; most recipes round to 240 ml with no practical difference. 1 teaspoon (tsp) 5 ml 1 tablespoon (tbsp) 15 ml | 3 teaspoons 1/4 cup 60 ml | 4 tablespoons 1/3 cup 80 ml | 5 tbsp + 1 tsp 1/2 cup 120 ml | 8 tablespoons 2/3 cup 160 ml | 10 tbsp + 2 tsp 3/4 cup 180 ml | 12 tablespoons 1 cup 240 ml | 16 tablespoons 1 pint 480 ml | 2 cups 1 quart 960 ml | 4 cups ## Oven temperatures: F, C, Gas Mark and Fan Fan ovens (convection) run hotter than conventional ovens: reduce the temperature by 20 C (or one Gas Mark) when a recipe specifies a conventional oven. Recipes from British cookbooks use Gas Mark; recipes from US sources use Fahrenheit; European recipes use Celsius. All four columns cover the same ten settings. Source: BBC Good Food temperature guide. Very low 275 F | 140 C | Gas 1 | Fan 120 C Low 300 F | 150 C | Gas 2 | Fan 130 C Warm 325 F | 160 C | Gas 3 | Fan 140 C Moderate 350 F | 180 C | Gas 4 | Fan 160 C Moderately hot 375 F | 190 C | Gas 5 | Fan 170 C Hot 400 F | 200 C | Gas 6 | Fan 180 C Very hot 425 F | 220 C | Gas 7 | Fan 200 C Extremely hot 450 F | 230 C | Gas 8 | Fan 210 C The most-used setting in baking is 350 F / 180 C / Gas 4. For a fan oven that means 160 C. If your recipe was written for a conventional oven and you have a fan oven, always drop by 20 C or your cakes will brown before the centre sets. ## Pan sizes: volume and metric equivalents Pan substitutions are decided by volume, not shape. An 8-inch square and a 9-inch round hold the same batter (about 8 cups / 1.9 L) and swap cleanly. Moving to a larger pan makes a thinner bake with a shorter cook time; moving to a smaller pan makes a thicker bake with a longer cook time. Adjust by 10 to 15 minutes and test early. Source: King Arthur Baking alternative pan sizes guide. 8 x 8 in square 20 x 20 cm | 8 cups / 1.9 L | brownies, bars 9 x 9 in square 23 x 23 cm | 10 cups / 2.4 L | cakes, bars 9 x 13 in rectangle 23 x 33 cm | 14 cups / 3.3 L | sheet cakes, traybakes 8.5 x 4.5 in loaf 22 x 11 cm | 6 cups / 1.4 L | quick breads 9 x 5 in loaf 23 x 13 cm | 8 cups / 1.9 L | sandwich loaves 8 in round 20 cm | 6 cups / 1.4 L | layer cakes 9 in round 23 cm | 8 cups / 1.9 L | layer cakes 9 in springform 23 cm | 10 cups / 2.4 L | cheesecakes, tortes 10 in springform 25 cm | 12 cups / 2.8 L | cheesecakes, tortes 12-cup Bundt 25 cm | 12 cups / 2.8 L | Bundt cakes, ring cakes Do not substitute a regular round pan for a springform when making cheesecake. The springform is deeper and releases cleanly. A standard 9-inch round is only 1.5 inches deep versus the springform's 2.75 inches, so the batter overflows and removal is destructive. [King Arthur Baking: alternative pan sizes and substitutions](https://www.kingarthurbaking.com/blog/2019/04/23/the-essential-alternative-baking-pan-sizes?utm_source=slatesource)