Baking Conversions Cheatsheet: Simplifying Measurements in the Kitchen

Baking is a beautiful blend of art and science, where precise measurements play a vital role in achieving perfect results. However, juggling between cups, ounces, grams, and tablespoons can be a bit overwhelming, especially if you’re not familiar with the conversions. To help you navigate the world of baking with ease, we present to you a handy baking conversion cheat sheet. Let’s simplify those measurements in the kitchen!

  1. Cups to Grams/Ounces:
  • Flour: 1 cup = 120 grams (4.25 ounces)
  • Granulated Sugar: 1 cup = 200 grams (7.05 ounces)
  • Brown Sugar: 1 cup = 220 grams (7.75 ounces)
  • Butter: 1 cup = 227 grams (8 ounces)
  • Milk: 1 cup = 240 grams (8.45 ounces)
  1. Grams/Ounces to Cups:
  • Flour: 1 cup = 120 grams (4.25 ounces)
  • Granulated Sugar: 1 cup = 200 grams (7.05 ounces)
  • Brown Sugar: 1 cup = 220 grams (7.75 ounces)
  • Butter: 1 cup = 227 grams (8 ounces)
  • Milk: 1 cup = 240 grams (8.45 ounces)
person pouring sugar in a bowl
measuring spoons
  1. Tablespoons to Teaspoons:
  • 1 tablespoon = 3 teaspoons
  1. Teaspoons to Tablespoons:
  • 1 teaspoon = 1/3 tablespoon
  1. Fluid Ounces to Milliliters/Grams:
  • 1 fluid ounce = 29.57 milliliters = 28.35 grams
  1. Milliliters/Grams to Fluid Ounces:
  • 1 milliliter = 0.03 fluid ounces
  • 1 gram = 0.04 fluid ounces
  1. Fahrenheit to Celsius:
  • To convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit temperature, then multiply the result by 5/9.
  1. Celsius to Fahrenheit:
  • To convert Celsius to Fahrenheit, multiply the Celsius temperature by 9/5, then add 32.
painted funny faces on eggs

Egg Sizes:

Eggs are a fundamental ingredient in baking, providing structure, moisture, and richness to your creations. While most recipes specify the size of eggs required, it’s helpful to understand the different egg sizes available and their impact on your baked goods.

  • Large Eggs: Large eggs are the most commonly used eggs in baking. They are versatile and provide a balanced ratio of yolk to egg white. When a recipe doesn’t specify the egg size, it generally assumes large eggs. 1 large egg weighs approximately 50 grams (1.75 ounces).
  • Extra-Large Eggs: Extra-large eggs are slightly larger than large eggs and contain a bit more yolk and egg white. If a recipe calls for extra-large eggs, it means that the ingredient ratios have been adjusted to accommodate their size. These eggs are slightly larger than large eggs and weigh around 56 grams (2 ounces) per egg. Using extra-large eggs can result in slightly richer and moister baked goods.
  • Medium Eggs: Medium eggs are smaller in size compared to large and extra-large eggs. They contain less yolk and egg white, which can affect the moisture and structure of your baked goods. If a recipe specifically calls for medium eggs, it’s best to follow the instructions to achieve the desired outcome. Smaller than large eggs, medium eggs weigh around 45 grams (1.6 ounces) each.
  • Jumbo Eggs: Jumbo eggs are larger than extra-large eggs and contain even more yolk and egg white. Larger than extra-large eggs, jumbo eggs weigh approximately 63 grams (2.2 ounces) per egg. They are less commonly used in baking and are typically found in specialty stores. If a recipe specifies jumbo eggs, it is crucial to follow the instructions precisely to maintain the intended texture and flavor.
  • Egg Substitutes: In some cases, dietary restrictions or personal preferences may require egg substitutes. Common substitutes include applesauce, mashed bananas, yogurt, silken tofu, or commercial egg replacers. These substitutes serve different purposes and may affect the texture and taste of your baked goods. It’s essential to choose a substitute that suits your dietary needs and consult recipes or conversion charts specifically designed for egg-free baking.

The size of eggs can vary slightly, even within the same category. If you find yourself without the specified egg size, here’s a general rule of thumb for conversions:

If a recipe calls for 1 large egg and you only have medium eggs, use 2 medium eggs instead.

If a recipe calls for 1 large egg and you have extra-large eggs, you can use 1 extra-large egg.

Remember, these conversions are approximate and may vary slightly based on factors such as altitude, humidity, and ingredient variations. It’s always a good idea to use a kitchen scale for accurate measurements, especially when it comes to flour and sugar.

Additionally, it’s important to note that certain ingredients, such as baking powder and baking soda, should be measured precisely according to the recipe, as their ratios can significantly affect the outcome of your baked goods.

By keeping this baking conversion cheat sheet handy, you’ll save time and minimize errors in the kitchen. It will empower you to confidently adapt recipes, explore new culinary creations, and ensure consistent results with every bake.

So, let the conversions guide you, and let your creativity soar as you embark on your next baking adventure!

Click here to download
the Kitchen Conversion Chart

to print out and use in your kitchen for reference.

Kitchen Conversions Cheatsheet

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