Baking Ingredient Conversions Article -
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Baking Ingredient Conversions

Check our handy charts to find conversions for commonly used ingredients.

How much does a cup of flour weigh? The answer depends upon the type of flour you're using. Unless you have a kitchen scale, you may need weight and volume conversions.

Proper ingredient measurements are especially important in baking where precision counts. An incorrect measurement can throw off a ratio and ruin a recipe.

Dry Goods

All-Purpose Flour: 1 cup = 4.5 oz

Bread Flour: 1 cup = 4.8 oz

Cake Flour: 1 cup = 3.9 oz

Pastry Flour: 1 cup = 4.25 oz

Whole Wheat Flour: 1 cup = 4.25

Cornmeal, coarse: 1 cup = 4.85 oz

Cornmeal, fine: 1 cup = 6.3 oz

Oats, rolled: 1 cup = 3 oz

Walnuts, chopped: 1 cup = 4.3 oz

Walnut/pecan halves: 1 cup = 3.5 oz

Coconut, dry shredded: 1 cup = 2.5 oz

Chocolate Chips: 1 cup = 5.35 oz

Eggs and Dairy

Egg: one large egg = 1.7 oz

Egg Yolk: one egg yolk = .7 oz

Butter: 1 cup = 8 oz

Milk: 1 cup = 8 oz.

Heavy Cream: 1 cup = 8.4 oz

Cream Cheese: 1 cup = 8.2 oz

Sour Cream/Yogurt: 1 cup = 8.6 oz

    Sugars, Syrups and Oils

    Granulated Sugar: 1 cup = 7.1 oz

    Brown Sugar, packed: 1 cup = 7.75 oz

    Powdered Sugar, sifted: 1 cup = 3.6 oz

    Powdered Sugar, unsifted: 1 cup = 4.4

    Corn Syrup: 1 cup = 11.5 oz

    Honey: 1 cup = 12 oz

    Molasses: 1 cup = 11.6 oz

    Vegetable Oil: 1 cup = 7.7 oz

    Solid Shortening: 1 cup =7.25 oz

      Jul. 24, 2009 7:52 am
      My cheese cake did not rise, I added extra sugar, could that be why? I also used a pecan crust. #2 Do you think the store bought crust will work?
      Jul. 31, 2009 3:29 pm
      Ok, where do I find an article or list that has to do with "fresh vs. ground" spices, i.e., garlic, ginger, parsly, sage, rosemary, and thyme, etc.?
      Sep. 15, 2009 9:30 pm
      When a bread recipe calls for 1 1/2 tablespoons active dry yeast, is that equal to one package?
      Nov. 25, 2009 5:47 am
      What is the conversion of shorting to canola oil in dinner roll recipe! Recipe calls for 2/3 cup shortening and I want to use canola oil.
      Dec. 19, 2009 2:12 am
      The USDA sizing for eggs states that a large egg weighs 2 oz. The weight given here is 1.7 oz; is that without the shell?
      Mar. 15, 2010 9:56 am
      I bake a lot of bread, so buy yeast in a jar instead of those stupid little packets. But when a recipe CALLS for one of those stupid little packets, and actually gives its weight as ".25 ounce" how on earth do I know how much yeast to use? I'm moving, and my kitchen scale is packed already - somewhere! HELP!!!
      Mar. 20, 2010 4:33 pm
      Whether it is muffins or biscuits, they just don't rise correctly. Sometimes they don't rise at all, and other times just barely. I bought new baking powder even though what I had hadn't expired yet, and still the darn things wouldn't rise at all. I read the reviews of the recipes I have tried, and everyone gives great comments,and so I'm at a loss. Could it be that my oven is not hot enough (I just moved here); perhaps I need to add more baking powder; perhaps I don't mix it enough? I'd be so grateful for any suggestions.
      Jun. 4, 2010 10:49 pm
      Hi Trisha it is probably your temperature is not right...for muffins if you are using gas it should be on the mark #3 however you can use between #3 & #4 mark for an excellent peak but be very careful to check the muffins after 10 minutes. secondly adding more baking powder is definitely a no-no.
      Jun. 6, 2010 8:42 am
      Is rolled oats same as instant oatmeal?
      Aug. 6, 2010 4:10 pm
      How do you measure a 7/8 cup of water.I dont have a meause cup. Can anyone tell me that thanks.
      Aug. 8, 2010 4:55 pm
      Birdwomen, Found myself once w/o a measuring cup and used a jar that held jelly or something. Anyway there is 8 oz to a cup so I would fill and then take out 2 tablespoons. Then go buy measuring cups and spoons! lol
      Dec. 2, 2010 5:42 pm
      Can I substitute the unbleached flour and use the same recipes and quantity from the regular all purpose flour?
      Dec. 10, 2010 4:16 pm
      How do i soften hardened brown sugar?
      Dec. 20, 2010 9:50 am
      What would be a good ground cinamon substitute? I like to bake cookies and desserts for the holidays but I have a friend with allergy to cinamon.
      Dec. 27, 2010 6:02 pm
      is there a way to convert a regular cookie recipe to make a large, pizza-sized cookie? I'm looking to do this for birthdays. Any help?
      Jan. 30, 2011 1:57 pm
      To: Bomi Absolutely! As a matter of fact, unbleached flour (King Arthur) is the ONLY flour I use. The only difference between unbleached and bleached flours is the way they're processed. You use both exactly the same way.
      Feb. 15, 2011 5:15 pm
      I recently found a recipe that calls for "4 envelopes of chocolate" Does anyone know what this is?
      Feb. 25, 2011 12:22 pm
      Where can I go to find out how to soften brown sugar tha has hardened? Thanks...
      Feb. 27, 2011 10:01 pm
      Mimi: here is a website -
      May 15, 2011 6:19 am
      Mimi,put a cut apple slice into the brown sugar container; it will turn brown an sticky but the sugar will soften.
      Jul. 31, 2011 5:56 am
      how much vinegar is need to change milk to buttermilk? thanks in advance. Anna
      Aug. 5, 2011 3:29 pm
      Hi There,,, I am in IReland and this site was a god sent,, cos trying to convert mesurments was not easy.. But what i want to ask is, we have plain flour and self raising flour which has added raising agents in it.. but american recipes ask for all purpose flour which I'm asuming is our self raising flour???
      Aug. 6, 2011 5:40 am
      Hi dippypippy, I'm in the UK. All purpose is our plain flour. Hope this helps.
      Aug. 6, 2011 12:14 pm
      Ah thanks Kez...thats great.. I want to make them red velvet cupcakes and known my luck,, i'dd all sorts of stuff...
      Sep. 1, 2011 9:35 am
      Can a cup of chopped nuts be left out of icebox cookies with no other change?
      Oct. 7, 2011 11:39 am
      Thank you for having these conversions here! I had been searching the internet to find conversions, which I have found for baking, regular cooking and for substitutions on items I did not have but could use other ingredients for, and created my own folder, but now I have some of them here for baking! Thank you
      Oct. 22, 2011 12:12 pm
      Can Bread flour be substituted for all purpose flour?? That is the only flour I have at hand right now and no way to get to store for a few days.
      Nov. 19, 2011 2:26 pm
      Buttermilk Substitute Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any: Prep Time: 5 minutes Total Time: 5 minutesIngredients: •Milk (just under one cup) •1 Tablespoon white vinegar or lemon juice Preparation: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line.
      Dec. 16, 2011 10:24 am
      My recipe calls for 3 Unsweetened chocolate baking squares. Can I use Cocoa Baking Powder in its place? If so, how much equals 3 squares of chocolate?
      Dec. 22, 2011 12:08 pm
      LANI: the conversion for chocolate to cocoa+ 3 Tbsp cocoa + 1 Tbsp butter or margarine JAN: bread flour can not be substituted for regular flour; it's made from a different type of wheat that produces a flour with more gluten (the protein that makes breads like French bread chewy) Aran Hod: a packet of yeast=2-1/2 tsp Cyndi: that amount of yeast sounds like an error; there are 2-1/2 tsp in 1 packet of yeast
      Jan. 22, 2012 12:24 pm
      For all those interested in converting measurements of any kind go to there is no limit to what can be converted there. I'd be lost with out this site.
      Ron Ruble 
      Mar. 30, 2012 8:34 am
      How many a 1/2 lb. of Margarine?
      Ron Ruble 
      Mar. 30, 2012 8:36 am
      How many a 1/2 lb. of margarine?
      Ron Ruble 
      Mar. 30, 2012 8:39 am
      Send answer to about how many 1/2 lb. margarine.
      Apr. 24, 2012 12:29 pm
      I made bread in my bread machine and the bread is caving in in the top. Is it about the amount of liquid I'm adding or what?
      Apr. 25, 2012 3:29 am
      Ive just watched the barefoot contessa on tv and she used "sticks of butter" Which I have not heard of before is this an american measurment? Can any one help me converta stick of butter into grams ?
      May 9, 2012 11:44 pm
      looloo58: In the U.S. butter is typically sold in 1-pound cartons containing 4 individually-wrapped sticks. Each stick is 4 oz. or approx. 113 grams and equal to 8 Tablespoons.
      May 15, 2012 3:07 pm
      Oh, this is very helpful!!! :D
      kenny d. 
      May 18, 2012 10:47 am
      you want to soften hard brown sugarput a slice of bread into bag close titely. let set
      Jun. 5, 2012 3:36 pm
      i need to know to change a recipe from 3/4 cup of whole kernel wheat to how much of wheat flour will i need. I am making muffins. Thank you.
      Aug. 12, 2012 8:26 am
      Last time I bought powdered sugar, I bought a large amount bag. When I measured out 1 lb. (un=sifted) It looks over the amount that comes in a 1 lb. bag. Shall I use the 1 lb. (by scale) or use less?
      Aug. 22, 2012 10:26 pm
      Has anyone had experience baking w/ stevia? I use Truvia and want to make cookies. Any ideas?
      Sep. 20, 2012 7:25 am
      I love to can produce from our garden but do not have a scale to weigh out 1lb of jalapenos or 6lbs of tomatoes. Is there a conversion table that can convert pounds to cups?
      lisa soares 
      Sep. 30, 2012 1:50 pm
      Leaving in Europe (Sweden) is quite difficult with US measures. Why didn't you have the conversion anymore? I think there are many thinking the same. It's really a pitty and a lot of trouble to make the conversions by ourselves, Can you think about it and restore it?
      Oct. 23, 2012 1:31 pm
      Some of my favorite old cake recipes call for a boxed cake mix, which used to be 18.25 oz. Now, most mixes are only 16.25 or even 15.25. Is there an easy way to adjust ingredients, rather than trying to convert every single ingredient proportionately?
      Jan. 17, 2013 10:00 am
      I want to try an American recipe that calls for a stick of butter. How much is this in cups or oz or lbs? thanks Sue
      Jan. 21, 2013 8:14 am
      Here is another link for conversions you may find helpful.
      Feb. 21, 2013 8:36 am
      How do I use coconut oil in place of shorting or other oils
      Mar. 30, 2013 9:08 am
      Sue, There are 4 sticks in a pound of butter/margarine. With 16 oz./pound that means 4 oz. per stick. (8 Tablespoons=1/2 c.=1stick)
      Jun. 6, 2013 9:59 am
      Does anyone know how much yeast is in one package? I buy yeast in bulk and so many recipes ask for one package dry active yeast. Thanks
      Aug. 28, 2013 8:02 am
      I need to make a cake in a 11x3 baking pan. How many boxes of cake mix will I need? Thank You in advance for your response
      Aug. 28, 2013 5:57 pm
      I think one box will do it. I use one box for a 9x13 pan. I hope your pan has high sides.
      Aug. 28, 2013 5:59 pm
      Wait a minute. Do you really mean 11x3 or 11x13?
      Oct. 12, 2013 7:07 am
      For bird woman 111. To measure 7/8 cup. If no measuring cup available there are 2 tablespoons per 1/8 cup, thus 7/8 cup equals 14 tablespoons.
      Real Jersey Housewife 
      Oct. 20, 2013 4:44 pm
      Love the site buttttttt!!!! People please pay attention to the dates people ask a question they are not going to get it three years later. Dah!
      Joyce Peters 
      Jan. 20, 2014 6:35 am
      Re:school lunchroom cafeteria rolls receipe. Have a pkg. of loose active yeast purchased at health food store. What is equivalent DRY measure to use for three (.25 ounce) pkgs. of active dry yeast called for in receipe posted on 01/19/14 ?????
      Apr. 3, 2014 4:08 pm
      For those of you asking about dry yeast amounts: 1 pkg. is 2 1/4 tsp. or 1/4 ounce for those of you with scales.
      Nov. 24, 2014 5:27 pm
      What is the weight of 1 cup of cocoa powder?
      Dec. 9, 2014 8:16 pm
      Hi Sharon Noller.....hope you have been waiting all this time?...lolol. For cooking with dry unsweetened powdered cocoa you can use this culinary recipe ingredient conversion tool and convert ... Average expiry time: 1 year from production date ... US cup of cocoa powder = 118 grams = 4.2 ounces net weight
      Jan. 17, 2015 4:44 am
      It would be great if allrecipes came out with an app for ingredient conversion!
      May 10, 2015 5:24 am
      Hi Can someone tell me how to convert all the different size "cups" that you have into grams, in ONE easy to use conversion? I am looking at "cups" of vegetables, rice, diced ham, kidney beans, diced potatoes and vegetable broth - amongst others. It would seem that to a foreigner (I live in Germany) that cooking a recipe from the States is virtually impossible. Thanks Paul
      Jun. 9, 2015 4:17 pm
      When a recipe calls for 1 cup of grated coconut how many ounces is that?
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