Baking Conversions

VOLUME & WEIGHT EQUIVALENCIES

LIQUIDS:

Volume of most liquids (water, juice, milk, cream) are converted by volume from imperial to metric:

  • 1 cup = 250 mL
  • ¾ cup = 175 mL
  • ½ cup = 125 mL
  • 1⁄3 cup = 80 mL
  • ¼ cup = 60 mL
  • 2 Tbsp = 30 mL

PRIMARY INGREDIENTS:

Butter or Superfine Sugar
 1 cup  225 g
 ½ cup  115 g
 1⁄3 cup  70 g
 ¼ cup  60 g
 2 Tbsp  30 g

 

Granulated Sugar, Light or Dark Brown Sugar
 1 cup  200 g
 ½ cup  100 g
 1⁄3 cup  70 g
 ¼ cup  50 g
 2 Tbsp  25 g
All-purpose or Bread Flour
 1 cup  150 g
 ½ cup  75 g
 1⁄3 cup  50 g
 ¼ cup  35 g
Cake & Pastry Flour, Icing Sugar, Rice Flour or Breadcrumbs
 1 cup  130 g
 ½ cup  65 g
 1⁄3 cup  45 g
 ¼ cup  32 g
Cocoa Powder, Corn Starch, Ground Almonds
 1 cup  120 g
 ½ cup  60 g
 1⁄3 cup  40 g
 ¼ cup  30 g
Rolled Oats, Whole Pecans, Whole Walnuts
 1 cup  100 g
 ½ cup  50 g
 1⁄3 cup  35 g
 ¼ cup  25 g
Other Ingredients
 Rye Flour  1 cup  120 g
 Peanut butter   1 cup  250 g
 Whole hazelnuts  1 cup  135 g
 Whole almonds  1 cup  160 g
 Sliced almonds  1 cup  100 g
 Graham crumbs  1 cup  225 g
 Chocolate chips  1 cup  175 g
 Coconut  1 cup  100 g
 Dried currants  1 cup  160 g
 Raisins  1 cup  150 g
Dried cranberries  1 cup  140 g
 Fresh cranberries  1 cup  110 g
 Honey  1 cup  300 g
 Molasses  1 cup  260 g
 Pumpkin puree  1 cup   250 g
Small Measure Items
 Dry yeast  1 pkg (2 ¼ tsp)  8 g
 Gelatin powder  1 Tbsp (1 pkg)  7 g
 Baking powder  1 tsp  3 g
 Baking soda  1 tsp  5 g
 Salt (fine)  1 tsp  5 g
 Cinnamon & other spices
(allspice, nutmeg, clove etc.)
 1 tsp  3 g
 Freshly grated ginger  1 Tbsp  6 g