Baking is precise. A recipe that calls for “1 cup of flour” can mean anywhere from 120 g to 160 g depending on how you scoop, which is a 33% difference that directly affects texture. This guide covers every baking conversion you’ll need — volume to weight, cups to milliliters, and oven temperatures — so your results are consistent every time.
Volume Measurements: Cups, Tablespoons, and Teaspoons
US recipes use volumetric measurements. Here are the exact relationships:
| US Volume | Equivalent | Milliliters |
|---|---|---|
| 1 cup | 16 tbsp / 48 tsp / 8 fl oz | 236.6 mL |
| 3/4 cup | 12 tbsp | 177.4 mL |
| 2/3 cup | ~10 tbsp + 2 tsp | 157.7 mL |
| 1/2 cup | 8 tbsp | 118.3 mL |
| 1/4 cup | 4 tbsp | 59.1 mL |
| 1 tablespoon | 3 teaspoons | 14.8 mL |
| 1 teaspoon | — | 4.9 mL |
Note on Australian tablespoons: Australian recipes use a 20 mL tablespoon (4 teaspoons), not 15 mL. If you’re following an Australian recipe, 1 tbsp = 1⅓ US tablespoons — watch out for leavening agents where a small difference matters.
Cups to Grams: Common Baking Ingredients
Cups measure volume; grams measure mass. Because ingredients have different densities, there is no single “cups to grams” conversion — it depends on the ingredient. Below are standard values used by professional bakers:
| Ingredient | 1 Cup (g) | 1/2 Cup (g) | 1 Tbsp (g) |
|---|---|---|---|
| All-purpose flour (spooned & leveled) | 120 g | 60 g | 7.5 g |
| Bread flour | 120 g | 60 g | 7.5 g |
| Whole wheat flour | 130 g | 65 g | 8 g |
| Granulated white sugar | 200 g | 100 g | 12.5 g |
| Brown sugar (packed) | 220 g | 110 g | 13.8 g |
| Powdered (icing) sugar | 120 g | 60 g | 7.5 g |
| Butter (softened) | 227 g | 113 g | 14.2 g |
| Cocoa powder | 85 g | 42 g | 5.3 g |
| Rolled oats | 90 g | 45 g | 5.6 g |
Use our Cooking & Recipe Converter to convert any volume to weight instantly.
Oven Temperature Conversions
European recipes use Celsius; US recipes use Fahrenheit. Fan-assisted ovens (convection) run hotter — reduce the stated temperature by 20°C (35°F) when your oven has a fan.
| Celsius | Fahrenheit | Gas Mark | Description |
|---|---|---|---|
| 140°C | 285°F | 1 | Very slow (meringue, drying) |
| 160°C | 325°F | 3 | Slow (cheesecake, rich fruitcake) |
| 180°C | 350°F | 4 | Moderate (cakes, muffins, cookies) |
| 190°C | 375°F | 5 | Moderately hot (pastry) |
| 200°C | 400°F | 6 | Hot (bread, roast vegetables) |
| 220°C | 425°F | 7 | Very hot (pizza, searing) |
| 230°C | 450°F | 8 | Extremely hot (wood-fired style bread) |
Why Weighing is Better Than Measuring by Cup
A cup of flour can weigh anywhere from 100 g (very lightly spooned) to 165 g (scooped directly from the bag). That 65 g difference is over 50% — enough to turn a tender cake dense and dry. Professional bakers always weigh ingredients in grams or ounces because a kitchen scale eliminates this variability entirely.
If you’re switching to weight measurements, investing in a digital kitchen scale (accuracy to 1 g) is the single best upgrade for consistent baking results.
Frequently Asked Questions
How many grams is 1 cup of flour?
1 cup of all-purpose flour = approximately 120–130 g using the spoon-and-level method. Scooping directly from the bag can push it to 150–160 g. For consistent results, weigh flour in grams rather than measuring by volume.
How many tablespoons are in a cup?
1 US cup = 16 tablespoons = 48 teaspoons = 236.6 mL. So 1/4 cup = 4 tbsp, 1/3 cup ≈ 5 tbsp + 1 tsp, and 1/2 cup = 8 tbsp. Australian cups are 250 mL (slightly larger).
What is 180°C in Fahrenheit?
180°C = 356°F, conventionally rounded to 350°F in US recipes. This is the most common baking temperature for cakes and muffins. For fan-assisted ovens, reduce by 20°C to 160°C (320°F).
Is 1 tablespoon the same everywhere?
No. A US tablespoon = 14.8 mL (3 teaspoons). An Australian tablespoon = 20 mL (4 teaspoons). When following Australian recipes, adjust tablespoon measurements of leavening agents accordingly.
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⚡ Cooking & Recipe Converter — FreeAccuracy note: Conversion factors on SwiftConvertHub are sourced from NIST and IEC standards. Results are accurate for general use. For safety-critical or professional applications, verify results independently. Full disclaimer →
Victor A. Calvo S. is a software engineer and digital entrepreneur who builds practical, free tools for developers, students, and professionals worldwide. He is the creator of SwiftConvertHub, InstantLinkHub, and Feexio. All conversion factors are cross-referenced against NIST and IEC standards. Learn more →