Conversions and Measurements

If you’ve been following my videos and recipes you may notice that I weigh everything instead of measure.  However, many of my viewers have told me that they don’t have scales at the moment.  I strongly recommend getting a kitchen scale to start weighing your recipes as weighing will provide better consistency in your recipes as well as simplifying your life.  In the meantime, this page should help you convert between weights and measurements.

Remember that cups, tablespoons, and teaspoons all measure based on volume.  Scales measure based on weight, so ounces and grams.  Whenever I say weights I’m referring to ounces and grams.  When I say measurements I’m referring to volume measure.

General Conversion Information

US Standard and Metric
Metric is hands down much more accurate that the US Standard weights.  That being said, because I was taught mostly with US Standard it’s hard for me to imagine amounts using metric.  Sometimes when ingredients weigh less than 1/2 oz I will use metric, since my scale goes back and forth effortlessly, to make sure I’m using an accurate amount.  For those of you who would like to convert my recipes to metric use this formula:

Ounces X 28.35 = Grams
Grams / 28.35 = Ounces

Measurement Equivalents

Liquid Ingredients

Most liquid ingredients weigh about the same.  This includes water, milk, cream, juice, vinegar, soda, and simple syrup.  In these cases you may benefit from this graphic:

Gallon to Quart to Pint to Cup Diagram

My Introduction to Cakes chef drew this chart and I have always remembered it since.  (If you want to see it in it’s full size be sure to click it.)  First, you draw the G, then four Q’s, then 2 P’s inside each Q, then 2 C’s in each P. Then you remember the saying, “A pint’s a pound the world around” So every P weighs 16 ounces.  From there it’s basic math to get the amount that you want.

Most liquid ingredients will follow this chart pretty well – and at the very least you have a starting point.  Heavy syrups like honey and corn syrup do not follow this rule. Honey is 12oz a cup and corn syrup is about 11 1/2 oz a cup.  Oil is less dense than water and is about 7 1/4 oz a cup.

Dry Ingredients

Dry ingredients are a little more tricky than liquid ingredients.  Many times I ask myself, “How much does a cup of flour weigh again?” or “How much does a cup of sugar weigh?”    There is a great deal of variety of dry ingredients out there, and the ingredients weigh differently from each other.  Below is a brief list going over some very common ingredients.  I also have this information in a table as a measurements to weights conversion PDF file.  And thanks to Zoho, you can access an online web based interactive spreadsheet so you can get all those conversions performed automatically without having to download it! If you’d like to download it, visit the interactive spreadsheet and click “Save as Excel.”

These amounts are approximate.  I weighed most of these out myself.  I found some of the conversions by doing some math such as dividing the amount in “1 Cup” to find the amounts in “1/2 Cup.”

Baking Soda
1 tsp = 1/4 oz = 8 g
1 TBSP = 5/8 oz = 17 g

Baking Powder
1 tsp = 1/8 oz = 5 g
1 TBSP = 1/2 oz = 14 g

Brown Sugar
1 TBSP = 1/2 oz = 14 g
1/3 Cup = 2 1/2 oz = 73 g
1/2 Cup = 3 1/2 oz = 98 g
1 Cup = 6 7/8 oz = 196 g

Butter
2 Sticks = 1 Cup = 16 TBSP = 8 oz = 228g
1 Stick = 1/2 Cup = 8 TBSP = 4 oz = 114 g
2/3 Stick = 1/3 Cup = 5 1/2 TBSP = 3 1/2 oz = 76 g
1/2 Stick = 1/4 Cup = 4 TBSP = 2 oz = 57 g
1 TBSP = 1/2 oz = 14 g

Chocolate Chips
1/3 Cup = 1 7/8 oz = 52 g
1/2 Cup = 2 3/4 oz = 78 g
1 Cup = 5 1/2 oz = 156 g

Cocoa Powder
1 TBSP = 2 g
1/3 Cup = 7/8 oz = 25 g
1/2 Cup = 1 3/8 oz = 38 g
1 Cup = 2 3/4 oz = 76 g

Cornmeal
1 TBSP = 3/8 oz = 12 g
1/3 Cup = 2 1/8 oz = 61 g
1/2 Cup = 2 3/4 oz = 77 g
1 Cup = 5 3/8 oz = 153 g

Cornstarch
1 tsp = 1/8 oz = 3 g
1 TBSP = 1/4 oz = 8 g

Dry Fruit*
1/3 Cup = 1 3/4 oz = 49 g
1/2 Cup = 2 1/2 oz = 70 g
1 Cup = 4 7/8 oz = 140 g
*Found using dried cranberries

Flour
1 TBSP = 3/8 oz = 10 g
1/3 Cup = 1 3/4 oz = 50 g
1/2 Cup = 2 3/4 oz = 80 g
1 Cup = 5 5/8 oz = 159 g

Powdered Sugar
1 TBSP = 1/4 oz = 8 g
1/3 Cup = 1 3/4 oz = 50 g
1/2 Cup = 2 5/8 oz = 76 g
1 Cup = 5 3/8 oz = 152 g

Shortening
1 TBSP = 1/2 oz = 13 g
1/3 Cup = 5 1/2 TBSP = 2 1/4 oz = 67 g
1/2 Cup = 8 TBSP = 3 1/2 oz = 100 g
1 Cup = 16 TBSP = 7 oz = 200 g

White Granulated Sugar
1 TBSP = 1/2 oz = 14 g
1/3 Cup = 2 5/8 oz = 73 g
1/2 Cup = 4 oz = 113 g
1 Cup = 8 oz = 225 g

White Rice Flour
1 TBSP = 1/4 oz = 8 g
1/3 Cup = 1 1/2 oz = 44 g
1/2 Cup = 2 1/2 oz = 72 g
1 Cup = 5 1/8 oz = 144 g

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2 comments on “Conversions and Measurements
  1. mantha says:

    Hello Aubergine Chef,

    my problem is with the size of my cake tin. the recipe for a 20 cm tin how can i make it for a bigger size as 26. and i would like to know the serving per tin size.
    ej: round tin: 20 .22, 24 cm or square cake tin: 24,26.28 cm. how to increase the ingredients per tin . any tips
    thanks a lot

    • The easiest way to get to 26 cm from 20 cm is to multiply all of your ingredients by 1.3. 20(1.3) = 26. In other words, increase your recipe by about 33%. What I usually do is fill a pan with water up to where I would fill it up with cake batter, approximately 2/3 of the way up, then pour the water into the larger pan. That way I know how many of the smaller pans I need to fill the larger pan. This usually works well with pans of very different sizes and multiple pans – like for wedding cakes that you want to make from a recipe that makes two 9″ cakes. The water method would be a little harder when go from such tight measurements. The only way you’ll know for sure is trial and error – multiply your batch out and if it makes too much cake batter make a note of that on your recipe and try again another time.

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