Cooking Conversion Chart

If you’re anything like me, you occasionally find yourself in the kitchen with a recipe in one hand and an utterly incompatible set of measuring cups and spoons in the other. (I once tried to make a cake with nothing but tablespoons—it didn’t go well.)

When that happens, it’s helpful to have a measurement conversion chart at your disposal. So today I’ve put together a handy guide to cooking conversions, which will help make sure your next culinary creation is a success.

Whether you’re working in teaspoons or tablespoons, ounces, or pounds, these conversions will ensure that your recipe turns out just right. Enjoy!

I phone displaying the cooking conversion chart download

Dry Weights Conversion Chart

Dry weights are an important consideration when cooking. By knowing the weight of a dry ingredient, you can better estimate how much of it to use in a recipe. This guide provides weight equivalents for some common ingredients. Happy cooking!

½ oz11/1615
1 oz21/828
2 oz41/457
3 oz61/385
4 oz81/21151/4
8 oz1612271/2
12 oz241 1/23403/4
16 oz3224551

Liquid Volumes

It’s been said that cooking is an art form. But, like any other art form, it can be improved with a little bit of science. In particular, understanding the scientific principles behind what you’re doing in the kitchen will make you a better cook. Today we’re going to talk about liquid volume conversion – something that all home cooks should know how to do.

With just a few simple conversions, you’ll be able to translate recipes from one volume measure to another, making it easy to follow even the most complicated instructions. So let’s get started!

2 2/3165801/3
5 1/332111602/3

Liquid Conversions

gallonqtptcupfl ouncesliters
148161283.8 liters
12432946 mL
1216470 mL
18240 mL
1/4260 mL

Oven Temperature Conversion Chart

Do you ever look at a recipe and wonder what the equivalent oven temperature is in degrees Fahrenheit? Well, wonder no more!

This handy oven temperatures conversion chart will take the guesswork out of converting recipes. So whether you’re baking a pie or roasting chicken, you’ll know exactly what temperature to set your oven at. Enjoy!

gas mark

Baking In Grams

Baking requires precision and accuracy. Unfortunately, most of us don’t have mental calculators that can help us convert between cups and grams while we’re in the middle of a recipe.

That’s where this chart comes in handy! In it, you’ll find a comprehensive guide to converting cups to grams for everything from flour to sugar to butter. So the next time you’re baking, you’ll be able to confidently measure out your ingredients without fear of ruining a masterpiece. Happy baking!

all-purpose flour1 cup130 grams
bread flour1 cup136 grams
cake flour1 cup120 grams
granulated sugar1 cup198 grams
brown sugar1 cup213 grams
powdered sugar1 cup160 grams
heavy cream1 cup235 grams
butter1 cup113 grams
milk1 cup227 grams
buttermilk1 cup227 grams
4 large eggs1 cup228 grams

Baking Pan Conversions

The thing about baking is that if you want to produce consistent results, you need to be precise in your measurements and follow the recipe to a tee. But what happens when you don’t have the exact measurement called for in the recipe? Or, heaven forbid, you lose your recipe card?

Never fear my friend, because I’ve got your back! Below is a handy conversion chart that will take the guesswork out of converting times for different-sized pans. So go ahead and experiment away!

Use this chart as a guide for baking times but for the most accurate check for doneness always use a probe thermometer. See proper baking temperatures below.

baking pan sizecupsbake time @350℉
Two 8 1/2 -inch round pans6 cups35 to 40 minutes
Two 9 1/2 -inch round pans8 cups30 to 35 minutes
10-inch tube pan16 cups35 minutes to an hour
10-inch bundt pan12 cups35 minutes to an hour
9-inch springform9 cups35 minutes to an hour
9 x 5 – inch loaf pan8 cups35 to 55 minutes
8-inch square pan8 cups25 to 30 minutes
13 x 9-inch pan14 cups30 to 35 minutes
15 x 10-inch jelly roll pan12 cup25 to 30 minutes
24 cupcakes6 cups18 to 23 minutes

Internal Temperatures For Baked Goods

If you’re like me, you’ve been there. You pull your lovingly prepared cake out of the oven and are heartbroken to find that it’s not done. Although it’s tempting, don’t try to patch things up by sticking them back in the oven – you’ll only end up with a gooey mess. It’s better to avoid the problem in the first place.

The good news is that I’ve done all of the hard work for you, and have compiled a list of internal temperatures for common baked goods. Keep this handy next time you’re whipping up something sweet!

baked good
enriched bread (bread with fat added)180 to 190℉82 to 88
lean bread (french or sourdough)190 to 210℉88 to 99
quick bread (cornbread, banana bread, soda bread)200 to 20593 to 96
cake, cupcakes, angel food cake200 to 20993 to 98
molten cakes16071
pound cake21099
custard (flan, creme brulee, pumpkin pie)170 to 17577 to 79
chocolate chip cookies18082
bread pudding, quiche, meringue pies16066
(fudgy to cakey)
165 to 21074 to 99
download button for the cooking conversion guide.

If you’re looking for more help in the kitchen be sure to download my all-inclusive temperature guide for everything that you might ever cook. This temperature guide shows you the correct internal temperature for steak, pork, seafood, and even baked goods.

You can grab the Temperature Guide Download and never again overcook or undercooked anything.

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