US Baking Measures To Metric Conversions

US Baking Measures To Metric Conversions

Bookmark For the Love of Baking.com

Picture of an old food scale

Math! Who said we'd have to do math? Well, hopefully these handy US Baking Measures To Metric Conversions tables will help to keep the algebraeic equations to a minimum. We are truly living in a global society and I'm trying to make things a little friendlier. I've been told that America's way of measuring cooking and baking ingredients is extremely confusing to the rest of the world. So to the rest of the world, I hope these US Baking Measures To Metric Conversions tables will allow you to convert some of my delicious recipes so you can make them in your own home. The most important point to remember is that in America a cup is not a cup across the board. We have dry cups and we have liquid cups; we also have semi-liquid cups, but no one really talks about those. When I refer to semi-liquid cups, I am referring to things that are wet but thick, such as sour cream, jam, and peanut butter. For semi-liquid ingredients I sometimes use dry measures and I sometimes use liquid measures; I really don't know what the correct answer is because like I said no one really talks about those. You really need to use your best judgement.

I really hope that these US Baking Measures To Metric Conversions tables shed light on the whole "America measures things funny mess". Please let me know if these conversion tables are helping you. Click here: Submit Feedback

Baking Ingredients Converted from US Measurements to Metric Grams

The following Baking Ingredients Converted from US Measurements to Metric Grams table converts our American cups and spoon measurements for dry ingredients to metric for the rest of the world. It includes gram weight conversions for common baking ingredients; it is important to note that “a cup” of a dry ingredient is not the same as a liquid cup, so it can not be converted into milliliters. Doing so is truly comparing apples to oranges.

This US Baking Measures To Metric Conversions table will probably be the most useful to our foreign readers. Just remember, when converting from the US Unit listed to the US Unit needed these simple equations: 3 tsp = 1 Tbs., 48 tsp. = 1 cup, 16 Tbs = 1 cup

Ingredient US Unit = Metric Weight (g)

Baking Powder 1 tsp. = 4.8 g

Baking Soda 1 tsp. = 4.8 g

Butter 1/4 cup = 56 g

Chocolate, Baking 4 oz. (weight) = 113 g

Chocolate Chips 1/4 cup = 56 g

Cinnamon, Ground 1 tsp. = 2.8 g

Cocoa Powder 1/4 cup = 20 g

Coconut, Sweetened Flaked 1/4 cup = 30 g

Flour, All Purpose 1 cup = 120 g

Flour, Cake 1 cup = 112 g

Fruit, Dried 1/4 cup = 40 g

Graham Crackers 8 whole crackers = 31 g

Jams and Jellies 1/4 cup = 80 g

Nuts 1/4 cup = 30 g

Oats, Old Fashioned 1/2 cup = 40 g

Oats, Quick Cooking 1/2 cup = 40 g

Peanut Butter 1/4 cup = 64 g

Raisins 1/4 cup = 40 g

Salt, Kosher 1 tsp. = 4.8 g

Salt, Table 1 tsp. = 6 g

Shortening 1/2 cup = 96 g

Sugar, Brown 1/2 cup = 96 g

Sugar, Powdered (Confectioners) 1/2 cup = 60 g

Sugar, Turbinado (Sugar in the Raw) 1/4 cup = 48 g

Sugar, White 1/2 cup = 96 g

Toffee Bits 1/4 cup = 60 g

Yeast, Active Dry 1 package = 7 g

Volume Measurement Conversions for Liquids

Fluid Ounce Measurement	=	US Unit	=	Metric Volume
1 fluid ounce	=	2 Tbs.	=	30 mL
4 fluid ounces	=	1/2 cup	=	125 mL
8 fluid ounces	=	1 cup	=	250 mL
12 fluid ounces	=	1-1/2 cups	=	375 mL
16 fluid ounces	=	2 cups	=	500 mL

Picture of baking ingredients and tools.

Weight (Dry Ingredient) Conversions from Ounces to Grams

Ounce Weight	=	Metric Grams
1/2 ounce	=	15 grams
1 ounce	=	30 grams
3 ounces	=	90 grams
4 ounces	=	120 grams
8 ounces	=	225 grams
10 ounces	=	285 grams
12 ounces	=	360 grams
16 ounces (1 pound)	=	450 grams

Linear Dimensions

1/16 inch	=	2 mm
1/8 inch	=	3 mm
1/4 inch	=	6 mm
1/2 inch	=	1.5 cm
3/4 inch	=	2 cm
1 inch	=	2.5 cm

Baking Pan Sizes

Type of Pan = Size in Inches/Quarts = Metric Volume = Size in Centimenters
Cake Pan = 8x8x2 = 2 L = 20x20x5
Cake Pan = 9x9x2 = 2.5 L = 23x23x5
Cake Pan = 12x8x2 = 3 L = 30x20x5
Cake Pan = 13x9x2 = 3.5 L = 33x23x5
Loaf Pan = 8x4x3 = 1.5 L = 20x10x7
Loaf Pan = 9x5x3 = 2 L = 23x13x7
Round Cake Pan = 8x1-1/2 = 1.2 L = 20x4
Round Cake Pan = 9x1-1/2 = 1.5 L = 23x4
Pie Plate = 8x1-1/4 = 750 mL = 20x3
Pie Plate = 9x1-1/4 = 1 L = 23x3
Casserole = 1 quart = 1 L = -
Casserole = 1-1/2 quart = 1.5 L = -
Casserole = 2 quart = 1.5 L = -

Oven Temperature Conversions from Fahrenheit to Celcius

250º F	=	120º C
275º F	=	140º C
300º F	=	150º C
325º F	=	160º C
350º F	=	180º C
375º F	=	190º C
400º F	=	200º C
425º F	=	220º C
450º F	=	230º C

To Print out only the US Baking Measures To Metric Conversions Tables; highlight the table you want with your mouse, right click on the highlighted table. Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

Top of US Baking Measures To Metric Conversions Page
Return to Kitchen Conversions Page
Home For the Love of Baking

Photo credits:
Picture of baking tools, eggs and apple by fstop123 @ istockphoto.com
Picture of cookie dough hearts by PIKSEL @ istockphoto.com