Easy Handy Dandy Baking Conversion Chart

Hm, I don't know about you but math is not, never has been and never will be my strongest suit.  In fact, I still use my fingers to count and I may just grab your hand and use your fingers too.  I've been baking and cooking since I was little and do you think I can remember how many ounces are in a cup?  Most of the time...no.  I mean I am not a dumb woman by any means just number challenged.

So, for those of you out there who love to bake like I do (I have this on my fridge BTW) I am providing you with this Handy  Dandy Baking Conversion Chart and help you take out the guesswork should you be challenged like, well...........myself :-)  At the end of this post just click PRINTER FRIENDLY and you'll have it to hang on your fridge.  You can even take out the images if you choose.

Let's Get Started:

FLOUR & DRY INGREDIENTS

1 cup unbleached all-purpose flour	= 4.5 ounces	= 130 grams
1 cup bleached all-purpose flour	= 4.25 ounces	= 120 grams
1 cup cake flour	= 4 ounces	= 110 grams
1 cup oats, old fashioned	= 2.5 ounces	= 74 grams
1 cup oats, quick cooking	= 3 ounces	= 83 grams
1 cup unsweetened cocoa	= 3.25 ounces	= 92 grams
1 cup granulated sugar	= 7 ounces	= 200 grams

SUGARS & SYRUPS

1 cup confectioners' sugar	= 4 ounces	= 115 grams
1 cup light brown sugar	= 7.8 ounces	= 220 grams
1 cup dark brown sugar	= 8.4 ounces	= 240 grams
1 cup molasses	= 11.25 ounces	= 322 grams
1 cup corn syrup	= 11.5 ounces	= 328 grams
1 cup honey	= 11.75 ounces	= 335 grams

OILS & FATS

1 cup butter	= 8 ounces	= 228 grams
1 cup vegetable shortening	= 6.75 ounces	= 190 grams
1 cup vegetable oil	= 7.5 ounces	= 215 grams
1 cup peanut butter, smooth	= 9.25 ounces	= 266 grams

OVEN TEMPERATURES

275 F	= 140 C	= Gas Mark 1
300 F	= 150 C	= Gas Mark 2
325 F	= 160 C	= Gas Mark 3
350 F	= 180 C	= Gas Mark 4
375 F	= 190 C	= Gas Mark 5
400 F	= 200 C	= Gas Mark 6
425 F	= 220 C	= Gas Mark 7
450 F	= 230 C	= Gas Mark 8
475 F	= 250 C	= Gas Mark 9

U.S. VOLUME EQUIVALENTS

1 1/2 teaspoons	= 1/2 tablespoon
3 teaspoons	= 1 tablespoon
2 tablespoons	= 1/8 cup	= 1 ounce
4 tablespoons	= 1/4 cup	= 2 ounces
8 tablespoons	= 1/2 cup	= 4 ounces
1 cup	= 1/2 pint	= 8 ounces
2 cups	= 1 pint	= 16 ounces
2 pints	= 1 quart	= 32 ounces
4 quarts	= 1 gallon	= 128 ounces

METRIC VOLUME

1/8 teaspoon	= .5 ml
1/4 teaspoon	= 1.23 ml
1/2 teaspoon	= 2.5 ml
1 teaspoon	= 5 ml
1 tablespoon	= 15 ml
2 tablespoons (1 ounce)	= 30 ml
1/4 cup (2 ounces)	= 60 ml
1/3 cup (2.67 ounces)	= 75 ml
1/2 cup (4 ounces)	= 120 ml
3/4 cup (6 ounces)	= 180 ml
1 cup (8 ounces)	= 240 ml

METRIC WEIGHT

1/2 ounce	= 14 grams
1 ounce	= 29 grams
1 1/2 ounces	= 43 grams
2 ounces	= 57 grams
4 ounces	= 113 grams
8 ounces	= 227 grams
16 ounces (1 pound)	= 454 grams

BAKING PAN SIZE & VOLUMES

If the recipe calls for	Volume	You can use this instead
8-inch round cake pan	4 cups	8x4-inch load pan; 9-inch round cake pan; 9-inch pie plate
9-inch round cake pan	6 cups	8 1/2x4 1/2-inch loaf; 11x7x2-inch baking pan
8-inch square baking pan	6 cups	11x7x2-inch baking pan; 9-inch round; 8 1/2x4 1/2-inch loaf
9-inch square baking pan	8 cups	9x5-inch loaf pan; 11x7x2-inch baking pan; 9-inch deep dish pie plate
11x7x2-inch baking pan	6 cups	9-inch round cake pan; 8-inch square baking pan; 9-inch square baking pan
9x13x2-inch baking pan	14 cups	(2) 8-inch square baking pans; (1) 10 1/2x15x1-inch jellyroll pan
10 1/2x15x1-inch jellyroll pan	10 cups	(2) 9-inch square baking pans; (1) 9x13x2-inch baking pan
8x4-inch loaf pan	6 cups	8-inch round cake pan; 11x7x2-inch baking pan
9x5-inch loaf pan	8 cups	9-inch square baking pan; 9x2-inch deep dish pie plate

U.S. TO METRIC BAKING PAN SIZE & VOLUMES

If the recipe calls for	You can use this instead
8x1 1/2-inch round	20x4-cm cake tin
9x1 1/2-inch round	23x3.5-cm cake tin
11x7x1 1/2-inch	28x18x4-cm baking tin
13x9x2-inch	30x20x5-cm baking tin
15x10x2-inch	30x25x2-cm baking tin
9-inch pie plate	22x4 or 23x4-cm pie plate
9x5x3-inch loaf	23x13x7-cm or 2 pound narrow loaf tin

		To print this chart click PRINTER FRIENDLY below!