Baking Conversions

Convert baking measurements between volume and weight — ideal for flour, sugar, and butter recipes. Free, instant, no signup.

Formula: grams = volume (ml) × ingredient density (g/ml)

How to use the Baking Conversions

  1. Enter your values. Fill in the fields with your numbers.
  2. Calculate. Press Calculate to run the baking conversions.
  3. Use the result. Copy the result or try a related tool next.

Why use our Baking Conversions

Instant results. Enter your figures and the baking conversions returns an answer in seconds.
Free & private. Runs in your browser — no signup, and nothing is sent to a server.
Accurate. Uses standard formulas so you can rely on the numbers.

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About the Baking Conversions

Baking Conversions turns the measurements in any recipe into the units your kitchen actually uses. Drop in a quantity and an ingredient and it converts between cups, grams, ounces, tablespoons, teaspoons, and millilitres, plus oven temperatures across Fahrenheit, Celsius, and gas mark. Because baking is closer to chemistry than to cooking, small measuring errors compound: an extra spoonful of flour or a misread oven setting can flatten a cake or dry out cookies. This tool gives you the exact figure so you can follow a recipe written for another country or another measuring system without guessing.

Reach for it whenever a recipe and your tools speak different languages. A US recipe lists cups but you own a kitchen scale; a European recipe is all grams and Celsius but your oven dial reads Fahrenheit; a British recipe calls for gas mark 4. It also rescues recipes when you are missing a tool entirely, letting you measure butter in tablespoons instead of fishing out a quarter-cup. Weighing in grams is the most reliable approach because a gram is the same amount no matter who measures it, while a 'cup' shifts with how the ingredient is packed.

The conversions rest on each ingredient's density, since a cup of feathery flour and a cup of dense sugar weigh very different amounts. As common references, one cup of all-purpose flour is about 120 g, granulated sugar about 200 g, butter about 227 g, packed brown sugar about 213 g, and powdered sugar about 113 g. Volume-to-volume swaps are fixed: 1 tablespoon = 3 teaspoons, 1 US cup = 16 tablespoons, and a US stick of butter = 1/2 cup = 8 tablespoons = 113 g. Oven temperatures use Celsius = (Fahrenheit - 32) x 5/9, so 350 F equals roughly 175-180 C.

Treat ingredient weights as solid, well-sourced estimates rather than absolute constants, because there is no single industry standard: reputable sources put a cup of flour anywhere from 120 g to 140 g depending on how it is scooped. For dense, exact items like butter the figures are very tight; for airy or packable ones like flour and brown sugar, your measuring habit matters more than the converter. Everything runs in your browser, so the quantities you enter are never uploaded or stored, and you can convert as many recipes as you like for free.

Frequently asked questions

How many grams is one cup of flour?

One cup of all-purpose flour is commonly converted as about 120 grams. Note there is no universal standard, so some sources use up to 140 grams; the difference comes from how loosely or tightly the flour is packed into the cup.

How many sticks of butter are in a cup?

There are 2 sticks of butter in 1 US cup. One stick equals 1/2 cup, 8 tablespoons, 4 ounces, or about 113 grams, so a full cup is roughly 227 grams.

Why do cup-to-gram weights differ between ingredients?

Because the conversion depends on density. A cup measures volume, so a cup of light flour (about 120 g) weighs far less than a cup of granulated sugar (about 200 g) or butter (about 227 g). That is why each ingredient needs its own factor.

What is 350 F in Celsius and gas mark?

350 F is about 175-180 C, which is gas mark 4. The formula is Celsius = (Fahrenheit - 32) x 5/9; most ovens are set to the nearest round number like 175 or 180 C.

Should I measure baking ingredients by weight or by volume?

Weight in grams is more accurate and consistent, since it does not change with packing or which brand of measuring cup you own. If you only have cups, use the spoon-and-level method and avoid scooping straight from the bag, which can add 20-30 g of extra flour per cup.

From our blog

Gallons to Pounds: How to Weigh Any Liquid Before You Move It

By the Super Simple Digital Tools Team · Updated June 2026

Volume tells you how much space a liquid takes up; weight tells you what it will do to a scale, a shelf, or an axle. A gallon is a fixed amount of space, but the pounds inside it change with the liquid. That single idea is why you cannot convert gallons to pounds without first knowing what you are measuring, and why a one-size-fits-all answer would be wrong for everything except plain water.

The key is density, the amount of mass packed into a given volume. To get weight, you multiply the volume by the density expressed in pounds per gallon. Water sits near 8.345 pounds per gallon, which is the figure most charts default to. Lighter fuels fall below it (gasoline around 6.18, diesel around 7.09) and richer liquids climb above it (whole milk near 8.6). The converter stores these factors so you only enter your gallons and choose the liquid.

Consider a real load problem. Suppose you are filling a 50-gallon water tank in the bed of a pickup. At 8.34 pounds per gallon that is roughly 417 pounds of water alone, before the tank's own weight. Swap to an imperial gallon by mistake and the same 50 gallons would weigh about 501 pounds, an 84-pound gap big enough to matter near a vehicle's payload limit. Knowing the right gallon and the right density keeps you on the safe side of a rating.

Fuel planning is where this conversion earns its keep. Aviation and marine fuel is loaded by volume but matters by weight, since every pound affects balance and range. Converting gallons of gasoline or diesel to pounds gives a usable mass figure for those calculations. The same logic helps shippers who pay by weight, brewers scaling recipes, and anyone deciding whether a full drum can be carried by hand or needs a dolly.

Treat the result as a solid estimate, not a certified measurement. Density drifts with temperature, and real liquids vary: a fuel blend, a saltier brine, or a creamier milk will not match the textbook number exactly. For everyday planning the standard factors are plenty accurate, but when a few pounds could break a safety limit or a billing contract, confirm the figure with a calibrated scale rather than relying on a conversion alone.

  • Always confirm whether your figure is in US or imperial gallons; the imperial gallon is about 20 percent heavier for the same liquid.
  • Use 8.34 lb/gal as the quick mental shortcut for US gallons of water, then scale up or down for denser or lighter liquids.
  • For fuel weight, remember gasoline (about 6.2 lb/gal) is noticeably lighter than diesel (about 7.1 lb/gal); do not use one factor for both.
  • When the result is near a payload or shelf limit, add a margin and verify on a scale, since temperature and blend can shift the real weight.

Read the full guide →

Tool by the Super Simple Digital Tools Team. Reviewed by our editorial team. Free to use, no signup required.

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