Baking Measurement Conversions
Many recipes — especially American ones — use cups rather than grams. Since different ingredients weigh different amounts per cup, you can't simply convert by volume. This reference covers the most common conversions you'll need in your kitchen.
Cups to Grams — Common Ingredients
| Ingredient | 1 Cup (g) | ½ Cup (g) | ¼ Cup (g) |
|---|---|---|---|
| Plain flour | 125 | 63 | 31 |
| Self-raising flour | 125 | 63 | 31 |
| Bread flour (strong) | 130 | 65 | 33 |
| Caster sugar | 200 | 100 | 50 |
| Granulated sugar | 200 | 100 | 50 |
| Icing sugar | 120 | 60 | 30 |
| Brown sugar (packed) | 220 | 110 | 55 |
| Butter | 227 | 114 | 57 |
| Cocoa powder | 100 | 50 | 25 |
| Ground almonds | 96 | 48 | 24 |
| Oats (rolled) | 90 | 45 | 23 |
| Honey / golden syrup | 340 | 170 | 85 |
| Milk | 240 | 120 | 60 |
Tablespoon & Teaspoon Conversions
| Measure | ml | Equivalent |
|---|---|---|
| 1 teaspoon (tsp) | 5 ml | — |
| 1 dessertspoon | 10 ml | 2 teaspoons |
| 1 tablespoon (tbsp) | 15 ml | 3 teaspoons |
| 1 fluid ounce | 28 ml | ~2 tablespoons |
| 1 US cup | 237 ml | 16 tablespoons |
UK and Australian tablespoons are 15 ml. US tablespoons are also 15 ml, but older US recipes may use 14.8 ml.
UK Egg Sizes by Weight
| UK Size | Weight (in shell) | Approx. Without Shell | Notes |
|---|---|---|---|
| Small (S) | Under 53 g | ~44 g | Rarely specified in recipes |
| Medium (M) | 53–63 g | ~50 g | Most UK recipes assume medium |
| Large (L) | 63–73 g | ~58 g | US "large" — check American recipes |
| Very Large (XL) | 73 g and over | ~66 g | Sometimes sold as "extra large" |
Most UK baking recipes call for medium eggs unless otherwise stated. American recipes typically use large eggs, which are closer to UK large. When precision matters, weigh your eggs without shells.
Online Conversion Calculators
For instant, precise conversions use our free tools:
- All Conversion Calculators — cups to grams, ml to fl oz, and more
All cup measurements use the standard US cup (237 ml). Flour weights assume the spoon-and-level method (not scooped). For best results in baking, always weigh ingredients with digital scales.