Measurement Conversions

You will find that the recipes on this blog predominantly use grams and ounces for measurements. This is because these measurements are universal and give the most accurate and consistent results when it comes to baking.

For example, the weight of 1 US cup of granulated white sugar can vary from brand to brand, depending on the size of the granules. Even the weight of 1 US cup of flour can fluctuate depending on the protein content of the flour and how it’s actually being measured into the cup.

To avoid these inconsistencies, weighing ingredients is the best and easiest way to measure them.

All you need is a very basic and inexpensive kitchen scale, which is bound to be your best friend when it comes to baking.

I have however, provided measurement conversions (in terms of cups) below, but please note that these cup measurements are bound to be subjective, which may significantly impact the outcome of your baking.

I use predominantly grams (or ounces), but I do provide volume measurements for liquid measurements, and approximate volume measurements for some dry ingredients. 

These are all approximate values. Some may be rounded to the nearest whole number.

1 US cup = 236 mL of any liquid [236 g of water (approx. 8 fl oz of water) in weight] (all cup measurements are US cups)

1 US tbsp = 15 mL = 3 tsp (all tablespoon measurements on this blog are US tbsp measurements)

1 US cup = 236 mL (240 mL rounded up)  – 8 fl oz  – 16 US tbsp – 48 US tsp

1 US tbsp 15 mL  – 0.51 fl oz

1 US tsp 5 mL  – 0.17 fl oz

Metric system / Weight measurements

1 kg (kilogram)  – 1000 g – 35.27 oz  – 2 1/2 lbs

1 lb (pound) – 454 g  – (0.454 kg) – 16 oz

1/2 lb – 227 g – 8 oz

Measuring cups vs Measuring jugs

There are two ways to measure volume measurements. You get the measurement cups, where you find 1 cup, 1/2 cup, 1/3 cup and 1/4 cup measuring cups separately, and sold as a set.

You also have the measuring jugs, like pyrex jugs or plastic / silicone measuring jugs.

If you absolutely have to use cup measurements for your dry ingredients, please use the measuring cups. DO NOT USE THE MEASURING JUGS.

Liquids can be measured using the measuring jug or the cups. The cups can cause some spillage, so I prefer using the measuring jugs.

Tips for using measuring jugs –

ALWAYS check the measurements of the liquid by keeping the jug on a flat stable surface, and LOWER YOUR BODY, so that you are at EYE LEVEL to read how much liquid is in the measuring jug.

Please remember…

Converting dry ingredient measurements from grams / oz to cups is going to create some variation. It can vary depending on how to fill the cup, the brand and size of the ingredients.

Another important tip – fluid ounces (fl oz) is NOT the same as ounces (oz).

1 cup of liquid equals 8 fl oz or 236 mL.

1 cup of flour does not equal 8 oz in weight.

Measuring methods using measurement cups

Scoop & Level Method

This is where you would put your measuring cup straight into the flour (or any dry ingredient) and scoop up the flour to fill the cup. You may even tap the cup, or even use your fingers to swipe off excess, which can cause the flour to “pack into the cup”. You may even use the side of the bin to flatten the surface of the ingredients.

This method generally does not measure accurately consistently. There are too many varying factors to give you consistent amounts each time. I highly recommend you steer clear of this method.

Spoon and Level method

Spoon and Level – This is what I recommend using. More consistent values each time (with fewer variability). ALL THE CONVERSIONS HERE USE THE SPOON AND LEVEL METHOD (where applicable).

Fluff up your flour or dry ingredient with spoon. Spoon the flour / dry ingredient into the measuring cup. DO NOT TAP THE CUP. DO NOT USE THE SPOON TO DIG AND PACK. Spoon in the flour into the measuring cup until it’s overfilled.

Take a flat spatula or the flat edge of a long knife. Swiftly swipe off the excess from the cup.

Common ingredient measurement conversions.

Dry ingredients

FLOUR (Spoon and level)

AP Flour (All purpose flour) – 1 US cup – 125 g (4.40 oz)

Bread Flour – 1 US cup – 127 g (4.48 oz)

Pastry Flour – 1 US cup

Whole wheat flour – 1 US cup

Cocoa Powder (spoon and level)

Natural cocoa – 1 US cup – 76 g (2.7 oz)

Dutch cocoa – 1 US cup – 113 g (4 oz)

Cocoa powder can vary greatly depending on the brand.

SUGARS

White granulated sugar (scoop & level method) = 1 US cup – 200 g (7 oz)

Brown Sugar (light or dark) = 1 US cup (lightly packed) –  200 – 210 g (7 oz)

Caster sugar = 1 US cup

Confectioners Sugar (spoon & level method) = 1 US cup – 113 – 115 g (4 oz)

Chocolate Chips

Mini chocolate chips – 1 cup = 

Regular chocolate chips – 1 cup = 180 g (6.30 oz)

Large chocolate chips – 1 cup = 170 g (6 oz)

WET INGREDIENTS

Butter / Fats

Butter – 1 cup = 226 g – 8 oz – 4 sticks (in north america)

Vegetable Oil – 1 cup = 

Coconut oil – 1 cup =

Eggs

1 large egg = 2 oz (with shell)

1 large egg = 

1 egg yolk (from large egg)

1 egg white (from large egg)

1 cup of egg whites =