Weight Conversions for Flour, Sugar, and Other Common Baking Ingredients

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 2, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: PHB.cz (Richard Semik))

For bakers craving consistency between batches of scones or accuracy when making a tricky cake, weighing ingredients is the key to success. Since not all recipes provide both the volume measurements (cups) and the weight measurements (ounces), here’s a handy list of the most common conversions for both dry and wet ingredients. Keep it handy — save it, pin it, print it — this holiday season and beyond.

And let us know in the comments below what other cheat sheets you’d like to see on Kitchn!

(Image credit: Kath Nash)

One thing to note: These are commonly accepted weight conversions, with the emphasis on “common.” They’re good to use for your own baking consistency in situations where no other weights are given, but if a cookbook or recipe gives its own conversions, you should always default to that. Some cooks and recipe writers may have their own preferred volume and weight conversions.

Related: 5 Basic Baking Tools That I Can’t Live Without

Filed in:
Baking
Ingredient
Pro Technique
Tips & Techniques
Cooking Methods