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

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

Emma Christensen
May 17, 2012

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.

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.

Dry Ingredients:

All-Purpose Flour: 1 cup = 4 1/2 oz
Bread Flour: 1 cup = 4 1/2 oz
Whole Wheat Flour: 1 cup = 4 1/2 oz
Cake Flour: 1 cup = 4 oz
Pastry Flour: 1 cup = 4 oz
White Granulated Sugar: 1 cup = 7 oz
Brown Sugar: 1 cup = 7 1/2 oz
Powdered Sugar: 1 cup = 4 oz
Chopped Nuts: 1 cup = 4 oz

Liquid Ingredients:

Most liquids: 1 cup = 8 oz
Water: 1 cup = 8 oz
Milk: 1 cup = 8 oz
Cream: 1 cup = 8 oz
Yogurt: 1 cup = 8 oz
Sour Cream: 1 cup = 8 oz
Honey: 1 cup = 12 oz
Oil: 1 cup = 7.5 oz
Butter: 1 cup = 8 oz

For those who prefer grams: 1 ounce = about 28 grams

Do you usually weigh ingredients or go by volume?

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

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