Printable Kitchen Conversion Charts
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Printable charts · Download the conversion chart (PDF)
Printable kitchen conversion charts: grams per cup for the ingredients people actually bake with, the fixed volume ratios, cup fractions in grams, and oven temperatures across all four scales.
Grams per cup
| Ingredient | 1 cup | ½ cup | ¼ cup |
|---|---|---|---|
| All-Purpose Flour | 125 g | 63 g | 31 g |
| Bread Flour | 130 g | 65 g | 33 g |
| Cake Flour | 120 g | 60 g | 30 g |
| White Granulated Sugar | 200 g | 100 g | 50 g |
| Brown Sugar (packed) | 220 g | 110 g | 55 g |
| Powdered Sugar (icing sugar) | 120 g | 60 g | 30 g |
| Butter (unsalted) | 227 g | 114 g | 57 g |
| Cocoa Powder (unsweetened) | 85 g | 43 g | 21 g |
| Rolled Oats (old fashioned) | 90 g | 45 g | 23 g |
| Honey | 340 g | 170 g | 85 g |
Grams per metric cup
Most modern British, Australian, New Zealand and Canadian recipes use a 250 ml metric cup rather than the 236.6 ml US cup, so every figure is about 5.7% heavier.
| Ingredient | 1 metric cup | ½ cup | ¼ cup |
|---|---|---|---|
| All-Purpose Flour | 132 g | 66 g | 33 g |
| Bread Flour | 137 g | 69 g | 34 g |
| Cake Flour | 127 g | 63 g | 32 g |
| White Granulated Sugar | 211 g | 106 g | 53 g |
| Brown Sugar (packed) | 232 g | 116 g | 58 g |
| Powdered Sugar (icing sugar) | 127 g | 63 g | 32 g |
| Butter (unsalted) | 240 g | 120 g | 60 g |
| Cocoa Powder (unsweetened) | 90 g | 45 g | 22 g |
| Rolled Oats (old fashioned) | 95 g | 48 g | 24 g |
| Honey | 359 g | 180 g | 90 g |
Volume ratios
| Measure | Tablespoons | Teaspoons | Fluid ounces | Millilitres |
|---|---|---|---|---|
| 1 tbsp | 1 | 3 | 0.5 | 15 ml |
| ¼ cup | 4 | 12 | 2 | 59 ml |
| ⅓ cup | 5 + 1 tsp | 16 | 2.7 | 79 ml |
| ½ cup | 8 | 24 | 4 | 118 ml |
| ¾ cup | 12 | 36 | 6 | 177 ml |
| 1 cup | 16 | 48 | 8 | 237 ml |
| 1 pint | 32 | 96 | 16 | 473 ml |
| 1 quart | 64 | 192 | 32 | 946 ml |
Oven temperatures
| Fahrenheit | Celsius | Fan °C | Gas mark |
|---|---|---|---|
| 225°F | 110°C | 90°C | ¼ |
| 250°F | 120°C | 100°C | ½ |
| 275°F | 140°C | 120°C | 1 |
| 300°F | 150°C | 130°C | 2 |
| 325°F | 160°C | 140°C | 3 |
| 350°F | 180°C | 160°C | 4 |
| 375°F | 190°C | 170°C | 5 |
| 400°F | 200°C | 180°C | 6 |
| 425°F | 220°C | 200°C | 7 |
| 450°F | 230°C | 210°C | 8 |
| 475°F | 240°C | 220°C | 9 |
Frequently asked questions
How do I print these charts?
Use the print button or your browser's print command. The page has print styles that strip out the navigation, adverts and links so you get the tables on clean paper.
Can I stick this on my fridge?
That is what it is for. The grams-per-cup chart on one side of a sheet covers the ingredients most home bakers reach for.
Why does one cup of flour weigh 125 g here and 140 g elsewhere?
Because the two figures assume different measuring methods. 125 g is a spooned-and-levelled cup; scooping straight from the bag compacts the flour and gives 140 g or more. Recipe developers usually write to the spooned figure.
Is there a PDF version?
Yes — the printable PDF chart link at the top of this page downloads a version formatted for a single sheet.
Do these numbers work for metric cups?
Chart 1 uses the US cup of 236.6 ml and Chart 1b gives exactly the same ingredients in a 250 ml metric cup, which is what most British, Australian, New Zealand and Canadian recipes mean. A metric cup holds about 5.7% more.