Stop guessing and start stressing less. Whether you’re scaling a recipe up or just trying to figure out how many cups are in a litre, this is your new secret weapon. Print it, pin it, or screenshot it – this is how you nail the perfect bake every time.
Real bosses weigh their ingredients. Scooping can be inconsistent, so for the perfect crumb, grab that kitchen scale.
| Ingredient | 1 Cup (US) | ½ Cup | ⅓ Cup | ¼ Cup |
|---|---|---|---|---|
| All-Purpose Flour | 120 g | 60 g | 40 g | 30 g |
| Granulated Sugar | 200 g | 100 g | 67 g | 50 g |
| Brown Sugar (Packed) | 220 g | 110 g | 73 g | 55 g |
| Powdered Sugar | 120 g | 60 g | 40 g | 30 g |
| Cocoa Powder | 100 g | 50 g | 33 g | 25 g |
| Butter | 227 g | 113 g | 75 g | 57 g |
| Oil | 218 g | 109 g | 73 g | 55 g |
| Milk / Buttermilk | 240 g | 120 g | 80 g | 60 g |
Lost your tablespoon measure? No sweat. Here’s the breakdown so you can keep moving.
| Measure | Teaspoons (tsp) | Tablespoons (Tbsp) | Millilitres (ml) |
|---|---|---|---|
| 1 Tbsp | 3 tsp | 1 Tbsp | 15 ml |
| ¼ Cup | 12 tsp | 4 Tbsp | 60 ml |
| ⅓ Cup | 16 tsp | 5 Tbsp + 1 tsp | 80 ml |
| ½ Cup | 24 tsp | 8 Tbsp | 120 ml |
| 1 Cup | 48 tsp | 16 Tbsp | 240 ml |
Does your recipe speak Celsius but your oven speaks Fahrenheit? We got you.
| Fahrenheit (°F) | Celsius (°C) |
|---|---|
| 300°F | 150°C |
| 325°F | 165°C |
| 350°F | 180°C |
| 375°F | 190°C |
| 400°F | 205°C |
The Golden Rule: Only fill your pans ⅔ full. Give that batter room to rise so it ends up on your plate, not the oven floor.
| Pan Size | Depth | Batter Capacity |
|---|---|---|
| 6 inch | 2 in | ~2 cups (480 ml) |
| 8 inch | 2 in | ~3½–4 cups (840–960 ml) |
| 9 inch | 2 in | ~4½–5 cups (1.1–1.2 L) |
| 10 inch | 2 in | ~6 cups (1.4 L) |
| Pan Size | Shape | Batter Capacity |
|---|---|---|
| 8 × 8 inch | Square | ~4 cups (960 ml) |
| 9 × 9 inch | Square | ~5½ cups (1.3 L) |
| 9 × 13 inch | Rectangle | ~8–9 cups (1.9–2.1 L) |
| 10 × 15 inch | Sheet | ~12 cups (2.8 L) |
| Pan Type | Standard Size | Batter Capacity |
|---|---|---|
| Loaf Pan | 9 × 5 inch | ~6–7 cups (1.4–1.7 L) |
| Small Loaf | 8 × 4 inch | ~4 cups (960 ml) |
| Bundt Pan | 10–12 cup | ~10–12 cups (2.4–2.8 L) |
| Tube Pan | Standard | ~10 cups (2.4 L) |
| Pan Type | Batter Needed |
|---|---|
| 12 Standard Cupcakes | ~3 cups (720 ml) |
| 24 Standard Cupcakes | ~6 cups (1.4 L) |
| 12 Mini Cupcakes | ~1½ cups (360 ml) |
Don’t have the right pan? Don’t panic. Hack the recipe with these swaps.
| If the recipe calls for... | You can swap in... |
|---|---|
| Two 8-inch rounds | One 9 × 13-inch rectangular pan |
| One 9-inch round | One 8 × 8-inch square pan |
| One 8-inch round | One 9-inch round (Your cake will be thinner, so watch the time!) |