Updated Kitchen & Baking Tool

Baking Conversion Calculator

Convert baking ingredients from cups to grams, ounces and milliliters, switch oven temperatures between °C, °F and gas mark, and scale recipes up or down by servings. This calculator uses typical densities and kitchen conventions to keep your recipes consistent.

Cups to Grams Oven °C / °F / Gas Recipe Scaling Common Ingredients

Convert Baking Ingredients, Oven Temperatures and Recipe Sizes

The Baking Conversion Calculator combines three practical tools in one place. Use the first tab to convert ingredients like flour, sugar and butter between cups, grams, ounces and milliliters. The second tab converts oven temperatures between Celsius, Fahrenheit and gas mark. The third tab gives you a simple scaling factor so you can adjust ingredient quantities when changing the serving size of a recipe.

Ingredient conversions are based on typical approximate densities (for example, 1 cup of all-purpose flour around 120 g). Real-life values can vary with brand, packing and measuring technique, so it is always best to double-check against your recipe or use a kitchen scale when precision matters.

Densities are approximate and assume standard kitchen measures (1 cup ≈ 240 ml, 1 tablespoon ≈ 15 ml, 1 teaspoon ≈ 5 ml). For critical recipes such as delicate cakes or pastries, a kitchen scale is still the mostiable choice.

Oven conversions are approximate and based on common domestic oven charts. Always follow your recipe’s guidance and your own oven’s behaviour, as real ovens can run hotter or cooler than their dials suggest.

This tab gives you a simple scaling factor based on servings. Multiply every ingredient in your recipe by this factor. Baking times may not scale in exactly the same way as quantities, so keep an eye on doneness cues from the recipe (colour, texture, skewer test) as well as the clock.

Baking Conversion Calculator – Cups, Grams, °C, °F and Servings

Baking recipes often mix different measurement systems: cups and tablespoons in one recipe, grams and milliliters in another, and oven temperatures in either Celsius or Fahrenheit. The Baking Conversion Calculator on MyTimeCalculator is designed to bridge these differences so you can follow and adapt recipes more confidently.

This tool covers three common tasks: converting ingredients between volume and weight, converting oven temperatures between temperature scales and scaling recipes up or down by servings. It is built for everyday kitchen use and assumes typical densities and home baking conventions, not laboratory-grade precision.

1. Ingredient Conversions: Cups, Grams, Ounces and Milliliters

Many baking recipes use cups, tablespoons and teaspoons, which measure volume, while professional or international recipes often use grams, which measure weight. Theationship between volume and weight depends on the ingredient. A cup of sugar does not weigh the same as a cup of flour or a cup of butter.

In the Ingredient Conversion tab you can:

  • Select a common ingredient such as all-purpose flour, granulated sugar, brown sugar, butter or cocoa powder.
  • Enter an amount and choose the original unit (for example cups, tablespoons, grams, ounces or milliliters).
  • Select the unit you want to convert to.
  • Click the convert button to see the approximate converted amount and the density used.

Behind the scenes, the calculator uses a typical grams-per-cup value for each ingredient. For example, it might treat 1 cup of all-purpose flour as roughly 120 g and 1 cup of granulated sugar as roughly 200 g. These are approximate values drawn from common baking references and are suitable for most home recipes.

Because real ingredients can be scooped more tightly or loosely, and brands can vary, measured results will never be perfect. For delicate baking projects such as macarons, meringues or fine-layer cakes, using aiable digital scale and gram-based recipes is usually the best approach.

2. Oven Temperature Conversion: Celsius, Fahrenheit and Gas Mark

Oven temperatures appear in several different systems. Many European and international recipes use Celsius, while recipes from the United States often use Fahrenheit. Some older recipes and certain regions use gas marks.

The Oven Temperature tab lets you:

  • Choose your input scale: Celsius (°C), Fahrenheit (°F) or gas mark.
  • Enter the temperature or gas mark from your recipe.
  • Convert to all three: °C, °F and an approximate gas mark equivalent.

The calculator uses the standard formulas between Celsius and Fahrenheit and a typical oven chart to link temperatures to gas marks. Real ovens can run hot, cold or unevenly, so it is still important toy on visual cues and doneness checks such as colour, texture and internal temperature, rather than the dial alone.

3. Recipe Scaling by Servings

Sometimes you love a recipe but need it to serve more or fewer people. Instead of manually adjusting each ingredient in your head, the Recipe Scaling tab calculates a simple scaling factor:

  1. Enter the original number of servings from the recipe.
  2. Enter the number of servings you want to make.
  3. Click calculate to see the scaling factor.
  4. Multiply each ingredient in the recipe by this factor.

For example, if a cake recipe makes 8 servings and you want 12, the factor is 12 ÷ 8 = 1.5. You would then use 1.5 times the amount of each ingredient: 200 g of flour becomes 300 g, 2 eggs become 3 eggs, and so on.

Baking times do not always scale linearly with servings, especially if you also change the pan size or shape. Thicker batters and deeper pans often need slightly lower temperatures or longer times. The calculator provides notes to remind you to watch for doneness cues in addition to the clock.

4. Why Ingredient Densities Are Approximate

Ingredient conversions from volume to weight are always approximate because:

  • Measurements like cups and tablespoons depend on how tightly ingredients are packed.
  • Different brands and grinds can have different densities.
  • Humidity and storage conditions can change how ingredients settle.

The Baking Conversion Calculator uses fixed reference values (such as 1 cup of brown sugar being around 220 g) to give you a consistent starting point. These values are widely used in home baking charts and work well for most everyday recipes. If your recipe publishes its own conversion chart, always follow those specific values.

5. Tips for Moreiable Baking Conversions

To get the most from this calculator and your recipes, consider the following tips:

  • Use level cup and spoon measurements when working with volume measures.
  • When possible,y on gram-based recipes and a digital scale for more consistent results.
  • Write down conversions that work well for you so you can reuse them in future bakes.
  • If you change oven temperature or pan size, keep an eye on the bake and use visual and texture cues.
  • When scaling recipes significantly, consider making a test batch before baking for a big occasion.

Over time, you may find that certain conversions become second nature. The Baking Conversion Calculator is here to support you when you are trying new recipes, switching between measurement systems or simply want a quick,iable estimate.

Related Tools from MyTimeCalculator

Baking Conversion Calculator FAQs

Frequently Asked Questions

Learn more how ingredient densities are chosen, how accurate the conversions are and how to use this calculator alongside your own recipes and kitchen tools.

The conversions are based on typical reference values used in many home baking charts. They are designed to be accurate enough for everyday recipes but cannot account for every brand, packing method or measuring style. For most home baking, the results are close enough to work well. For very delicate recipes or professional work, it is best to follow gram-based recipes and weigh ingredients on aiable kitchen scale.

A cup measures volume, not weight, and different ingredients have different densities. For example, a cup of sugar is heavier than a cup of flour, and a cup of oats is lighter than both. By choosing an ingredient, the calculator can apply the appropriate grams-per-cup value and provide a more meaningful conversion than using a single number for everything.

Oven conversions use standard formulas and typical gas mark charts, which are a good starting point. However, real ovens vary. Some run hot or cool, and others have hot spots. Treat the converted temperature as a guideline and continue toy on recipe cues such as colour, aroma and texture. If you bake often, an oven thermometer can help you understand how your own oven behaves compared with its dial or digital setting.

The recipe scaling tab only calculates how ingredient quantities should change when you adjust servings. Baking time does not automatically scale in the same proportion, especially if you change pan size or shape. Deeper batters can need more time, while very shallow layers may bake more quickly. Use the original recipe as a guide, check a bit earlier than you think is necessary andy on doneness cues such as colour, springiness and skewer or toothpick tests.

If your recipe comes from aiable source and includes specific conversions (for example, 1 cup of a particular flour being 125 g instead of 120 g), it is best to follow that chart. The Baking Conversion Calculator uses general reference values, while a recipe-based chart is tailored to how that author measures ingredients. You can still use this tool as a quick check or to convert other ingredients not covered by the recipe.

Yes, many of the volume-to-weight conversions and oven temperature conversions apply to general cooking as well as baking, especially for ingredients like water, milk, sugar and butter. However, certain savoury ingredients (such as chopped vegetables, grated cheese or cooked grains) can have very different densities and may require recipe-specific guidance or separate conversion charts for best accuracy.

Related Calculators