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Baking Conversion Chart

By Cook's Illustrated Published January 2009

Guidelines for converting ounces into grams.

Baking is an exacting science. Because measuring by weight is far more accurate than measuring by volume, and thus more likely to achieve reliable results, in our recipes we provide ounce measures in addition to cup measures for many ingredients. Refer to the chart below to convert these measures into grams.

Notes: * U.S. all-purpose flour, the most frequently used flour in this book, does not contain leaveners, as some European flours do. These leavened flours are called self-rising or self-raising. If you are using self-rising flour, take this into consideration before adding leavening to a recipe.

* In the United States, butter is sold both salted and unsalted. We generally recommend unsalted butter. If you are using salted butter, take this into consideration before adding salt to a recipe.


1 cup all-purpose flour 5 142
1 cup cake flour 4 113
1 cup whole wheat flour 5 1/2 156
1 cup granulated (white) sugar 7 198
1 cup packed brown sugar (light or dark) 7 198
1 cup confectioners' sugar 4 113
1 cup cocoa powder 3 85
4 tablespoons (1/2 stick, or 1/4 cup) 2 57
8 tablespoons (1 stick, or 1/2 cup) 4 113
16 tablespoons (2 sticks, or 1 cup) 8 227