TeaspoonstoOunces

Baking Measurement Charts

Use these handy charts as a quick reference while you bake. Remember, for the ultimate precision, especially with flour, a kitchen scale is always best.

Common Volume Equivalents

  • 1 Tablespoon (tbsp) = 3 Teaspoons (tsp)
  • 1/4 Cup = 4 Tablespoons = 12 Teaspoons
  • 1/3 Cup = 5 Tablespoons + 1 Teaspoon
  • 1/2 Cup = 8 Tablespoons
  • 1 Cup = 16 Tablespoons = 48 Teaspoons
  • 1 Pint = 2 Cups
  • 1 Quart = 2 Pints
  • 1 Gallon = 4 Quarts

Liquid Conversions

  • 1 Teaspoon = 5 mL
  • 1 Tablespoon = 15 mL
  • 1 Fluid Ounce = 30 mL
  • 1/4 Cup = 59 mL
  • 1/2 Cup = 118 mL
  • 1 Cup = 237 mL
  • 1 Quart = 946 mL (approx 1 Liter)

Oven Temperatures

  • 275°F = 135°C (Very Slow)
  • 300°F = 150°C (Slow)
  • 325°F = 165°C (Moderately Slow)
  • 350°F = 175°C (Moderate)
  • 375°F = 190°C (Moderately Hot)
  • 400°F = 205°C (Hot)
  • 425°F = 220°C (Very Hot)

Flour & Sugar Weights

  • 1 Cup All-Purpose Flour = 120g
  • 1 Cup Granulated Sugar = 200g
  • 1 Cup Brown Sugar (Packed) = 213g
  • 1 Cup Powdered Sugar = 113g
  • 1 Cup Cocoa Powder = 85g
  • 1 Cup Butter = 227g