Baking Conversion Charts

This page contains baking conversion charts for measuring ingredients used in baking cakes. These charts come in handy when you don’t have the means to measure the ingredients as given in a recipe. For example, if you do not have a weighing scale, then you can use these charts to convert the metric and imperial measurements in the recipe to cups and spoons measures. Similarly, if you do not have the measuring cups and spoons, then these charts will guide you to most accurately convert the ingredients into imperial or metric conversions.

In my experience in baking cakes, it is worth the investment to have both the weighing scale as well as at least one set of measuring cups and spoons. For those who don’t have them, I hope these charts will be useful for you to achieve your best baking results.

Oven temperatures Conversion Chart

*Celcius*	*Fahrenheit*	*Gas Mark*
120	250	1/2
150	300	2
170	325	3
180	350	4
190	375	5
200	400	6
220	425	7
230	450	8
240	475	9

Linear Measures

*Metric*	*Imperial*
5 mm	1/4 inch
1 cm	1/2 inch
2 cm	3/4 inch
2.5 cm	1 inch

Dry Ingredients

*Metric*	*Imperial*
15g	1/2 oz
30g	1 oz
60g	2 oz
90g	3 oz
100g	3 1/3 oz
125g	4 oz
150g	5 oz
250g	8 oz
300g	10 oz
375g	12 oz
500g	16 oz (1 lb)
1 kg	2 lb

Liquids

*Metric*	*Imperial*	*Cups*
60ml	2 fl oz	1/4
80ml	2 ½ fl oz	1/3
125ml	4 fl oz	1/2
250ml	8 fl oz	1
500ml	16 fl oz	2
600ml	1 pint	-

Spoon Measures

*Spoon*	*Metric*
1/4 tsp	1.25ml
1/2 tsp	2.5ml
1 tsp	5 ml
1 tbsp	20 ml

Easy Equivalents

*Cup*	*Metric/Imperial*
I cup self raising flour	125g/4 oz
1 cup plain flour	125g/4 oz
1 cup corn flour	125g/4 oz
1 cup castor sugar	250g/8 oz
1 cup icing sugar (sifted)	125g/4 oz
1 cup brown sugar (packed)	185g/6 oz
1 cup dried fruits (raisins, sultanas, etc)	125g/4 oz
1 cup ground nuts	110g/ 3 2/3 oz