Weights for Your Favorite Baking Ingredients
Updated: Nov. 05, 2020
An easy way to better your baking: measure correctly! Measure these common baking ingredients by weight (not volume!) for better results and tastier bakes.
We all know that baking is a science. Every ingredient needs to be measured exactly in order for the recipe to turn out just right (though I wouldn’t tell if you added a few extra chips to these chocolate chip recipes). To get the most precise measurements in baking, it’s best to rely on weight rather than your classic set of measuring cups for dry ingredients. But exactly how many ounces are in a cup? Not all ingredients weigh the same! To find out just how much a cup of flour, sugar and other common ingredients weigh, check out the charts below. And be sure to invest in a kitchen scale!
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Weights for Your Favorite Baking Ingredients
Flours
Weighing flour is incredibly important for better baking since it’s the foundation for so many desserts. Learn how to measure a cup the right way (even if you aren’t using a scale).
Ingredient |
1 cup |
1/2 cup |
1/3 cup |
1/4 cup |
|---|---|---|---|---|
| All-purpose flour | 4.25 oz. 120 g |
2.125 oz. 60 g |
1.4 oz. 40 g |
1.1 oz. 30 g |
| Bread flour | 4.25 oz. 120 g |
2.125 oz. 60 g |
1.4 oz. 40 g |
1.1 oz. 30 g |
| Cake flour | 4.25 oz. 120 g |
2.125 oz. 60 g |
1.4 oz. 40 g |
1.1 oz. 30 g |
| Self-rising flour | 4 oz. 112 g |
2 oz. 58 g |
1.3 oz. 37 g |
1 oz. 28 g |
| Whole wheat flour | 4 oz. 112 g |
2 oz. 58 g |
1.3 oz. 37 g |
1 oz. 28 g |
Sugars
If you’re baking, chances are your recipe calls for a bit of sugar. Make sure your measurements are right for each type of sugar.
Ingredient |
1 cup |
1/2 cup |
1/3 cup |
1/4 cup |
|---|---|---|---|---|
| Brown sugar, light or dark |
7.5 oz. 212 g |
3.875 oz. 106 g |
2.5 oz. 71 g |
1.875 oz. 36 g |
| Confectioners sugar |
8 oz. 228 g |
4 oz. 114 g |
2.7 oz. 76 g |
2 oz. 58 g |
| Granulated sugar (regular, white sugar) |
7 oz. 198 g |
3.5 oz. 99 g |
2.3 oz. 66 g |
1.75 oz. 50 g |
| Turbinado, demerara or raw sugar |
7.75 oz. 220 g |
3.875 oz. 110 g |
2.6 oz. 73 g |
1.9 oz. 55 g |
Nuts
From almonds to walnuts, nuts give your baked goods just a little extra crunch—especially when they’re toasted. Use this table for their accurate measurements and then try some of our favorite pecan recipes.
Ingredient |
1 cup |
1/2 cup |
1/3 cup |
1/4 cup |
|---|---|---|---|---|
| Almonds, sliced | 1.5 oz. 42 g |
0.75 oz. 21 g |
0.5 oz. 14 g |
0.375 oz. 10 g |
| Almonds, slivered | 2 oz. 58 g |
1 oz. 28 g |
0.6 oz. 19 g |
0.5 oz. 14 g |
| Almonds, whole | 5 oz. 142 g |
2.5 oz. 71 g |
1.6 oz. 47 g |
1.25 oz. 36 g |
| Cashews, chopped or whole |
4 oz. 112 g |
2 oz. 56 g |
1.3 oz. 37 g |
1 oz. 28 g |
| Pecans, chopped | 4 oz. 112 g |
2 oz. 56 g |
1.3 oz. 37 g |
1 oz. 28 g |
| Pecans, halved | 3.5 oz. 99 g |
1.75 oz. 50 g |
1.2 oz. 33 g |
0.875 oz. 25 g |
| Pistachios, chopped or whole |
2.125 oz. 60 g |
1.1 oz. 30 g |
0.7 oz. 20 g |
0.5 oz. 14 g |
| Walnuts, chopped | 4 oz. 112 g |
2 oz. 58 g |
1.3 oz. 37 g |
1 oz. 28 g |
| Walnuts, whole | 2.25 oz. 64 g |
1.125 32 g |
0.75 oz. 21 g |
0.6 oz. 16 g |
Other common ingredients
Of course flour, sugar and nuts aren’t the only ingredients in your pantry. This chart gives you the measurements for more of your favorite ingredients.
Ingredient |
1 cup |
1/2 cup |
1/3 cup |
1/4 cup |
|---|---|---|---|---|
| Chocolate chips | 6 oz. 170 g |
3 oz. 85 g |
2 oz. 57 g |
1.5 oz. 43 g |
| Cocoa | 3 oz. 85 g |
1.5 oz. 43 g |
1 oz. 28 g |
0.75 oz. 21 g |
| Coconut, shredded, unsweetened |
3 oz. 85 g |
1.5 oz. 43 g |
1 oz. 28 g |
0.75 oz. 21 g |
| Coconut, shredded, sweetened |
4 oz. 113 g |
2 oz. 57 g |
1.3 oz. 38 g |
1 oz. 28 g |
| Graham cracker crumbs |
3.5 oz. 99 g |
1.75 oz. 49 g |
1.2 oz. 33 g |
0.875 oz. 25 g |
| Honey | 12 oz. 340 g |
6 oz. 170 g |
4 oz. 113 g |
3 oz. 85 g |
| Mini marshmallows | 1.5 oz. 43 g |
0.75 oz. 22 g |
0.5 oz. 14 g |
0.375 oz. 11 g |
| Oats, traditional rolled |
3.5 oz. 99 g |
1.75 oz. 49 g |
1.2 oz. 33 g |
0.875 oz. 25 g |
| Oats, quick-cooking | 3.125 oz. 89 g |
1.5 oz. 45 g |
1 oz. 30 g |
0.8 oz. 22 g |
| Peanut butter | 9.5 oz. 270 g |
4.75 oz. 135 g |
3.2 oz. 90 g |
2.375 oz. 68 g |
| Raisins | 5.5 oz. 156 g |
2.75 oz. 78 g |
1.8 oz. 52 g |
1.375 oz. 39 g |
These charts will surely lead you to more accurate baking so you can create your tastiest treats yet! What are you waiting for? Get baking!
Grandma's Yeast RollsMy grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. —Nancy Spoth, Festus, Missouri
Contest-Winning Chocolate Potato CakeI won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
Classic Blueberry BuckleThis blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey
Skillet Herb BreadWe had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Granny’s Gingerbread Cake with Caramel SauceThe rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
Wild Rice Bread with Sunflower SeedsI loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
Blueberries and Cream Coffee CakeWith juicy blueberries and a lovely, cinnamon-tinged crumble, this blueberry coffee cake with sour cream is delicious at any time of year.
Grandma's Pecan Rum BarsMy grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama
Chocolate Chess PieChocolate chess pie is all the gooey yumminess of chocolate pecan pie, without the pecans!
Grandma’s Onion SquaresMy grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California
Banana-Zucchini BreadMy grandmother made this zucchini banana bread for as long as I can remember, and I've been making it ever since I learned how to bake. Children love it for a snack, and it's good to serve at any meal. It's another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA
Cast-Iron Chocolate Chip Banana BreadI love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan
Pecan Shortbread Tea CakesMy Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are too! —Trisha Kruse, Eagle, Idaho
Grandma's Molasses FruitcakeThis dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! —Debbie Harmon, Lavina, Montana
Flaky Butterhorn RollsThe recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandma’s croissants"! —Bernice Smith, Sturgeon Lake, Minnesota
Blackberry-Orange CakeMy grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
Spiced Upside-Down Apple PieMy grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina
Peanut Butter CookiesWe cream shortening instead of butter for this dough, resulting in an ultra-rich-tasting version of traditional peanut butter cookies. Also nice? They take less than 30 minutes to prepare.Â
Mamaw Emily's Strawberry CakeMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Apple PieBaking apple pie from scratch is a fall baking tradition we treasure. Perfect your technique with our apple pie recipe, full of all the tips and tricks you’ll need.
ShortbreadI live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family—no matter where they live. —A. Swenson, Camdenton, Missouri
Date Swirl CookiesMy granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana
Gran's Apple CakeMy grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
Bohemian KolachesThis kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
Grandma's Honey MuffinsI can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Oatmeal Coconut CookiesWhen my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Rhubarb Coffee CakeStart your day off right with this sweet, tart and crumbly rhubarb coffee cake. You can throw it together (with fresh rhubarb!) in the morning and enjoy it with a hot cup of coffee less than an hour later.
Sour Cream Rolls with Walnut FillingCozonac cu nuca is a Romanian yeast bread with a sweet walnut filling that's traditionally made during the holidays. This particular recipe is from Nadine Mesch from Mount Healthy, Ohio, who used to make this recipe with her grandmother. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grandma Nardi's Italian Easter BreadMy Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin
Cookie Jar GingersnapsThis gingersnap cookie recipe results in fluffy, delicious cookies that'll satiate your sweet tooth.
German Black Forest CakeAs far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Lime & Spice Peach CobblerThis was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
Orange CookiesSoft, tender and filled with bright, zippy orange juice and zest, our orange cookies with a homemade icing are sure to please—and pucker!
Hungarian Nut RollsIt isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan
Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Wholesome Wheat BreadMy sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.
-Karen Wingate, Coldwater, Kansas
Crisp Sugar CookiesMy grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland
Chocolate BabkaI love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Lemon Raspberry BuckleI've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York
Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Black Forest Upside-Down CakeThe divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! —Kimberly Campbell, Wheeling, West Virginia
Poppy Seed Cheese BreadThis easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! —Elaine Mundt, Detroit, Michigan
Red Velvet CakeOur red velvet cake recipe is traditionally southern with light, tender, ruby-red cakes held together with a rich vanilla frosting.
How to Make Our Quick and Easy Recipe for Cocoa BrowniesThis brownie recipe with cocoa powder is heaven fresh out of the oven.
Double Cranberry Banana BreadWe love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, Texas
Mama’s Blackberry CobblerAlabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama's recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it's baked. —Lisa Allen, Joppa, Alabama
Icebox CookiesThis cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona
Carrot CakeMy family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
Grandma's Rosemary Dinner RollsMy grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
Double Butterscotch CookiesThis is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. —Beverly Duncan, Lakeville, Ohio
7UP Pound CakeMy grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Grandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
SufganiyotSufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. —David Feder, Buffalo Grove, Illinois
Grandma Russell's BreadI remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! —Janet Polito, Nampa, Idaho
Old Fashion GingerbreadMy dad would always tell me his mother made gingerbread with hot water and that it was dense and rich with molasses. Over the years I looked for such a recipe, to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made one slight change, substituting shortening for lard. For gingerbread lovers, this classic version is wonderful, whether you eat it hot and dripping with butter or at room temperature. &mda
Rich Fruit KuchensThis German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Chocolate Pear Hazelnut TartAs a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Icebox RollsI remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Italian Lemon CookiesBright, light and full of citrusy lemon flavor, these zesty Italian lemon cookies are a real treat. Thanks to the slightly dense texture, they're ideal served with ice cream or alongside other holiday cookies. Top with the simple colored sugar called for in this recipe, or switch it up with a glaze or frosting for a richer cookie.
Cast-Iron Apple Nutmeg Coffee CakeI'm not a great baker, but I do love coffee. In an effort to practice my baking, I use up the morning's last bit of coffee to make this cake—literally. It is super moist and crumbly, and tastes like you dunked your cake right into a cup of hot joe. — Darla Andrews, Schertz, Texas
Glazed Strawberry CookiesI learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
Mexican Chocolate Sugar CrispsMy grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Coffee Cake RecipeOur coffee cake recipe turns coffee-o-clock into a true treat!
Favorite Mexican CornbreadI love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. —Donna Hypes, Ramona, California
Chocolate & Coconut Cream TorteMy grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. —Jason Purkey, Ocean City, Maryland
Pecan Coffee CakeMy mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
