Free Baking Calculators & Kitchen Tools
Six professional-grade tools that make every bake more precise — from cup-to-gram conversions to substitutions, oven temps, and pan swaps.
Every home baker needs these six tools: convert cups to grams (1 cup flour = 125g), scale any recipe up or down, swap pan sizes safely, translate oven temperatures across °F / °C / gas mark, convert butter between sticks and grams (1 stick = 113g), and find substitutions for missing ingredients — all instantly, no sign-up required.
Cups to Grams Converter
Volume measures are notoriously imprecise. Convert any of 18 baking ingredients to grams for consistent, professional results — updates as you type.
Based on US measuring cups (240ml) and standard densities from professional baking references.
Choose an ingredient and amount — result appears here instantly.
Recipe Scaler & Multiplier
Double for a party, halve for a small batch. Enter your ingredients and let the scaler handle the fraction math — accepts 1/2, 1 1/4, or decimals.
Scaled amounts appear here as you type.
Pan Size Converter
Only have a 9-inch pan but the recipe wants 8-inch? This tool calculates the exact volume ratio so batter fills the new pan perfectly.
Pan volumes are industry standards. Always fill to about ⅔ capacity to prevent overflow.
Choose your pans — scaling factor appears here.
Oven Temperature Converter
Convert instantly between Fahrenheit, Celsius, British gas mark, and descriptive terms like Moderate or Hot oven.
Enter a temperature — all units appear instantly.
Butter Converter
One US stick of butter is 113 g, ½ cup, 8 tbsp, or 4 oz. Enter any unit — get all the others.
Enter a butter amount — all equivalents appear instantly.
Baking Substitutions Finder
Out of buttermilk? Missing cake flour? Search 25+ tested substitutions with exact ratios and when-to-use notes.
Why Baking by Weight Beats Volume
Ask any professional pastry chef and they will tell you the same thing: bake by weight, not by volume. A cup of flour scooped straight from the bag can weigh anywhere from 140 to 170 grams — a swing of over 20% — while the same cup lightly spooned in and leveled sits closer to 125 grams. That small difference is the reason cookies spread too thin, cakes come out dense, and bread refuses to rise.
Weight is objective. Volume depends on humidity, packing, cup shape, and the person holding the spoon. Once you switch to a kitchen scale and use our Cups to Grams Converter, your bakes become dramatically more consistent — the single biggest upgrade a home baker can make.
How to Scale a Recipe Without Ruining It
Doubling a batch of cookies is safe. Doubling a soufflé is not. Here is the rule of thumb: quick breads, cookies, brownies, and most cakes scale linearly up or down by 1.5× to 2× without adjustment. Yeast breads, custards, and delicate items like macarons need more care — baking time and pan surface area both change how heat penetrates the batter.
Our Recipe Scaler handles the math. For pan changes, always pair it with the Pan Size Converter — a doubled recipe in the wrong pan is still a disaster. When in doubt, bake a small test batch first.
Ready to bake?
Put these tools to work on our most-loved recipes.
Frequently Asked Questions
How many grams are in 1 cup of flour?
1 US cup of all-purpose flour weighs 125 grams when spooned and leveled. Bread flour weighs slightly more at 130 grams, cake flour weighs less at 114 grams, and whole wheat flour comes in at 120 grams per cup.
How many grams are in 1 cup of sugar?
1 US cup of granulated white sugar weighs 200 grams. Packed brown sugar is denser at 220 grams, and powdered sugar is much lighter at 120 grams per cup.
How many grams is one stick of butter?
One US stick of butter weighs 113 grams (4 ounces). This equals half a cup or 8 tablespoons. Two sticks make one full cup of butter, which weighs 227 grams.
What is 350°F in Celsius?
350°F equals 177°C, or gas mark 4. This is the most common baking temperature, often called a moderate oven, and works for most cookies, cakes, and quick breads.
What is 180°C in Fahrenheit?
180°C equals 356°F, commonly rounded to 350°F or gas mark 4. This moderate oven temperature is ideal for cakes, cupcakes, and most baked goods.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes until slightly curdled. This works perfectly in pancakes, biscuits, and quick breads. Plain yogurt thinned with milk also substitutes 1:1.
Can I halve a recipe that calls for 3 eggs?
Yes. Whisk one whole egg thoroughly and use half of it — roughly 25 grams or 1½ tablespoons of beaten egg. Never try to split a shell in half; always measure by volume or weight after whisking.
What size pan can I substitute for a 9×13 baking dish?
A 9×13-inch pan holds about 14 cups of batter. Equivalents include two 9-inch round pans, a 10-inch tube pan (use 85% of the recipe), or two 8-inch square pans. Use our Pan Size Converter for the exact ratio.
How do I substitute self-rising flour with all-purpose flour?
For every 1 cup of self-rising flour, use 1 cup of all-purpose flour + 1½ teaspoons of baking powder + ¼ teaspoon of salt. Whisk together before adding to your recipe for even distribution.
Why do professional bakers use grams instead of cups?
Grams give repeatable, precise results. A cup of flour can vary by 20% or more depending on how it’s scooped, but 125 grams is always 125 grams. For yeast breads, laminated pastries, and delicate cakes, this precision is the difference between success and failure.