Question 1

How many grams in a cup of flour?

Accepted Answer

One cup of flour equals different weights depending on flour type: ALL-PURPOSE FLOUR: 1 cup = 125 grams = 4.4 ounces. Most common baking flour. Standard cup measurement. Spoon-and-level method. BREAD FLOUR: 1 cup = 127 grams = 4.5 ounces. Slightly heavier than all-purpose. Higher protein content. Better for bread making. CAKE FLOUR: 1 cup = 115 grams = 4.1 ounces. Lighter than all-purpose. Lower protein content. Creates tender cakes. WHOLE WHEAT FLOUR: 1 cup = 120 grams = 4.2 ounces. Denser than white flour. More fiber. Healthier option. COMMON FLOUR CONVERSIONS: All-Purpose Flour: 2 cups = 250g. 1 cup = 125g. 3/4 cup = 94g. 1/2 cup = 63g. 1/4 cup = 31g. 1 tablespoon = 8g. MEASUREMENT METHOD CRITICAL: Spoon-and-level (correct): Spoon flour into cup. Level with knife. Gets 125g per cup. Accurate method. Professional standard. Scoop method (incorrect): Scooping packs flour. Gets 140-150g per cup. 20% more flour. Causes dense baked goods. WHY WEIGHT BETTER THAN VOLUME: Volume varies by packing. 1 cup can be 120-150g. Weight always consistent. Professional bakers weigh. Better recipe results. No measuring cup variations. FLOUR CONVERSION TIPS: Always use spoon-and-level method. Sift flour if recipe specifies. Don't pack flour into cup. Weigh for best accuracy. Different flours different weights. Use correct flour type. BAKING POWDER BAKING SODA: Baking powder: 1 teaspoon = 4.8 grams. Baking soda: 1 teaspoon = 6 grams. Small amounts matter in baking. Precise measurement critical. CALCULATOR ADVANTAGES: Shows all flour types. Accurate gram conversions. Multiple units supported. Bidirectional conversion. No guessing needed. Professional baking precision. Perfect baked goods every time. Calculator ensures accurate flour measurement for cakes cookies breads pastries consistent results professional quality baking.

Question 2

How to convert 8-inch pan to 9-inch pan?

Accepted Answer

Converting from 8-inch to 9-inch pan requires scaling recipe by volume: PAN VOLUME COMPARISON: 8-inch round pan: Volume = 50.3 cubic inches. Serves 6-8 people. Standard small cake. 9-inch round pan: Volume = 63.6 cubic inches. Serves 8-10 people. Most common cake size. SCALE FACTOR CALCULATION: Scale factor = New volume ÷ Original volume. 63.6 ÷ 50.3 = 1.26. Multiply ALL ingredients by 1.26. Recipe becomes 26% larger. EXAMPLE RECIPE SCALING: Original recipe (8-inch): 2 cups flour. 1.5 cups sugar. 3 eggs. 1/2 cup butter. Scaled recipe (9-inch): 2 × 1.26 = 2.52 cups flour (2½ cups). 1.5 × 1.26 = 1.89 cups sugar (1⅞ cups). 3 × 1.26 = 3.78 eggs (use 4 eggs). 0.5 × 1.26 = 0.63 cups butter (⅝ cup). BAKING TIME ADJUSTMENT: 9-inch pan: Batter spreads thinner. Bakes slightly faster. Reduce baking time 5-10%. Check doneness earlier. Use toothpick test. ALTERNATIVE METHOD: Make 1.25x recipe (easier math). Close enough to 1.26x. 2 cups flour → 2.5 cups. 1.5 cups sugar → 1.875 cups (round to 2 cups). Practical for home baking. PAN DEPTH CONSIDERATION: Both pans typically 2 inches deep. Same batter depth ratio. If using different depths adjust accordingly. Deeper pan = longer baking time. COMMON PAN CONVERSIONS: 8-inch to 9-inch: 1.26x recipe. 9-inch to 8-inch: 0.79x recipe (divide by 1.26). 8-inch round to 8-inch square: 1.27x recipe (square larger). 9-inch round to 9x13: 1.84x recipe (much larger). CALCULATOR ADVANTAGES: Automatic scale factor calculation. Shows exact multiplier. No manual math needed. Works for any ingredient amount. Prevents scaling errors. Perfect pan conversion. Ensures properly scaled recipe correct batter amount perfect cake height professional results every baking.

Question 3

How to convert fresh yeast to instant yeast?

Accepted Answer

Fresh yeast to instant yeast conversion uses 3:1 ratio: YEAST CONVERSION FORMULA: Fresh yeast to instant: Divide by 3. 21g fresh yeast = 7g instant yeast. 30g fresh yeast = 10g instant yeast. Standard conversion ratio. YEAST TYPES EXPLAINED: FRESH YEAST (Cake Yeast): Comes in blocks. Moist and crumbly. Must be refrigerated. Short shelf life (2 weeks). Most potent form. Base for conversions. ACTIVE DRY YEAST: Granulated dry yeast. Needs proofing in warm water. Longer shelf life. 2.5x concentration vs fresh. INSTANT YEAST (Rapid Rise): Fine granules. No proofing needed. Mix directly with flour. Longest shelf life. 3x concentration vs fresh. Most convenient. COMPLETE YEAST CONVERSIONS: 21g fresh yeast equals: 8.4g active dry yeast. 7g instant yeast. 15g fresh yeast equals: 6g active dry yeast. 5g instant yeast. 30g fresh yeast equals: 12g active dry yeast. 10g instant yeast. REVERSE CONVERSIONS: 7g instant yeast equals: 21g fresh yeast. 17.5g active dry yeast. 10g active dry equals: 25g fresh yeast. 4g instant yeast. USING DIFFERENT YEAST TYPES: Fresh yeast: Dissolve in lukewarm liquid. Add to flour. Proof 10-15 minutes. Active dry yeast: Proof in warm water (43°C/110°F). Wait for foam (5-10 min). Then add to recipe. Instant yeast: Add directly to dry ingredients. No proofing required. Faster rising time. SUBSTITUTION TIPS: Always use weight not volume. Packet sizes vary. 1 packet active dry = 7g. 1 packet instant = 7g. Check expiration date. Old yeast won't rise. Test yeast in warm water. Should foam within 10 minutes. RISE TIME DIFFERENCES: Fresh yeast: Standard rise time. Active dry: Same as fresh. Instant yeast: 25% faster rise. Reduce rise time slightly. STORAGE RECOMMENDATIONS: Fresh yeast: Refrigerate, use within 2 weeks. Active dry: Cool dry place, 4-6 months opened. Instant: Cool dry place, 1 year opened. Freeze for longer storage. CALCULATOR ADVANTAGES: Automatic yeast conversion. All three types supported. Precise gram calculations. No manual math. Prevents yeast errors. Perfect bread rising. Ensures successful bread baking proper rise time excellent texture every time with correct yeast amount and type.

Question 4

How many tablespoons in a cup for baking?

Accepted Answer

One cup equals 16 tablespoons in baking measurements: STANDARD BAKING CONVERSION: 1 cup = 16 tablespoons (tbsp). Universal measurement. US standard. Used in all baking recipes. COMPLETE CUP TO TABLESPOON CHART: 1 cup = 16 tablespoons. 3/4 cup = 12 tablespoons. 2/3 cup = 10 tablespoons + 2 teaspoons. 1/2 cup = 8 tablespoons. 1/3 cup = 5 tablespoons + 1 teaspoon. 1/4 cup = 4 tablespoons. 1/8 cup = 2 tablespoons. REVERSE CONVERSION (TBSP TO CUPS): 16 tablespoons = 1 cup. 12 tablespoons = 3/4 cup. 8 tablespoons = 1/2 cup. 4 tablespoons = 1/4 cup. 2 tablespoons = 1/8 cup. 1 tablespoon = 1/16 cup. TABLESPOON TO TEASPOON: 1 tablespoon = 3 teaspoons. Important for small amounts. Baking powder, baking soda. Extracts and flavorings. WHY THIS MATTERS IN BAKING: Precise measurements critical. Small changes affect results. Especially important for: Leavening agents (baking powder/soda). Sugar amounts. Butter measurements. Liquid ingredients. COMMON BAKING MEASUREMENTS: FLOUR: 1 cup flour = 16 tablespoons = 125 grams. 1 tablespoon flour = 8 grams. SUGAR: 1 cup granulated sugar = 16 tablespoons = 200 grams. 1 tablespoon sugar = 12.5 grams. BUTTER: 1 cup butter = 16 tablespoons = 227 grams. 1 tablespoon butter = 14 grams. 1 stick butter = 8 tablespoons = 1/2 cup. MEASURING TIPS: Use proper measuring spoons. Level off dry ingredients. Liquid measuring cups for liquids. Dry measuring cups for dry ingredients. Don't pack unless specified (brown sugar). VOLUME HIERARCHY: 1 cup = 16 tablespoons = 48 teaspoons. Clear measurement relationships. Easy scaling up or down. Professional baking standard. STICK OF BUTTER CONVERSION: 1 stick butter = 1/2 cup = 8 tablespoons. 2 sticks = 1 cup = 16 tablespoons. Convenient for butter recipes. PRACTICAL USES: Scaling recipes. Converting measurements. When you have tablespoons not cups. Adjusting recipe sizes. Ingredient substitutions. CALCULATOR ADVANTAGES: Instant tablespoon conversions. Shows all common fractions. Includes grams conversion. Multiple ingredients supported. Accurate baking measurements. No conversion errors. Perfect baking results. Ensures precise baking measurements for accurate recipes consistent results professional quality baked goods every time.

Question 5

Can I use a 9x13 pan instead of two 9-inch round pans?

Accepted Answer

Yes you can substitute 9x13 pan for two 9-inch rounds with volume considerations: PAN VOLUME COMPARISON: Two 9-inch round pans: Each pan = 63.6 cubic inches. Total volume = 127.2 cubic inches. Standard layer cake. 9x13 rectangle pan: Volume = 117 cubic inches. Slightly less than two 9-inch rounds. Close enough for substitution. RECIPE ADJUSTMENT: Scale factor: 117 ÷ 127.2 = 0.92. Use 92% of recipe. OR use full recipe (easier). Slightly thicker cake. Still works well. PRACTICAL SUBSTITUTION: Most bakers use full recipe. Extra batter fills 9x13 nicely. Slightly deeper cake. No problem in practice. Approved substitution. BAKING TIME ADJUSTMENT: Two 9-inch layers: Bake 25-30 minutes typically. Thinner layers cook faster. 9x13 pan: Bake 30-40 minutes. Thicker batter takes longer. Check with toothpick. Add 5-10 minutes to original time. PRESENTATION DIFFERENCES: Two 9-inch rounds: Layer cake with frosting between. Stacked appearance. Traditional birthday cake. More elegant presentation. 9x13 pan: Sheet cake. Single layer. Frosted on top. Easier to serve. Great for potlucks. Casual occasions. ADVANTAGES 9X13 PAN: No layer splitting needed. No frosting between layers. Easier for beginners. One pan to clean. Faster assembly. Better for transporting. WHEN TO USE EACH: Use 9-inch rounds for: Birthday cakes. Special occasions. Fancy presentations. Traditional layer cakes. Use 9x13 for: Sheet cakes. Potlucks. Everyday cakes. Easy serving. Large groups. FROSTING AMOUNT: Two 9-inch layers: Need more frosting (between layers + outside). Approximately 3-4 cups frosting. 9x13 sheet cake: Less frosting needed (top only). Approximately 2-3 cups frosting. CUTTING SERVINGS: Two 9-inch rounds: Serves 12-16 (when layered). 9x13 pan: Serves 12-15 (sheet cake). Similar serving size. REVERSE CONVERSION: 9x13 pan recipe to two 9-inch rounds: Use full recipe or slightly more. May have extra batter. Bake less time. Check at 20-25 minutes. OTHER COMMON SUBSTITUTIONS: Two 8-inch rounds = 8-inch square pan. Three 8-inch rounds = 9x13 pan. 9x13 pan = one bundt pan (approximately). CALCULATOR ADVANTAGES: Shows exact volume comparison. Calculates scale factor. No guessing needed. Works for any pan combination. Prevents baking failures. Perfect pan substitutions. Ensures successful cake with proper batter amount correct baking time beautiful results every time using available pans.

Question 6

How much does a cup of sugar weigh in grams?

Accepted Answer

Cup of sugar weight varies by sugar type due to different densities: GRANULATED WHITE SUGAR: 1 cup = 200 grams = 7.1 ounces. Most common baking sugar. Standard measurement. Free-flowing crystals. Used in most recipes. BROWN SUGAR (PACKED): 1 cup = 220 grams = 7.8 ounces. Must pack firmly. More dense than white sugar. Contains molasses. Light and dark same weight when packed. POWDERED SUGAR (CONFECTIONERS): 1 cup = 120 grams = 4.2 ounces. Very light and fluffy. Sift before measuring for accuracy. Used for frosting. Contains cornstarch. CASTER SUGAR (SUPERFINE): 1 cup = 225 grams = 7.9 ounces. Finer crystals than granulated. Dissolves quickly. Popular for meringues. SUGAR CONVERSION CHART: GRANULATED SUGAR: 2 cups = 400 grams. 1 cup = 200 grams. 3/4 cup = 150 grams. 2/3 cup = 133 grams. 1/2 cup = 100 grams. 1/3 cup = 67 grams. 1/4 cup = 50 grams. 1 tablespoon = 12.5 grams. 1 teaspoon = 4.2 grams. BROWN SUGAR (PACKED): 2 cups = 440 grams. 1 cup = 220 grams. 3/4 cup = 165 grams. 1/2 cup = 110 grams. 1/4 cup = 55 grams. Must pack firmly into cup. POWDERED SUGAR: 2 cups = 240 grams. 1 cup = 120 grams. 1/2 cup = 60 grams. 1/4 cup = 30 grams. Sift for accuracy. BROWN SUGAR PACKING: Must pack firmly into cup. Press down with spoon. Should hold cup shape when turned out. Packed = 220g per cup. Unpacked (wrong) = 180g per cup. Significant difference. MEASURING TECHNIQUES: Granulated sugar: Spoon into cup. Level with knife. Don't pack. Brown sugar: Pack firmly. Press down. Level top. Powdered sugar: Sift if lumpy. Spoon into cup. Level gently. WHY SUGAR WEIGHT MATTERS: Sugar affects sweetness obviously. Also affects texture (moisture retention). Affects browning (caramelization). Too much causes spreading (cookies). Too little affects rise and texture. Precise measurement critical. SUGAR IN BAKING ROLES: Sweetness flavor. Moisture retention. Tenderizes baked goods. Helps browning. Affects texture. Feeds yeast (bread). CALCULATOR ADVANTAGES: All sugar types included. Accurate weight conversions. Shows grams and ounces. Handles any amount. Multiple unit conversions. No measuring errors. Professional baking precision. Ensures accurate sugar measurement for perfect sweetness texture consistency in cakes cookies frosting baking every time.

Question 7

Is the baking conversion calculator free to use?

Accepted Answer

100% completely free forever with all premium baking features unlocked! Complete feature list: 3 conversion types: Ingredient conversion (15+ baking ingredients with multiple units cups tablespoons teaspoons grams ounces bidirectional conversion), Pan size conversion (12 pan sizes volume-based scaling recipe multiplier automatic scale factor), Yeast conversion (3 yeast types fresh active-dry instant automatic conversions). 15+ baking ingredients: Flours (all-purpose flour 125g/cup, bread flour 127g/cup, cake flour 115g/cup, whole wheat flour 120g/cup). Sugars (granulated sugar 200g/cup, brown sugar packed 220g/cup, powdered sugar 120g/cup). Fats (butter 227g/cup). Liquids (honey 340g/cup, vanilla extract). Leavening (baking powder 4.8g/tsp, baking soda 6g/tsp). Other (cocoa powder 85g/cup, salt 6g/tsp, instant yeast 3.1g/tsp). All common baking ingredients. Professional conversion factors. Tested accurate values. Multiple measurement units: Cups (US standard 240ml). Tablespoons (tbsp). Teaspoons (tsp). Grams (g) metric. Ounces (oz) imperial. Bidirectional conversion: Cups to grams. Grams to cups. Tablespoons to grams. Teaspoons to grams. Any unit to any unit. Complete flexibility. No limitations. 12 pan sizes supported: Round pans (8-inch, 9-inch, 10-inch, 6-inch deep). Square pans (8-inch, 9-inch). Rectangle pans (9x13, 10x15). Specialty (bundt pan, 9x5 loaf, muffin, cupcake). Volume calculations included. Serving size estimates. Professional pan database. Pan volume-based scaling: Automatic volume calculation. Exact scale factor computed. Recipe multiplier shown. All ingredients scaled proportionally. Baking time adjustment tips. Professional accuracy. 3 yeast types: Fresh yeast (cake yeast blocks). Active dry yeast (needs proofing). Instant yeast (rapid rise). Automatic conversion factors: Fresh to instant (÷3). Fresh to active dry (÷2.5). Any yeast to any yeast. Precise gram calculations. Calculation history: Saves last 10 conversions. Quick reference. Review previous calculations. Compare different conversions. Clear history option. Quick reference guide: Common conversions displayed. 1 cup flour = 125g. 1 cup sugar = 200g. 1 stick butter = 113g. Always visible. Educational features: Measurement tips. Baking techniques. Pan substitution guidance. Ingredient properties. Professional baking knowledge. Mobile responsive design: Perfect for kitchen use. Works all devices perfectly. Touch-friendly interface. Recipe-following friendly. Tablet-optimized. Phone-optimized. Error handling: Input validation. Clear error messages. Helpful guidance. Prevents mistakes. User-friendly feedback. Tab-based interface: 3 organized tabs. Easy switching. Clean layout. Intuitive navigation. Not overwhelming. Absolutely zero restrictions: No registration ever. No login required. No payment. No credit card. No advertisements. No popups. No download. No installation. No time limits. No conversion limits. No feature restrictions. No premium tiers. No data collection. No tracking. No cookies. No hidden costs. Works everywhere seamlessly: Any device. Any browser. Any operating system. Any location. Worldwide access. 24/7 availability. Perfect for everyone: Home bakers (daily baking). Professional bakers (verification). Pastry chefs (reference). Baking students (learning). Recipe developers (testing). Food bloggers (content). Baking instructors (teaching). Anyone baking. Common use cases: Converting recipe measurements. Scaling recipes for different pans. Substituting yeast types. US to metric conversion. Metric to US conversion. Recipe development. Baking education. Professional baking. Home baking. Calculator benefits: Accurate conversions (professional standards). 15+ ingredients (comprehensive). Multiple units (flexible). Pan scaling (recipe adjustment). Yeast conversion (bread baking). History tracking (convenient). Quick reference (time-saving). Instant results (fast). Error-free (automated). Mobile-friendly (kitchen use). Why permanently free: Supporting home baking worldwide. Making accurate conversions accessible. Helping bakers achieve perfect results. No ads better experience. Educational baking mission. Community-driven improvements. Professional standards free. Use complete confidence: No surprise charges. No account needed. No information requested. No strings attached. Professional accuracy. Industry-standard conversions. Trusted thousands bakers. Updated 2025 standards. Calculator accuracy: Precise conversion factors. Professional baking values. Tested accurate measurements. Industry-standard weights. Volume calculations verified. Pan sizes accurate. Yeast ratios correct. Supporting baking worldwide providing completely free professional baking conversion calculator helping bakers convert measurements accurately scale recipes perfectly achieve consistent delicious results beautiful cakes cookies breads pastries perfect baking every time!

Pan Size	Serves
8" Round	6-8
9" Round	8-10
9x13" Rectangle	12-15
Bundt Pan	12-16
9x5" Loaf	8-10
Muffin (1 cup)	1

QuikCalcTools

Baking Conversion Calculator 2025

🎂 Complete Baking Tool

Baking Conversion Calculator 2025

Quick Guide

Convert

History

Quick Reference

✨ Features

Ingredient Conversion

Pan Size Scaling

Yeast Conversion

What is Baking Conversion Calculator?

How to Use Baking Conversion Calculator

Common Baking Conversions

Flour & Sugar

Common Pan Sizes

Frequently Asked Questions (FAQs)

1. How many grams in a cup of flour?

2. How to convert 8-inch to 9-inch pan?

3. How to convert fresh yeast to instant?

4. How many tablespoons in a cup?

5. Can I use 9x13 instead of two 9-inch rounds?

6. How much does a cup of sugar weigh?

Related Cooking Calculator Tools

💡 Baking Conversion Tips & Best Practices

⚖️Measuring Accuracy

🍰Pan Substitution

🍞Yeast Substitution

About Free Baking Conversion Calculator 2025

Ingredient	1 Cup
All-Purpose Flour	125 g
Bread Flour	127 g
Cake Flour	115 g
Granulated Sugar	200 g
Brown Sugar	220 g
Powdered Sugar	120 g