Weight Conversions for Baking
If you’ve ever wanted a recipe converted from cups to grams or ounces, I’ve done all the hard work for you! Check out this free printable infographic on how to convert imperial measurements into metric. Never wonder again!
I finally listened.
I get that you want your recipes in metric. I hear you. I know you are out there, with your kitchen scales. Tragically, sans cups and tablespoons. Today, I’m making all your dreams come true.
It took me an entire weekend, but I banged it out. For you.
Basically every baking ingredient in my pantry. Every ingredient I’ve ever included in any recipe on this entire site. And a handful of others too, just in case I ever choose to bake with them at any point in the future.
I hope this wins me your undying love and affection.
Please bookmark this page! I’m going to put it in my sidebar too, for easy access. And, I’ve even uploaded the jpeg file to the interwebz, so you can download it, print it out, and tape it to the inside of your cupboard door.
Click here to download the free printable.
Please pardon this interruption! We’ll return to your regularly scheduled sinful dessert recipe programming next week.
Thanks for posting the conversion chart. Makes prep easier.
You are my new hero! I just started reading your tips and recipes. I am enamored by your writing skills and just can’t read enough!! Thank you for taking the time to share these with us ~ can never learn too many new things! Time for me to BAKE!!!
So happy I could inspire you! Thank you for the kind words!
you’ve done a great work and useful chart … BIG THANK Allie .. 🙂
Thanks so so much. You save me the stress of calculating.
This is really useful. Thank you. One thing though, I spotted one error on the chart. 1 cup of vegetable oil should be more than 108 grams, since it shouldn’t weigh less than water.
I would like to ask you one thing, I want to practice making pie crust, and I have to do that on wood table. My friend suggests me to buy big size of silicone sheet, do you think silicone will help prevent dough from sticking. Another thing is What do you think about stainless steel rolling pin, would it help with dough sticking problem? I just like the idea of being able to chill it in the freezer before use.
Oil actually does weigh less than water, that’s why it always separates and floats to the top. I personally do not like the silicone sheets, I prefer just to dust the table with flour instead. I’ve never used a stainless steel rolling pin but it does sound like a nice idea!
Hi Naomi! I really appreciate all the work you put into the conversion table. Could you please check the 1 cup if chocolate chips? I fear the final 0 in the metric weight escaped…
I think I’ve replied before, but I now use Einkorn flour due to a gluten issue. I love that you even broke it down for eggs and butter and things other people don’t consider. I think this will be so helpful!
So glad you’re finding it useful Cathy!
I am somewhat technology challenged. How can I enlarge the font for the chart? I am an older woman it is hard to see the chart. I did copy and paste thinking I could do it on my Word to enlarge did not work. I know I could type it out myself. Right now I don’t have the time, I am a slow type-pecker. lol Thanks!
If you download the file you should be able to print it at any size you like. Hope that helps!
I have to apologize for the terrible e-mail I sent. I didn’t have a chance to fix my corrections, when I mistakingly pressed send.
I hope you could understand what I had asked for. If you need me to send it again I will.
Again thank you so much
No worries at all Francine! It happens to the best of us sometimes. I think I understand what you are asking. Let me know if I have this right: you are looking for a conversion factor for large eggs to extra-large eggs? I am googling this for you now. I’ve typed in “large eggs to extra large eggs conversion.” Here are the search results: https://www.google.com/search?rlz=1C1GCEA_enUS832US832&sxsrf=ALeKk00ca6os6sMzL9oKuf5-eNEMwP4sFw%3A1587688583727&ei=hzSiXq3_K_2GytMP8JaW-Aw&q=large+eggs+to+extra+large+eggs+conversion&oq=large+eggs+to+extra&gs_lcp=CgZwc3ktYWIQARgBMgIIADICCAAyBggAEBYQHjIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeOgQIABBHOgUIABCRAjoFCAAQgwE6BAgAEEM6CggAEIMBEBQQhwI6BwgAEBQQhwJQs9TjcFjk_eNwYJCW5nBoAXABeACAAWmIAbkLkgEEMTkuMZgBAKABAaoBB2d3cy13aXo&sclient=psy-ab .” Lots of useful info here. Let me know if I’ve got this right or if it was something else you meant to ask. PS- All of my recipes call for large eggs only! And thanks for being a loyal reader all these years!
I have been following you since the beginning, and I could never run out of things to eat. Of course, it is always dessert!! I was wondering if I could ask a “silly” question? I have a lot of recipes that call for extra-large eggs. I usually only keep large. Is there a certain weight for for them or should I just use an extra egg?
Keep on baking. Whatevere you are dpoing it certainly is appreciated. You are a baking wonder!!
Thanks again for all you do
I’m not sure if I will love ❤️ you forever, but thank you for all the goodies you’ve gathered together. This will definitely simplify a whole lot for me.
i printed out the chart for weight conversion but it is so faint
could you make it bold so it will show up better
i tried to copy it into word document so i could adjust the visibility
but it would not let me
As of a little over a year ago, I converted all the recipes on this site to a better format which includes metric measurements for every ingredient. Just click the “metric” button right below the ingredients list.