This guide aims to help you get to grips with the basics of baking, from converting standardised US baking cups to traditional UK weights and volumes, to altering ingredient measurements and quantities in recipes to fit different sized baking tins!
UK Baking Conversions
Recipes from the USA often display baking measurements in 'Cups' – but how do they convert to the imperial and metric measurements more commonly used in the UK? Precise measurements are so important in baking, so we've created several baking conversion charts to help you out.
Volume of Liquid Ingredients
US Cups |
Millilitres |
Fluid Ounces |
1 Cup |
240ml |
8.1 fl. oz. |
3/4 Cup |
180ml |
6 fl. oz. |
2/3 Cup |
160ml |
5.4 fl. oz. |
1/2 Cup |
120ml |
4 fl. oz. |
1/3 Cup |
80ml |
2.7 fl. oz. |
1/4 Cup |
60ml |
2 fl. oz. |
1/8 Cup |
30ml |
1 fl. oz. |
Liquid / Dry Ingredients
US Cups |
Millilitres |
Fluid Ounces |
1 Cup |
240ml |
8.1 fl. oz. |
3/4 Cup |
180ml |
6 fl. oz. |
2/3 Cup |
160ml |
5.4 fl. oz. |
1/2 Cup |
120ml |
4 fl. oz. |
1/3 Cup |
80ml |
2.7 fl. oz. |
1/4 Cup |
60ml |
2 fl. oz. |
1/8 Cup |
30ml |
1 fl. oz. |
Weights of Common Ingredients
Plain Flour, Icing Sugar and Cocoa Powder
US Cups |
Grams |
Ounces |
1 Cup |
125g |
4.5oz. |
3/4 Cup |
95g |
3.25oz. |
2/3 Cup |
85g |
3oz. |
1/2 Cup |
65g |
2.25oz. |
1/3 Cup |
40g |
1.5oz. |
1/4 Cup |
30g |
1oz. |
1/8 Cup |
15g |
0.5oz. |
Granulated Sugar and Caster Sugar
US Cups |
Grams |
Ounces |
1 Cup |
200g |
7oz. |
3/4 Cup |
150g |
5.25oz. |
2/3 Cup |
135g |
4.75oz. |
1/2 Cup |
100g |
3.5oz. |
1/3 Cup |
70g |
2.25oz. |
1/4 Cup |
50g |
1.75oz. |
1/8 Cup |
25g |
1oz. |
Brown Sugar
US Cups |
Grams |
Ounces |
1 Cup |
220g |
7.75oz. |
3/4 Cup |
170g |
6oz. |
2/3 Cup |
150g |
5oz. |
1/2 Cup |
110g |
4oz. |
1/3 Cup |
75g |
2.5oz. |
1/4 Cup |
55g |
2oz. |
1/8 Cup |
25g |
1oz. |
Butter and Margarine
US Cups |
Grams |
Ounces |
1 Cup |
225g |
8oz. |
3/4 Cup |
180g |
6.25oz. |
2/3 Cup |
150g |
5.25oz. |
1 Stick |
113g |
4oz. |
1/2 Cup |
110g |
3.9oz. |
1/3 Cup |
75g |
3oz. |
1/4 Cup |
60g |
2oz. |
1/8 Cup |
25g |
1oz. |
Oven Temperatures
Fahrenheit |
Celsius |
Gas Mark |
250°F |
120°C |
½ |
275°F |
135°C |
1 |
300°F |
150°C |
2 |
325°F |
165°C |
3 |
350°F |
175°C |
4 |
375°F |
190°C |
5 |
400°F |
205°C |
6 |
425°F |
220°C |
7 |
450°F |
235°C |
8 |
475°F |
245°C |
9 |
500°F |
260°C |
10 |
Baking Tin Sizes
As 8" round tins (3" deep) are generally the most popular size, we'll use this as a starting point and advise how to scale up or down your mixture based on this. Let's begin with some examples - if you want to bake a 12" round cake but the recipe is only enough for an 8" round cake, you'd simply multiply the quantities in your recipe 2.5 times. But, if you'd rather bake a smaller 6" round cake, you'd divide the quantities by half.
Round and Petal Tins
4" |
5" |
6" |
7" |
8" |
9" |
10" |
11" |
12" |
13" |
14" |
Square and Hexagon Tins
3" |
4" |
5" |
6" |
7" |
8" |
9" |
10" |
11" |
12" |
13" |
Approx. Quantities of the Recipe
1/4 of the recipe |
1/3 of the recipe |
1/2 of the recipe |
3/4 of the recipe |
the whole recipe |
1 + 1/4 of the recipe |
1 + 1/2 of the recipe |
2 x the recipe |
2 + 1/2 of the recipe |
3 x the recipe |
3 + 1/2 of the recipe |