Free reference for your kitchen
Keep this beside your recipes.
Ingredient weights, pan swaps, and a little recipe math. Save the sheet, print it, or send it to someone you bake with.
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Proven Pantry · Free kitchen reference
Baking cheat sheet
www.provenpantry.com/baking-cheat-sheet
Same cup. Different weights.
Convert another amount →Grams for US recipe cup portions. Preparation matters: packed brown sugar and unsifted powdered sugar are labelled below.
| Ingredient | ¼ cup | ½ cup | 1 cup |
|---|---|---|---|
| All-purpose flour | 30 g | 60 g | 120 g |
| Bread flour | 30 g | 60 g | 120 g |
| Whole wheat flour | 28.25 g | 56.5 g | 113 g |
| Almond flour | 24 g | 48 g | 96 g |
| Granulated sugar | 49.5 g | 99 g | 198 g |
| Brown sugar, packed | 53.25 g | 106.5 g | 213 g |
| Powdered sugar, unsifted | 28.25 g | 56.5 g | 113 g |
| Butter | 56.5 g | 113 g | 226 g |
| Unsweetened cocoa | 21 g | 42 g | 84 g |
| Chocolate chips | 42.5 g | 85 g | 170 g |
| Cornstarch | 28 g | 56 g | 112 g |
| Vegetable oil | 49.5 g | 99 g | 198 g |
Reference weights: King Arthur Baking’s ingredient weight chart, source checked 2026-10-13. Half and quarter portions are calculated from these weights. Follow a recipe’s own gram amounts when supplied; ingredient preparation and brands can change the weight.
The recipe’s pan. Your pan.
Try your own pans →Compare total base areas to keep a similar batter depth.
| Recipe’s pan | Your pan | Recipe amount |
|---|---|---|
| 9-inch round | 8-inch round | 79.01% |
| 8-inch square | 9-inch round | 99.4% |
| Two 8-inch rounds | 9 × 13-inch rectangle | 116.38% |
Our area calculations assume suitable, straight-sided pans and enough room for the batter to rise. Multiply ingredients by the factor; it does not calculate baking time or prove that a pan has enough capacity.
More guests? Scale the ingredients.
New servings ÷ original servings = ingredient multiplier. A recipe for 4, scaled to 6, uses 1.5× the ingredients. Half a recipe uses 0.5×.
Keep cooking instructions and doneness cues. Scaling quantities does not set cooking time, temperature, or a new pan size; fractional eggs need a deliberate adjustment.
Scale your ingredient list →Use the sheet. Then try the tools.
Baking pan converter →
Compare round, square, and rectangular pan areas and scale ingredients for a different pan size.
Ingredient converter →
Convert cups, tablespoons, teaspoons, grams, and ounces using weights for 12 common baking ingredients.
Recipe scaler →
Paste an ingredient list, change the serving count, and scale decimal, mixed, and fractional quantities.