Convert & scale
Baking Reference Guides
Reference charts for substitutions, pan sizes, and measurement conversions.
A quick-reference library for substitutions, pan sizes, oven temperatures, and measurement conversions — the charts every baker ends up searching for mid-recipe.
Ingredient substitutions
| If the recipe calls for | Use instead |
|---|
| 1 cup buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar, rested 5 minutes |
| 1 cup cake flour | 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch |
| 1 cup self-rising flour | 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt |
| 1 tsp baking powder | ¼ tsp baking soda + ½ tsp cream of tartar |
| 1 cup granulated sugar | 1 cup packed brown sugar (adds moisture and a deeper flavor) |
| 1 cup sour cream | 1 cup plain yogurt |
| 1 cup heavy cream (for baking, not whipping) | ¾ cup milk + ⅓ cup melted butter |
| 1 oz unsweetened chocolate | 3 tbsp cocoa powder + 1 tbsp melted butter or oil |
| 1 cup honey | 1¼ cups granulated sugar + ¼ cup extra liquid (reduce another liquid slightly) |
| 1 large egg (in most quick breads/muffins) | ¼ cup unsweetened applesauce or mashed banana |
Pan size & volume equivalents
| Pan shape & size | Approx. volume | Roughly equivalent to |
|---|
| 8-inch round pan | ~4 cups (950 ml) | one 8-inch square pan |
| 9-inch round pan | ~6 cups (1.4 L) | one 8x8-inch square pan, slightly fuller |
| 8-inch square pan | ~8 cups (1.9 L) | one 9-inch round pan |
| 9x13-inch rectangular pan | ~14-15 cups (3.3 L) | two 9-inch round pans |
| 9x5-inch loaf pan | ~8 cups (1.9 L) | one 8-inch square pan |
| 10-inch bundt / tube pan | ~12 cups (2.8 L) | one 9x13-inch pan |
| 12-cup standard muffin pan | ~6 cups (1.4 L) total batter | one 9-inch round pan |
Oven temperature chart
| °F | °C | Gas mark | Description |
|---|
| 225°F | 107°C | ¼ | Very low / slow |
| 250°F | 121°C | ½ | Very low / slow |
| 275°F | 135°C | 1 | Low |
| 300°F | 149°C | 2 | Low |
| 325°F | 163°C | 3 | Moderate |
| 350°F | 177°C | 4 | Moderate (most common baking temp) |
| 375°F | 191°C | 5 | Moderately hot |
| 400°F | 204°C | 6 | Hot |
| 425°F | 218°C | 7 | Hot |
| 450°F | 232°C | 8 | Very hot |
| 475°F | 246°C | 9 | Very hot |
Measurement conversion chart
| Measurement | Equals |
|---|
| 3 teaspoons (tsp) | 1 tablespoon (tbsp) |
| 2 tablespoons | 1 fl oz = ⅛ cup |
| 4 tablespoons | ¼ cup |
| 8 tablespoons | ½ cup = 1 stick of butter (113 g) |
| 16 tablespoons | 1 cup |
| 1 cup | 8 fl oz ≈ 236.6 ml |
| 2 cups | 1 pint ≈ 473 ml |
| 4 cups | 1 quart ≈ 946 ml |
| 4 quarts | 1 gallon ≈ 3.79 L |
Egg size reference
| Egg size | Weight (out of shell) |
|---|
| Small | ≈ 43 g |
| Medium | ≈ 50 g |
| Large | ≈ 57 g |
| Extra-large | ≈ 64 g |
| Jumbo | ≈ 71 g |