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Volume to Weight

Last Update: 1.28.2012

I prefer to measure ingredients by weight rather than by volume when baking, particularly when measuring flour. The best results come from the precise and repeatable measurement of ingredients that measuring by weight delivers. Measuring by weight is also much faster since I don't have to fiddle around with sifting or leveling off the cup. The only difficulty was in converting the volume-based measurments called for in most recipes into a weight for my kitchen scale. To this end, I present a chart of cup to ounce equivalents for flour. (There are 16 ounces in a pound, and roughly 28 grams in an ounce.)


This table is for standard white all purpose flour. Most of these measurements are courtesy of The Fannie Farmer Cookbook, but I filled in some gaps using I'm Just Here for More Food, and several issues of Cook's Illustrated.

This chart starts with the largest amount of flour first because there are some inherent inaccuracies to the conversions. For best results, start with the weight for the largest possble amount of material, and add the next smallest increment until you come up with the total prescribed amount.

Volume Weight
2 1/2 cups 12 1/2 oz
2 1/4 cups 11 1/4 oz
2 cups 9 1/2 oz
1 1/2 cups 7 1/2 oz
1 cup 5 oz
3/4 cup 3 1/2oz
2/3 cup 3 1/4oz
1/2 cup 2 1/2oz
1/3 cup 1 1/2oz
1/4 cup 1 1/4oz

Other Ingredients

Volume Weight
1 cup cake flour 4 oz
1 cup whole wheat flour 5 1/3 oz
1 cup white sugar 7 oz
1 cup packed brown sugar 7 oz
1 cup confectioners' sugar 4 oz
1 cup cocoa powder 3 oz
8 tablespoons butter (1 stick) 4 oz

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