Baking Units Converter — Cups ↔ Grams, °F ↔ °C, Oz ↔ mL (2026)
🧁 FREE Tool · Chef-Verified
Baking Converter — Volume / Weight / Temperature (US + Canada)
Cups, tbsp, tsp, fl oz ↔ grams, kg, mL. Oven Fahrenheit ↔ Celsius. With ingredient-specific density (flour, sugar, butter, etc.).
Quick-select ingredient density (affects grams/cup):
💧 Water/Milk
🌾 AP Flour
🌾 Cake Flour
🍚 Sugar
🍯 Brown Sugar
❄️ Powdered Sugar
🧈 Butter
🍫 Cocoa
🥣 Rolled Oats
🧂 Salt
🍯 Honey
🍪 Choc Chips
Currently: 💧 Water / Milk (1g/mL). 1 US cup = 236.59 g water. Change ingredient above for accurate grams.
🌡️ Common Oven Temperatures (One-Click Conversion Reference)
275°F = 135°C (very low)
325°F = 160°C (slow bake)
350°F = 175°C ⭐ Most Common!
375°F = 190°C
400°F = 200°C (roast)
425°F = 220°C (high)
450°F = 230°C (bread/pizza)
500°F = 260°C (max home oven)
🥄 US Cups
0.24
US customary (236.59 mL)
⚖️ Grams (weight)
56.70
Selected ingredient density
🌡️ Equivalent
2 tbsp
Most useful human-readable form
📑 Quick Navigation
Baking unit conversions are one of the biggest causes of kitchen failures between the US and Canada. America still uses the US customary system (cups, fluid ounces, Fahrenheit) for home recipes, while Canada officially switched to metric in the 1970s — but Canadian home bakers still mix both systems depending on whether the recipe source is American (YouTube, TikTok, Bon Appétit) or Canadian (Food Network Canada, Canadian Living). One 5.6% cup difference and a 25°F oven temperature swing can transform a perfect chocolate chip cookie into a flat hockey puck.
🔑 Key Takeaways — Baking Conversions (US & Canada)
- Golden Rule: Weights are better than volumes. Buy a $12 digital kitchen scale (grams + ounces). Weighing ingredients removes 90% of measurement variation (scooped flour vs. spooned flour = 20% difference in cup weight).
- 1 US customary cup = 236.59 mL. 1 Canadian (modern metric) cup = 250 mL. Difference = ~5.6% (small for home baking, matters for commercial batches).
- King Arthur standard: 1 cup all-purpose (AP) flour = 120 g spooned & leveled, or ~130 g if scooped/dipped. Always check the recipe's convention.
- 1 cup butter = 2 sticks = 226.8 g = 8 oz. (US butter wrapper tick marks are in tbsp: 1 stick = 8 tbsp.)
- Oven: 350°F (the "default everything" temp) = 175°C = Gas Mark 4 (UK). Canadian ovens = Celsius; US ovens = Fahrenheit.
- 1 tbsp = 3 tsp = ½ fl oz = 14.79 mL (US). Memorize this one — you'll use it every week.
📊 Ingredient Weight Chart — 1 US Cup to Grams (Chef-Verified)
This is the single most useful chart for anyone converting US recipes. The density of baking ingredients varies wildly: 1 cup of feathers (flour) weighs way less than 1 cup of rocks (salt). Always prefer weight (grams/oz) over volume (cups/tbsp) when possible.
| Ingredient | 1 US Cup (236.59 mL) | 1 CA Metric Cup (250 mL) | 1 Tablespoon (tbsp) | 1 Teaspoon (tsp) | Notes |
|---|---|---|---|---|---|
| 💧 Water / Milk / Liquid | 236.6 g | 250 g | 14.8 g | 4.9 g | Baseline — 1 mL water = 1 g |
| 🌾 All-Purpose Flour (spooned & leveled) | 120 g | 127 g | 7.5 g | 2.5 g | King Arthur / Bon Appétit standard |
| 🌾 AP Flour (dip & sweep / scooped) | 130–140 g | 138–148 g | 8–9 g | 2.7–3 g | "Heavy cup" — #1 cause of dense cakes |
| 🌾 Bread Flour | 127 g | 134 g | 7.9 g | 2.6 g | Slightly denser than AP (more protein) |
| 🌾 Cake Flour (sifted) | 100 g | 106 g | 6.25 g | 2.1 g | Lower protein = lighter cakes |
| 🌾 Whole Wheat Flour | 130 g | 137 g | 8.1 g | 2.7 g | Heavier bran & germ |
| 🍚 Granulated White Sugar | 200 g | 211 g | 12.5 g | 4.2 g | Easy ½ cup = 100 g mental rule |
| 🍯 Light Brown Sugar (packed) | 215 g | 227 g | 13.4 g | 4.5 g | Packed into cup per US convention |
| ❄️ Powdered (Confectioners') Sugar (sifted) | 115 g | 121 g | 7.2 g | 2.4 g | Unsifted = ~128 g per cup |
| 🧈 Butter / Margarine (softened) | 227 g = 2 sticks | 239 g = 2.12 sticks | 14.2 g | 4.7 g | 1 US stick = 113.4 g = 8 tbsp = ½ cup |
| 🥛 Buttermilk / Cream | 242 g | 256 g | 15.1 g | 5.0 g | Slightly denser than water |
| 🍯 Honey / Maple Syrup | 340 g | 359 g | 21.25 g | 7.1 g | Very dense! Heavy for its volume |
| 🌽 Vegetable / Canola Oil | 218 g | 230 g | 13.6 g | 4.5 g | Less dense than water (floats) |
| 🍫 Unsweetened Cocoa Powder | 85 g | 90 g | 5.3 g | 1.8 g | Very light and fluffy |
| 🍪 Semi-Sweet Chocolate Chips | 170 g | 180 g | 10.6 g | 3.5 g | Standard Nestlé Toll House |
| 🥣 Rolled (Old-Fashioned) Oats | 90 g | 95 g | 5.6 g | 1.9 g | Instant oats = ~80 g/cup (lighter) |
| 🧂 Fine Table Salt | 273 g | 288 g | 17 g | 5.7 g | Kosher salt = only ~150–180 g/cup! DO NOT SUBSTITUTE 1:1 |
| 🍞 Instant / Active Dry Yeast | — | — | 9.5 g (1 packet) | 3.2 g | Standard US packet = 2¼ tsp = 7 g (not 9.5 — see yeast section!) |
| 🥚 Large Egg (whole, shelled) | ~2 eggs = 100 g | — | ~16.5 g per tbsp | — | 1 large US egg = 50 g (without shell) |
🌡️ Oven Temperature — Full Fahrenheit ↔ Celsius Conversion Chart
Every home baker needs this taped to the inside of their oven door. Canadian ovens ALWAYS show Celsius (since metrication in the 1970s). American ovens show Fahrenheit. If you're following a cross-border recipe, use the exact numbers below — NOT "roughly double + 30" (that approximation is off by 5-15°F at common temps).
| °F (US) | °C (Canada/EU) | Gas Mark (UK/IE) | Common Baking Use |
|---|---|---|---|
| 200°F | 95°C | ¼ | Very low: dried herbs, meringue, long-rise bread proofing box |
| 250°F | 120°C | ½ | Low & slow: brisket in oven, biscotti second bake |
| 275°F | 135°C | 1 | Gentle cakes, cheesecake water bath, granola |
| 300°F | 150°C | 2 | Slow cookies, shortbread, biscotti first bake |
| 325°F | 160°C | 3 | Cheesecakes, brownies, sponge cakes, meringues |
| 350°F | 175°C | 4 ⭐ | THE DEFAULT OVEN TEMP — cookies, cakes, muffins, bread rolls, roasted veggies |
| 375°F | 190°C | 5 | Golden cookies, pie crust, biscuits, scones, breadsticks |
| 400°F | 200°C | 6 | Roasted potatoes, pizza stone, puff pastry, focaccia, rustic bread |
| 425°F | 220°C | 7 | High-heat sourdough (Dutch oven), pretzels, baguettes, flaky pie crust start |
| 450°F | 230°C | 8 | Artisan bread, cast-iron skillet cornbread, homemade pizza |
| 475°F | 245°C | 9 | Neapolitan-style pizza (2-3 min bake), broil substitute |
| 500°F | 260°C | 10 | Max home electric oven; commercial pizza ovens run 700°F+/370°C |
| Broil (Hi) | 290°C+ | — | Top element only — browning cheese, brûlée, toasting |
°C = (°F − 32) × 5 ÷ 9 | °F = (°C × 9 ÷ 5) + 32
💡 Home baker "good enough" shortcut: °C = (°F − 30) ÷ 2 — accurate within ~5°F at 300–450°F range.
🇺🇸 US Cup vs 🇨🇦 Canadian Metric Cup — Which Should I Use?
🇺🇸 US Customary Cup (recipes from USA)
Any recipe from an American source: YouTube, TikTok, Bon Appétit, NYT Cooking, Sally's Baking Addiction, King Arthur Baking, etc. — ALL use the US customary cup = 236.59 mL. US measuring cup sets (Pyrex, OXO, etc.) are calibrated to this standard.
- 1 US cup = 16 tbsp = 48 tsp = 8 fl oz = 236.59 mL
- US butter wrappers = ½ cup per stick (8 tbsp)
- US yeast packet = 2¼ tsp = 7g (NOT 1 tbsp)
- US liquid measuring cup = 1 cup water = 8 fl oz (weight ~8.3 oz avoirdupois)
🇨🇦 Canadian Metric Cup (recipes from Canada)
Modern Canadian recipes published by Chatelaine, Canadian Living, Food Network Canada, or government food guides use the 250 mL metric cup (same as Australia and New Zealand). However — your grandma's 1970s handwritten recipe cards likely still use the old imperial cup (284 mL). When in doubt, weigh it.
- 1 CA metric cup = 250 mL = ~1.057 US cups (+5.6%)
- Canadian store-brand measuring cups show 250 mL / 1 cup
- Butter blocks: 454 g (1 lb) printed with metric markings
- Oven display: always Celsius (since 1970s metrication law)
Bottom line for both countries: A $12 digital kitchen scale displaying grams eliminates the cup confusion entirely. Grams are the same in New York, Toronto, Vancouver, London, and Tokyo. This is why every serious baker on both sides of the border owns a kitchen scale.
🧮 Baking Conversion Formulas — Memorize These 8
- Cups (US) → Grams of ingredient X: US Cups × 236.59 mL/cup × Density (g/mL) of ingredient X. 👉 OR: Just use the ingredient chart above (our calculator uses this exact equation internally).
- Grams → Ounces (avoirdupois weight): Divide grams by 28.3495. Quick mental: ÷ 28 (close enough for home baking).
- Ounces → Grams: Ounces × 28.3495. Quick mental: × 28 + 1.25%.
- °F ↔ °C: °C = (°F − 32) × 5/9. °F = °C × 9/5 + 32. (See chart for common oven temps.)
- Tablespoons ↔ Cups: 16 tbsp = 1 cup. So: tbsp ÷ 16 = cups. Cups × 16 = tbsp.
- Teaspoons ↔ Tablespoons: 3 tsp = 1 tbsp. (Memorize — used every time you halve a recipe's spices/baking soda.)
- Pounds ↔ Grams: 1 lb = 453.59 g. Quick mental: × 450 (add 0.8% if being precise for bread).
- Kosher Salt vs Table Salt: This is a density conversion, not a unit conversion. 1 tsp table salt = ~2 tsp Diamond Crystal kosher salt = ~1.5 tsp Morton kosher salt. You CANNOT substitute 1:1 — bread and cookie recipes will be ruined.
🍪 US & Canada Real-World Baking Conversion Examples
These are the exact 3 scenarios WikEst readers have asked us about in the last 12 months.
🍪 Example 1 — American Woman in Toronto Converting Nestlé Toll House Cookies (US → CA)
Scenario: You grew up in Cleveland OH, now live in Mississauga ON. Your mom's handwritten Nestlé Toll House recipe uses US cups and your Toronto oven is Celsius. Also: your measuring cup set is 250 mL Canadian. Your scale shows grams. Convert the whole recipe + bake temp.
- Original US ingredients (volumes): 2¼ cups AP flour, 1 tsp baking soda, 1 tsp salt, 1 cup (2 sticks) butter softened, ¾ cup granulated sugar, ¾ cup brown sugar (packed), 1 tsp vanilla, 2 large eggs, 2 cups chocolate chips, 2 cups nuts (optional).
- Weights (g) using our chart:
- 2¼ c AP flour = 2.25 × 120g = 270 g flour
- 1 tsp baking soda = 4.6 g; 1 tsp salt (table) = 5.7 g
- 1 cup butter = 227 g (2 sticks); ¾ c white sugar = 0.75 × 200 = 150 g
- ¾ c brown sugar packed = 0.75 × 215 = 161 g; 1 tsp vanilla = 4.9 g
- 2 large eggs = ~100 g (weigh your eggs!); 2 c choc chips = 2 × 170 = 340 g
- Oven temp: Original = 375°F → 190°C. Bake time = 9–11 min (unchanged, convection = reduce 25°F/15°C & check 1 min early).
- If you only had your CA 250-mL cup (no scale): Reduce each "cup" measure by 5.6% = use a little less than a level CA cup (roughly 1 CA cup minus 1½ tbsp). That approximation works for home batches. But really: buy the $12 scale.
🍞 Example 2 — Vancouver Baker Following a San Francisco Sourdough Recipe (Weights in Grams Already!)
Scenario: You're in Vancouver BC. The Perfect Loaf (SF sourdough blog) publishes a recipe using 100% baker's percentages by weight: 1,000 g bread flour, 750 g water, 200 g starter, 20 g salt. Temp: 500°F Dutch oven for 20 min with lid, 450°F 25 min lid-off. The GOOD NEWS: grams are identical in Vancouver and San Francisco! Only two things need conversion:
- Flour weight is the SAME: 1,000 g bread flour in Vancouver = 1,000 g bread flour in SF. No conversion needed. ✓
- Water, starter, salt = SAME grams (metric is international). ✓
- ONLY the oven temp: 500°F lid-on = 260°C; 450°F lid-off = 230°C. Use the converter at top or our oven chart above.
- Bonus: If the SF author had written "2 tsp fine salt" instead of grams, you'd convert: 2 × 5.7 g = 11.4 g. But since they gave weight (standard for modern sourdough), done.
🎂 Example 3 — Calgary Mom Baking for Kid's Birthday, Following UK Great British Bake-Off Recipe (Canada ↔ UK ↔ US)
Scenario: Calgary AB mom following a Mary Berry Victoria sponge from the GBBO cookbook — recipe uses UK metric weights + Gas Mark oven temp: 225 g unsalted butter, 225 g caster sugar, 4 large eggs, 225 g self-raising flour, 2 tsp baking powder. Oven: Gas Mark 4. What's this in US cups for your inherited American Pyrex set, and what temp on your Canadian Celsius oven?
- Butter: 225 g ÷ 227 g per US cup = 0.99 cup ≈ 1 cup (2 sticks US butter). They're essentially identical (10g difference = negligible for cakes). ✓
- Caster sugar (UK superfine) = US granulated sugar weight-wise: 225 g ÷ 200 g/cup = 1.125 cups = 1 cup + 2 tbsp.
- 4 large UK eggs = ~55 g each shelled = ~220 g total ≈ 4 US large eggs (~50 g each = 200 g) — add 1 extra US egg yolk to bring total egg weight up (UK eggs are graded bigger than US "large"). The yolk trick fixes it perfectly.
- Self-raising flour: 225 g ÷ 120 g/cup AP + baking powder = 1⅞ cups AP flour + 2 tsp baking powder (UK self-raising = AP + ~1¼ tsp baking powder per cup). Match the GBBO stated 2 tsp.
- Oven temp: Gas Mark 4 = 350°F = 175°C (same as our table!). 3-layer cake bake ~25 min each, check with wooden pick.
🧈 Butter Conversion — The #1 Thing You Look Up Every Sunday Morning
US butter comes in 1-pound boxes with 4 wrapped sticks (454g/box = ~113.4g per stick). Canadian butter is usually sold in 454g (1 lb) solid blocks OR 2×227g packs. This chart eliminates "how many tbsp is ¾ cup butter" Googles forever:
| Cups (US) | Sticks (US) | Tablespoons | Grams | Ounces |
|---|---|---|---|---|
| ¼ cup | ½ stick | 4 tbsp | 56.7 g | 2 oz |
| ⅓ cup | ~⅔ stick | 5 tbsp + 1 tsp | 75.6 g | 2.67 oz |
| ½ cup | 1 stick | 8 tbsp | 113.4 g | 4 oz |
| ⅔ cup | 1⅓ sticks | 10 tbsp + 2 tsp | 151.2 g | 5.33 oz |
| ¾ cup | 1½ sticks | 12 tbsp | 170.1 g | 6 oz |
| 1 cup | 2 sticks | 16 tbsp | 226.8 g | 8 oz |
| 1¼ cup | 2½ sticks | 20 tbsp | 283.5 g | 10 oz |
| 1½ cup | 3 sticks | 24 tbsp | 340.2 g | 12 oz |
| 1¾ cup | 3½ sticks | 28 tbsp | 396.9 g | 14 oz |
| 2 cups | 4 sticks = 1 lb box | 32 tbsp | 453.6 g | 16 oz = 1 lb |
🍞 Yeast Conversion — Active Dry vs Instant vs Fresh (Cake)
3 types of yeast, 3 different weights per volume (they have different "puffiness"). 1 standard US Fleischmann's / Red Star packet = 2¼ tsp = 7 g (0.25 oz) — that's the baseline.
| Yeast Type | Per 1 Packet (7g) Equivalent | To Substitute (equal rise power) |
|---|---|---|
| Instant (Fast-Acting / Bread Machine) | 2¼ tsp = 7 g | Baseline. Can be mixed directly into flour (no proofing in water needed). |
| Active Dry Yeast | 2½ tsp = 7 g | Need 25% more by volume than instant. MUST proof in 105–110°F / 40–43°C water with ½ tsp sugar first (5–10 min, foam = alive). |
| Fresh / Cake / Compressed Yeast | 21 g (0.75 oz) block | 3× the weight of instant/ADY. Crumble into warm liquid. Short fridge shelf life (2–3 weeks). |
| Bread Sourdough Starter (100% hydration) | ~105 g (½ cup thick) | Not a direct swap — replaces packet yeast in long-ferment recipes (12–24 hr) with flavor benefit. ~100–150g starter replaces 7g packet. |
📏 Scaling Recipes Up or Down (Doubling, Tripling, Halving)
Easy math but people mess up the ⅛ tsp baking soda when halving. Use this cheat sheet:
Halved = ÷2; Tripled = ×3; Half-Batch = ×0.5. For tsp: ½ of ¼ tsp = ⅛ tsp; ½ of ⅛ tsp = PINCH (≈ 1/16 tsp).
- Volume measurements (cups, tbsp, tsp): Scale linearly. ⅓ cup ×2 = ⅔ cup. ½ tsp ÷2 = ¼ tsp. Works.
- Weight measurements (grams, oz): Scale linearly. 120 g AP flour ×3 = 360 g. Best method for accuracy.
- ⚠️ Eggs: Don't split ½ egg if halving a 1-egg recipe. Instead: weigh whole egg, whisk, use half by weight (~25 g). Or use a medium egg (44g) instead of large (50g) — effectively ~88% of an egg, close enough.
- ⚠️ Spices, salt, baking powder/soda: DON'T scale linearly ×4+ when quadrupling batches for parties — chemical leavening and salt over-concentrate. If quadrupling a cake from 9" to 14" party pan: use 3× the baking powder (not 4×) and bake 10–15 min longer at 25°F / 15°C lower.
- ⚠️ Bake time & pan size: Doubling batter volume ≠ doubling time. Use the center-of-pan temperature trick: internal 205–210°F / 96–99°C = cake/bread done (probe thermometer). For cookies: check at original bake time + 1 min, not double.
⛰️ High-Altitude Baking Adjustments (Colorado, Alberta, BC Interior)
WikEst readers in Denver CO (5,280 ft), Calgary AB (3,430 ft), and Kelowna BC (1,130 ft) all ask this. Water boils at <212°F / 100°C at sea level, but <203°F / 95°C at 5,000 ft — so baked goods dry out faster and leavening gases expand more. Apply these on top of our regular conversions:
| Altitude | Example Cities | Adjustments per Recipe |
|---|---|---|
| 3,000–5,000 ft (900–1,500 m) | Calgary AB · Salt Lake City UT · Albuquerque NM | Oven +25°F / +15°C; reduce baking powder ⅛–¼ tsp per tsp; increase liquid 2–4 tbsp; reduce sugar 1–2 tbsp. |
| 5,000–7,000 ft (1,500–2,100 m) | Denver CO · Colorado Springs · Flagstaff AZ | Oven +25°F; reduce baking powder ¼ tsp per tsp; +3–4 tbsp liquid; −2 tbsp sugar; add 1 extra egg (strengthens structure). |
| 7,000–10,000 ft (2,100–3,050 m) | Leadville CO · Santa Fe NM · Banff AB (townsite) | Oven +35°F; baking powder cut ⅓–½ tsp per tsp; +¼ cup liquid; −3 tbsp sugar; extra egg + 1 tbsp flour (more structure). |
| Over 10,000 ft | Mountain towns | Use a tested high-altitude cookbook. Pressure cookers and Dutch ovens help retain moisture. |
⚠️ Top 10 Baking Measurement Mistakes (US & Canada)
- ❌ #1: Scooping flour directly out of the bag with your measuring cup (dip & sweep). Packs 15–25% more flour into the cup than the standard "spooned & leveled" method the recipe author used. Use a spoon to fluff + fill + level with a knife. Or weigh it.
- ❌ #2: Confusing fluid ounces (volume) with avoirdupois weight ounces (mass). 8 fl oz of honey (vol) ≠ 8 oz of honey (weight = ~340 g). Fluid ounces on a Pyrex measuring cup = volume; ounces on a scale = weight.
- ❌ #3: Substituting table salt 1:1 with kosher salt. Different kosher brands = different crystal sizes. 1 tsp table = ~2 tsp Diamond Crystal kosher = ~1.5 tsp Morton kosher. Weigh it (5.7 g = 1 tsp table) if you can.
- ❌ #4: Converting oven temps with the "double it and add 32" myth. That's actually the reverse formula (wrong direction) and off by ~15% in the middle range anyway. Use our oven chart.
- ❌ #5: Not zeroing (tare) your kitchen scale after placing the empty bowl on it. Taring is the point of a scale. You want only the ingredient weight, not bowl weight + ingredient.
- ❌ #6: Using a liquid measuring cup for dry ingredients (or vice versa). Dry measuring cups = top-flat surface to level. Liquid cups = meniscus at eye line below the rim. Cross-using = 5–8% error.
- ❌ #7: Packing brown sugar when the recipe says "lightly packed" (or the opposite). Brown sugar density varies 15% depending on packing pressure. If unsure, the US default convention = packed brown sugar (unless explicitly "unpacked").
- ❌ #8: Treating 1 CA metric cup = 1 US cup in 20+ cup commercial baking batches. 100 cups difference: (250 mL − 236.59 mL) × 100 = 1.34 L. That's 5+ extra cups of flour in a commercial batch. Weigh it.
- ❌ #9: Skimping on vanilla because tsp seems small. 1 tsp vs 2 tsp vanilla extract is the most noticeable flavor difference per unit volume in any cookie/cake. Don't cheap out — use the stated amount.
- ❌ #10: Doubling EVERY ingredient when doubling a batch — including baking powder and salt. 4× the volume of cake only needs ~3× the chemical leavening. Same with salt — taste halfway through assembly on large batches.
FAQ — Every Baking Conversion Question (Search Console Answered)
The professional baking standard (King Arthur, Bon Appétit, NYT Cooking) is: 1 cup all-purpose flour = 120 grams when measured by the spooned-and-leveled method. If you dip & sweep directly from the bag, you'll get 130–140 g per cup. Use the spoon method for consistency, or invest $12 in a kitchen scale and skip the drama entirely.
Memorize these forever: 16 tbsp = 1 US cup. 3 tsp = 1 tbsp. Derived: 1 cup = 16 × 3 = 48 teaspoons. ½ cup = 8 tbsp. ⅓ cup = 5 tbsp + 1 tsp. ¼ cup = 4 tbsp. ¾ cup = 12 tbsp. This set of numbers alone resolves 80% of the "how much is half of ⅓ cup" phone-unlocks during baking.
The 4 most common oven temps, memorize these: 325°F = 160°C (cheesecake/brownies); 350°F = 175°C (default everything — cake/cookies); 375°F = 190°C (golden cookies/pie); 400°F = 200°C (roast/potatoes/pizza); 425–450°F = 220–230°C (bread/pizza stone). If you only remember ONE: 350°F = 175°C.
16 avoirdupois ounces = 1 pound (lb). 1 ounce (weight, not fluid) = 28.3495 grams (quick mental: ~28.35 g). 1 lb = 453.59 g = ~454 g. Butter: 4 sticks = 1 lb = 454g box (US and Canada use this same 454g/1lb butter size, Canada just prints metric on the wrapper too).
8 US fluid ounces = 1 US customary cup (VOLUME measure for liquids). 1 US fl oz = 29.57 mL. 1 US cup = 236.59 mL total. 1 Canadian metric cup = 250 mL = ~8.45 fl oz (not 8!). Remember: Fluid ounces measure VOLUME, avoirdupois ounces measure WEIGHT. For water, they're close (8 fl oz water = ~8.3 oz weight), but for honey / flour / salt — worlds apart.
1 US cup butter = 2 sticks = 16 tablespoons = 8 oz = 226.8 grams. Butter sticks are marked with tablespoon gradations along the wrapper = quickest measuring tool in the kitchen (no utensils needed for solid butter, just slice at the line).
One standard North American (Fleischmann's / Red Star) dry yeast packet = exactly 2¼ teaspoons = 7 grams (0.25 oz). Do NOT use "1 tablespoon" — that's 9.5g which is 36% too much. Also: instant yeast (same 7g packet) can mix straight into flour; active dry needs a 5–10 min "proof" in 105–110°F warm sugar water first.
YES. This is the correct answer. A $12–$20 digital scale with grams + ounces + tare function (OXO Good Grips or Etekcity are the standard recs) will: eliminate 90% of measurement variation, reduce dirty dishes, let you bake straight from any American OR Canadian OR European recipe with zero conversions, and pay for itself in the cost of the first 3 ruined cakes you DON'T throw out. Grams are universal. Just buy the scale.
⚠️ Disclaimer: Ingredient-per-cup weights in this tool use widely accepted professional baking standards (King Arthur 120g/cup AP flour spooned & leveled; USDA food density databases). Real-world cup weights vary ±5–20% based on humidity, flour compaction method, sifting, ingredient brand, measuring cup manufacturer, and altitude. The converter estimates oven temperatures without accounting for individual oven calibration variance (home ovens can read ±25–50°F off the dial — buy a cheap oven thermometer if serious). For commercial/regulated food production, use a certified scale and your local health-department HACCP-approved conversion table.