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AfrikaansFree kitchen measurement converter — convert cups to ml, grams to ounces, scale recipes instantly. Perfect for home cooks, bakers, and families.
Everything you need to cook with confidence — measure, convert, and scale any recipe instantly.
Result
Result
Values are approximate and may vary by ingredient density.
Instantly convert between volumes and weights with precision.
Calculate precise weights based on standard ingredient densities.
Easily scale up or down to serve exactly the number of guests you need.
Written by the creator of AIDigitalStuff — a complete recipe book to complement your cooking toolkit. Available now on Amazon.
As an Amazon Associate, AIDigitalStuff.com earns from qualifying purchases.
Halve a recipe for two, double it for a party, or convert an American recipe's cups into grams — this calculator handles the kitchen maths so you can focus on the cooking. Free, instant, and no sign-up required.
Choose recipe scaling or unit conversion.
For scaling, set the original and desired serving count; for conversion, enter the amount and units.
Results update instantly — ready to cook from directly on your phone in the kitchen.
The most error-prone conversion in cooking, because a cup of flour (about 125 g) weighs half as much as a cup of sugar (about 200 g). The calculator handles ingredient-specific weights.
Essential when using American recipes in metric kitchens.
US oven temperatures converted for Australian and European ovens.
Including the trap that an Australian tablespoon (20 ml) is bigger than a US one (15 ml).
A double-size cake needs a longer bake at the same temperature, not double the time — start checking at the original time and extend gradually.
Salt, chilli, and strong spices don't scale linearly. Scale them to about 75% of the calculated amount, then adjust by tasting.
Doubled batter in the same tin changes cooking behaviour completely. Scale the vessel along with the ingredients.
Baking is chemistry — for anything with flour and leavening, grams beat cups for consistency every time.
Scaling changes more than quantities — surface area, cooking time, and pan depth all behave differently at different sizes.
Based on standard ingredient densities — for precision baking, a kitchen scale is the real answer.
Yes — select your measurement system to convert correctly.
Yes — enter any serving counts and the calculator produces exact amounts.
Yes, completely free with no sign-up.
General cooking forgives you. Baking is a different discipline, because a batter or dough is a chemical system in progress — protein networks set, gases expand, starches gelatinize, and fats melt or hold their shape. Scale a cake recipe carelessly and you're changing the ratio of water to protein to fat to leavening, which changes the physical structure of the crumb.
The flour-to-liquid ratio directly controls gluten formation: more liquid relative to flour produces a looser, more extensible network (ciabatta), while less liquid produces a tighter, chewier network (bagels). Leavening chemistry is even less forgiving — baking soda needs an acidic ingredient to react, while baking powder works in two stages. Doubling a recipe without treating leavening carefully can leave a cake that collapses or stays dense.
Professional bakers often abandon volume measurements for baker's percentages — every ingredient expressed as a percentage of total flour weight, with flour fixed at 100%. A basic lean bread dough might run around 60-65% water, 2% salt, 1-2% yeast. Because the system is weight-based, a baker can scale a formula from one loaf to a hundred and know the dough's fundamental character won't shift.
Scaling a recipe is a single piece of arithmetic: divide desired yield by original yield to get a scaling factor, then multiply every ingredient by it. Small-quantity ingredients like leavening and salt often produce awkward fractional amounts when scaled — exactly where a digital scale outperforms eyeballing a measuring spoon.
| Ingredient (US volume) | Approximate Weight |
|---|---|
| 1 cup all-purpose flour | ≈ 120 g |
| 1 cup granulated sugar | ≈ 200 g |
| 1 cup butter | ≈ 227 g |
| 1 cup milk or water | ≈ 240 g |
| 1 tsp baking powder | ≈ 4 g |
Leavening, baking time, and pan geometry don't always scale in a perfectly straight line. Test leavening slightly more conservatively and adjust bake time rather than assuming a doubled recipe behaves like two single batches.
Weight is more reliable whenever precision matters. A gram is fixed, while a cup's weight shifts with how it's scooped or packed.
It expresses every ingredient as a percentage of total flour weight (flour = 100%), letting bakers scale formulas independent of batch size.
Not necessarily — baking time depends more on batter thickness/mass than total yield.
Volume measuring doesn't need a scale but assumes predictable density, which isn't true. Weighing removes that variability.