Baking Basics: Measurements

Although you follow the recipe to the letter, sometimes you still end up with subpar results for your baked goods. More often than not, this is due to incorrect measuring. Though you might think a little more or less of an ingredient wouldn't make a huge difference, when it comes to baking, it's certainly does.

To help with your baking ventures, here's a few tips on getting the right amount of ingredients into your dish every time.

How to Measure Basic Baking Ingredients

Unless otherwise noted in the recipe, here are some baking measuring standards.

• Baking Soda/Powder/Active Dry Yeast Shake up your box/can/jar a little bit (to break up any clumps) and then use your measuring tool to scoop it out. Then level off with a knife.
• Brown Sugar Pack your brown sugar into the measuring cup. Make sure you cram as much brown sugar in there as possible and use a knife to sweep off the excess at the top.
• Flour Use a spoon to scoop flour out of its container and into your measuring cup. Then use a knife to sweep off the excess flour at the top of your measuring cup. Do NOT use your measuring cup as a scooper. Do NOT pack it down. Do not tap your measuring cup to settle the flour. If you do any of that, you can end up using up to 150% more flour than the recipe calls for.
• Powdered Sugar/Cocoa Powder Powder sugar and cocoa powder can be measured like flour - use a spoon to scoop it into your measuring cup and level off the top. Like with flour, do not pack it in. Also, be sure to shift your powdered sugar or cocoa powder before adding it to your recipe. This will help get rid of any lumps or clumps.
• White/Granulated Sugar Use your measuring cup to scoop your sugar up (or you can pour your sugar into the measuring cup) and use a knife to sweep off any excess on the top.
• Liquid Ingredients (like milk, water, oil, syrups, etc.) Liquid ingredients should be measured at eye-level on a flat surface. Place your measuring cup on the counter and pour in the liquid until it hits the correct measurement line.
• If you're working with a thick liquid (like maple syrup or pudding), fill the cup just under the correct measurement line and then wait for the liquid to settle, then do your final measurements. Sometimes thicker liquids pool where you pour and you get an uneven heap, so it's important to measure once it levels out.
• If you need a liquid ingredient in a small quantity, like a tablespoon or teaspoon, then fill your tablespoon or teaspoon and use a knife to level it off.
• Bits and Pieces (like chocolate chips, chopped candy, dried fruit, etc.) If you have 'bits and pieces' to add to your recipe, pour them into the proper measuring cup, tap it so everything settles evenly, and then level off.

Helpful Conversion Resource

If you're using recipes from people outside of your country, you might need help converting measurements from metric to imperial or vice versa. Here's an easy converter: