Cake Recipes U.S. Measurement Equivalents

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	U.S. Measurement Equivalents	Ingredient Substitution Chart	Glossery - Word Definitions

Cake Recipes
U.S. Measurement Equivalents

IN THE MIDST of baking a cake but don't have the right pan and or measuring implement? You can substitute one pan size for another, keeping in mind that when you change the pan size, you must sometimes change the cooking time. For example, if a recipe calls for using an 8-inch round cake pan and baking for 25 minutes, and you substitute a 9-inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan. (Use a toothpick inserted into the center of the cake to test for doneness. If it comes out clean, the cake has finished baking.) Also, specialty pans such as tube and Bundt pans distribute heat differently; you may not get the same results if you substitute a regular cake pan for a specialty one, even if the volume is the same.

Cake Recipes
U.S. Measurement Equivalents

A few grains/pinch/dash, etc. (dry)	=	Less than 1/8 tsp
A dash (liquid)	=	A few drops
3 teaspoons	=	1 tablespoon
1/2 tablespoon	=	1-1/2 teaspoons
1 tablespoon	=	3 teaspoons
2 tablespoons	=	1 fluid ounce
4 tablespoons	=	1/4 cup
5-1/3 tablespoons	=	1/3 cup
8 tablespoons	=	1/2 cup
8 tablespoons	=	4 fluid ounces
10-2/3 tablespoons	=	2/3 cup
12 tablespoons	=	3/4 cup
16 tablespoons	=	1 cup
16 tablespoons	=	8 fluid ounces
1/8 cup	=	2 tablespoons
1/4 cup	=	4 tablespoons
1/4 cup	=	2 fluid ounces
1/3 cup	=	5 tablespoons plus 1 teaspoon
1/2 cup	=	8 tablespoons
1 cup	=	16 tablespoons
1 cup	=	8 fluid ounces
1 cup	=	1/2 pint
2 cups	=	1 pint
2 pints	=	1 quart
4 quarts (liquid)	=	1 gallon
8 quarts (dry)	=	1 peck
4 pecks (dry)	=	1 bushel
1 kilogram	=	approximately 2 pounds
1 liter	=	approximately 4 cups or 1 quart

CAKE PAN SIZE SUBSTITUTES

PAN SIZE	VOLUME	SUBSTITUTE
9-inch pie pan	4 cups	8-inch round cake pan
8x4x2-1/2-inch loaf pan	6 cups	Three 5x2-inch loaf pans Two 3x1-1/4-inch muffin tins 12x8x2-inch cake pan
9x5x3-inch loaf pan	8 cups	8-inch square cake pan 9-inch round cake pan
15x10x1-inch jelly-roll pan	10 cups	9-inch square cake pan Two 8-inch round cake pans 8x3-inch springform pan
10x3-inch Bundt pan	12 cups	Two 8x4x2-1/2-inch loaf pans 9x3-inch angel food cake pan 9x3-inch springform pan
13x9x2-inch cake pan	14-15 cups	Two 9-inch round cake pans Two 8-inch square cake pans

Here you will find a good recipe cooking source for equivalents and measurements.

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Measurements

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American Dream Cake

The Perfect Flat Cake

Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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