Baking Powder:
Grams to Cups
By Stefan Ulrich · Last updated
Baking powder weighs 192 grams per cup, but like baking soda, it's measured in teaspoons. 1 teaspoon = 4 grams. Most recipes use 1–2 teaspoons per cup of flour. Baking powder contains both an acid and a base, so it works in any batter — unlike baking soda, which needs an external acid.
How much Baking Powder weighs at each cup measure.
Convert Baking Powder
1 cup = 192 grams
= — grams
= — cups
Quick reference
Measurement Table
| Cups | Grams | Ounces |
|---|---|---|
| 1 tsp | 4 g | 0.14 oz |
| 1 tbsp | 12 g | 0.42 oz |
| ⅛ cup | 24 g | 0.85 oz |
| ¼ cup | 48 g | 1.69 oz |
| ⅓ cup | 64 g | 2.26 oz |
| ½ cup | 96 g | 3.39 oz |
| ⅔ cup | 128 g | 4.51 oz |
| ¾ cup | 144 g | 5.08 oz |
| 1 cup | 192 g | 6.77 oz |
| 1¼ cups | 240 g | 8.47 oz |
| 1½ cups | 288 g | 10.16 oz |
| 2 cups | 384 g | 13.54 oz |
| 3 cups | 576 g | 20.32 oz |
About Baking Powder
Double-acting baking powder (the standard type sold in supermarkets) reacts twice: first when it contacts liquid, and again when heated in the oven. This double reaction gives you a window of time between mixing and baking — your batter won't go flat if it sits for a few minutes.
Single-acting baking powder (rare in home kitchens) reacts only on contact with liquid, meaning you must bake immediately after mixing. If you encounter it in professional recipes, work quickly.
The standard ratio: 1 to 1½ teaspoons baking powder per cup of flour. Using more doesn't always mean more rise — excess baking powder can cause baked goods to rise too fast and then collapse, producing a dense, cratered result.
Baking powder contains cornstarch, which keeps the acid and base from reacting during storage. This means it's lighter per teaspoon (4 g) than baking soda (5 g). The two are not interchangeable: 1 teaspoon baking soda has roughly 3–4 times the leavening power of 1 teaspoon baking powder.
Test freshness: stir 1 teaspoon into ½ cup hot water. It should bubble actively. Replace every 6–12 months.
Tips for measuring Baking Powder
- 1 tsp = 4 g. Standard ratio: 1–1½ tsp per 1 cup flour.
- Test freshness: 1 tsp in ½ cup hot water should bubble actively.
- 1 tsp baking soda ≈ 3–4 tsp baking powder in leavening power.
- Replace every 6–12 months — it loses potency over time.
- Double-acting powder gives you a second lift in the oven, so a short wait before baking is usually fine.
- If a recipe uses both soda and powder, the soda usually handles acidity while the powder provides the main rise.
Common mistakes
- Using too much — can cause batter to rise fast then collapse
- Substituting baking soda 1:1 for baking powder (soda is 3–4x stronger)
- Measuring baking powder by a heaped spoon instead of level teaspoons.
Frequently Asked Questions
- How many grams in a cup of Baking Powder?
- 1 cup of Baking Powder weighs 192 grams — the standard used in most American recipes. Use the converter above for any other amount.
- How many grams is ¼ cup of Baking Powder?
- ¼ cup of Baking Powder weighs about 48 grams. The full table above lists every common cup fraction.
- What's the most common mistake when measuring Baking Powder?
- Using too much — can cause batter to rise fast then collapse. Weighing on a kitchen scale avoids it entirely.
- Does Baking Powder need to be levelled in the cup?
- Yes — spoon baking Powder in and sweep a straight edge across the top. Scooping or tapping compacts it and changes the weight.