Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Chemical leavener containing baking soda, acid, and starch. Double-acting.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.77 g/cm3
1 Cup Weight
184g
Texture
Dry
Category
Baking
Top Substitute
Baking Soda + Cream of Tartar
Use 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder
This is essentially homemade baking powder. Single-acting only.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 45.5 grams |
| 1/3 cups | 60.1 grams |
| 1/2 cups | 91.1 grams |
| 1 cups | 182 grams |
| 1.50 cups | 273 grams |
| 2 cups | 364 grams |
| 3 cups | 547 grams |
| 4 cups | 729 grams |
Density: 0.77 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Baking Powder
Optional shopping references for bakers who want to compare tools and pantry options related to baking powder.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Baking Powder
Storage Tips
Cool, dry place. Loses potency after 6-12 months. Test by adding to hot water.
Baking Science
Double-acting: first rise from acid + soda when wet, second rise from heat-activated acid in the oven. Self-contained system (doesn't need recipe acid).
Recipe Context
For chemical leavening: small weight changes alter rise and browning.
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance & Measuring Method
Baseline reference: 1 cup baking powder = 184g. In real kitchens, a practical range is usually 173g-195g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.