Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Pure sodium bicarbonate. Requires an acid in the recipe to activate.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.90 g/cm3
1 Cup Weight
216g
Texture
Dry
Category
Baking
Top Substitute
Baking Powder
Use Use 3x the amount of baking powder (1 tsp soda = 1 tbsp powder)
Won't create the same browning. May need to remove other acids from recipe.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 53.2 grams |
| 1/3 cups | 70.3 grams |
| 1/2 cups | 106 grams |
| 1 cups | 213 grams |
| 1.50 cups | 319 grams |
| 2 cups | 426 grams |
| 3 cups | 639 grams |
| 4 cups | 852 grams |
Density: 0.9 g/ml
Quick Convert
Density-accurate conversions for baking
—
grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Baking Soda
Optional shopping references for bakers who want to compare tools and pantry options related to baking soda.
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 Soda
Storage Tips
Cool, dry place. Replace every 6 months for baking use.
Baking Science
4x stronger than baking powder. Reacts immediately with acids (buttermilk, brown sugar, cocoa, vinegar). Promotes browning and creates a more open crumb.
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 soda = 216g. In real kitchens, a practical range is usually 203g-229g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.