Learn all about kitchen conversions with how many cups in a quart, pint, gallon and so much more. Plus I have a printable kitchen conversion sheet that you can take on a cupboard to always have it on hand.
Table of contents
Nothing is worse than being in the middle of baking to only find you need to convert a measurement. How many cups in a pint? How many cups in a gallon?
And the list goes on. Let me help bring you the tool to glance and get back to baking. Enjoy all the answers to any of your must-know basic baking measurements you might need. Grab my free meal planner as well!
Kitchen conversion questions answered all in one spot!
There are 32 ounces in 1 quart (4 cups).
1 gallon = 4 quarts, 8 pints, 16 cups
1 quart = 2 pints, 4 cups
1 pint = 2 cups
🥄 Basic Baking Measurements
There are 4 quarts in a gallon.
There are 4 cups in a quart.
There are 8 cups in 2 quarts.
There are 2 cups in a pint.
There are 2 pints in a quart.
There are 4 cups in a quart.
There are 16 cups in a gallon.
There are 8 cups in a half gallon.
There are 3 teaspoons in a tablespoon.
There are 16 tablespoons in a cup.
There are 4 tablespoons in a 1/4 cup.
There are 5 tablespoons plus 1 teaspoon in 1/3 cup.
🖶 Where To Print Kitchen Conversion Printable
Print your Kitchen Conversion Printable by clicking the link. It will open up to a new page where you can download and print right at home. Measurement conversions you can print and place the printable chart where you have access to.
Stick it on your fridge, inside a cabinet door, or even in a recipe cook book. You could even go a step further and laminate it to prevent any spills from ruining the printable.
Let me know how you like this kitchen conversion chart for your kitchen needs!
🍴 Dry Ingredient Conversions
A Dash = 1/16 teaspoon
A Pinch = 1/8 teaspoon
3 teaspoons = 1 tablespoon
3 tablespoons = 1/4 cup
1 tablespoon = 3 teaspoons
1/8 cup = 2 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/4 cup = 12 tablespoons
1 cup = 16 tablespoons
Useful Baking Tips
Since we are focusing on spending time in the kitchen, here are useful tips I find that are important when it comes to baking and all things desserts.
- Make sure to measure dry ingredients and wet precisely. They are not forgiving like when you cook.
- Room temperature ingredients are almost always recommended for the right consistency.
- I always recommend having ingredients prepped and handy so you can move right along in mixing up your recipe.
- Don’t overmix batters for cakes, cookies, etc. It can affect the texture of your baked goods.
- If a recipe calls for room temperature butter let it sit out. Melted and hot from the microwave will affect the outcome.
- Follow directions.
- Liquid ingredients are normally measured in glass or or plastic. Some even have pour spouts.
- Dry ingredients needs to be scooped into the measuring cup with a spoon then use a knife to flatten the top. Scooping into a flour bag will pack it, and you will have too much flour for your recipe.