Cup and a Quarter to Ounces Visual Conversion Chart and Liquid Breakdown
By Robert Thorne
Achieving consistent results across cooking and pastry work requires tracking how different ingredients weigh out at the 1 1/4 cup mark. The table below outlines standard US volume conversions alongside calibrated ingredient weights based on King Arthur Baking test kitchen standards.
| Ingredient (1 1/4 Cups) | Liquid Volume (Fl Oz / mL) | Scale Weight (Ounces) | Metric Weight (Grams) |
|---|---|---|---|
| Water, Milk, or Broth | 10.0 fl oz / 296 mL | 10.4 oz | 295 g |
| All-Purpose Flour (Spoon & Level) | N/A (Dry Volume Only) | 5.3 oz | 150 g |
| Granulated White Sugar | N/A (Dry Volume Only) | 8.8 oz | 250 g |
| Brown Sugar (Firmly Packed) | N/A (Dry Volume Only) | 9.4 oz | 266 g |
| Confectioners' (Powdered) Sugar | N/A (Dry Volume Only) | 5.0 oz | 142 g |
| Rolled Oats (Old-Fashioned) | N/A (Dry Volume Only) | 4.4 oz | 124 g |
| Vegetable Oil or Olive Oil | 10.0 fl oz / 296 mL | 9.5 oz | 270 g |
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how many ounces in a cup and a quarter
