There are about 4 grams in a teaspoon of baking powder, measured level. That figure comes from the King Arthur Baking ingredient weight chart, and some brand labels work out a little higher, closer to 5 g, so expect a small range.
| Amount | Grams |
|---|---|
| 1/4 tsp | 1 g |
| 1/2 tsp | 2 g |
| 1 tsp | 4 g |
| 2 tsp | 8 g |
| 1 tbsp | 12 g |
Why baking powder weights vary
Baking powder is a blend of baking soda, one or more acids and a starch that keeps it dry. Each brand mixes those parts a little differently, so the same spoon can hold a slightly different weight. Clabber Girl, for example, lists a serving of 1/8 tsp as 0.6 g on its label. Multiply that by eight and you get about 4.8 g per teaspoon, a bit more than the 4 g King Arthur uses.
How you fill the spoon matters even more than the brand:
- Level vs heaped. A rounded teaspoon can easily carry a gram or more extra.
- Packing. Pressing the spoon into the can squeezes in more powder than a light scoop.
- Clumps. Powder that has picked up moisture forms little lumps that throw off a level spoon.
Getting the grams in a teaspoon of baking powder right
Because the amounts are so small, a few grams either way is a big percentage. Here's a simple routine:
- Stir the powder in the can with a fork to break up lumps.
- Set your scale to grams and zero it with the spoon or bowl in place.
- Add powder until you reach the target, like 4 g for 1 tsp or 8 g for 2 tsp.
- Sift or whisk it into the flour so it spreads evenly through the batter.
If you only have spoons, scoop loosely, then sweep the top flat with a knife. Don't tap the spoon, which settles the powder and lets you add more.
Using the weights in real recipes
Most home recipes call for 1 to 2 tsp of baking powder, which is 4 to 8 g. Weighing makes scaling simple:
- A muffin recipe asks for 2 tsp. That's 8 g.
- You make one and a half batches of that recipe. Now you need 3 tsp, which is 12 g, the same as 1 tbsp.
- You halve a recipe that calls for 1 1/2 tsp (6 g). Use 3 g, about 3/4 tsp.
Weighing also helps when a recipe is written in grams and your spoons don't match. If a European recipe lists 10 g of baking powder, that's about 2 1/2 tsp using the 4 g figure, or about 2 tsp if your brand runs closer to 5 g.
For more on why this kind of precision pays off, see our guide on why measuring ingredients by weight can improve baking consistency.
Mistakes that flatten a bake
Mixing it up with baking soda. They look alike but they aren't the same. King Arthur lists 1/2 tsp of baking soda at 3 g, which works out to 6 g per teaspoon, heavier than baking powder. Baking soda is also much stronger, so swapping one for the other by weight won't work.
Using old powder. Baking powder loses its lift over time. To check, stir a little into hot water. If it doesn't fizz right away, replace it.
Measuring over the bowl. One spill straight into the batter and you can't take it back. Measure to the side, then add it.
Heaping "to be safe." Extra baking powder can make cakes rise fast and then sink, and it can leave a bitter, soapy taste.
A practical tip: a MeasureMate digital measuring spoon scoops and weighs in one step, and its display reads in 0.1 g steps, so you can see the difference between 4 g and 4.8 g right on the spoon. Press the tare button to zero it before each scoop.
Quick questions
Is a teaspoon of baking powder 5 grams?
It can be close. King Arthur uses 4 g per teaspoon, while some labels work out to about 4.8 g, so 4 to 5 g is a fair range.
How many teaspoons is 10 grams of baking powder?
About 2 1/2 tsp at 4 g per teaspoon, or about 2 tsp if your brand is closer to 5 g per teaspoon. Weighing removes the guesswork.
Does baking powder weigh the same as baking soda?
No. Baking soda is heavier, about 6 g per teaspoon in the King Arthur chart, and much stronger, so don't swap them one for one.
Weights based on the King Arthur Baking ingredient weight chart and the Clabber Girl baking powder nutrition label.