Let’s talk about something deceptively simple: measuring cups. If you’ve ever followed a recipe to the letter only to end up with dry cookies or a cake that didn’t rise quite right, it might be because of how you’re measuring your ingredients. I learned this the hard way early in my baking journey when I would make brownies in my college dorm and wonder why batch after batch turned out like chocolate bricks. Turns out, not all measuring cups are created equal, and yes, there is a right way to use them. So, let’s break it down together: dry vs. liquid measuring cups, how to use them the right way, and why it makes all the difference to your baking.
Dry vs. Liquid Measuring Cups: What’s the Difference?
You’d think a cup is a cup is a cup, right? Not exactly. There’s a reason your dry and liquid measuring cups are shaped differently and using them interchangeably can really mess with your baked goods.
- Dry measuring cups are made to be filled to the brim and leveled off. They’re meant to be used when measuring things like flour, sugar, cocoa powder – anything scoopable and dry.
- Liquid measuring cups are clear with a spout and measurement lines down the side. These are what you want for anything pourable – milk, oil, water, or coffee.
Baking is both an art and a science, so accuracy is key. Using the wrong measuring cup can throw off ingredient ratios, affecting the texture, rise, and flavor of your baked goods.
For example…
- Flour in a liquid cup: When you scoop the flour in, it packs down. This means you’re likely adding more than the recipe intended which can lead to dry, dense cakes or cookies (or, in my case, brownies).
- Milk in a dry cup: Ever try balancing a dry measuring cup filled to the top with liquid? It’s not fun and is rarely accurate. You’ll most likely end up with too much or too little, throwing off your entire batter.
How to Measure Like a Pro
When Using Dry Measuring Cups
- Stir or whisk dry ingredients before measuring to avoid compacting.
- Lightly spoon ingredients into the cup instead of scooping directly from the bag or container.
- Level off with a straight edge (I prefer to use the back of a butter knife).
- Pack brown sugar but leave flour and white sugar nice and loose.
When Using Liquid Measuring Cups
- Place the cup on a flat surface.
- Bend down to eye level and pour until the liquid hits the correct line.
- Some liquids, like buttermilk or cream, may develop bubbles after they’re poured into the cup. Gently wipe or tape the surface before measuring to get an accurate reading.
Pro Tip: Try a Kitchen Scale
Many professional pastry chefs and bakers prefer weighing ingredients rather than using measuring cups. I, personally, avoided making this switch for a long time, but, once I finally gave it a try, I was glad I did! Measuring by weight instead of volume takes out all the guesswork and ensures your bakes turn out the same every time.
What’s the Bottom Line?
It’s the little things, like properly measuring flour or getting your milk just right, that can take your baking from meh to magnificent! Once you know how to use your tools the right way, everything just gets a little easier…and a whole lot tastier.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
