Convert cups, tablespoons, and teaspoons of an ingredient into grams. Perfect for when a recipe lists volumes but your scale only reads grams – choose the ingredient, enter the amount, and get the weight. Because a cup of flour and a cup of honey weigh very different amounts, this converter uses each ingredient density.
Usage Tip
Spoon dry ingredients into the cup and level off – scooping packs in extra weight.
Why ingredient weight matters
Measuring by volume is quick but inconsistent. A “cup of flour” can weigh anywhere from 120 g to 150 g depending on whether it was scooped, spooned, or sifted – a swing big enough to turn a tender cake dry or a bread dense. Weighing removes that guesswork: 125 g of flour is always 125 g, no matter who measures it.
Why professional bakers use grams
Bakeries and serious recipe developers work in grams because weight is exact, scalable, and repeatable. A formula written by weight scales cleanly to any batch size, every baker gets the same result, and clean-up is easier because you can weigh straight into one bowl on a tared scale. Once you bake by weight, volume measuring starts to feel like guesswork.
Why one cup is not one weight
A cup is a fixed volume, so the weight in grams depends entirely on how dense the ingredient is. That is why this converter asks you to choose the ingredient first.
Ingredient density reference
| Ingredient | Grams per cup | Grams per tbsp |
|---|---|---|
| All-purpose flour | 125 g | 7.8 g |
| Bread flour | 130 g | 8.1 g |
| Cake flour | 115 g | 7.2 g |
| Whole wheat flour | 120 g | 7.5 g |
| Almond flour | 96 g | 6 g |
| Coconut flour | 112 g | 7 g |
| Cornstarch | 120 g | 7.5 g |
| Cocoa powder | 85 g | 5.3 g |
| Granulated sugar | 200 g | 12.5 g |
| Brown sugar (packed) | 220 g | 13.8 g |
| Powdered sugar | 120 g | 7.5 g |
| Honey | 340 g | 21.3 g |
| Maple syrup | 320 g | 20 g |
| White rice (uncooked) | 185 g | 11.6 g |
| Rolled oats | 90 g | 5.6 g |
| Table salt | 273 g | 17.1 g |
| Butter | 227 g | 14.2 g |
| Milk | 244 g | 15.3 g |
| Water | 237 g | 14.8 g |
| Vegetable oil | 218 g | 13.6 g |
Cups to grams quick reference
Flour (125 g per cup)
| Cups | Grams |
|---|---|
| 1/4 cup | 31 g |
| 1/2 cup | 63 g |
| 1 cup | 125 g |
| 2 cups | 250 g |
Sugar (200 g per cup)
| Cups | Grams |
|---|---|
| 1/4 cup | 50 g |
| 1/2 cup | 100 g |
| 1 cup | 200 g |
| 2 cups | 400 g |
Butter (227 g per cup)
| Cups | Grams |
|---|---|
| 1/4 cup | 57 g |
| 1/2 cup | 113 g |
| 1 cup | 227 g |
| 2 cups | 454 g |
Rolled oats (90 g per cup)
| Cups | Grams |
|---|---|
| 1/2 cup | 45 g |
| 1 cup | 90 g |
| 2 cups | 180 g |
| 3 cups | 270 g |
Common conversions
A few worked examples: a bread recipe needing 500 g of flour is 4 cups; 200 g of sugar is exactly 1 cup; one stick of butter (113 g) is 1/2 cup.
How many grams in a cup?
Flour
A cup of all-purpose flour weighs about 125 g spooned and leveled; scooping can push it past 150 g. Bread flour is ~130 g, cake flour ~115 g, whole wheat ~120 g.
Sugar
Granulated sugar is about 200 g per cup, packed brown sugar ~220 g, and light powdered sugar ~120 g.
Butter
A cup of butter is 227 g, or two US sticks. One stick is 113 g (1/2 cup, 8 tbsp).
Rice
Uncooked long-grain white rice is about 185 g per cup; cooked rice weighs far more once it absorbs water.
US vs metric measurements
This converter uses the US customary cup of 236.59 ml. A metric cup (Australia, NZ, much of Europe) is 250 ml, about 6% larger, so grams per metric cup run slightly higher. The good news: once you weigh in grams, the cup standard no longer matters – a gram is a gram everywhere.
Baking accuracy tips
- Spoon flour into the cup and level it, or better, weigh it – scooping packs in 20% or more extra.
- Pack brown sugar firmly; keep flours and powdered sugar loose.
- Tare (zero) the scale between additions so you can weigh everything into one bowl.
- Weigh sticky ingredients like honey and syrup straight into the bowl to avoid waste.