Cups to Grams Converter – Baking Ingredients Weight

Different ingredients have different densities. A cup measures volume, while grams measure weight. For example, 1 cup of flour weighs about 125g, while 1 cup of granulated sugar weighs 200g because sugar is denser than flour. Honey (340g/cup) is even denser. This is why weighing ingredients with a kitchen scale is more accurate than using measuring cups — especially in baking where precision matters.

One US cup of all-purpose flour equals approximately 125 grams (using the "scoop and level" method). If you use the "spoon and level" method, it may be closer to 120g. For the most accurate results, we recommend using a digital kitchen scale rather than relying on cup measurements, as flour is easily compacted.

One US cup of granulated white sugar equals 200 grams. Brown sugar (packed) is about 220g per cup, while powdered sugar (confectioners' sugar) is approximately 120g per cup. Always check which type of sugar your recipe calls for, as the weight differences are significant.

One US cup of butter equals 227 grams, which is also equal to 2 sticks of butter (each stick is 113g or ½ cup). Most butter packages in the US have markings for tablespoons and cups, making it easy to measure. If your recipe uses grams, 227g is the standard conversion for 1 cup of butter.

A US legal cup is exactly 240ml, while a US customary cup is 236.588ml (approximately 237ml). For most home baking purposes, this small difference is negligible. However, UK and Commonwealth cups are 284ml, and metric cups (used in Australia and New Zealand) are 250ml. Always check which standard your recipe uses. This tool uses the US customary cup (≈237ml) as its volume basis.

Weighing ingredients in grams is more accurate because it eliminates variables like how tightly an ingredient is packed into a cup. Flour, for example, can vary by 20% or more depending on how it's scooped. Professional bakers and pastry chefs always use weight measurements for consistent results. A digital kitchen scale is inexpensive and will significantly improve your baking accuracy.

The most reliable method is "scoop and level": fluff up the flour with a spoon, scoop it with your measuring cup (overfilling it), then level off the excess with a straight edge like the back of a knife. Avoid tapping or shaking the cup, as this compacts the flour. The "spoon and level" method (spooning flour into the cup and leveling) yields about 120g per cup. For consistent results, pick one method and stick with it — or better yet, use a scale.

Yes! This converter covers the most common baking ingredients and is suitable for cakes, cookies, breads, pastries, and more. The conversion rates are based on standard US cup measurements and widely accepted density values. For specialty ingredients not listed here (like specific nut flours or exotic sweeteners), check the ingredient's packaging for weight-to-volume information, or use a kitchen scale for the most accurate measurement.