Cups to Grams Converter

Grams per cup — all 14 ingredients

The formula

Every cups-to-grams conversion is the same one-line multiply — cups times the ingredient’s grams-per-cup density:

grams = cups × grams-per-cup
(grams-per-cup comes from the locked density table below)

Worked example: 1 cup of all-purpose flour × 120 g/cup = 120 g. A cup of granulated sugar is 200 g and a cup of honey is 340 g — same formula, different density.

Grams are rounded to whole numbers for display, and the densities use the 240 ml US cup measured spoon-and-level.

How to use the cups to grams converter

Pick the ingredient, type the cups, and read the grams — or tap Swap to go from grams back to cups. The select covers the 14 ingredients that come up most in baking, from water and milk to flour, sugars, butter, honey, and oats, each carrying its own real-world weight per cup.

The reason this matters is that a “cup” is a volume, and volume is an unreliable way to measure anything that compresses. Flour is the worst offender: scoop a cup straight from the bag and you pack in maybe 150 grams; spoon it in gently and level it off and you get 120. That 20% swing is invisible in the cup but decisive in the bowl — it’s the difference between a tender cake and a dense one.

Not every ingredient misbehaves. Granulated sugar barely compresses, so a cup is a dependable 200 grams however you scoop it — which is why sugar is the one dry ingredient you can measure by volume without worry. The lesson isn’t “cups are always wrong,” it’s that the error depends entirely on the ingredient, and a scale sidesteps the question.

That’s why serious bakers weigh. Grams remove the scoop-versus-spoon argument, make a recipe repeatable, and let you scale it up or down with simple arithmetic. A basic digital scale is the cheapest upgrade in any kitchen, and most recipes outside the US already give grams. The values here use the 240 ml US cup, spoon-and-level — a metric cup (250 ml) or an imperial cup (284 ml) holds a little more.

The reference table below lists every ingredient at one cup; the math is linear, so half a cup is half the grams and two cups is double. For a single ingredient you weigh often, the dedicated pages (flour, sugar, butter, and the rest) add a ¼-to-2-cup quick table and the story behind that ingredient’s density.

Frequently asked questions