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The ingredient converter for accurate baking measurements every time
Quick answer
Volume-to-weight conversion depends on the ingredient's density, not one universal rule. Example: 1 cup of all-purpose flour weighs about 120g, while 1 cup of honey weighs closer to 340g — same cup, very different grams.
The ingredient converter converts baking ingredient quantities between cups, tablespoons, teaspoons, grams, and ounces for over 50 common baking ingredients. It accounts for the fact that different ingredients have different densities, so a cup of flour weighs significantly less than a cup of sugar or honey.
Volume measurements are the main source of error in baking. A cup of flour can weigh anywhere from 120g to 160g depending on how tightly it was packed, whether the bag was shaken, or whether the cup was scooped directly from the bag or spooned in. Weighing ingredients eliminates this variability entirely. A digital kitchen scale costs less than most baking books and immediately makes your results more repeatable.
American recipes in particular use cup measurements almost exclusively. If you follow a US baking recipe with European flour bags labelled in grams, this converter is the fastest way to translate the quantities. It is also useful in reverse, if you want to share a recipe in cup measurements with someone who does not own a scale, you can convert your gram-based recipe back to approximate volumes.
The calculator covers 50+ ingredients — search for yours above for an exact figure.
50+
Ingredients in the database
4
Units: cups, tbsp, tsp, oz
Exact
Gram weights by ingredient density
How It Works
Why a cup of flour and a cup of honey aren’t the same weight
Every ingredient in the converter has a calibrated “grams per cup” figure, and that number is really about how much air, moisture, and particle structure a cup of the stuff can hold. A cup of plain flour (120g) is mostly air pockets between fine, dry particles, which is exactly why it compresses so easily and why scooping it packs in more than spooning. A cup of granulated sugar (198g) is denser because sugar crystals stack more tightly with less trapped air. Butter (227g) is a semi-solid fat with almost no air at all once it’s packed into a measuring cup, and honey (340g) is denser still, a thick, viscous liquid with no air pockets to speak of. Same volume, four very different weights, because volume measures space and weight measures substance.
Once the converter has that base cup weight, the rest of the units fall out of fixed ratios rather than fresh measurements. A US cup is defined as 16 level tablespoons and 48 teaspoons, so it divides the cup weight by those numbers to get tablespoon and teaspoon figures. Ounces work differently: they're a mass-to-mass conversion at a fixed 28.3495g per ounce, which is why the ounce figure never changes based on which ingredient you've picked, only the gram amount does. Millilitres are the odd one out. For a true liquid like water or milk, 1 cup is exactly 240ml, but for a dry ingredient the ml figure is only an estimate (marked with a ~ in the results), because it assumes the same idealised packing the gram figure assumes, and no one measures flour into a jug.
Worked example: converting a US blondie recipe
Say you’ve found a recipe online for blondies, written in American cups, and you want it in grams before you start.
- 2 cups plain (all-purpose) flour: 2 × 120g = 240g
- 1 cup granulated sugar: 1 × 198g = 198g
- ½ cup (1 stick) butter, melted: 0.5 × 227g = 113.5g, round to 114g
- ¼ cup honey, for a chewier edge: 0.25 × 340g = 85g
- Total for these four ingredients: 240g + 198g + 114g + 85g = 637g
Notice the honey and butter measurements are both small volumes but carry real weight, a quarter cup of honey (85g) is nearly as heavy as a full cup of flour’s neighbour ingredients. That's the trap with eyeballing conversions instead of running them through the calculator: dense ingredients punch well above their cup size.
Common conversion mistakes
Scooping flour straight from the bag
Dipping the cup into the bag and levelling it off packs the flour down, and can add 20 to 30g extra per cup compared with spooning flour lightly into the cup and levelling with a knife. Over a whole loaf recipe that’s enough to noticeably dry out the dough. The converter’s figures assume the lighter spoon-and-level method, which is also the method most published recipes are written against.
Swapping ingredients 1:1 by cup instead of by weight
If a recipe calls for a cup of sugar and you fancy honey instead, a straight cup-for-cup swap doesn’t work. A cup of honey (340g) weighs 70% more than a cup of sugar (198g), and it's also pure liquid, so you'd be adding both extra sweetness and extra hydration you didn't plan for. Convert both to grams first, then adjust the swap from there.
Trusting the millilitre column for dry ingredients
The ml conversion for anything that isn’t a pourable liquid is an estimate, not a measurement, which is why it's flagged with a ~ in the results. It's genuinely exact only for things like water, milk, and oil, where 1 cup reliably equals 240ml. For flour, sugar, or cocoa powder, treat the gram figure as the one to trust.
Frequently Asked
Questions about
ingredient conversion
Why do baking recipes use weight instead of volume?
Weight is more accurate and more consistent than volume for baking. A cup of flour can vary by 30 to 40% depending on how it was measured, whether the bag was shaken, or the humidity in the room. A gram is always a gram. Professional bakers and most European home bakers use weight exclusively. Even in countries where volume measurements dominate, most serious baking books have transitioned to grams because the results are more reliable.
How many grams is a cup of flour?
A cup of plain (all-purpose) flour typically weighs 115 to 125g if spooned lightly into the cup and levelled, or up to 150g if scooped directly from the bag. The ingredient converter uses 120g per cup as the standard for plain flour. Bread flour is slightly denser at around 127g per cup. Cake flour, which is finer, weighs around 114g per cup. For precise results, always weigh flour rather than measuring by volume.
Do different types of flour weigh the same per cup?
No. Plain flour, bread flour, cake flour, wholemeal flour, rye flour, and almond flour all have different densities and therefore different gram weights per cup. Wholemeal flour weighs around 120g per cup due to the lower density of bran particles. Almond flour is much lighter at around 90 to 96g per cup. Rye flour sits at around 102g per cup. The ingredient converter has calibrated weights for each specific flour type in its database.
How many grams is a stick of butter?
A US stick of butter is 1/2 cup, which works out to around 113 to 114g. That’s the figure the ingredient converter uses, based on a standard butter density of 227g per cup. One tablespoon of butter (there are 8 per stick) is roughly 14g. If a recipe calls for 2 sticks and you’re working from a UK block, that’s simply 1 cup, or about 227g, no separate stick measurement needed since UK butter is sold by weight already.
Is a US cup the same size as a UK cup?
Not exactly, and this catches a lot of people out. There’s no standardised cup measurement in British cooking, most UK recipes use grams and millilitres directly. The ingredient converter, like most online conversion tools, is calibrated to the US legal cup (240ml). An Australian cup is 250ml, close enough to cause small errors in delicate recipes like cakes but usually fine for bread dough. If you’re working from an old British cookbook that lists cups, check the source before assuming it means the US measure.
How many tablespoons are in a cup?
16 level tablespoons make up 1 US cup, and there are 3 teaspoons in a tablespoon, so a cup also equals 48 teaspoons. This is the ratio the ingredient converter uses to derive tablespoon and teaspoon figures from the cup weight for any ingredient in its database. It holds regardless of what you’re measuring, since it’s a fixed volume ratio rather than a weight one.
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