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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.
Search for an ingredient, enter an amount, choose the starting unit, and all other units update instantly. Densities are sourced from King Arthur Baking's ingredient weight chart.
Ingredient Converter
Convert cups, tablespoons, grams and ounces for 50+ baking ingredients
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Want a cups-to-grams reference that does not need a laptop open? The cheat sheets cover 50+ ingredients on one printable card.
Why weight beats volume in baking
Volume is inconsistent; weight is exact. Scooping flour compresses it — a carelessly packed cup can weigh 50g more than a sifted one. A gram is always a gram. Professional bakers and King Arthur Baking publish ingredient weights because they produce consistent results every time.
Millilitre conversions for dry ingredients are marked with ~ (approximate) because volume-by-density assumes ideal packing. The ml figure is a useful estimate, not a precise measure.
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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.
UK and Metric
How many grams is a cup of flour
A cup of plain flour is 120g, bread flour 127g, cake flour 114g, and wholemeal flour 120g. Strong bread flour used for pizza and bread dough is closer to 127g per cup. These are calibrated figures, not rounded estimates, so use them directly rather than a generic 125g rule of thumb.
Why cup measurements fail for bread and pizza
Bread and pizza dough are ratio-driven: hydration, salt and yeast are all a percentage of the flour weight, so the maths only holds if the flour figure is exact. A cup of flour can vary by 20 to 30g depending on how it's scooped, enough to shift 65% hydration dough to 70% or 60% without changing anything else. Weighing removes that variable.
UK vs US flour differences
UK flour is labelled by protein percentage on the bag rather than by US grade names. UK plain flour runs 9 to 11% protein, similar to US all-purpose, while UK strong white bread flour sits at 12 to 13%, comparable to US bread flour. Check the protein figure directly rather than assuming a UK and US flour with a similar name behave the same way.
Master Table
Cup, tablespoon and teaspoon conversions for common baking ingredients
| Ingredient | 1 cup | 1 tbsp | 1 tsp |
|---|---|---|---|
| Plain (all-purpose) flour | 120g | 7.5g | 2.5g |
| Strong (bread) flour | 127g | 7.9g | 2.6g |
| Granulated sugar | 198g | 12.4g | 4.1g |
| Butter | 227g | 14.2g | 4.7g |
| Water | 240g | 15g | 5g |
| Milk | 240g | 15g | 5g |
| Vegetable oil | 218g | 13.6g | 4.5g |
| Honey | 340g | 21.3g | 7.1g |
| Cocoa powder | 84g | 5.25g | 1.75g |
| Fine salt | 288g | 18g | 6g |
Working in baker's percentages instead of cups? The baker's math and conversion cheat sheets keep this table and the core dough formulas on hand at the bench, no phone required.
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.
How many grams is a cup of sugar, butter, water or milk?
A cup of granulated sugar is about 198g, a cup of butter is 227g (two sticks), a cup of water or milk is 240g since both are close enough to 1g per ml, and a cup of honey is 340g. Oil sits at around 218g per cup. These are the calibrated figures the ingredient converter uses across its full database.
Why do cup measurements fail for bread and pizza dough?
Bread and pizza dough are ratio-driven: hydration, salt, and yeast are all calculated as a percentage of the flour weight, and that maths only works if the flour weight is exact. A cup of flour can vary by 20 to 30g depending on how it was scooped, which is enough to shift 65% hydration dough to 70% or 60% without you doing anything differently. Weighing removes that variable entirely.
What is the difference between UK and US flour?
UK flour is sold and labelled by protein content rather than by the US grade names (all-purpose, bread flour, cake flour). UK plain flour sits around 9 to 11% protein, similar to US all-purpose, while UK strong white bread flour runs 12 to 13% protein, comparable to US bread flour. Always check the protein percentage on the bag rather than assuming the name matches. For a full table of named UK flours, see the UK flour guide.
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