120
g
4.23
oz
0.12
kg
16
tbsp
7.5
g/tbsp
120
g
4.23
oz
0.12
kg
16
tbsp
7.5
g/tbsp
The Cups to Grams Converter is an essential tool for anyone who cooks or bakes using recipes from multiple countries and measurement traditions. American recipes measure ingredients in cups and tablespoons; British, European, and professional recipes specify grams or ounces. Converting between these systems accurately requires knowing the density of each ingredient — because one cup of flour weighs very differently from one cup of honey, sugar, or butter.
This converter covers 18 common cooking and baking ingredients across 9 categories, converting cups to grams, ounces, kilograms, and tablespoons simultaneously. The density values used are calibrated to the most widely accepted measurement standards from major recipe testing organizations.
Understanding the density variation across ingredients is essential to appreciating why a single universal cups-to-grams converter is inaccurate. Here are the approximate weights of one cup for the ingredients in this calculator:
Flours (lightest dry ingredients): Cake flour — 100g/cup (lightest, due to fine milling). All-purpose flour — 120g/cup. Bread flour — 127g/cup (higher protein content, slightly denser). Whole wheat flour — 120g/cup. The flour values are based on the spoon-and-level method — not scooping directly from the bag.
Sugars: Powdered sugar — 120g/cup (very light and fluffy; easily compresses). White granulated sugar — 200g/cup. Brown sugar (packed) — 220g/cup. Note the 100g difference between powdered and brown sugar per cup — using the wrong density value would introduce significant error.
Fats: Vegetable oil — 218g/cup (slightly lighter than butter, being pure liquid fat). Butter — 227g/cup (1 US cup = 2 standard US butter sticks = 1/2 pound).
Liquids: Water — 237g/cup (US cup = 236.6ml, density ~1g/ml). Milk — 245g/cup (slightly denser than water due to dissolved solids). Honey — 340g/cup (dramatically denser than water at ~1.4g/ml).
Grains and Produce: Rolled oats — 90g/cup (very light, lots of air space). Rice (uncooked) — 185g/cup. Raisins — 165g/cup. Chopped walnuts — 117g/cup. Breadcrumbs (dry) — 115g/cup.
This converter is particularly valuable when scaling recipes: if you need to quadruple a baking recipe, converting to grams first and then scaling by 4 is far more precise than trying to measure 4 cups of powdered sugar.
The conversion is: Grams = Cups × Grams per Cup (ingredient-specific). Each ingredient has a stored density in grams per US cup. From grams, ounces are derived as: Oz = Grams ÷ 28.3495. Kilograms: kg = Grams ÷ 1000. Tablespoons: Tbsp = Cups × 16 (16 tablespoons per US cup — this conversion is unit-based, not density-based, since tablespoons and cups are both volume units).
For baking, always use the grams output when precision matters. For cooking (soups, sauces, grains), the cup measurement is usually sufficient. When multiplying recipes, convert to grams, scale the number, then reconvert to cups if needed. Note that tablespoon output is the same regardless of ingredient because it is a volume conversion — only grams, ounces, and kg are ingredient-specific density-dependent outputs.
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Results
3 cups all-purpose flour = 360g (3 × 120g). Also = 12.7 oz or 0.36 kg. For a European recipe, use 360g. This is the precise weight using the spoon-and-level measurement standard.
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1/4 cup honey = 85g (340g/cup × 0.25). Also = 4 tablespoons = 3 oz. Honey is much heavier than you might expect — 85g is nearly 3× the weight of 1/4 cup flour (30g).
Using the standard spoon-and-level method: approximately 120g for all-purpose flour, 100g for cake flour, and 127g for bread flour. The method of measuring matters — directly scooping flour from the bag can add 25–35g per cup due to packing. For consistent results, always use a kitchen scale.
White granulated sugar: 200g per cup. Powdered/icing sugar: ~120g per cup. Brown sugar (packed): ~220g per cup. These are significantly different — always specify the type of sugar when converting.
One US cup of butter = 227g = 8 oz = 2 standard US butter sticks. This is one of the most useful baking conversions to memorize. One tablespoon of butter = approximately 14.2g.
The US cup is defined as 236.6ml, and water has a density of approximately 1g/ml at room temperature, making 1 cup of water ≈ 237g. Technically, water density varies slightly with temperature (hotter water is less dense), but for practical cooking purposes, 237g per cup is accurate.
Honey has a density of approximately 1.36–1.45g/ml — significantly higher than water at 1.0g/ml. This is because honey contains 80% sugar (sucrose, glucose, fructose) dissolved in water. One cup of honey (~340g) weighs nearly 1.5× as much as the same volume of water (~237g).
Memorize key values: 1 cup flour ≈ 120g, 1 cup white sugar ≈ 200g, 1 cup butter ≈ 227g, 1 cup water ≈ 237g. For tablespoons, divide the cup value by 16. For teaspoons, divide by 48. These reference points cover most common baking ingredients.
Weight ounces (oz) measure mass: 1 oz = 28.35g. Fluid ounces (fl oz) measure volume: 1 fl oz ≈ 29.57ml. They are only equal for water (1 fl oz of water ≈ 1 oz by weight). For all other ingredients, they are different values. This converter uses weight ounces throughout.
Altitude affects baking primarily through leavening (more gas expansion at altitude) rather than through ingredient weights. The gram weights of dry ingredients do not change with altitude. However, high-altitude baking recipes may need less leavener and slightly more flour and liquid — but this is a recipe adjustment, not a conversion change.
Brown sugar contains molasses, which adds moisture and density. More importantly, the packing instruction — pressing brown sugar firmly into the cup — ensures a more compact, denser measurement compared to granulated sugar, which is simply poured into the cup. The combination of higher intrinsic density and packing results in approximately 220g/cup vs. 200g/cup for white sugar.
Convert each ingredient to grams first, then multiply by your scaling factor. For example, to triple a recipe: convert 1 cup flour to 120g, then multiply by 3 to get 360g. This approach is more accurate than tripling the cup measurements and measuring 3 cups, since each individual cup measurement carries its own error.
Roboculator Team
The Roboculator Team explains calculations, planning tools, and practical formulas in clear language for real-life situations.
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