How the conversion works
Converting volume to weight requires the ingredient’s density — how many grams fit into one cup. This converter uses reference weights for one U.S. cup (236.6 ml), with flours measured by the spoon-and-level method and brown sugar firmly packed.
1 cup = 16 tablespoons = 48 teaspoons = 236.6 ml
Cups to grams chart
| Ingredient | 1 cup | ½ cup | ¼ cup | 1 tbsp |
|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 30 g | 7.5 g |
| Granulated (white) sugar | 200 g | 100 g | 50 g | 12.5 g |
| Brown sugar (packed) | 213 g | 107 g | 53 g | 13.3 g |
| Powdered (icing) sugar | 113 g | 57 g | 28 g | 7.1 g |
| Butter | 227 g | 114 g | 57 g | 14.2 g |
| Milk (whole) | 244 g | 122 g | 61 g | 15.3 g |
| Water | 237 g | 119 g | 59 g | 14.8 g |
| Rolled oats | 90 g | 45 g | 23 g | 5.6 g |
| Honey | 340 g | 170 g | 85 g | 21.3 g |
| Cocoa powder (unsweetened) | 86 g | 43 g | 22 g | 5.4 g |
Why bakers weigh ingredients
Weighing with a kitchen scale is faster, uses fewer dishes and gives consistent results. The same “cup” of flour can vary by 20% or more depending on how it is filled, which can turn a tender cake dry. If you must use cups, fluff the flour, spoon it into the cup and level it with a knife.
Converting oven settings too? Use the oven temperature converter.
How to use the converter
- Choose the ingredient — density differs a lot between, say, flour and sugar.
- Enter the amount and choose cups, tablespoons or teaspoons. Fractions such as 2 1/4 or 3/4 are accepted.
- Read the weight in grams and ounces.
Measuring by volume correctly
- Flour: stir or fluff it, spoon it into the cup without packing, then level with a knife. Scooping straight from the bag can add 20–30% more flour.
- Brown sugar: pack it firmly so it holds the cup’s shape when turned out.
- Liquids: use a clear liquid measuring cup on a flat surface and read at eye level.
- Sticky ingredients such as honey or peanut butter: lightly oil the cup so they slide out completely.
- Butter: one U.S. stick is ½ cup = 8 tablespoons = 113 g.
U.S., metric and imperial cups
A U.S. customary cup is 236.6 ml; the “legal” cup used on U.S. nutrition labels is 240 ml. Australia, New Zealand and Canada use a 250 ml metric cup, and older British recipes may use an imperial cup of about 284 ml. The difference between a U.S. and a metric cup is about 6%, which rarely matters in cooking but can affect baking. Tablespoons also vary: a U.S. tablespoon is 14.8 ml, while an Australian tablespoon is 20 ml.
Spoon and small-quantity conversions
- 1 cup = 16 tablespoons = 48 teaspoons
- 1 tablespoon = 3 teaspoons ≈ 14.8 ml
- 1 teaspoon of salt: table salt ≈ 6 g, Morton kosher ≈ 4.8 g, Diamond Crystal kosher ≈ 2.8 g
- 1 teaspoon of baking powder ≈ 4 g; baking soda ≈ 5–6 g
- 1 large egg without shell ≈ 50 g
Reference weights follow common baking references and manufacturer data; brands and humidity cause small differences. For the most consistent results, use a digital kitchen scale and recipes written in grams.