Cups to Grams & Kitchen Converter
Convert cooking and baking amounts between cups, tablespoons, teaspoons, fluid ounces, millilitres, grams, ounces and pounds — for a specific ingredient, using its real density. Pick an ingredient, type any amount, and read it off in every other unit.
Weight uses all-purpose flour's real density. Volume↔volume and weight↔weight are exact for any ingredient; cup→gram uses a cited reference weight (packing and cup size vary by ±5%).
Convert by ingredient
Density is the whole game: a cup of flour and a cup of honey weigh completely different amounts. Choose your ingredient for a full reference table and its cited weight per cup.
Flour & dry
Sugar
Fats & liquids
Other staples
Oven temperature chart (°C / °F / gas mark)
Celsius to Fahrenheit is °F = °C × 9⁄5 + 32; the gas marks below are the conventional British oven settings, each about 25 °F apart.
| Gas mark | °C | °F | Description |
|---|---|---|---|
| ¼ | 110 | 225 | Very cool |
| ½ | 120 | 250 | Very cool |
| 1 | 140 | 275 | Cool |
| 2 | 150 | 300 | Cool |
| 3 | 170 | 325 | Warm |
| 4 | 180 | 350 | Moderate |
| 5 | 190 | 375 | Moderately hot |
| 6 | 200 | 400 | Fairly hot |
| 7 | 220 | 425 | Hot |
| 8 | 230 | 450 | Very hot |
| 9 | 240 | 475 | Very hot |
What Cups to Grams does
- Per-ingredient conversion — every ingredient carries its own density, so cups convert to grams correctly for flour, sugar, butter, honey and more — not the one-size-fits-all guess most converters make.
- Exact, reversible units — volume↔volume and weight↔weight follow the fixed US-customary and metric definitions and round-trip to machine precision; 1 cup is always exactly 16 tbsp, 48 tsp or 8 fl oz.
- Cited reference weights — each cup weight comes from a named authority (King Arthur Baking, USDA), so "1 cup" reproduces the sourced figure exactly.
- Honest about the cup — gram figures are flagged as ±5% because packing and cup size vary, and a kitchen scale is always recommended for baking.
FAQ
How many grams are in a cup of flour?
One US cup of all-purpose flour weighs about 120 g when spooned and levelled (King Arthur Baking). Scooping the cup straight from the bag packs in more — often 140–150 g — which is the single biggest source of baking error. Bread and cake flour are also about 120 g per cup; whole wheat is a little lighter at 113 g. For anything where precision matters, weigh the flour instead of measuring by volume.
Why is one cup not always the same number of grams?
A cup measures volume, not weight, and every ingredient has a different density. A cup of granulated sugar (200 g) weighs far more than a cup of flour (120 g), and a cup of honey (340 g) more still, while a cup of cocoa (85 g) is much lighter. That is exactly why this converter is per-ingredient: it uses each ingredient's real density rather than assuming everything weighs the same as water.
Are these cup-to-gram conversions exact?
The volume-to-volume conversions (cups, tablespoons, teaspoons, fluid ounces, millilitres, litres) and the weight-to-weight conversions (grams, ounces, pounds, kilograms) are exact for any ingredient — they follow the fixed US-customary and metric definitions and round-trip to machine precision. The cup-to-gram figures use a cited reference weight per cup, so treat them as ±5%: real weight shifts with how firmly you pack the cup, humidity and brand. A kitchen scale is always more accurate.
Is a US cup the same as a metric cup?
No. A US customary cup is 236.6 ml (8 US fluid ounces); a metric cup is a round 250 ml. This tool defaults to the US cup, but you can pick "Cups (metric, 250 ml)" as the unit — a roughly 6% difference that matters in baking. UK recipes usually give weights rather than cups.
How do I convert an oven temperature?
Celsius to Fahrenheit is °F = °C × 9⁄5 + 32, and back is °C = (°F − 32) × 5⁄9. So 180 °C is 356 °F (a recipe will usually round to 350 °F). The gas-mark chart below gives the conventional oven settings British recipes use, where each mark is roughly 25 °F apart.