Cups to Grams Converter — Cooking Measurement Conversions
Convert cups, tablespoons, millilitres, ounces and grams for real ingredients — because a cup of flour and a cup of honey weigh nothing alike. Includes oven temperature conversion and a cake pan resizer that tells you exactly how much to scale a recipe.
Pick an ingredient and enter an amount to convert it.
Why a generic unit converter gets baking wrong
A cup is a measure of volume, a gram is a measure of weight, and there is no fixed relationship between them until you say what is in the cup. One cup of all-purpose flour weighs about 125 g. One cup of honey weighs 340 g. Any converter that answers "cups to grams" without asking about the ingredient is guessing, and in baking that guess is the difference between a cake and a brick.
Real ingredient densities
More than 30 ingredients, from cake flour and cocoa to peanut butter and kosher salt, each with its own weight per cup rather than a single one-size-fits-all number.
Four different cup standards
A US cup is 236.6 ml, an Australian metric cup is 250 ml, a UK imperial cup is 284 ml and a Japanese cup is 200 ml. Recipes rarely say which one they mean, so you can pick the right one here.
Oven temperature with gas marks
Fahrenheit, Celsius, gas mark and the fan-oven equivalent all at once, plus the nearest standard oven setting so you are not chasing an impossible 347°F.
Cake pan resizer
Tell it the pan the recipe wants and the pan you own, and it works out the surface area of both and the exact factor to multiply every ingredient by.
Every unit at once
One conversion gives you grams, ounces, cups, tablespoons, teaspoons and millilitres together, so you can use whichever measuring tool is actually clean.
Made for sticky hands
Large controls, instant results as you type, a quick reference panel for the common fractions of a cup, and no pop-ups or sign-ups between you and the answer.
How to use the converter
Pick your ingredient first
This is the step every other converter skips. Choose the closest match — if your recipe says plain flour, use all-purpose; if it says caster sugar, granulated is within a few grams.
Enter the amount and the units
Type the quantity, choose what it is measured in now and what you want it in. Use the swap button to flip the direction without retyping anything.
Check the cup standard
American recipes and food blogs mean a 236.6 ml US cup. Australian and New Zealand recipes mean 250 ml. Older British books mean 284 ml. Getting this wrong shifts every quantity by up to 20%.
Use the other two tabs as needed
Oven temperature converts between Fahrenheit, Celsius and gas mark and adjusts for a fan oven. Pan size tells you how much to scale a recipe when your tin is not the one the recipe assumed.
Cups to grams conversion chart
Weights are for level US cups (236.6 ml) using the spoon-and-level method for dry ingredients. Scooping flour straight from the bag compacts it and can add 15–20% to the weight, which is exactly why serious bakers weigh.
| Ingredient | 1 cup | 1/2 cup | 1/3 cup | 1/4 cup | 1 tbsp |
|---|---|---|---|---|---|
| All-purpose / plain flour | 125 g | 63 g | 42 g | 31 g | 8 g |
| Bread flour | 127 g | 64 g | 42 g | 32 g | 8 g |
| Cake flour | 114 g | 57 g | 38 g | 29 g | 7 g |
| Whole wheat flour | 120 g | 60 g | 40 g | 30 g | 8 g |
| Almond flour | 96 g | 48 g | 32 g | 24 g | 6 g |
| Granulated / caster sugar | 200 g | 100 g | 67 g | 50 g | 13 g |
| Brown sugar (packed) | 220 g | 110 g | 73 g | 55 g | 14 g |
| Powdered / icing sugar | 120 g | 60 g | 40 g | 30 g | 8 g |
| Butter | 227 g | 114 g | 76 g | 57 g | 14 g |
| Vegetable oil | 218 g | 109 g | 73 g | 55 g | 14 g |
| Water | 236 g | 118 g | 79 g | 59 g | 15 g |
| Milk | 244 g | 122 g | 81 g | 61 g | 15 g |
| Heavy cream | 238 g | 119 g | 79 g | 60 g | 15 g |
| Honey | 340 g | 170 g | 113 g | 85 g | 21 g |
| Maple syrup | 322 g | 161 g | 107 g | 81 g | 20 g |
| Cocoa powder | 85 g | 43 g | 28 g | 21 g | 5 g |
| Cornstarch / cornflour | 128 g | 64 g | 43 g | 32 g | 8 g |
| Rolled oats | 90 g | 45 g | 30 g | 23 g | 6 g |
| White rice (uncooked) | 185 g | 93 g | 62 g | 46 g | 12 g |
| Chocolate chips | 170 g | 85 g | 57 g | 43 g | 11 g |
| Peanut butter | 258 g | 129 g | 86 g | 65 g | 16 g |
| Dry breadcrumbs | 108 g | 54 g | 36 g | 27 g | 7 g |
| Grated parmesan | 100 g | 50 g | 33 g | 25 g | 6 g |
| Shredded cheddar | 113 g | 57 g | 38 g | 28 g | 7 g |
| Raisins | 165 g | 83 g | 55 g | 41 g | 10 g |
| Table salt | 292 g | 146 g | 97 g | 73 g | 18 g |
Volume equivalents that never change
| Measure | Tablespoons | Teaspoons | Millilitres | Fluid ounces |
|---|---|---|---|---|
| 1 US cup | 16 | 48 | 236.6 ml | 8 fl oz |
| 3/4 cup | 12 | 36 | 177.4 ml | 6 fl oz |
| 1/2 cup | 8 | 24 | 118.3 ml | 4 fl oz |
| 1/3 cup | 5 plus 1 tsp | 16 | 78.9 ml | 2.7 fl oz |
| 1/4 cup | 4 | 12 | 59.1 ml | 2 fl oz |
| 1 tablespoon | 1 | 3 | 14.8 ml | 0.5 fl oz |
| 1 stick of butter | 8 | 24 | 118.3 ml | 4 oz (113 g) |
Oven temperature conversion chart
| Gas mark | Celsius | Fan / convection | Fahrenheit | Description |
|---|---|---|---|---|
| 1/4 | 110 °C | 90 °C | 225 °F | Very slow |
| 1/2 | 120 °C | 100 °C | 250 °F | Very slow |
| 1 | 140 °C | 120 °C | 275 °F | Slow |
| 2 | 150 °C | 130 °C | 300 °F | Slow |
| 3 | 170 °C | 150 °C | 325 °F | Moderate |
| 4 | 180 °C | 160 °C | 350 °F | Moderate |
| 5 | 190 °C | 170 °C | 375 °F | Moderately hot |
| 6 | 200 °C | 180 °C | 400 °F | Hot |
| 7 | 220 °C | 200 °C | 425 °F | Hot |
| 8 | 230 °C | 210 °C | 450 °F | Very hot |
| 9 | 240 °C | 220 °C | 475 °F | Very hot |
Cake pan sizes and capacity
| Pan | Surface area | Capacity at 2 in depth |
|---|---|---|
| 8 in round | 50.3 sq in | 7.0 cups |
| 9 in round | 63.6 sq in | 8.8 cups |
| 10 in round | 78.5 sq in | 10.9 cups |
| 12 in round | 113.1 sq in | 15.7 cups |
| 8 x 8 in square | 64.0 sq in | 8.9 cups |
| 9 x 9 in square | 81.0 sq in | 11.2 cups |
| 9 x 13 in rectangle | 117.0 sq in | 16.2 cups |
| 8 x 4 in loaf | 32.0 sq in | 4.4 cups |
| 9 x 5 in loaf | 45.0 sq in | 6.2 cups |
Loaf pans are usually deeper than 2 inches, so their real capacity is higher than the figure above. Compare surface area when swapping pans of similar depth.
Getting measurements right in practice
- Weigh flour if you can. The gap between a scooped cup and a spooned cup is around 20 g, which is enough to turn a tender crumb dry.
- Spoon and level dry ingredients into the cup rather than dipping, then sweep the top flat with a knife.
- Pack brown sugar firmly unless the recipe says loosely packed — the difference is about 30 g per cup.
- Measure sticky ingredients like honey and peanut butter by weight, or oil the cup first so they release cleanly.
- Use liquid measuring jugs at eye level for liquids and flat-topped cups for solids; they are not interchangeable in practice.
- Kosher salt is not table salt. A cup of table salt weighs roughly twice as much, so swapping them by volume will ruin a dish.
- Drop a fan oven 20 °C below the stated conventional temperature, or expect edges to set before the centre cooks.
Cooking conversion FAQs
How many grams is 1 cup of flour?
How many grams are in a cup?
How many tablespoons are in a cup?
How many grams is a stick of butter?
Is a US cup the same as a metric cup?
How do I convert oven temperature from Fahrenheit to Celsius?
Why do flour cup weights vary between websites?
How do I adapt a recipe for a different cake pan?
Related calculators
Convert once, bake with confidence
Pick the ingredient, enter the amount and get grams, ounces, cups and spoons together — then check your oven temperature and pan size in the other two tabs before you start. Bookmark this page and it is one tap away next time the recipe is American and your scale is not.
Ingredient weights are typical values for level measures and vary slightly by brand, humidity and how the ingredient is packed.