Cups to grams
converter
A cup of flour weighs 120 g; a cup of sugar, 200 g. Cups measure volume, grams measure weight — the bridge is ingredient density, and this converter carries the real table.
Why there's no single answer
Cups measure volume; grams measure weight — the conversion depends entirely on density. Feathery cocoa powder and dense honey occupy the same cup at wildly different weights, which is why "1 cup = X grams" tables that ignore the ingredient are wrong by design.
The flour problem
Flour is the worst offender: scooped straight from the bag it packs to 140–150 g per cup, while the standard spoon-and-level method gives ~120 g — a 20% swing that decides whether bread is right or bricklike. This is exactly why serious baking recipes use weight, and why a $15 kitchen scale is the single best baking upgrade.
Values are for the US cup (240 ml); UK/metric cups (250 ml) run about 4% higher. Scaling a whole recipe up or down instead? The recipe converter multiplies every line for you.
Cups to grams FAQ
About 120 g for all-purpose flour, spooned into the cup and leveled. Scooping straight from the bag compacts it to 140–150 g — a common source of dense bakes.
Cups are volume and grams are weight, so density decides the answer. A cup of oats weighs 90 g while a cup of honey weighs 340 g.
No — the US cup is 240 ml, the metric cup 250 ml, and the old imperial cup 284 ml. This tool uses the US cup; metric-cup recipes run about 4% higher.
Weight, where possible — it removes packing and scooping variation entirely. Grams are why professional recipes reproduce; a basic kitchen scale pays for itself immediately.