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.
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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.