Cooking Measurement Converter
Cups to grams for any ingredient, whichever cup your recipe uses.
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Recipe fractions work: 1 1/2, 3/4.
Required — a cup of honey and a cup of oats are not the same weight.
The cup in American cookbooks — 8 US fluid ounces, or half a US pint.
1 cup of all-purpose / plain flour = 125 g
1 cup of all-purpose / plain flour, in every unit
- Tablespoon (tbsp)16
- Teaspoon (tsp)48
- Fluid ounce (US) (fl oz)8
- Millilitre (ml)237
- Litre (L)0.24
- Gram (g)125
- Kilogram (kg)1/8
- Ounce (oz)4.41
- Pound (lb)0.28
- Density
- 0.53 g/ml
- One cup of this
- 125 g
- One tablespoon
- 7.8 g
- One teaspoon
- 2.6 g
Based on the us customary cup of 237 ml and a 14.78676478125 ml tablespoon.
Spooned and levelled. Scooped straight from the bag the same cup holds about 145 g.
This assumes you spoon it into the cup and level it off. Scooping straight from the bag packs in up to 25% more. For fussy bakes, use a scale.
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How to use it
Pick your ingredient and amount to convert cups to grams. A US cup holds 125 g of flour, 200 g of sugar, or 340 g of honey.
How many grams is a cup? It depends on what’s in it! A cup of flour weighs 125 g, but a cup of honey weighs 340 g. So pick your ingredient, enter the amount, and get the right answer.
Next, pick which cup your recipe means. American recipes use a 237 ml cup, while UK, European, Canadian, and Australian recipes use 250 ml. Very old British recipes may use a bigger 284 ml cup.
Australian recipe? Watch out: an Australian tablespoon is 20 ml (four teaspoons), not 15 ml. That’s a lot more baking powder.
For baking, how you fill the cup matters too. These figures are for spooning flour into the cup and levelling it off. Scooping straight from the bag packs in up to 25% more. When it really matters, a kitchen scale wins.
One US cup, by ingredient
The most common conversions, all for one US cup. See how much they differ? That’s why picking the ingredient matters.
| Ingredient | Grams per US cup |
|---|---|
| All-purpose / plain flour | 125 g |
| Bread flour | 127 g |
| Cake flour | 114 g |
| Granulated sugar | 200 g |
| Brown sugar (packed) | 213 g |
| Powdered / icing sugar | 113 g |
| Butter | 227 g |
| Milk | 244 g |
| Water | 237 g |
| Honey | 340 g |
| Rolled oats | 90 g |
| Rice (uncooked) | 185 g |
| Cocoa powder | 85 g |
How big is a cup?
There are five cup sizes, and recipes rarely say which. Rule of thumb: American recipes use the US cup, UK and European ones use the metric cup, and very old British recipes may use the imperial cup.
| Standard | Volume |
|---|---|
| US customary (American recipes) | 236.59 ml |
| US legal (nutrition labels) | 240 ml |
| Metric (UK, Europe, Canada) | 250 ml |
| Australian | 250 ml, but a 20 ml tablespoon |
| Imperial (pre-1970 UK) | 284.13 ml |
Spoons and small quantities
Everywhere else, a tablespoon is three teaspoons. In Australia, it’s four — so an Australian tablespoon of baking powder is a third more than you might think.
| Measure | Volume |
|---|---|
| US teaspoon | 4.93 ml |
| US tablespoon | 14.79 ml (3 tsp) |
| Metric teaspoon | 5 ml |
| Metric tablespoon | 15 ml (3 tsp) |
| Australian tablespoon | 20 ml (4 tsp) |
FAQ
How many grams is one cup of flour?
125 g of plain flour, spooned into a US cup and levelled off. Scooped straight from the bag, it’s nearer 145 g.
Why does a cup of sugar weigh more than a cup of flour?
Sugar is heavier for its size, so the same cup holds 200 g of sugar but only 125 g of flour.
Is a UK cup the same as a US cup?
No. A UK (metric) cup is 250 ml; a US cup is about 237 ml. Old British recipes may use a 284 ml cup.
How many tablespoons are in a cup?
16 in the US and metric systems. In Australia, where tablespoons are bigger, it’s about 12.5.
Can I convert grams back to cups?
Yes. Set “from” to grams and “to” to cups.
How accurate is this?
Cup and spoon sizes are exact. Ingredient weights are averages that vary with how you fill the cup, so use a scale for fussy bakes.
How it worksFor the curious
A cup is a volume and a gram is a mass, so the conversion needs each ingredient’s density. Densities follow the spooned-and-levelled convention published by King Arthur Baking and used by most modern recipe developers.
Cup sizes: US customary 236.588 ml, US legal (nutrition labels) 240 ml, metric 250 ml, Australian 250 ml with a 20 ml tablespoon, imperial 284.131 ml. Cup and spoon volumes are exact; densities are published averages, and dry goods vary 15–25% with technique.
Salt varies most: a cup of table salt is 292 g, Diamond Crystal kosher about 142 g, and Morton kosher around 240 g. Results in cups show as a kitchen fraction where one is close enough, and as a decimal where it is not.