Finally - accurate weight conversions for every common baking ingredient! Perfect for following European recipes and achieving professional results.
Baking is a science! The same "1 cup of flour" can vary by 25% depending on how you measure it. Professional bakers use grams for dry ingredients to ensure perfect results every time.
💡 Best Practice:
Quick conversion for 1 Cup volume
| Ingredient (1 Cup) | Weight (Grams) | Weight (Oz) |
|---|---|---|
| All-Purpose Flour | 120g | 4.2 oz |
| Bread Flour | 127g | 4.5 oz |
| Granulated Sugar | 200g | 7.1 oz |
| Brown Sugar (Packed) | 220g | 7.8 oz |
| Butter (2 sticks) | 227g | 8.0 oz |
| Cocoa Powder | 90g | 3.2 oz |
| Powdered Sugar | 113g | 4.0 oz |
| Rolled Oats | 85g | 3.0 oz |
* Flour measured using the "Spoon & Level" method.
Basic Baking • 1/4 cup-2 cups
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Common Baking Ingredients • US Cups to Metric Weights
| Ingredient | 1/4 cup | 1/2 cup | 1 cup | 2 cups |
|---|---|---|---|---|
| All-Purpose Flour (Spoon & level) | 30g | 60g | 120g | 240g |
| Ingredient | 1/4 cup | 1/2 cup | 1 cup | 2 cups |
|---|---|---|---|---|
| Granulated Sugar (White sugar) | 50g | 100g | 200g | 400g |
| Ingredient | 1/4 cup | 1/2 cup | 1 cup | 2 cups |
|---|---|---|---|---|
| Butter (solid) (1 cup = 2 sticks) | 57g | 114g | 227g | 454g |
| Ingredient | 1/4 cup | 1/2 cup | 1 cup | 2 cups |
|---|---|---|---|---|
| Water (Standard) | 59g | 119g | 237g | 474g |
Formula: grams = cups × ingredient density
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Ingredients
4
Cups Range
1/4 cup-2 cups
PDF File Size
≈0KB
Quality
300 DPI
US recipes often use "Sticks" of butter, which can be confusing. Here is the definitive guide to converting butter sticks to grams.
113 Grams
1/2 Cup
8 Tablespoons
"A pint's a pound the world around" is only true for water! Other liquids have very different densities.
1 Cup equals
240g
1 Cup equals
245g
1 Cup equals
225g
1 Cup equals
340g
Why 1 cup doesn't always equal the same weight
~120g per cup
Airy ingredients that easily compact when measured:
Airy, easily compacted
~200g per cup
Granular, free-flowing ingredients:
Granular, free-flowing
~340g per cup
Thick, viscous ingredients:
Thick, viscous
The same 1 cup volume can weigh anywhere from 120g (flour) to 340g (honey) - nearly a 3x difference! This is exactly why professional baking recipes use grams instead of cups.
💡 Pro Tip: When a recipe says "1 cup flour", the result will vary wildly depending on how you measure. Using a kitchen scale eliminates this guesswork!
Professional techniques for accurate measurements
Scooping directly adds 20-30% more flour!
Volume Measurement Error
20-25% variation possible
Weight Measurement Error
Only 1-2% variation
Benefits:
US → European Recipe:
Cups × Ingredient Density = GramsExample: 2 cups flour
→ 2 × 120g = 240g
Recommended Tools:
Save your converted recipes for future use!
✅ Solution:
Always spoon flour into the cup and level off
Why it matters: Direct scooping compacts flour, adding 20-30% extra weight. Your cake will be dry and dense!
✅ Solution:
Use flat-rimmed dry measuring cups for all dry ingredients
Why it matters: Liquid cups don't allow you to level off precisely. You'll end up with inconsistent measurements.
✅ Solution:
Brown sugar = packed. Flour = NEVER packed. Follow recipe exactly!
Why it matters: Packing when not specified (or vice versa) throws off ingredient ratios and ruins texture.
✅ Solution:
ALWAYS measure precisely for baking (cooking is more forgiving)
Why it matters: Baking is chemistry. Small variations in flour/sugar/fat ratios change texture, rise, and taste.
For Best Results:
Consistency is Key:
More essential conversion charts for your kitchen
| Grams (g) | Ounces (oz) |
|---|---|
| 25 | 0.88 |
| 50 | 1.76 |
| 75 | 2.65 |
| 100 | 3.53 |
| 150 | 5.29 |
| 200 | 7.05 |
| 250 | 8.82 |
| 300 | 10.58 |
| 500 | 17.64 |
| 1000 | 35.27 |
Weight conversion chart for kitchen recipes and ingredient prep.
| °F | °C | Gas Mark | Use |
|---|---|---|---|
| 175 | 79 | - | Warm |
| 200 | 93 | - | Low roast |
| 225 | 107 | ¼ | Low & slow |
| 250 | 121 | ½ | Slow roast |
| 275 | 135 | 1 | Gentle bake |
| 300 | 149 | 2 | Baking |
| 325 | 163 | 3 | Roast light |
| 350 | 177 | 4 | Roast |
| 375 | 191 | 5 | Golden |
| 400 | 204 | 6 | Crisp finish |
Temperature conversion chart with oven presets for cooking, travel, and weather.
| Cups | Milliliters | Tbsp | Tsp | fl oz |
|---|---|---|---|---|
| 1/4 | 59 | 4 | 12 | 2 |
| 1/3 | 78 | 5.3 | 15.8 | 2.6 |
| 1/2 | 118 | 8 | 24 | 4 |
| 177 | 12 | 36 | 6 | |
| 1 | 237 | 16 | 48 | 8 |
| 355 | 24 | 72 | 12 | |
| 2 | 473 | 32 | 96 | 16 |
| 3 | 710 | 48 | 144 | 24 |
| 4 | 946 | 64 | 192 | 32 |
| 6 | 1420 | 96 | 288 | 48 |
Kitchen measurement conversions for international recipes, baking, and coffee ratios.
| Lbs | Kg |
|---|---|
| 1 | 0.45 |
| 2 | 0.91 |
| 5 | 2.27 |
| 10 | 4.54 |
| 20 | 9.07 |
| 50 | 22.68 |
| 100 | 45.36 |
| 150 | 68.04 |
| 200 | 90.72 |
| 220 | 99.79 |
Weight conversion for fitness tracking, luggage limits, and shipping.
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1 cup of all-purpose flour = 120 grams (when measured using the spoon-and-level method). IMPORTANT: If you scoop directly from the bag, you might get 140-150g due to compaction - that's a 25% difference! This is why the measuring method matters so much in baking.
1 stick of butter weighs 113 grams (approx 4 ounces). It is also equal to 1/2 cup or 8 tablespoons. If a recipe calls for 1 cup of butter, you need 2 sticks (227 grams).
Granulated white sugar weighs about 200 grams per cup. Packed brown sugar is heavier at 220 grams per cup. Powdered sugar (confectioners' sugar) is much lighter at only 113-120 grams per cup.
Each ingredient has a different density. Flour is light and airy (~120g per cup), while honey is dense and thick (~340g per cup). The same volume (1 cup) contains vastly different amounts of matter depending on the ingredient's density. This is exactly why professional bakers use weight measurements - they're consistent regardless of ingredient type.
For everyday cooking - yes, cups work fine. For BAKING (especially cakes, pastries, bread) - we strongly recommend weighing dry ingredients. Here's why: The same '1 cup flour' can vary by 25% depending on how you measure. In baking, this difference can make or break your recipe. A $15 kitchen scale will improve your baking success rate dramatically.
Use this chart in reverse! Find the ingredient and gram amount, then look at the corresponding cup measurement. For example: Recipe calls for 240g flour → Look at the chart → That's 2 cups. Pro tip: If you're serious about baking, just buy a kitchen scale and use the recipe as written - it's more accurate!
We're here to help! Email us with your baking measurement questions.
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