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Cups to grams converter for cooking

Convert an ingredient

Examples: 1, 0.5, 1/2, 1 1/2 or ¾. Both the dot and the comma work.

Weights per cup are averages taken from common kitchen weight charts. Depending on how you fill the cup, the grind and the humidity, the real weight can differ by 10 to 15%. For baking, a kitchen scale is still more accurate.

Scale a recipe

Scaled recipe

    The first number on each line is multiplied and the rest of the line stays as it is. Results are rounded (to the quarter below 10, to the unit up to 250, then to the nearest 5) and the exact value follows in brackets. For eggs, round as you see fit or make up the difference with a yolk.

    Oven temperatures

      The French thermostat follows Th. = °C ÷ 30 (Th. 6 = 180 °C). Real temperatures vary from one oven to another, and a fan oven runs hotter: lower it by about 20 °C (25 °F).

      French thermostat chart, 1 to 10
      French thermostat°C°FGas mark

      Quick reference chart

      Grams for one level measure. Tap an ingredient to pick it in the converter.

      Ingredient 1 US cup 1 metric cup 1 tbsp 1 tsp

      Convert cups to grams for the ingredient you are using

      A European recipe lists 250 g of flour and all you have is measuring cups. This cooking measurement converter turns cups, tablespoons, teaspoons and milliliters into grams, and grams into cups, using the right weight for each of 37 everyday ingredients, from all-purpose flour to honey. It also scales a recipe to more servings or a bigger pan, and converts oven temperatures.

      How to use it

      1. Type a few letters in "Search for an ingredient" and pick it in the "Ingredient" list.
      2. Enter the "Amount" (1, 0.5, 3/4 or 1 1/2), then the units under "From" and "To". The page opens on US cups to grams; the ⇄ button switches to grams to cups.
      3. The result is rounded to something you can measure (the nearest eighth of a cup, the nearest gram, or 5 g above 250 g), with the exact value and "The same amount in" grams, cups, spoons, ml and ounces.
      4. Under "Scale a recipe", paste your list, one item per line, and choose "Number of servings" or "Round pan size". Further down, "Oven temperatures" converts °F, °C, gas mark and the French thermostat.

      Why a cup of flour and a cup of sugar weigh different amounts

      A cup measures volume, not weight. What changes is density: flour is light and airy, sugar packs tighter, honey is heavier still. The converter uses averages from common kitchen weight charts:

      Ingredient1 cup1 tbsp
      All-purpose flour125 g7.8 g
      Granulated sugar200 g12.5 g
      Butter226.8 g14.2 g
      Honey340 g21.3 g

      Example: 3 tablespoons of sugar weigh 3 × 12.5 = 37.5 g. The other way round, 250 g of flour is exactly 2 cups.

      Measuring flour: spoon and level

      Scoop the cup straight into the bag and the flour packs down, easily past 140 g. The method behind the charts: spoon the flour in without pressing, then sweep it level with the back of a knife, for 120 to 125 g. Brown sugar is the exception: it is measured packed.

      US, metric and imperial cups

      A US cup holds 236.59 ml. The metric cup used in Australia, Canada and New Zealand holds 250 ml, so a metric cup of sugar weighs 211 g. The old British imperial cup (284 ml) from vintage cookbooks is in the list too.

      Spoons and sticks of butter

      A US tablespoon is 14.79 ml and a teaspoon 4.93 ml; metric spoons are 15 ml and 5 ml. Butter is easy: 1 stick = 113 g = ½ cup = 8 tablespoons. Picking "Stick of butter" as a unit selects butter for you.

      Oven temperatures

      180 °C is exactly 356 °F, which US recipes round to 350 °F. In the UK that is gas mark 4, and in France thermostat 6 (°C ÷ 30). Real temperatures vary from one oven to another, and a convection oven runs hotter: lower it by about 25 °F.

      Scaling a recipe: servings and pan size

      Going from 4 to 6 servings multiplies everything by 6 ÷ 4 = 1.5. For a round pan, what counts is the area, which grows with the square of the diameter. From an 8-inch to a 9-inch pan the factor is (9 ÷ 8)² = 1.27; from 20 cm to 24 cm it is (24 ÷ 20)² = 1.2² = 1.44, so 3 eggs become 4.32, best rounded to 4.

      A tip: these conversions work well for everyday cooking, but for baking, a kitchen scale is still more accurate than any cup.

      Frequently asked questions

      How many grams are in 1 cup of flour?

      120 to 125 g of all-purpose flour, spooned in and leveled; the tool uses 125 g. Sifted flour is closer to 115 g.

      How many grams is a tablespoon?

      For a level US tablespoon: 14.8 g of water, about 7.8 g of flour, 12.5 g of sugar, 14.2 g of butter.

      How many grams is 1 cup of sugar?

      About 200 g of granulated sugar, 220 g of packed brown sugar and 120 g of powdered sugar.

      Should I change the baking time for a bigger pan?

      If you scale the batter by the pan factor, the cake keeps its depth and the time barely changes. The same batter in a bigger pan gives a thinner cake that bakes faster. Check it a few minutes early.