Cup to Gram Converter

Cups measure volume. Grams measure mass. The conversion factor between them is completely different for every ingredient because density varies so much.

One cup of all-purpose flour weighs about 120 grams. One cup of water weighs 237 grams. One cup of honey weighs 340 grams. These are not close — honey is nearly three times as heavy as flour for the same volume. That is why volume measurements frustrate professional bakers: a “cup of flour” depends on whether the flour was sifted, spooned, or scooped directly from the bag (scooping compresses it and can add 20-30%).

The gram values in this calculator use the standard culinary measurements that most professional baking recipes target — unsifted, spooned flour; packed brown sugar; solid room-temperature butter. If your ingredient is in a significantly different state (melted butter, sifted flour), the actual weight will differ slightly.

These figures assume the US customary cup of 236.6 ml. Australian and some European cup measures hold 250 ml, which is about 6% more of everything, so check which set you own before you trust a number to the gram.

Ingredients and their grams per cup:

• All-purpose flour: 120 g
• Cake flour: 114 g (softer, lower-protein wheat; sifted it drops to about 100 g)
• Bread flour: 127 g
• Whole wheat flour: 120 g
• Almond flour: 96 g
• Cocoa powder: 100 g
• Granulated sugar: 200 g
• Brown sugar (packed): 213 g (packing is what makes it heavier than white sugar)
• Powdered sugar: 120 g
• Butter: 227 g (one US stick = 1/2 cup = 113.5 g)
• Vegetable oil: 218 g
• Honey: 340 g
• Maple syrup: 322 g
• Milk: 244 g
• Water: 237 g
• Rolled oats: 90 g
• White rice (dry): 185 g
• Breadcrumbs: 120 g
• Cream cheese: 225 g
• Peanut butter: 258 g

Bread flour and all-purpose sit close enough together that plenty of references simply list both at 120 g. The 7 gram gap here is smaller than the difference between two people scooping from the same bag, so do not lose sleep over it.

Milk is heavier than water, not lighter, which surprises people who assume the fat makes it lighter. Milk fat is lighter than water, but the dissolved sugars and proteins outweigh it, so whole milk lands near 1.03 g per ml.

For serious baking, a kitchen scale is worth the investment. Weighing ingredients is faster and more accurate than measuring cups, and cleanup is easier too.