Cups to Grams Converter

Why weight wins in baking

Volume measurement fails twice over: the ingredient's density varies (honey ≈ 340 g/cup, flour ≈ 120 g/cup), and so does your scoop. Spoon-and-level versus scooped-straight flour can differ by 20% — enough to turn cookies into hockey pucks. Scales remove the guesswork, which is why every serious baking resource publishes recipes by weight.

The densities we use

Our converter stores a grams-per-cup value per ingredient, drawn from standard culinary reference data — all-purpose flour 120 g, granulated sugar 200 g, brown sugar (packed) 213 g, butter 227 g, cocoa powder 100 g, honey 340 g, and so on through the pantry staples you actually bake with. Tablespoons and teaspoons derive from the cup (1 cup = 16 tbsp = 48 tsp).

House rules for accuracy

• Flour: fluff it in the cup, level with a knife — or better, weigh it (120 g per cup, spoon-and-level).
• Brown sugar: "packed" means pressed firmly into the cup; we assume packed.
• Liquid sweeteners & fats: always weigh if you can — sticky and dense.
• Small quantities (spices, baking soda): volume is fine; precision matters little below a teaspoon.