How many grams is 1 cup of flour?

1 cup of all-purpose flour = 125 grams (spooned and leveled into the cup). But it varies significantly by technique: - Scooped directly from the bag: 140-160g (flour gets packed) - Spooned into cup, leveled: 120-130g - Sifted then measured: 100-110g This is why professional bakers always weigh flour in grams. A difference of 35g in flour can be the difference between a tender cake and a dense, dry one. Other flours (1 cup): - Bread flour: 130g - Whole wheat flour: 128g - Cake flour: 106g - Almond flour: 91g - Cornmeal: 140g Formula: Weight (g) = Volume (ml) x Density (g/ml) 1 cup flour = 236.6ml x 0.528 g/ml = 125g

How many grams is 1 cup of sugar?

1 cup of granulated sugar = 200 grams. Other sugars (1 cup): - Brown sugar (packed) = 225g - Brown sugar (unpacked) = ~175g - Powdered/icing sugar = 120-132g (varies by sifting) - Caster sugar = 200g (same as granulated) - Raw/turbinado sugar = 200g Brown sugar must be specified as 'packed' or 'unpacked' — the difference is 50g per cup, which significantly affects moisture and density in baked goods. Powdered sugar should always be weighed because sifting changes its density considerably (0.45-0.56 g/ml range).

How do I convert a recipe from cups to grams?

Use the formula: Weight (g) = Volume (ml) x Ingredient Density (g/ml) Step 1: Convert your cup measurement to ml 1 cup = 236.6ml, 1/2 cup = 118.3ml, 1/4 cup = 59.1ml Step 2: Look up the ingredient density - Flour: 0.528 g/ml - Sugar: 0.845 g/ml - Honey: 1.42 g/ml Step 3: Multiply 1.5 cups flour = 354.9ml x 0.528 = 187.4g ≈ 187g Alternatively, use this calculator — select the ingredient, enter the cup amount, and select 'g' as the output unit. Why convert to grams? - Eliminates ambiguity (packed vs unpacked, sifted vs unsifted) - Faster for multiple ingredients (just tare the scale between each) - Essential for scaling recipes accurately - International recipes use grams; US recipes use cups

Why does 1 cup of different ingredients weigh differently?

Because ingredients have different densities — the amount of mass packed into the same volume differs. Density = mass / volume (g/ml) Comparison for 1 cup (236.6ml): - Almond flour: 91g (density 0.38 — light, airy particles) - Oats: 80g (density 0.34 — hollow flake structure) - All-purpose flour: 125g (density 0.53) - Granulated sugar: 200g (density 0.85 — dense crystals) - Water: 237g (density 1.00 — reference point) - Honey: 336g (density 1.42 — very dense liquid) A cup is just a volume measure. Just as a cup of feathers weighs less than a cup of rocks, a cup of flour weighs far less than a cup of honey. This matters for baking: if a recipe gives volume measurements for ingredients with widely different densities, small scooping variations create big weight differences — especially for flour.

How many grams is a tablespoon of butter?

1 tablespoon of butter = 14.2 grams. This is for melted or softened butter (density 0.911 g/ml). 1 tbsp = 14.79ml x 0.911 = 13.5-14.2g Common butter measurements: - 1 tsp butter = 4.7g - 1 tbsp butter = 14.2g - 2 tbsp butter = 28.4g (≈ 1 oz) - 1/4 cup butter = 56.7g - 1/2 cup butter = 113g (1 stick) - 1 cup butter = 227g (2 sticks) Note: Solid butter vs melted butter: - Solid butter density: ~0.91 g/ml - Melted butter density: ~0.88 g/ml The difference is minimal (~3%) and usually ignored in recipes. European butter (higher fat content) is nearly identical in weight.

What is ingredient density and why does it matter?

Ingredient density is the mass per unit volume — how much something weighs relative to its size, measured in grams per milliliter (g/ml). Water = 1.00 g/ml (the reference point) Denser than water (> 1.00): honey (1.42), salt (1.22), maple syrup (1.32) Lighter than water (< 1.00): all flours (0.38-0.59), most fats (0.75-0.92) Why it matters for cooking: 1. Volume-to-weight conversion requires density Weight = Volume x Density 2. Different ingredients with the same cup measure weigh very differently: 1 cup water = 237g, 1 cup honey = 336g, 1 cup flour = 125g 3. Measuring method affects density: Flour scooped from bag: 0.63 g/ml (packed) Flour spooned in: 0.53 g/ml (standard) Flour sifted: 0.45 g/ml (aerated) 4. Density changes with temperature: Hot honey flows and packs less densely than cold honey Melted butter vs solid butter (small but real difference)

INGREDIENT MEASUREMENT CONVERTER

Convert ingredient measurements between cups, tablespoons, teaspoons, grams, ounces, millilitres, and more. Uses real ingredient densities (not water) for 38 common baking and cooking ingredients. Shows all volume and weight equivalents simultaneously — tsp, tbsp, fl oz, cup, ml, l, pint, quart, g, ...

CONVERTER

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Ingredient

Density: 0.528 g/ml · ⚠ Spooned & leveled

Amount & From Unit

Convert To

RESULT

125 g

1 cup of All-purpose flour

ALL EQUIVALENTS

VOLUME

tsp48

tbsp16

cup1

fl oz8

ml237

WEIGHT

g125

kg0.125

oz4.406

lb0.275

LIVE DIAGRAM

CONVERTED AMOUNT

125 g

1 cup of All-purpose flour

WEIGHT

125 g

4.406 oz · 0.275 lb

VOLUME

237 ml

1 cup · 16 tbsp

Light (flour 0.4)Water (1.0)Dense (honey 1.4)

All-purpose flour: 0.528 g/ml — Light

💡 Spooned & leveled

Created with❤️byeaglecalculator.com

HOW TO USE

1
Filter by category (Flours, Sugars, Fats, Dairy, etc.) to narrow the ingredient list, then select your ingredient from the dropdown. The density in g/ml is shown below — this is what makes each ingredient convert differently from water.
2
Enter the amount you want to convert, select the From unit (volume: tsp/tbsp/cup/ml, or weight: g/oz/lb), then select the To unit. Click the ⇅ swap button to instantly reverse the conversion direction — e.g. switch from cups-to-grams to grams-to-cups.
3
The result shows the converted value plus all equivalents in one panel: every volume unit (tsp, tbsp, fl oz, cup, ml, l, pint, quart) and every weight unit (g, kg, oz, lb) simultaneously. The density meter shows where your ingredient falls from light (almond flour 0.38) to dense (honey 1.42).
4
Share the result as text (ingredient name + full equivalents table) or as a snapshot image. Use Embed to add this converter to your recipe blog — visitors can convert ingredients without leaving your site.

WORKED EXAMPLE

Converting recipe ingredients from cups to grams — why it matters

Ingredient	1 cup (volume)	Grams (weight)	Density	Why it matters
All-purpose flour	1 cup	125 g	0.528 g/ml	Scooping packs flour — can vary 125–160 g. Always spoon & level or weigh.
Granulated sugar	1 cup	200 g	0.845 g/ml	Sugar pours evenly. Cup measures are reliable but scale is faster.
Brown sugar (packed)	1 cup	225 g	0.950 g/ml	Must be packed — unpacked is ~175 g. Big difference in baking!
Powdered sugar	1 cup	132 g	0.560 g/ml	Sifted vs unsifted varies widely. Always weigh for frosting.
Honey	1 cup	336 g	1.420 g/ml	Liquids: volume is reliable, but weight avoids sticky measuring cups.
Cocoa powder	1 cup	100 g	0.424 g/ml	Lightest common ingredient. Easy to over-measure with cups.
Butter (melted)	1 cup	215 g	0.911 g/ml	Solid butter: 1 cup = 2 sticks = 227 g. Melted is slightly less.

INGREDIENT DENSITY REFERENCE

Ingredient	Density (g/ml)	1 cup	1 tbsp	1 tsp	Category
All-purpose flour *	0.528	125 g	7.8 g	2.6 g	Flours & Grains
Bread flour	0.545	129 g	8.1 g	2.7 g	Flours & Grains
Whole wheat flour	0.544	129 g	8 g	2.7 g	Flours & Grains
Cake flour	0.45	106 g	6.7 g	2.2 g	Flours & Grains
Almond flour	0.384	91 g	5.7 g	1.9 g	Flours & Grains
Cornmeal	0.59	140 g	8.7 g	2.9 g	Flours & Grains
Oats (rolled)	0.34	80 g	5 g	1.7 g	Flours & Grains
Rice (uncooked)	0.84	199 g	12.4 g	4.1 g	Flours & Grains
Granulated sugar	0.845	200 g	12.5 g	4.2 g	Sugars
Brown sugar (packed)	0.95	225 g	14 g	4.7 g	Sugars
Powdered sugar	0.56	132 g	8.3 g	2.8 g	Sugars
Honey	1.42	336 g	21 g	7 g	Sugars
Maple syrup	1.32	312 g	19.5 g	6.5 g	Sugars
Golden syrup	1.43	338 g	21.1 g	7 g	Sugars
Butter (melted)	0.911	216 g	13.5 g	4.5 g	Fats & Oils
Vegetable oil	0.92	218 g	13.6 g	4.5 g	Fats & Oils
Olive oil	0.914	216 g	13.5 g	4.5 g	Fats & Oils
Coconut oil (melted)	0.924	219 g	13.7 g	4.6 g	Fats & Oils
Shortening	0.75	177 g	11.1 g	3.7 g	Fats & Oils
Milk (whole)	1.03	244 g	15.2 g	5.1 g	Dairy & Liquids
Heavy cream	1.013	240 g	15 g	5 g	Dairy & Liquids
Buttermilk	1.03	244 g	15.2 g	5.1 g	Dairy & Liquids
Water	1	237 g	14.8 g	4.9 g	Dairy & Liquids
Sour cream	1.03	244 g	15.2 g	5.1 g	Dairy & Liquids
Yogurt (plain)	1.04	246 g	15.4 g	5.1 g	Dairy & Liquids
Cocoa powder (unsweetened)	0.424	100 g	6.3 g	2.1 g	Cocoa & Chocolate
Chocolate chips	0.68	161 g	10.1 g	3.4 g	Cocoa & Chocolate
Table salt	1.217	288 g	18 g	6 g	Salt & Leavening
Kosher salt (Diamond) *	0.614	145 g	9.1 g	3 g	Salt & Leavening
Kosher salt (Morton)	1.008	238 g	14.9 g	5 g	Salt & Leavening
Baking powder	0.9	213 g	13.3 g	4.4 g	Salt & Leavening
Baking soda	1.08	256 g	16 g	5.3 g	Salt & Leavening
Peanut butter	1.08	256 g	16 g	5.3 g	Nut Butters
Almond butter	1.07	253 g	15.8 g	5.3 g	Nut Butters
Tahini	1.03	244 g	15.2 g	5.1 g	Nut Butters
Cornstarch	0.608	144 g	9 g	3 g	Other
Cream cheese	1.01	239 g	14.9 g	5 g	Other
Soy sauce	1.1	260 g	16.3 g	5.4 g	Other

* Measurement notes apply — hover ingredient in calculator for details. Densities from USDA, King Arthur Flour, and professional baking references.

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Ingredient Measurement Converter · Densities from USDA & King Arthur Flour · Formula: weight = volume × density · For best accuracy, use a kitchen scale