Convert between cups, grams, milliliters, tablespoons and ounces for 30+ ingredients — plus scale any recipe up or down.
Densities are averages for common ingredients; natural variation applies. 1 US cup = 236.6 ml, 1 tbsp = 14.8 ml, 1 tsp = 4.93 ml.
A cup is a volume measure, so its weight in grams depends on density: 1 cup of flour weighs about 125 g, while 1 cup of sugar weighs about 200 g and 1 cup of water weighs 237 g. This converter uses per-ingredient densities so your baking measurements stay accurate.
It depends on the ingredient: 1 cup of all-purpose flour is about 125 g, granulated sugar about 200 g, and water about 237 g. Select your ingredient above for an exact conversion.
There are 16 tablespoons in 1 US cup, and 3 teaspoons in 1 tablespoon (48 teaspoons per cup).
Choose the recipe scale above (for example 2x to double). Enter the original amount and the converter multiplies everything by your chosen scale factor.
Yes. It is 100% free with no signup required.
No — a US cup is 236.6 ml while a metric cup is 250 ml, about 5% more. Australia, New Zealand, and many online recipes use metric cups, so check the recipe's origin when precision matters, especially in baking.
Cups measure volume, which shifts with packing, humidity, and grind — a "cup of flour" can genuinely range from 110 to 130 grams. Weighing removes that variance, so a recipe comes out identical every single time. For baking chemistry like bread and cakes, that consistency is the difference between success and failure; volume measures are fine for forgiving dishes like stews.
Yes — use the temperature converter: °C = (°F − 32) × 5/9. A 350°F oven works out to about 177°C, which recipes round to 180°C. For baking, that rounding is harmless.
Cups measure volume; grams measure mass. The bridge between them is density — how much a given volume weighs — and density varies wildly between ingredients. A cup of flour weighs far less than a cup of honey, so no single "cups to grams" number can ever be correct. Any converter that ignores the ingredient is guessing.
The formula: grams = cups × 236.588 × density (g/ml), where 236.588 ml is one US cup. Common densities baked into this tool: all-purpose flour ≈ 0.51 g/ml (1 cup ≈ 120 g), granulated sugar ≈ 0.85 (1 cup ≈ 200 g), butter ≈ 0.96 (1 cup ≈ 227 g), water and milk ≈ 1.0 (1 cup ≈ 237 g). Spoon measures are exact by definition: 1 cup = 16 tablespoons = 48 teaspoons.
Worked example: a recipe calls for 2.5 cups of flour and 1 cup of sugar. Flour: 2.5 × 120 = 300 g; sugar: 1 × 200 = 200 g. Scaling the recipe ×1.5: 450 g flour and 300 g sugar — weighing instead of scooping keeps the ratios exact at any scale, which is why professional bakers never use cups.
Practical tips: spoon flour into the cup and level it — scooping straight from the bag packs it up to 30% denser. Weigh for baking (chemistry), eyeball for stews (forgiving). Limitation: "1 cup of flour" genuinely ranges 110–130 g by brand and grind, so when a professional recipe lists grams, those grams are authoritative — convert the cups, don't defend them.
Reference weights worth memorizing: beyond cups, spoon-level precision matters in baking — 1 tablespoon of butter ≈ 14.2 g, 1 tbsp honey ≈ 21 g, 1 tbsp flour ≈ 7.8 g, 1 tbsp sugar ≈ 12.5 g, 1 tbsp oil ≈ 13.6 g. Eggs are the other hidden variable: a large egg ≈ 50 g (about 30 g white + 20 g yolk), and swapping medium for large across a 4-egg cake changes hydration measurably. For scaling, baker's percentages are the professional system: flour is always 100%, and every other ingredient is a percentage of flour weight — a 60%-hydration dough uses 600 g water per 1000 g flour, scaling perfectly to any batch size. Spices and leaveners scale linearly, but beware salt and yeast at large scales: doubling yeast doesn't halve rise time, it just risks over-fermentation. And oven temperature doesn't scale at all — only time adjusts, roughly, with pan size.