Cups to grams converter

One US cup of all-purpose flour, spooned into the cup and levelled, weighs about 120 g (the figure King Arthur Baking uses). If you scoop the cup straight into the bag it packs down and can weigh 140–150 g, which is the most common reason cakes come out dry.

About 198–200 g of granulated sugar. Packed brown sugar is heavier at about 213 g, and unsifted powdered sugar is much lighter at about 113 g.

It depends on the ingredient: a tablespoon of water is about 15 g, butter 14 g, flour about 7.5 g, granulated sugar about 12.5 g and table salt about 18 g. A tablespoon is a volume, so each ingredient has its own weight.

227 g. That is two US sticks; one stick is 113 g, ½ cup or 8 tablespoons.

A cup measures volume, and how tightly a dry ingredient settles changes its weight by 20% or more. Grams are the same every time, so recipes by weight are more reliable and much easier to scale.

Metric cups used in the UK, Australia and New Zealand hold 250 ml, about 6% more than a US cup (236.6 ml). This converter uses US cups; pick “ml” and enter 250 to convert a metric cup.

For water, 1 ml is 1 g. For everything else multiply by density: milk about 1.03 g/ml, oil about 0.92, honey about 1.42. For dry ingredients choose ml as the unit above and pick the ingredient.