Free baking conversions calculator
Enter a cup amount and pick an ingredient — this baking conversions calculator returns the exact weight in grams using King Arthur Baking's ingredient density chart, updated live, as you type.
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Volume-to-weight conversions are approximate and vary by ingredient brand, moisture, and packing method.
Results are estimates. Consult a professional.
How the baking conversions calculator works
Baking is a science, and volume measurements are its weakest link. A cup of flour can weigh anywhere from 110 g (if carefully spooned) to 160 g (if scooped directly from the bag and compressed). The only reliable approach is weight. This calculator converts cups and tablespoons to grams using each ingredient's known density — the mass of one cup as established by food science laboratories and professional baking authorities.
Different ingredients have vastly different densities. Honey at 340 g/cup is nearly four times heavier than cocoa powder at 85 g/cup. This is why substituting one cup of one ingredient for another by volume rarely works in baking — the weight and therefore the chemistry changes dramatically.
King Arthur Baking — Ingredient Weight Chart (professional reference for US baking standards)Worked example: 2¼ cups of all-purpose flour
A recipe calls for 2¼ cups of all-purpose flour. You want the exact gram weight to use a kitchen scale instead of measuring by cup.
Cups to grams: 7 key baking ingredients
All weights are based on King Arthur Baking's published densities, which represent the 'spoon and level' measuring method. If you scoop flour directly from the bag, your actual weight will be higher than listed here.
| Ingredient | 1 tbsp | ¼ cup | ⅓ cup | ½ cup | 1 cup |
|---|---|---|---|---|---|
| All-purpose flour | 8 g | 31 g | 42 g | 63 g | 125 g |
| Bread flour | 8 g | 30 g | 40 g | 60 g | 120 g |
| Cake flour | 7 g | 29 g | 38 g | 57 g | 114 g |
| Granulated sugar | 13 g | 50 g | 67 g | 100 g | 200 g |
| Brown sugar (packed) | 14 g | 55 g | 73 g | 110 g | 220 g |
| Butter | 14 g | 57 g | 76 g | 114 g | 227 g |
| Honey | 21 g | 85 g | 113 g | 170 g | 340 g |
| Cocoa powder | 5 g | 21 g | 28 g | 43 g | 85 g |
| Powdered sugar | 8 g | 30 g | 40 g | 60 g | 120 g |
Source: King Arthur Baking ingredient weight chart. Butter values per USDA FoodData Central (NDB 01145).
Tips for accurate baking measurements
Switching from cups to a kitchen scale is the single biggest upgrade most home bakers can make. Here's how to do it well — and avoid the pitfalls that trip up even experienced cooks.
- Zero the scale between each ingredient — use the tare function to reset to zero after adding each ingredient directly into the bowl. This 'bowl method' is faster and produces fewer dirty dishes than measuring each ingredient separately.
- Use a scale with 1 g precision — scales that read to 0.1 g are ideal for small quantities like baking powder, salt, and spices. For home use, a scale accurate to 1 g is sufficient for most recipes.
- Never scoop flour with the measuring cup — if you must use volume, spoon flour into the cup and level the top with a straight edge. Scooping directly compresses flour and adds 20–30% more, leading to dense, dry baked goods.
- Brown sugar is always packed — the weights in this table assume firmly packed brown sugar, which is the standard in American recipes. If a recipe says 'lightly packed,' reduce the gram weight by about 10%.
- Honey and sticky liquids: tare in the bowl — measure honey, molasses, and corn syrup directly into your mixing bowl on the scale. This avoids the frustrating waste that clings to measuring cups and spoons.
Accuracy and limitations
The gram weights in this calculator reflect standard ingredient densities as published by King Arthur Baking and verified against USDA FoodData Central data. They assume the standard 'spoon and level' technique for dry ingredients and standard room-temperature conditions (~68°F / 20°C). Actual weights may differ slightly depending on ingredient brand, freshness, humidity, and how you measure.
Flour densities vary the most: a newly opened, well-aerated bag of flour may weigh less per cup than a settled bag that has been sitting on a shelf for weeks. Bread flour and all-purpose flour from different mills can also differ by 5–10 g/cup. For critical applications — competition baking, scaling professional recipes — verify your specific ingredient's weight against the manufacturer's data sheet.
Baking measurement terms defined
About this baking conversions calculator
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