Cups to Grams Conversion
1 US cup = 236.6 ml (water). Weight in grams depends on the ingredient.
Conversion Table
| From | To Water |
|---|---|
| 1/8 cup | 29.6g |
| 1/4 cup | 59.1g |
| 1/3 cup | 78.9g |
| 1/2 cup | 118.3g |
| 2/3 cup | 157.7g |
| 3/4 cup | 177.4g |
| 1 cup | 236.6g |
| 1.5 cups | 354.9g |
| 2 cups | 473.2g |
Cups measure volume. Grams measure weight. The same cup holds different weights depending on what's in it, which is why professional bakers weigh ingredients instead of scooping them.
One cup of all-purpose flour weighs about 120 grams if you spoon it in and level it off, but 150 grams or more if you scoop the cup directly into the flour bag (the flour compresses). That 25% difference is enough to turn a tender cake into a dense brick.
For liquids like water and milk, the conversion is straightforward: 1 US cup = 236.6 ml, and since water weighs 1 gram per ml, 1 cup of water = 236.6 grams. For dry ingredients, you need ingredient-specific conversions because density varies. The table below covers the most common baking ingredients.
How to Convert
Multiply the number of cups by the ingredient's grams-per-cup value. For water: cups x 236.6 = grams. For flour: cups x 120 = grams. For sugar: cups x 200 = grams.
Worked example: a recipe calls for 2.5 cups of all-purpose flour. Multiply 2.5 x 120 = 300 grams. If you're using a kitchen scale, tare the bowl to zero and add flour until it reads 300g. Faster and more accurate than measuring cups.
For fractional cups, use these water-based conversions as your starting point: 1/8 cup = 29.6g, 1/4 cup = 59.1g, 1/3 cup = 78.9g, 1/2 cup = 118.3g, 2/3 cup = 157.7g. Then adjust based on the ingredient's density. Half a cup of flour weighs 60g (half of 120g), not 118.3g like water.
Weight by Ingredient
| Ingredient | Grams per Cup | Note |
|---|---|---|
| milk | 245g | Slightly heavier than water due to proteins and fats. |
| honey | 340g | Dense liquid. 1 cup weighs significantly more than water. |
| butter | 227g | 1 cup = 2 sticks = 16 tablespoons. |
| cake flour | 114g | Finer grind, lighter per cup. |
| bread flour | 127g | Higher protein content makes it slightly heavier. |
| brown sugar | 220g | Packed measurement. Unpacked is ~195g. |
| cocoa powder | 85g | Unsweetened, spooned and leveled. |
| oats (rolled) | 90g | Dry rolled oats. Steel-cut are heavier at 160g. |
| powdered sugar | 120g | Sifted. Unsifted can be 130-140g. |
| rice (uncooked) | 185g | Long-grain white rice. |
| granulated sugar | 200g | Consistent density. Scooping is fine. |
| all-purpose flour | 120g | Spooned and leveled. Scooped flour can weigh 150g+. |
Common Mistakes
Scooping flour directly from the bag with the measuring cup packs it down and can add 30 extra grams per cup. Spoon the flour into the cup and level with a knife instead.
Not distinguishing between US cups (236.6 ml) and metric cups (250 ml). Australian and UK recipes often use the 250ml metric cup. Check which system the recipe uses before converting.
Using the same grams-per-cup value for all flour types. Bread flour (127g/cup) is heavier than cake flour (114g/cup) because of higher protein content.
Confusing powdered sugar (120g/cup) with granulated sugar (200g/cup). Same sweetness, very different weights. A recipe that calls for 1 cup of granulated sugar needs 200g, not 120g.
Pro Tips
Invest in a $15 kitchen scale. It eliminates conversion math entirely and makes recipes more consistent. Set it to grams, tare between ingredients, and measure directly into the bowl.
For baking, weight measurements give you identical results every time regardless of humidity, altitude, or how aggressively you scoop.
Print a conversion chart and tape it inside a cabinet door. Include your most-used ingredients: flour (120g), sugar (200g), butter (227g), brown sugar (220g), cocoa powder (85g), and oats (90g).
When converting American recipes to grams, round to the nearest 5 grams for easier measuring. 236.6g of water becomes 235g. Nobody will notice the 1.6g difference.
Frequently Asked Questions
How many grams is 1 cup of flour?
120 grams for all-purpose flour, spooned into the cup and leveled. Bread flour is 127g, cake flour is 114g, whole wheat flour is 128g. The difference matters in baking. If a recipe just says 'flour' without specifying, assume all-purpose at 120g. Professional bakers often use 125g as their standard, which splits the difference between various measuring methods. The 5g variance won't ruin most recipes, but for delicate pastries or bread with precise hydration ratios, stick to one consistent weight.
Is 250g the same as 1 cup?
Not exactly. 1 US cup = 236.6 ml (about 237g of water). 1 metric cup = 250 ml (250g of water). Most American recipes use US cups. Australian, UK, and some Canadian recipes use metric cups. The 14ml difference can matter in precise baking. A British Victoria sponge recipe calling for 1 cup of milk means 250ml, while an American pound cake wants 237ml. For thick batters, that extra 13ml of liquid could make the difference between perfect crumb and a sunken center.
Do I need a kitchen scale for baking?
You don't need one, but you'll get better results with one. Professional bakers and recipe developers work in grams because it removes the guesswork. A basic digital scale costs $10-15 and lasts for years. For casual cooking (soups, stews, sauces), volume measurements are fine. But for macarons, croissants, or sourdough bread where ratios matter, a scale transforms your success rate from 50% to 95%. Most scales measure up to 5kg (11 pounds) with 1g precision, perfect for home baking.
Why do recipes use cups instead of grams?
American home cooking tradition. Measuring cups were standardized in the late 1800s and became the default in US cookbooks. Most of the world uses weight (grams), which is more precise. Many modern US recipes now include both cup and gram measurements. The shift is happening slowly. America's Test Kitchen started including weights in 2009. King Arthur Flour lists weights prominently. Even traditional Southern cookbook authors now add gram conversions because readers demand the precision, especially for gluten-free baking where ratios are critical.
How do I convert grams to cups without a scale?
Divide the grams by the ingredient's grams-per-cup value. For flour: 300g ÷ 120 = 2.5 cups. For sugar: 400g ÷ 200 = 2 cups. For butter: 113g ÷ 227 = 0.5 cups (1 stick). Keep a conversion chart on your fridge for the ingredients you use most. Remember these key ratios: 1 cup flour = 120g, 1 cup sugar = 200g, 1 cup butter = 227g, 1 cup water = 237g. With those four memorized, you can estimate most baking conversions within 5% accuracy.