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Cooking calculators that get cups to grams right.
Convert cups to grams using the real density of each ingredient, scale a whole recipe to any serving count, and translate oven recipes to your air fryer or a different cake tin. Free, instant, and built for how people actually cook.
- Per-ingredient densities — not one generic cup factor
- Whole-recipe scaling with readable fractions
- Every figure traced to FAO, NIST or USDA data
1 cup of all-purpose flour =
120 g
- oz
- 4.23
- kg
- 0.12
- lb
- 0.265
All-Purpose Flour: 120 g per US cup · FAO / INFOODS density database. Spoon the flour into the cup and level with a knife. Dipping the cup straight into the bag compacts it and can give you 145–150 g instead of 120 g.
Full all-purpose flour chart →Most searched
Popular conversions
Each page includes a full reference chart, measuring notes and the data source for that ingredient.
- Flour cups to grams120 g/cup
- Sugar cups to grams200 g/cup
- Butter cups to grams227 g/cup
- Brown sugar cups to grams213 g/cup
- Powdered sugar cups to grams120 g/cup
- Cocoa powder cups to grams85 g/cup
- Flour grams to cups120 g/cup
- Water cups to ounces237 g/cup
- Honey cups to grams340 g/cup
- Oats cups to grams90 g/cup
- Rice cups to grams185 g/cup
- Milk ml to grams244 g/cup
Calculators
A calculator for every step of the recipe
Most conversion sites give you a single input box. Cooking is a workflow: read the recipe, resize it, convert the units, adapt it to your equipment.
Recipe Scaler
Double, halve or resize any recipe
Paste a full ingredient list and rescale every line at once — from 4 servings to 12, or from 12 back down to 2 — with sensible fractions and pan-size guidance.
Open calculatorRecipe to Metric
Turn a US recipe into grams and ml
Convert an entire American recipe into metric weights in one pass, matching each line to its ingredient density instead of using one generic cup factor.
Open calculatorOven to Air Fryer
Adjust temperature and time
Air fryers cook with fast-moving air, so recipes need a lower temperature and a shorter time. Get both numbers, plus shake-and-check timings.
Open calculatorCake Pan Converter
Different tin, same recipe
Work out the scaling factor between round, square, rectangular and loaf pans by volume, and how the bake time should change.
Open calculatorOven Temperature
°F, °C, gas mark and fan
Convert between Fahrenheit, Celsius, gas mark and fan-assisted (convection) temperatures, with the standard oven chart.
Open calculatorIngredient Substitutes
Out of butter? Out of eggs?
Calculated swap amounts for the ingredients people run out of mid-recipe, with notes on what each substitute does to texture and flavour.
Open calculatorml to Ounces
US fl oz, imperial fl oz and weight oz
Convert millilitres to fluid ounces in both systems at once — the US fluid ounce is 29.57 ml but the imperial one is 28.41 ml — and see what the answer is in ounces of weight.
Open calculatorButter Converter
Sticks, cups, grams, tablespoons
US butter sticks are a unit no other country uses. Convert sticks to grams, cups, tablespoons and ounces instantly.
Open calculatorKitchen Timer
Multiple timers at once
Run several named timers side by side — one for the rice, one for the roast — with presets for eggs, pasta and rest times.
Open calculator
Why it matters
A “cup of flour” is anywhere from 120 g to 150 g
Scoop the cup straight into the flour bag and you compact it. Spoon it in gently and level it off and you get 120 g. That 25% swing is the difference between a tender cake and a dry one — and it is why professional recipes are written in grams.
Our converter never applies one blanket factor. It looks up the density recorded for that specific ingredient, shows you the measuring note that explains the variance, and tells you where the number came from.
- All-purpose flour
- 120 g
- Granulated sugar
- 200 g
- Honey
- 340 g
per US cup
per US cup
per US cup
Density library
Browse by ingredient group
Every ingredient has its own page with a cup-to-gram chart, tablespoon and ounce equivalents, and notes on what changes the weight.
Flours & Starches
15 itemsThe most error-prone group. Scooping instead of spooning can add 20% weight.
Sugars & Syrups
10 itemsPacked brown sugar and pourable syrups behave nothing like granulated sugar.
Fats & Oils
6 itemsSolid at 4°C, liquid at 40°C — state matters.
Liquids
7 itemsClose to water, but not identical.
Dairy & Cheese
12 itemsShredded, grated and block cheese differ hugely.
Grains, Rice & Legumes
11 itemsAlways weigh raw unless a recipe says cooked.
Nuts, Seeds & Butters
12 itemsWhole, halved, chopped and ground all pack differently.
Chocolate & Cocoa
4 itemsSifted cocoa can be 15% lighter per cup.
Leaveners, Salt & Spices
11 itemsSmall amounts, big consequences. Weigh in grams whenever you can.
Fruit & Vegetables
18 itemsCut size changes the volume more than anything else.
Pantry & Condiments
9 itemsThick sauces are much heavier than water per cup.
Where our numbers come from
Densities are drawn from the FAO/INFOODS density database and NIST Handbook 133; nutrition and food weights from USDA FoodData Central. Each ingredient page lists its own source, and every figure is an approximation of a naturally variable material.
Frequently asked questions
Why does one cup of flour weigh a different amount than one cup of sugar?
A cup measures volume, not weight. Flour is light and full of air (about 120 g per cup) while granulated sugar is dense and crystalline (about 200 g per cup). Every conversion on this site uses the specific density of the ingredient you pick, which is why a generic “1 cup = 240 g” rule fails in real baking.
How accurate are these conversions?
The density figures come from the FAO/INFOODS density database, NIST Handbook 133 and USDA FoodData Central. Real-world accuracy is typically within 3–5% for dry ingredients, because how you fill the cup matters as much as the ingredient itself. For anything where precision matters — leaveners, hydration, meringues — weigh in grams.
Are these US cups or metric cups?
The default is the US customary cup (236.6 ml), which is what American recipes and cookbooks use. You can switch to metric cups (250 ml) in the unit dropdown. UK recipes generally use metric cups or weights, and Australian tablespoons are 20 ml rather than 15 ml.
Can I scale a whole recipe at once instead of one line at a time?
Yes. The Recipe Scaler takes a pasted ingredient list, parses each quantity and unit, and rescales everything to your new serving count. It keeps fractions readable and flags ingredients such as baking soda and salt that do not scale linearly.
Do I really need a kitchen scale?
For bread, pastry, macarons and anything with a hydration percentage, yes — volume measurement cannot be repeated accurately. For soups, stews and stir-fries, cups and spoons are perfectly fine. A scale that reads to 1 g is enough for most baking; 0.1 g helps with yeast and salt.
Looking for something specific? Start with all-purpose flour, granulated sugar, butter, brown sugar (packed) or see all calculators.