Why do different websites give different gram values for a cup of flour?

Because they assume different measuring techniques. Spooning flour into the cup and levelling it gives about 125 g. Dipping the cup into the bag compacts the flour and gives 145 to 155 g. Neither is wrong, but a recipe developed with one method fails with the other. If a recipe does not say, assume the lighter spooned figure.

Is a US cup the same as a metric cup?

No. A US customary cup is 236.6 ml, a metric cup used in Australia and much of Europe is 250 ml, and a UK legacy cup is 284 ml. That is a 5 to 20 percent difference, which matters in baking. This converter uses the US cup unless stated otherwise.

Can I convert cups to grams for liquids the same way?

For water and thin liquids the volume to weight relationship is close to 1 ml to 1 g, so a US cup of water is about 237 g. Milk is slightly denser at 240 g, and oil is lighter at about 218 g per cup. Syrups and honey are far heavier because sugar dissolved in water raises the density.

Does sifting change the gram weight of a cup?

Yes. Sifted flour holds more air, so one sifted cup weighs about 115 g against 125 g unsifted. When a recipe says one cup sifted flour it means sift first then measure, which is a different amount from one cup flour sifted.

What is the most accurate way to bake without a scale?

Use the weight table above with a measuring jug for liquids and the spoon and level method for dry goods, and always level with a straight edge. A digital scale that reads in single grams removes the problem entirely and usually costs less than a good baking tin.

Cups ↔ Grams

Convert cups to grams by ingredient

Ingredient

Cups

Reference Table

Ingredient	1 Cup (g)
All-Purpose Flour	125g
Bread Flour	130g
Cake Flour	115g
Sugar (granulated)	200g
Brown Sugar (packed)	220g
Powdered Sugar	120g
Butter	227g
Honey	340g
Milk	240g
Water	236g
Cocoa Powder	85g
Oats	90g
Rice (uncooked)	185g

Quick Facts

•1 cup flour ≈ 125 g
•1 cup sugar ≈ 200 g
•1 cup butter ≈ 227 g

Why Cups to Grams Varies by Ingredient

Unlike volume-to-volume conversions, converting cups to grams depends on the ingredient's density. One cup of flour weighs about 125 grams, while one cup of sugar weighs about 200 grams, and one cup of butter weighs about 227 grams. Professional bakers prefer weight measurements for consistency.

Understanding the cups ↔ grams

Cups measure volume and grams measure weight, so there is no single number that converts between them. The answer depends entirely on the ingredient. A cup of flour and a cup of honey differ by more than 200 grams. That is why recipes written by weight are more reliable, and why this page lists the density of each common ingredient rather than one universal factor.

Worked examples

How many cups is 200 grams of all-purpose flour?

1One US cup of spooned and levelled all-purpose flour weighs about 125 g.
2Divide the target weight by the weight of one cup: 200 ÷ 125.
3That gives 1.6 cups, which is 1 cup plus 0.6 of a cup.
40.6 cup × 16 tablespoons per cup = 9.6 tbsp, so measure roughly 1 cup plus 9.5 tbsp.

200 g of all-purpose flour is about 1 cup and 9.5 tablespoons, or 1.6 cups.

How many grams is 3/4 cup of granulated sugar?

1One US cup of granulated sugar weighs about 200 g.
2Multiply by the fraction of a cup you need: 200 × 0.75.
3The result is 150 g.

3/4 cup of granulated sugar weighs about 150 g.

Scaling butter from a metric recipe

1A recipe calls for 250 g of butter and you only have cup measures.
2One cup of butter weighs 227 g, so 250 ÷ 227 = 1.10 cups.
30.10 cup is about 1.6 tbsp, so use 1 cup plus a heaped tablespoon and a half.

250 g of butter is roughly 1 cup plus 1.5 tablespoons.

Weight of one US cup by ingredient

These are the densities used by the converter above. Weights assume the ingredient is spooned into the cup and levelled, not scooped and packed.

Ingredient	1 cup	1/2 cup	1/4 cup	1 tbsp
All-purpose flour	125 g	63 g	31 g	8 g
Bread flour	127 g	64 g	32 g	8 g
Cake flour	114 g	57 g	29 g	7 g
Granulated sugar	200 g	100 g	50 g	13 g
Brown sugar (packed)	213 g	107 g	53 g	13 g
Powdered sugar	120 g	60 g	30 g	8 g
Butter	227 g	113 g	57 g	14 g
Milk	240 g	120 g	60 g	15 g
Water	237 g	118 g	59 g	15 g
Honey	340 g	170 g	85 g	21 g
Rolled oats	90 g	45 g	23 g	6 g
Cocoa powder	85 g	43 g	21 g	5 g
Rice (uncooked)	185 g	93 g	46 g	12 g

Scooping flour straight from the bag can add 20 to 30 g per cup. That is the single biggest source of error in home baking.

Practical tips

•Weigh sticky ingredients directly into the mixing bowl using the tare button, so nothing is lost on the sides of a cup.
•Brown sugar is the one dry ingredient that should be packed, because recipes are written that way.

Frequently asked questions

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This calculator is for educational and reference purposes only. Always verify critical calculations independently.