Cups to Grams,
Accurately Weighed.
Cup-to-gram conversions for 20 ingredients that actually differ: flour, brown sugar, butter, cocoa, nuts — with the density notes and substitutions. Free, no sign-up.
Ingredient Density Truth
1 cup of flour is 120g; 1 cup of sugar is 200g; 1 cup of honey is 340g. Volume is misleading.
Scoop vs Spooned Fluff
Scooping directly with a cup packs up to 150g of flour (+25% extra), leading to dry, dense cakes.
Repeatable Pastry Consistency
Grams ensure identical baking results whether you are in Denver, London, or Tokyo.
UnitChef Database
All-Purpose Flour
The standard conversion every baker needs: 120–125 g per cup when spooned and leveled.
Bread Flour
Higher-protein flour for yeast doughs — same weight per cup as AP, more gluten strength.
Cake Flour
Low-protein, chlorinated flour for tender, fine-crumbed cakes — lighter per cup than AP.
Whole Wheat Flour
Whole-grain flour with the bran and germ included — same weight as AP but thirstier and heavier in bake.
Rolled Oats
Old-fashioned rolled oats: 90 g per cup — the ingredient that most often tricks volume-measuring bakers.
Granulated Sugar
Standard white sugar: 200 g per cup — the heavyweight that makes flour's 120 g look small.
Brown Sugar
White sugar with molasses: 213 g packed per cup — "packed" is the instruction, not a suggestion.
Powdered Sugar
Confectioners' sugar with cornstarch: 120 g sifted per cup, 150 g unsifted — the largest technique-dependent spread here.
Honey
Supersaturated liquid sugar: 340 g per cup — the weight that surprises everyone converting volume recipes.
Maple Syrup
Real maple syrup: 312 g per cup — Grade A vs B changes flavor more than baking behavior.
Butter
Standard butter weights: 227 g per cup, 113 g per stick — the conversion American wrappers print for you.
Vegetable Oil
Neutral liquid oil: 218 g per cup — the weight that makes butter-to-oil conversions clean.
Heavy Cream
36%+ butterfat cream: 238 g per cup — near-water weight, with whipping behavior that is all temperature.
Greek Yogurt
Strained yogurt: 245 g per cup — dramatically denser than regular yogurt, and the swap that breaks volume recipes.
Water & Milk
Water and milk: 237 g per US cup — the baseline every other conversion bends away from.
Molasses
Cane syrup at its darkest: 340 g per cup — honey-weight, with blackstrap carrying the mineral intensity.
Baking Soda vs Powder
The leavener pair that recipes treat as interchangeable and chemistry does not: soda needs acid, powder is self-contained.
Salt
Salt weights by crystal size: table 6 g/tsp, Morton kosher 5.5, Diamond kosher 2.8 — the reason weight-only salting won.
Cocoa Powder
Cocoa powder: 85 g per cup (sifted ~100) — with the Dutch-process vs natural acidity question that changes baking soda math.
Almonds
Almonds in every form: whole 140 g/cup, sliced 95 g, slivered 110 g, and almond flour 96 g per cup.
Walnuts & Pecans
Tree nuts by the cup: walnut halves 120 g, chopped 113 g, pecan halves 99 g — chop size moves weight less than you fear.
Chocolate Chips
Chocolate chips: 170 g per cup — and the standard 12-oz bag holds exactly two cups, ending the bag-math debate.
Mastering the Craft
Why Weighing Wins: The 20% Error Hiding in Your Measuring Cup
Scooped flour runs 140–150 g per cup; spooned-and-leveled runs 120. One technique difference, one different cake.
Butter, Oil, and the 15% Water Nobody Mentions
Butter is 80% fat and 15% water — which is why the oil swap runs on weight and why the texture changes.
The Kosher Salt Problem: Two Brands, Half the Sodium
A teaspoon of Diamond kosher carries half the salt of table salt — the crystal-shape trap that only weighing fixes.