Baking Conversion Charts
Free printable grams-to-cups and cups-to-grams tables for flour, sugar, butter, oats, honey, milk, and more. Each chart uses exact ingredient density — not a one-size-fits-all formula. All values use the US customary cup (236.6 ml).
Browse All Conversion Charts
Each chart opens a full page with a complete gram-to-cup table, measuring tips, and ingredient FAQs.
All-purpose flour from 10 g to 500 g. Includes bread flour, cake flour, and whole wheat variants with density notes.
Open chart 200 g / cupGranulated sugar grams to cups for common baking amounts. Covers white, caster, and raw sugar with density comparison.
Open chart 227 g / cupButter grams to cups, tablespoons, and US sticks. Essential for pastry, frosting, and cookie recipes.
Open chart 244 g / cupWhole milk grams to cups with millilitre equivalents. Suitable for batters, sauces, custards, and enriched doughs.
Open chart 90 g / cupRolled oats grams to cups for porridge, granola, and oat baking. One of the lightest common baking ingredients per cup.
Open chart 340 g / cupHoney grams to cups accounting for its dense, sticky weight — significantly heavier than most dry ingredients per cup.
Open chart 220 g / cupPacked brown sugar is denser than white sugar. This chart prevents the most common brown sugar measurement error in baking.
Open chart 10 ingredientsTen common baking staples in one combined quick-reference table. The fastest starting point for multi-ingredient recipes.
Open chartMost-Referenced Tables — At a Glance
The four most-used grams-to-cups tables, directly on this page. No clicking through for the most common amounts.
All-Purpose Flour
125 g / cup| Grams | Cups | Fraction |
|---|---|---|
| 25 g | 0.20 cups | ¼ cup minus |
| 50 g | 0.40 cups | ⅜ cup |
| 63 g | 0.50 cups | ½ cup |
| 94 g | 0.75 cups | ¾ cup |
| 125 g | 1.00 cup | 1 cup |
| 150 g | 1.20 cups | 1⅕ cups |
| 200 g | 1.60 cups | 1½ cups |
| 250 g | 2.00 cups | 2 cups |
| 375 g | 3.00 cups | 3 cups |
| 500 g | 4.00 cups | 4 cups |
Granulated Sugar
200 g / cup| Grams | Cups | Fraction |
|---|---|---|
| 25 g | 0.13 cups | ~⅛ cup |
| 50 g | 0.25 cups | ¼ cup |
| 75 g | 0.38 cups | ⅜ cup |
| 100 g | 0.50 cups | ½ cup |
| 150 g | 0.75 cups | ¾ cup |
| 200 g | 1.00 cup | 1 cup |
| 250 g | 1.25 cups | 1¼ cups |
| 300 g | 1.50 cups | 1½ cups |
| 400 g | 2.00 cups | 2 cups |
| 500 g | 2.50 cups | 2½ cups |
Butter
227 g / cup| Grams | Cups | Tablespoons |
|---|---|---|
| 14 g | 0.06 cups | 1 tbsp |
| 28 g | 0.12 cups | 2 tbsp |
| 57 g | 0.25 cups | 4 tbsp (¼ cup) |
| 100 g | 0.44 cups | 7 tbsp |
| 113 g | 0.50 cups | 8 tbsp (½ cup) |
| 150 g | 0.66 cups | 10.5 tbsp |
| 200 g | 0.88 cups | 14 tbsp |
| 227 g | 1.00 cup | 16 tbsp (2 sticks) |
| 250 g | 1.10 cups | 17.5 tbsp |
| 454 g | 2.00 cups | 32 tbsp (4 sticks) |
Milk (Whole)
244 g / cup| Grams | Cups | ml (approx.) |
|---|---|---|
| 30 g | 0.12 cups | ~30 ml |
| 60 g | 0.25 cups | ~60 ml |
| 100 g | 0.41 cups | ~100 ml |
| 120 g | 0.49 cups | ~120 ml |
| 150 g | 0.61 cups | ~150 ml |
| 200 g | 0.82 cups | ~200 ml |
| 244 g | 1.00 cup | ~244 ml |
| 250 g | 1.02 cups | ~250 ml |
| 300 g | 1.23 cups | ~300 ml |
| 500 g | 2.05 cups | ~500 ml |
How to Use a Baking Conversion Chart Correctly
Charts are ingredient-specific reference tools, not generic estimation guides. Three steps for accurate results.
Match the exact ingredient name
All-purpose flour, bread flour, granulated sugar, brown sugar, and butter each have different grams-per-cup values. Using the wrong chart — for example, applying a white sugar chart to powdered sugar — can add or remove up to 80 g of sweetener per cup, directly affecting texture and flavour.
Locate your gram amount in the left column
Find the row closest to the weight your recipe requires. Read the corresponding cup value from the adjacent column. For amounts between rows, interpolate linearly or use the interactive converter for the exact figure.
Confirm with a scale when precision matters
Cup measurements vary by scooping method, ingredient settling, humidity, and the cup standard used. For bread, macarons, laminated pastry, and any scaled recipe, a digital kitchen scale provides repeatable results that cups cannot guarantee.
Why Baking Charts Use Ingredient-Specific Density Values
A baking conversion chart is accurate only when it reflects the density of the specific ingredient being measured. Density is mass per unit volume. Because ingredients fill a cup with different mass depending on their physical structure, a single universal grams-to-cups ratio produces inaccurate results.
Dry ingredients: packing and sifting change the result significantly
All-purpose flour weighs approximately 125 g per US cup when measured using the spoon-and-level method. The same cup scooped directly from the bag can weigh 140 g or more. Sifted flour can weigh as little as 110 g per cup. A chart assuming 120 g per cup can be off by more than 15%.
Sugars: crystal size and packing create three different density values
Granulated sugar weighs 200 g per cup. Powdered sugar weighs only 120 g because it is finely milled with trapped air. Packed brown sugar weighs 220 g because recipes require it to be pressed firmly into the cup. Using the wrong sugar density can change the effective sweetness, moisture, and texture of a bake by a measurable amount.
Fats and liquids: density is more stable but still varies
Butter weighs 227 g per cup. Water weighs 237 g, milk 244 g, vegetable oil 218 g, and honey 340 g per cup. These differences explain why a recipe cannot use the same grams-per-cup value for honey and butter and still deliver accurate results.
How These Charts Are Meant to Be Used
Accuracy Note
Every chart on this site assumes the US customary cup (236.6 ml) and ingredient-specific density values measured at room temperature. Brand differences, humidity, sifting, packing, and melting state can still shift the exact result. For repeatable professional baking results — especially for bread, pastry, and scaled recipes — a digital kitchen scale remains the most reliable measurement tool.
Need an Ingredient-Specific Conversion Page?
Full tables, FAQs, measuring tips, and density notes — one dedicated page per ingredient.
Frequently Asked Questions
Common questions about baking conversion charts and ingredient-specific gram-to-cup values.
Need a custom conversion?
The interactive converter handles any gram amount for any ingredient — instantly.
Open the Converter