Baking Conversion Charts
Quick-reference tables for the most common ingredients. Pick the chart that matches your recipe � or use the interactive converter for any custom amount.
Browse all charts
Each chart opens a full page with a complete grams-to-cups table, measuring tips, and FAQs.
Most-used tables � at a glance
The four most referenced conversion tables, right here on the page.
All-Purpose Flour
125 g/cup| Grams | Cups | Approx. |
|---|---|---|
| 25 g | 0.20 cups | ¼ ¼ ⅓ ⅜ ½ ⅗ ⅔ ¾ ⅞ cupcup |
| 50 g | 0.40 cups | ⅜ ½ ⅗ ⅔ ¾ ⅞ cupcup |
| 75 g | 0.60 cups | ⅗ ⅔ ¾ ⅞ cupcup |
| 100 g | 0.80 cups | ¾ ⅞ cupcup |
| 125 g | 1.00 cup | 1 cup |
| 150 g | 1.20 cups | 1� cups |
| 200 g | 1.60 cups | 1½ cups |
| 250 g | 2.00 cups | 2 cups |
| 300 g | 2.40 cups | 2½ cups |
| 500 g | 4.00 cups | 4 cups |
Granulated Sugar
200 g/cup| Grams | Cups | Approx. |
|---|---|---|
| 25 g | 0.13 cups | ⅛ ¼ ¼ ⅓ ⅜ ½ ⅗ ⅔ ¾ ⅞ cupcup |
| 50 g | 0.25 cups | � cup |
| 75 g | 0.38 cups | ⅜ ½ ⅗ ⅔ ¾ ⅞ cupcup |
| 100 g | 0.50 cups | � cup |
| 150 g | 0.75 cups | � cup |
| 200 g | 1.00 cup | 1 cup |
| 250 g | 1.25 cups | 1� cups |
| 300 g | 1.50 cups | 1� cups |
| 400 g | 2.00 cups | 2 cups |
| 500 g | 2.50 cups | 2� 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 (� cup) |
| 100 g | 0.44 cups | 7 tbsp |
| 113 g | 0.50 cups | 8 tbsp (� cup) |
| 150 g | 0.66 cups | ⅔ ¾ ⅞ cupcup |
| 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 choose the right conversion chart
These charts are built for specific ingredients, not generic estimates. Pick the one that matches your exact pantry item first.
Use the flour chart when structure matters
Flour is the easiest ingredient to overpack. A dedicated flour chart helps you avoid the most common baking conversion mistake � adding 20�30% too much.
Use the sugar chart for different sweetener textures
Granulated, brown, and powdered sugar all have different densities. Never assume one sugar chart fits all � start with the matching chart or ingredient page.
Use the essentials chart for a fast kitchen check
When you need a quick answer for a common staple and don't want to load a full ingredient page, the combined baking essentials chart is your shortcut.
Need an ingredient-specific page instead?
Full tables, FAQs, measuring tips, and density notes � one page per ingredient.
Standard white flour for everyday baking and cooking.
Standard white sugar crystals used in most baking recipes.
Measured softened or packed � includes tablespoon equivalents.
Dense liquid sweetener � significantly heavier than dry ingredients.
Whole milk � also includes ml equivalents for accuracy.
Unsweetened cocoa � lighter than it looks due to aeration.
How our charts are meant to be used
- 1.Match the ingredient name exactly before using any row in the table.
- 2.Use charts for common checkpoints: 50 g, 100 g, 200 g, 250 g, 500 g.
- 3.Use the interactive converter when you need a custom gram amount not in the table.
- 4.When in doubt, weigh your ingredients � a kitchen scale is always more precise.
Accuracy note
Every chart assumes a standard US cup (240 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 baking, a digital kitchen scale remains the most reliable tool.
Need a specific gram amount?
Our interactive converter handles any ingredient, any amount � instantly.
Open the converter ?