Quick-reference grams-to-cups values for the most common baking staples in one table
| Ingredient | ¼ cup | ⅓ cup | ½ cup | ¾ cup | 1 cup |
|---|---|---|---|---|---|
| All-Purpose Flour | 31g | 42g | 63g | 94g | 125g |
| Bread Flour | 32g | 43g | 64g | 96g | 127g |
| Cake Flour | 29g | 38g | 57g | 86g | 114g |
| Granulated Sugar | 50g | 67g | 100g | 150g | 200g |
| Brown Sugar (packed) | 55g | 73g | 110g | 165g | 220g |
| Powdered Sugar | 30g | 40g | 60g | 90g | 120g |
| Butter | 57g | 76g | 113g | 170g | 227g |
| Rolled Oats | 23g | 30g | 45g | 68g | 90g |
| Honey | 85g | 113g | 170g | 255g | 340g |
| Whole Milk | 61g | 81g | 122g | 183g | 244g |
You cannot use a universal ratio like "1 cup = 240 grams" because volume doesn't equal weight. A cup of fluffy flour weighs much less (125g) than a cup of dense honey (340g).
When measuring flour or dry ingredients by volume (cups), always fluff the ingredient, spoon it into your cup, and level it off with a flat edge. Never scoop directly.
For consistent, reliable baking results, ditch the cups and use a digital kitchen scale. Measuring by grams guarantees accuracy down to the gram, ensuring your recipes succeed every time.
Using a single universal conversion ratio instead of ingredient-specific density values.
125 grams (all-purpose, spoon-and-level).
200 grams granulated; 220g brown (packed); 120g powdered.
Honey at 340g/cup.
Cocoa powder and rolled oats at approximately 85-90g/cup.
Use our universal baking ingredient converter to seamlessly switch between cups and grams.
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