Cups to grams · Recipe scaler · Substitutions
How many grams in a cup of flour?
120 grams — spooned and levelled. But a cup of sugar is 200 grams and a cup of honey is 336 grams, so the answer always depends on the ingredient. CookScale converts by ingredient, using published King Arthur Baking and USDA density data, so you can bake by weight and get the same result every time.
Cups to Grams Converter Recipe Scaler Butter to Oil
Type an ingredient to see its weight per cup — flour, honey, butter, cocoa and 26 more.
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Unit converters
Cups to grams, grams to cups, spoons, ounces, pounds and butter sticks — the conversions you reach for every day.
Cups to Grams Converter
Cups to grams by ingredient
Grams to Cups Converter
Grams to cups by ingredient
Tablespoons to Grams Converter
Tablespoons to grams by ingredient
Cups to Millilitres Converter
Cups to ml, US and metric
Millilitres to Cups Converter
Millilitres to cups
Ounces to Grams Converter
Ounces to grams
Pounds to Grams Converter
Pounds to grams and kg
Tablespoons to Cups Converter
Tablespoons to cups
Teaspoons to Tablespoons Converter
Teaspoons to tablespoons
Butter Stick Converter
Sticks, cups, grams, tbsp
Recipe scaling
Scale a recipe up or down, change pan size, adjust oven temperature and baking time — without breaking the recipe.
Substitution finders
Out of butter, eggs, milk or a spice? Find the swap that actually works, with the right ratio and the trade-offs.
Butter to Oil Converter
Swap butter for oil and back
Yeast Converter
Fresh, active dry, instant
Fresh to Dried Herb Converter
Fresh herbs to dried and back
Egg Replacer Calculator
Replace eggs in any recipe
Sugar Substitute Converter
Honey, maple, stevia and more
Flour Substitute Converter
Swap flours by weight
Milk Substitute Converter
Dairy-free and buttermilk swaps
Baking Powder to Soda Converter
Swap leavening the safe way
Cream Substitute Converter
Heavy cream, half-and-half, more
Chocolate Substitute Converter
Cocoa, chips, bars and carob
Spice Substitute Finder
Find a swap for any spice
Baking & kitchen tools
Salt conversions, pasta portions, liquid volumes, weights and the full ingredient density table.
Guides by topic
Cups to Grams by Ingredient
A cup of flour does not weigh the same as a cup of sugar — not even close. These guides give the real weight of one cup of every common ingredient, with the density data behind it, so you can bake by weight and get the same result every time.
Grams to Cups by Ingredient
Your recipe says 200 grams and your measuring cups are the only thing in the drawer. These guides convert grams back to cups, ingredient by ingredient, with the density figures so you know how accurate the answer is.
Tablespoons to Grams by Ingredient
Small amounts matter most in baking — a tablespoon too much baking powder can ruin a cake. These guides give tablespoon and teaspoon weights for the ingredients you measure in small amounts.
Ingredient Substitutions
Out of butter, eggs, buttermilk or brown sugar? These guides give the substitution that actually works — the right ratio, what changes in the result, and when not to substitute at all.
Pan Size Conversions
Your recipe calls for a 9-inch round pan and you only have an 8-inch square. These guides convert pan sizes by volume and area, adjust baking time, and tell you when a swap is safe.
Recipe Scaling Guides
Doubling a cake is not just doubling everything — leavening, salt and baking time do not scale linearly. These guides show how to scale any recipe up or down and what to watch for.
Cooking Units Explained
Cups, millilitres, ounces, grams, sticks, pints — cooking units are a mess of history. These guides explain what each unit actually is, how the US and metric systems differ, and how to convert between them.
How Many in a Cup, a Stick, a Can
How many cups in a stick of butter? How many grams in a can of tomatoes? The quick kitchen questions, answered with real numbers you can use while you cook.
Ingredient Guides
One ingredient at a time: what it is, how much it weighs per cup, how to measure it, how to store it, and what to use instead when you run out.
Why bake by weight?
A cup is a volume and a gram is a weight, and the link between them is density — different for every ingredient. One cup of all-purpose flour is 120 g, one cup of granulated sugar is 200 g, one cup of butter is 227 g and one cup of honey is 336 g. A recipe measured in cups can only be as accurate as the person filling the cup: scooping flour straight from the bag packs up to 20% more into the same cup than spooning it in and levelling it off.
That is why professional bakers weigh everything. A kitchen scale costs less than a failed cake, and it removes the argument about whose cup is right. CookScale exists for the recipes that are still written in cups: pick the ingredient, enter the cups, and get the weight from published density data — King Arthur Baking and USDA FoodData Central, spooned and levelled unless noted. Every result is labelled approximate, because real ingredients vary with brand, humidity and how the cup is filled. When the bake matters, verify with a scale.
The same honesty applies to the rest of the site. Scaling a recipe is not just multiplying everything: leavening, salt and baking time do not scale linearly. Substitutions are not one for one: butter and oil swap at 3 parts oil to 4 parts butter, and fresh herbs convert to dried at 3 to 1 — but only for the herbs that dry well. Each guide and tool on this site says what changes in the result, and when not to substitute at all. Read how we work in our Editorial Policy, and see the full ingredient density table for the 1-cup weight of 30 common ingredients.
From the guides
10-cup bundt pan to 8-inch round pan Conversion
A 10-cup bundt pan holds about 10 cups; a 8-inch round pan holds about 7 cups (0.7x the volume). Fill level and baking-time guidance for the swap.
10-cup bundt pan to 9-inch round pan Conversion
A 10-cup bundt pan holds about 10 cups; a 9-inch round pan holds about 8.8 cups (0.9x the volume). Fill level and baking-time guidance for the swap.
10-cup bundt pan to 9x13-inch pan Conversion
A 10-cup bundt pan holds about 10 cups; a 9x13-inch pan holds about 16.2 cups (1.6x the volume). Fill level and baking-time guidance for the swap.
10-inch pie dish to 8-inch round pan Conversion
A 10-inch pie dish holds about 8.2 cups; a 8-inch round pan holds about 7 cups (0.9x the volume). Fill level and baking-time guidance for the swap.
10-inch pie dish to 9-inch round pan Conversion
A 10-inch pie dish holds about 8.2 cups; a 9-inch round pan holds about 8.8 cups (1.1x the volume). Fill level and baking-time guidance for the swap.
10-inch pie dish to 9x13-inch pan Conversion
A 10-inch pie dish holds about 8.2 cups; a 9x13-inch pan holds about 16.2 cups (2x the volume). Fill level and baking-time guidance for the swap.
Frequently asked questions
How many grams are in a cup of flour?
One cup of all-purpose flour weighs 120 grams when spooned and levelled, according to the King Arthur Baking ingredient weight chart. Scooped straight from the bag, the same cup can weigh 140 grams or more — which is why weighing flour beats measuring it in cups.
How many grams are in a cup of sugar?
One cup of granulated sugar weighs 200 grams. Brown sugar is heavier — 220 grams per cup, packed — and powdered sugar is lighter at 120 grams per cup. Each sugar has its own density, so convert by ingredient, not by a single rule.
Can I replace butter with oil in baking?
Yes, in most muffins, quick breads and oil-based cakes: use 3/4 cup of oil for every 1 cup of butter. Oil cannot cream with sugar, so do not use it in recipes that depend on creaming for lift, such as cookies and sponge cakes. The Butter to Oil Converter gives the exact amount.
How do I double a recipe properly?
Multiply every ingredient by two, but scale the leavening, yeast and salt by about 1.5 times instead of doubling them — too much baking powder or soda makes a cake rise and collapse. Baking time does not double either; a larger cake takes longer, but not twice as long. Use the Recipe Doubling Calculator and the Baking Time Adjuster.
Are the conversion results on CookScale exact?
No — every density-based result is an estimate from published King Arthur Baking and USDA density data, measured spooned and levelled unless noted. Flour, sugar and other dry ingredients vary with brand, humidity and how the cup is filled. For baking that matters, verify with a kitchen scale.