1 Cup Honey in Grams
1 cup of honey weighs 336 g (poured, King Arthur Baking). Thick, floral syrup made by bees; sweeter than sugar by weight. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.
Why weighing honey beats measuring it in cups
Most people think of sugar as a sweetener only, but in baking it is a structural ingredient. It competes with flour for water, delays gluten development, and caramelises to give colour and flavour. That is why the same cake can come out pale and tough one time and golden and tender the next: the sugar was measured differently. A kitchen scale turns a vague cup into an exact number, and once you bake with grams you will notice how much more consistent your results become.
Thick, floral syrup made by bees; sweeter than sugar by weight. It is used for baking, glazes, dressings and sweetening tea. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy.
Honey cups to grams conversion table
| Cups | Grams | Tablespoons (approx.) |
|---|---|---|
| 1/4 cup | 84 g | 5.2 g |
| 1/3 cup | 112 g | 7 g |
| 1/2 cup | 168 g | 10.5 g |
| 2/3 cup | 224 g | 14 g |
| 3/4 cup | 252 g | 15.8 g |
| 1 cup | 336 g | 21 g |
| 1 1/2 cups | 504 g | 31.5 g |
| 2 cups | 672 g | 42 g |
| 3 cups | 1008 g | 63 g |
| 4 cups | 1344 g | 84 g |
The tablespoon column is a bonus for recipes that call for a spoonful or two: one tablespoon of honey weighs about 21 g. Remember that a cup is 16 tablespoons, so the numbers in the table are just the cup weight divided by 16, rounded to one decimal place. For small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one.
How the weight was measured
Poured means the ingredient is a liquid or a free-flowing syrup, so it is measured in a liquid measuring jug with a spout, read at eye level. Liquids settle flat, so there is no packing or levelling to worry about, but a sticky liquid will cling to the jug, which is one more reason to weigh it instead.
The source for the 336 g figure is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup. There is a dispute worth knowing about. King Arthur lists 336 g per cup (21 g per tablespoon); USDA lists about 339-340 g. Honey is denser than any dry sweetener. The practical advice is simple: use the value in the table above, measure the way the table describes, and your results will match the recipes this site is built around. If a recipe you are following was written with a different value, follow that recipe's value instead of ours, because consistency within one recipe matters more than which authoritative number you pick.
Worked examples
A caramel sauce for a dessert
A caramel that starts with 1 1/2 cups of honey needs 504 g. Caramel is unforgiving about ratios, and an extra 20 g of sugar changes how fast it colours and how bitter it gets. Weigh the sugar, and the caramel behaves predictably.
Halving a cake recipe
Halving a cake that uses 2 cups of honey means 1 cup, or 336 g. It is tempting to halve by eye, but sugar is a structural ingredient in cake, so weighing 336 g keeps the crumb tender and the crust golden.
Sweetening a large batch of lemonade
A lemonade recipe for a party that calls for 2 cups of honey needs 672 g. When you are scaling up for a crowd, cups multiply the error, so weighing 672 g gives the same sweetness as the single batch you tested.
When this conversion matters most
This conversion matters most when a recipe depends on sugar for more than sweetness. In candy making, sugar is heated to a precise temperature, and the amount decides whether you get soft fudge or hard toffee. In baking, sugar holds moisture and delays setting, so the wrong amount changes the bake time as well as the flavour. It also matters for anyone tracking sugar intake, because weighing gives a true number while a cup can hide an extra 20 g.
Common mistakes with honey
- Heaping the cup. A heaped cup of sugar can add 15 to 20 g. Always level the top with the back of a knife.
- Packing granulated sugar. Granulated sugar should be spooned and levelled, not packed. Packing is only for brown sugar, where it is part of the measurement.
- Swapping sugars cup for cup. Brown sugar, caster sugar and powdered sugar all weigh differently per cup, so swapping them by volume changes the recipe. Convert by weight instead.
- Forgetting that sugar is hygroscopic. Sugar absorbs moisture from the air, so a cup measured on a humid day can weigh slightly more. Keep sugar sealed and weigh it when precision matters.
Storage and handling
Airtight jar at room temperature; crystallisation is natural and reverses in warm water. Keeping honey stored properly also keeps its weight per cup stable: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, so a sealed container is not just about freshness, it is about measurement accuracy too. If a bag has been open for months in a humid kitchen, the first thing to do before a precise bake is to weigh the ingredient rather than trusting the cup.
Frequently asked questions
How many grams is 1 cup of honey?
1 cup of honey weighs 336 g, measured poured according to King Arthur Baking. That is the figure to use when converting a recipe from cups to grams, and it is the value the conversion table on this page is built on.
How do I measure honey without a scale?
Poured means the ingredient is a liquid or a free-flowing syrup, so it is measured in a liquid measuring jug with a spout, read at eye level. Liquids settle flat, so there is no packing or levelling to worry about, but a sticky liquid will cling to the jug, which is one more reason to weigh it instead. That gives the closest result to 336 g per cup, but it is still an estimate: the honest answer is that a scale is the only way to know the exact weight, and a basic digital kitchen scale costs less than a bag of good flour.
Does honey always weigh the same per cup?
No. Brand, grind, moisture and how settled the container is all shift the weight by a few grams, and for flour the swing can be 20 g or more. The 336 g figure is the standard King Arthur Baking value for honey measured poured, and it is the right default, but when a recipe is precise, weigh the ingredient and trust the scale over the cup.
Why do different websites give different weights for honey?
Because they are measuring different things. King Arthur lists 336 g per cup (21 g per tablespoon); USDA lists about 339-340 g. Honey is denser than any dry sweetener. A source that scoops will always report a heavier cup than a source that spoons and levels, and both can be correct about their own method. The fix is to pick one source and one method and stick with it for the whole recipe.
How should I store honey?
Airtight jar at room temperature; crystallisation is natural and reverses in warm water. Good storage keeps the ingredient fresh and keeps its weight per cup consistent, because moisture absorbed from the air adds grams that the recipe did not ask for.
What is honey used for?
Baking, glazes, dressings and sweetening tea. Thick, floral syrup made by bees; sweeter than sugar by weight.
Related conversions
Use the cups to grams converter or the grams to cups converter for instant answers, or browse the cups to grams hub for the full ingredient list. Related pages: Granulated Sugar in cups to grams, Brown Sugar in cups to grams, Powdered Sugar in cups to grams, 336 g of honey in cups. More tools: cups to grams converter, grams to cups converter, sugar substitute converter, weight converter. See also our disclaimer about approximate conversions.