How the cups-to-grams converter works

A cup is a volume, a gram is a weight — and the link between them is density, which is different for every ingredient. One cup of all-purpose flour weighs 120 g, one cup of granulated sugar weighs 200 g, and one cup of honey weighs 336 g. Pick the ingredient, enter the cups, and the tool multiplies by the published density for that ingredient. All densities come from the King Arthur Baking ingredient weight chart and USDA FoodData Central, measured spooned and levelled unless the tool says otherwise.

Why spooned and levelled matters

The most disputed number in baking is the weight of a cup of flour: 120 g spooned and levelled (King Arthur), 125 g, 130 g or even 142 g scooped straight from the bag. The difference is the method — scooping packs flour into the cup, spooning does not. The honest answer is to weigh your flour and say how you measured it. If a recipe was written in cups, it was probably tested with spooned-and-levelled flour, so 120 g is the right starting point. When in doubt, weigh: a kitchen scale removes the argument entirely. Try the ingredient density lookup to see the full table, or the grams-to-cups converter to go the other way.