Ingredient Density Converter
Paste your ingredients one per line — like “2 cups flour” — and every line is converted between volume and weight at once.
Type or paste an ingredient line such as “1 cup butter” or “200 g flour” to see the conversion.
Converted
- Total weight
Ingredient density reference
Approximate weights for common baking ingredients. One tablespoon is 1/16 of a cup; one teaspoon is 1/48. Densities vary with packing and humidity.
| Ingredient | Per cup | Per tbsp | Per tsp |
|---|---|---|---|
| Flours & starches | |||
| All-purpose flour | 120 g | 7.5 g | 2.5 g |
| Bread flour | 120 g | 7.5 g | 2.5 g |
| Cake flour | 120 g | 7.5 g | 2.5 g |
| Whole wheat flour | 113 g | 7.1 g | 2.4 g |
| Almond flour | 96 g | 6 g | 2 g |
| Cornstarch | 120 g | 7.5 g | 2.5 g |
| Cornmeal | 156 g | 9.8 g | 3.3 g |
| Cocoa powder | 85 g | 5.3 g | 1.8 g |
| Rolled oats | 90 g | 5.6 g | 1.9 g |
| Sugars & syrups | |||
| Granulated sugar | 198 g | 12 g | 4.1 g |
| Brown sugar (packed) | 213 g | 13 g | 4.4 g |
| Confectioners’ sugar | 113 g | 7.1 g | 2.4 g |
| Honey | 340 g | 21 g | 7.1 g |
| Maple syrup | 322 g | 20 g | 6.7 g |
| Molasses | 340 g | 21 g | 7.1 g |
| Fats & oils | |||
| Butter | 227 g | 14 g | 4.7 g |
| Vegetable oil | 198 g | 12 g | 4.1 g |
| Olive oil | 216 g | 14 g | 4.5 g |
| Shortening | 191 g | 12 g | 4 g |
| Peanut butter | 256 g | 16 g | 5.3 g |
| Dairy & liquids | |||
| Water | 237 g | 15 g | 4.9 g |
| Milk | 242 g | 15 g | 5 g |
| Heavy cream | 232 g | 15 g | 4.8 g |
| Buttermilk | 242 g | 15 g | 5 g |
| Plain yogurt | 245 g | 15 g | 5.1 g |
| Sour cream | 230 g | 14 g | 4.8 g |
| Pantry & other | |||
| Table salt | 288 g | 18 g | 6 g |
| Baking powder | 192 g | 12 g | 4 g |
| Baking soda | 220 g | 14 g | 4.6 g |
| White rice (uncooked) | 185 g | 12 g | 3.9 g |
| Chocolate chips | 170 g | 11 g | 3.5 g |
| Raisins | 145 g | 9.1 g | 3 g |
| Chopped nuts | 117 g | 7.3 g | 2.4 g |
| Shredded cheese | 113 g | 7.1 g | 2.4 g |
Densities follow the King Arthur Baking Ingredient Weight Chart and USDA figures.
Cups, grams, and ingredient weight — common questions
How many grams are in a cup of flour?
One US cup of all-purpose flour weighs about 120 grams (4.25 oz) when spooned and levelled. If you scoop straight from the bag and pack it down, the same cup can hold 140 grams or more — which is exactly why weighing is more reliable than measuring by volume. This converter uses 120 g per cup for all-purpose flour, in line with the King Arthur Baking weight chart.
Why can’t I use one number to convert any cup to grams?
A cup is a measure of volume, but grams measure weight, and every ingredient has a different density. A cup of flour weighs about 120 g, a cup of granulated sugar about 198 g, and a cup of honey about 340 g — all the same volume, very different weights. That is why this tool looks up each ingredient separately instead of applying a single conversion factor.
Can it convert grams back to cups?
Yes. The converter reads the unit you type. Start a line with a volume unit (cups, tablespoons, millilitres) and you get the weight; start it with a weight unit (grams, kilograms, ounces, pounds) and you get the volume in cups, tablespoons, or teaspoons. You can mix both directions in the same list.
Which units can I type?
For volume: cups, tablespoons (tbsp), teaspoons (tsp), millilitres (mL), litres, fluid ounces, pints, and quarts. For weight: grams (g), kilograms (kg), ounces (oz), and pounds (lb). You can write amounts as whole numbers, decimals, or fractions like 1/2 or 1 1/2, and the French unit names (tasse, c. à soupe, c. à thé) work too.
How accurate are these conversions?
They are good working estimates for cooking and baking, but densities are not exact constants. How tightly flour is packed, how humid your kitchen is, and brand-to-brand differences all shift the weight by a few percent. For most recipes that is well within tolerance; for precision baking, weigh on a kitchen scale and treat these numbers as a close starting point.
Why weigh ingredients instead of measuring by volume?
Weighing removes the biggest source of inconsistency in baking: how you fill the cup. Two cooks measuring “one cup of flour” can differ by 20–30 grams, which is enough to change a cake’s texture. A scale gives the same result every time, makes scaling a recipe trivial, and means fewer cups and spoons to wash. This converter lets you turn a volume-based recipe into a weight-based one in seconds.