Cups to Grams Conversion
Baking is a science, and accurate measurements make all the difference. This comprehensive guide shows you exactly how to convert cups to grams for the most common baking ingredients.
💡 Pro Tip
Different ingredients have different densities. 1 cup of flour weighs much less than 1 cup of sugar. Always use ingredient-specific conversions for accurate results!
Common Baking Ingredients
| Ingredient | 1 Cup | 2 Cups |
|---|---|---|
| All-purpose flour | 120g | 240g |
| Granulated sugar | 200g | 400g |
| Brown sugar (packed) | 220g | 440g |
| Butter | 227g | 454g |
| Powdered sugar | 113g | 226g |
| Cocoa powder | 85g | 170g |
| Rolled oats | 90g | 180g |
| Breadcrumbs | 110g | 220g |
| Rice (uncooked) | 185g | 370g |
| Almonds (sliced) | 92g | 184g |
| Honey | 340g | 680g |
| Milk | 240g | 480g |
✅ Why Use Grams?
- • More accurate than volume measurements
- • Consistent results every time
- • Easier to scale recipes up or down
- • Standard in professional baking
⚠️ Common Mistakes
- • Scooping flour directly (adds 25% more!)
- • Not leveling off cups
- • Using liquid cups for dry ingredients
- • Assuming all ingredients weigh the same
🚫 Things That Don't Scale Well
- • Baking powder/soda — use 1.5× per doubling, not 2×
- • Salt — start with 1.5× and taste before adding more
- • Eggs — hard to split; beat and measure by weight when halving
- • Yeast — can be doubled at home scale; for large batches, use ~1.5×
- • Garlic & hot peppers — start with 1.5× to avoid overpowering
Measuring Tips
- For flour: Spoon into cup and level off (don't scoop directly)
- For sugar: Can scoop directly and level
- For butter: Use room temperature butter for accurate measurement
- For best results: Invest in a digital kitchen scale