1 cup flour to grams
Input
1 cup all-purpose flourOutput
approximately 120 gSpoon-and-level US cup weight used by this calculator.
Convert cups, grams, tablespoons, teaspoons, and ounces for baking. Choose the ingredient first—flour, sugar, and butter do not weigh the same per cup.
US recipes often list cups and spoons. Kitchen scales and metric recipes use grams. Those systems only match after you know what is in the cup.
This tool converts:
A cup measures space. A gram measures mass. Packed brown sugar fills that space with more mass than sifted cocoa. There is no universal 1 cup = X grams number for baking.
Examples from this calculator:
Always select the ingredient for cups ↔ grams. Flour, sugar, and butter do not share one conversion factor.
Values match this calculator. Shortcuts above the fold use the same ingredient data.
| Ingredient | 1 cup | ½ cup | 1 tbsp | 1 tsp | 100 g |
|---|---|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 7.5 g | 2.5 g | 0.83 cup |
| Granulated sugar | 200 g | 100 g | 12.5 g | 4.17 g | 0.50 cup |
| Brown sugar (packed) | 220 g | 110 g | 13.75 g | 4.58 g | 0.45 cup |
| Powdered sugar | 113 g | 56.5 g | 7.06 g | 2.35 g | 0.88 cup |
| Butter | 227 g | 113.5 g | 14.19 g | 4.73 g | 0.44 cup |
| Cocoa powder | 85 g | 42.5 g | 5.31 g | 1.77 g | 1.18 cup |
| Rolled oats | 90 g | 45 g | 5.63 g | 1.88 g | 1.11 cup |
| Honey | 336 g | 168 g | 21 g | 7 g | 0.30 cup |
| Vegetable oil | 198 g | 99 g | 12.38 g | 4.13 g | 0.51 cup |
| Milk | 240 g | 120 g | 15 g | 5 g | 0.42 cup |
Flour assumes spoon-and-level. Brown sugar assumes packed. Butter: ½ cup = 1 US stick. 100 g column is grams → cups.
These do not depend on density. Use them when a recipe mixes cups and spoons.
| From | Equals |
|---|---|
| 1 US cup | 16 tbsp · 48 tsp · 8 fl oz · 237 ml |
| 1 tablespoon | 3 tsp · 0.5 fl oz · 14.8 ml |
| 1 teaspoon | 5 ml (about 4.93 ml exactly) |
| 1 fluid ounce | 2 tbsp · 6 tsp · 29.57 ml |
US customary cup. A metric cup (250 ml) is a different standard and is not a separate mode here.
Keep baking intents separated so pages do not compete.
| Need | Use this page | Use instead |
|---|---|---|
| Cups ↔ grams by ingredient | Yes | — |
| Tablespoons or teaspoons ↔ grams | Yes | — |
| Cups ↔ ml or fluid ounces | Yes | — |
| Scale recipe servings up or down | No | Recipe Scaler Calculator |
| Resize batter for a different pan | No | Cake Pan Converter |
| Oven °F / °C / gas mark | No | Oven Temperature Converter |
| Rice to water cooking ratio | No | Rice Ratio Calculator |
Select flour, sugar, butter, or another listed ingredient. This matters whenever you convert between a volume unit and a weight unit.
Type a decimal or a fraction, such as 1, 0.5, 1/2, or 1 1/2.
Choose the unit in the recipe: cups, tablespoons, teaspoons, fluid ounces, milliliters, grams, ounces, kilograms, or pounds.
Choose what you want to measure with. Use Swap to reverse the conversion.
The converted amount appears immediately. Copy it, share the link, or tap a common-amount shortcut for the same ingredient.
The calculator uses three kinds of math. Volume-to-volume and weight-to-weight are exact unit conversions. Weight-to-volume uses each ingredient’s grams per US cup.
Formula
Volume → volume: target = amount × (ml per from-unit) ÷ (ml per to-unit)
Weight → weight: target = amount × (g per from-unit) ÷ (g per to-unit)
Volume → weight: grams = cups × grams-per-cup for that ingredient
Weight → volume: cups = grams ÷ grams-per-cupInput
1 cup all-purpose flourOutput
approximately 120 gSpoon-and-level US cup weight used by this calculator.
Input
1 cup granulated sugarOutput
approximately 200 gGranulated sugar is denser than flour, so the same cup weighs more.
Input
1/2 cup butter (1 US stick)Output
approximately 113.5 g1 cup butter = 227 g, so one stick is half of that.
Input
100 g all-purpose flourOutput
approximately 0.83 cup100 ÷ 120 = 0.833…, shown as 0.83 cup.
Input
2 tbsp butterOutput
approximately 28.4 g2 ÷ 16 × 227 = 28.375 g, rounded for the kitchen.
Select flour, sugar, butter, or another listed ingredient. Density changes the result.
That only holds for water. Oil, honey, and flour do not weigh 1 g per ml.
Spoon flour in and level it, or weigh 120 g per cup on a scale.
Dense or packed ingredients need their own cup weight. Honey is 336 g per cup here.
Choose “Fluid ounces” for volume and “Ounces (weight)” for mass.
If the formula is in grams, weigh it. Convert only when you must translate units.
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About 120 g for 1 US cup of all-purpose flour using the spoon-and-level method in this calculator. Scooping from the bag packs extra flour and raises the weight.
200 g for 1 US cup of granulated sugar. Packed brown sugar is about 220 g per cup here; unsifted powdered sugar is about 113 g.
No. A cup is a volume. Flour, sugar, butter, honey, and cocoa each fill that volume with a different mass. That is why this tool asks for the ingredient.
16 US tablespoons equal 1 US cup. That conversion is the same for every ingredient because both units measure volume.
3 US teaspoons equal 1 tablespoon. There are 48 teaspoons in 1 cup.
Usually yes. A scale repeats more reliably than a scooped cup, especially for flour. Use this converter to translate a cup recipe, then weigh when the bake is sensitive.
Select butter, enter the cups (or 1/2 for a US stick), and set the target to grams. 1 cup is 227 g; ½ cup is 113.5 g.
Fluid ounces measure volume (like cups and milliliters). Ounces here are weight (like grams). 8 fluid ounces of water is about 1 cup, but 8 ounces by weight of flour is a different amount.
Only the ingredients listed in the calculator. Each one has a published US cup weight. An unlisted item—such as bread flour or a mix—needs its own density.
Use this page to change units (cups to grams, tablespoons to grams). Use the Recipe Scaler when you already have the amounts and need more or fewer servings.
This page converts measurements. Scaling, pans, yeast, and oven heat are separate baking jobs.
| Related tool | Use this tool when | Use related tool when |
|---|---|---|
| Recipe Scaler Calculator | You need to convert baking units (cups to grams, spoons to grams) for one ingredient. | You already have amounts and need to double, halve, or change servings. |
| Cake Pan Converter | You’re converting ingredient measurements between volume and weight. | You’re changing pan size and need a batter scale factor. |
| Oven Temperature Converter | You’re converting baking ingredient amounts. | You’re converting baking temperatures or gas marks. |
| Yeast Converter | You’re converting flour, sugar, or other pantry amounts. | You’re swapping active dry, instant, or fresh yeast. |
Continue the workflow with the right follow-up tool.
The flour option is all-purpose only (120 g/cup). Other flours do not match.
Use the Recipe Scaler, then convert units here if the scaled recipe mixes cups and grams.
Use the Oven Temperature Converter.
Use the Rice Ratio Calculator. This page does not own rice cooking hydration.
Amounts and ingredient choices are processed in your browser—nothing is uploaded to EverydayTools servers for the core conversion.
Conversions use fixed US baking densities (flour 120, sugar 200, brown sugar 220, butter 227 g per cup, and the other listed cup weights). Real kitchens vary with packing and humidity.
Math runs client-side after you enter amount, units, and ingredient.
Educational kitchen converter. Cup weights are practical averages—not lab density measurements. Prefer a digital scale for precision baking.
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Reviewed by EverydayTools Editorial Team on 2026-09-19.
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Needed when converting weight ↔ volume
Decimals or fractions, such as 0.5 or 1/2
1 cup all-purpose flour
approximately 120 g
All-purpose flour uses 120 g per US cup
Common amounts for All-purpose flour