Baking measurement converter

1 cup all purpose flour is 120 g when spooned and leveled. Sifted flour weighs less; scooped flour can weigh more. If your brand is different, weigh once and use that number.

1 cup of granulated sugar is 200 g. Caster sugar is the same. Brown sugar packed is 220 g.

1 cup of butter is 227 g. That’s two sticks in the US.

Close for water-based liquids. 100 ml water ≈ 100 g. Milk is ~103 g per 100 ml. Oil is lighter ~90–92 g per 100 ml. Honey is heavier ~140 g per 100 ml.

This calculator uses the US cup, 240 ml. A metric cup is 250 ml. If you use metric cups, adjust slightly or switch the units in the tool.

Yes. Pick grams on the left and cups Tbsp or tsp on the right. The result updates instantly.

Packed. Press the sugar into the cup so it holds a shape. A loose cup weighs much less and will throw off your recipe.

Most baking works great with whole grams. Round to the nearest gram. For tiny amounts like yeast, teaspoons are fine.

Grind, moisture, and how you fill the cup change density. Two flours can pack differently. Use the calculator as a smart baseline, then tune the few items you use most.

Spoon flour into the cup and level it with a straight edge. Don’t scoop straight from the bag; that compacts the flour and adds weight.

Yes. A sifted cup can be 5–10 percent lighter. If a recipe calls for “1 cup sifted flour,” sift first then measure, or weigh 110–115 g.

1 Tbsp is 15 ml. 1 tsp is 5 ml. These are built into the calculator so you can hop between volume and weight easily.

Numbers are tested baselines many bakers use. For pro-level accuracy, weigh your brand once and update that item in your notes.