Baking Conversion Calculator

One cup of all-purpose flour weighs approximately 120 grams (4.25 oz). Bread flour is slightly heavier at about 130 grams per cup. These values assume the spoon-and-level method. Scooping directly from the bag can add 20-30 grams per cup, which is why weighing is recommended.

A cup is a measure of volume, not weight. One cup of sugar (200 g) weighs nearly twice as much as one cup of flour (120 g) because sugar granules pack more densely. This is why you cannot use a single cups-to-grams ratio for all ingredients.

Measuring cups can vary by 10-20% depending on how you fill them. Scooping flour packs it down and adds extra; sifting it first makes the cup lighter. A kitchen scale eliminates this inconsistency, giving the same result every time. Professional bakeries always weigh.

Replace each volume measurement with its gram equivalent for the specific ingredient. For example, "2 cups flour" becomes "240 g flour," and "1 cup sugar" becomes "200 g sugar." Oven temperatures convert at the standard ratio: 350 F = 175 C. Use this calculator to handle each ingredient individually.

A US customary cup is 236.6 ml, while a metric cup (used in Australia) is exactly 250 ml. A UK/Imperial cup is 284 ml but is rarely used in modern recipes. This calculator uses the US cup. If your recipe is Australian, multiply cup amounts by 1.057 before entering them.

There are exactly 16 US tablespoons in 1 US cup, and 3 teaspoons in 1 tablespoon. So 1 cup = 16 tablespoons = 48 teaspoons. These are exact volume-to-volume conversions regardless of the ingredient.

Yes. For water and milk the density is close to 1 g/ml (237 g and 244 g per cup respectively), so volume-to-volume conversions are straightforward. Oil is slightly lighter at 218 g per cup. Honey is much denser at 340 g per cup, so it matters which liquid you select.