Kitchen Conversion Chart
Stick it inside a cupboard door. The ingredient weights are the half you cannot work out from first principles.
BFCBrilliance · bfcbrilliance.com/tools/cooking-measurement-converter
Grams per US cup — King Arthur Baking
- Flour, all-purpose
- 120 g
- Flour, bread
- 120 g — the same
- Granulated sugar
- 198 g
- Brown sugar, PACKED
- 213 g
- Butter
- 226 g (2 US sticks of 113 g)
- Honey
- 336 g
- Water
- 236 g
- Milk
- 227 g
- Rolled oats
- 89 g
- Cocoa powder, unsweetened
- 84 g
- ⚠ SCOOPED flour
- up to 140 g — spoon and level instead
Volume — the same for every ingredient
- 1 cup
- 16 tablespoons = 48 teaspoons
- 1 tablespoon
- 3 teaspoons
- 1 US cup
- 236.6 ml
- 1 metric cup
- 250 ml
- 1 Imperial cup (old)
- 284 ml
- 1 US stick of butter
- 113 g = 1/2 cup = 8 tbsp
- 1 ounce (weight)
- 28.35 g
- 1 pound
- 453.6 g
Convert a recipe once and keep it
| Ingredient | Recipe says | g per cup | GRAMS | Notes |
|---|---|---|---|---|
Flour is the one that ruins recipes
A cup dipped into the bag compacts and can hold 140 g instead of 120 — up to seventeen percent extra of the ingredient that provides the structure. Spoon it into the cup and level it off, or weigh it. This is the most common reason home baking comes out dry and heavy.
There is no single conversion
A cup measures volume, a gram measures mass, and only the ingredient's density connects them. A cup of cocoa is 84 g and a cup of honey is 336 — same volume, four times the weight. Any chart offering one number for everything is quietly assuming water.