Cups to Grams Converter
Convert cups to grams — and grams back to cups — for flour, sugar, butter, cocoa, and more than forty common baking ingredients. Because a cup is a volume, the same cup of two different ingredients weighs very different amounts: a cup of all-purpose flour is about 120 grams, while a cup of granulated sugar is about 198 grams. Pick your ingredient, enter the amount, and the converter uses that ingredient's cited density to return an accurate weight.
Calculate
Default result: 240.0
Cups to Grams Converter · Result
calculators.dev
Grams
all-purpose-flour × 2 × cupsToGrams × us
- Cups
- 2.0000
Reviewed by the calculators.dev team · Last updated 2026-06-24
Formula reviewed against King Arthur Baking — Ingredient Weight Chart (grams per US cup)
How to calculate
Choose the ingredient, type the amount in cups, and read the weight in grams below. To go the other way, switch the direction to grams → cups. To convert by hand, multiply the cups by the ingredient's grams-per-cup figure: 2 cups of all-purpose flour × 120 g/cup = 240 g. If your recipe uses a UK or metric cup rather than a US cup, switch the cup standard so the volume matches.
grams = cups × (grams per US cup) × (chosen cup volume ÷ US cup volume). Each ingredient stores one cited grams-per-US-cup density; the US, UK, and metric cup standards scale that value by the ratio of their cup volumes (US 236.59 mL, UK 284.13 mL, metric 250 mL). For 2 US cups of all-purpose flour: 2 × 120 = 240 g.
Example calculation
Two US cups of all-purpose flour weigh 240 grams. All-purpose flour weighs about 120 grams per US cup (King Arthur, spooned and leveled), so 2 cups × 120 g = 240 g. Weighing is the most reliable way to measure flour, because scooping packs it ~20% heavier.
- grams
- 240
- cups
- 2
Assumptions
- Ingredient densities vary by brand, humidity, and how you pack or sift — for the most accurate results, weigh ingredients with a kitchen scale. Volume figures use the US, UK, or metric cup as selected.
- Flour weights assume flour spooned into the cup and leveled, not scooped — scooping packs flour roughly 20% heavier and is the single biggest source of error in baking.
- Densities are cited to the King Arthur Baking ingredient weight chart, the most widely used baking reference; a few liquids and whole foods are cross-checked against USDA FoodData Central.
Common mistakes
- Assuming one cup is one fixed weight for every ingredient — a cup of flour, a cup of sugar, and a cup of cocoa all weigh different amounts.
- Scooping flour straight from the bag, which packs it about 20% heavier than the spooned-and-leveled weight this converter uses.
- Using a US cup figure for a recipe written with metric or UK cups — switch the cup standard so the volume matches the recipe's origin.
Frequently asked questions
How many grams is 1 cup of flour?
One US cup of all-purpose flour is about 120 grams when spooned and leveled. Scooping packs it heavier, closer to 140–150 grams, which is why weighing is more reliable.
How many grams is 1 cup of sugar?
One US cup of granulated white sugar is about 198 grams. Packed brown sugar is denser, about 213 grams per cup.
Why does the weight change when I switch ingredients?
Because grams measure weight and cups measure volume. Each ingredient has its own density, so the converter looks up that ingredient's cited grams-per-cup value rather than using one number for everything.
Should I weigh ingredients instead of using cups?
For baking, yes — weighing in grams is far more consistent than measuring by cup, especially for flour, where packing can swing the weight by 20% or more.