Most online converters treat a cup as a fixed weight — but a cup of flour and a cup of honey weigh wildly different amounts. This calculator converts by ingredient, using real densities, so cups-to-grams comes out right. Below it you'll find a recipe scaler and an oven-temperature converter. Everything runs in your browser; nothing you type is sent anywhere.
Cups · Grams · Millilitres · Ounces
Pick an ingredient first — that's what lets it convert weight and volume accurately.
Scale a recipe up or down
Set how many servings the recipe makes and how many you want — every amount rescales automatically.
| Amount | Unit | Ingredient | Scaled |
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°C · °F · Gas Mark
Enter a temperature in either scale and read all three at once.
Why cups-to-grams depends on the ingredient
A measuring cup measures volume — the space something takes up. Grams measure weight. The bridge between them is density, and density is different for every ingredient. A standard US cup holds about 237 ml of space. Fill it with all-purpose flour and you have roughly 125 g; fill the same cup with granulated sugar and you have about 200 g; fill it with honey and you're closer to 340 g. That's why a single "1 cup = 120 g" rule, which plenty of converters quietly use, will throw a bake off — especially with sugar, butter and syrups, where the error is largest.
This is also why baking is more forgiving when you weigh ingredients than when you scoop them. Two cooks scooping flour can differ by 20–30% depending on how firmly they pack the cup. Weighing in grams removes that guesswork, which is why most serious recipe channels and cookbooks now give weights. If you're following along with one of the cooking channels on this site, converting their cups to grams here will get you closer to what they actually intended.
A quick word on accuracy
The densities used here are sensible averages for typical home ingredients, and they're more than accurate enough for everyday cooking and most baking. For high-precision pastry work, trust a recipe's own stated gram weights where it gives them, since brands and grinds vary slightly. The oven figures follow common UK gas-mark conventions and are rounded to the nearest practical setting.
Is a "cup" the same everywhere?
Why does butter convert differently from oil?
Can I scale a recipe by a weird amount, like 4 to 7 servings?
This calculator is provided for general cooking convenience. Conversions use average ingredient densities and standard temperature conventions; results are approximate. For precise or professional baking, follow the weights given in your recipe.