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Kitchen Measurement Converter

Convert US cups, tablespoons, and teaspoons into grams and mL for 24+ common baking ingredients — flour, sugar, butter, rice, honey, and more. Reverse conversion, an oven temperature chart, and a recipe scaler are all built in, with instant, ingredient-aware results.

1 cup 240 mL 1 tbsp 14.8 mL 1 tsp 4.93 mL 24+ ingredients Updated: Jul 21, 2026
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Fractions work too: 1/2, 1 1/4, or a decimal like 0.75.
⚙️ Advanced — cup size calibration
Only affects the "cup" unit. Switch to 250 mL when converting a recipe written with the metric cup used outside the US.
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Example: 120 g of flour is how many cups?
Dry ingredients spooned & leveled, liquids measured full. Values are approximate — see methodology.
Ingredient1 cup1 tbsp1 tsp1 fl oz
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🔥 Convection / fan oven: for the same recipe, most manufacturers recommend lowering the temperature by about 25°F (≈20°C) versus a conventional oven. For example, a conventional 350°F becomes roughly 325°F in a fan oven.
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The number at the start of each line updates automatically; units and ingredient names stay the same.
Common baking substitutions and their ratios. Best-effort swaps — texture and flavor may vary slightly.
If you needUse insteadNotes
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🍰 Also scale a pasted recipe's ingredient amounts
Scaled by the ratio of pan area (to-pan ÷ from-pan) — the same batter depth spread over a differently sized pan.
📐 Note: this scales by pan area, which keeps batter depth roughly the same — the method most bakers use. Baking time usually needs adjusting too: shallower pans (larger area) typically bake faster, deeper pans (smaller area) typically bake longer. Always check for doneness rather than relying on time alone.
Quick answer To convert a cup, tablespoon, or teaspoon of an ingredient into grams, multiply its volume in milliliters by the ingredient's density: grams = volume (mL) × density (g/mL). A US cup is 240 mL, so 1 cup of all-purpose flour (density 0.50) is about 120 g, while 1 cup of granulated sugar (density 0.83) is about 200 g — the weight always depends on the ingredient, not just the cup size.
240 mL1 US cup
14.8 mL1 tablespoon
4.93 mL1 teaspoon
30 mL1 fluid ounce
⚙️ Accuracy note: Gram values are calculated from each ingredient's average density (g/mL) multiplied by the unit's volume, and are approximate. The real weight of the same ingredient varies with brand, moisture, grind, and how it was measured (sifted, spooned & leveled, or packed). For precision baking, weigh ingredients on a kitchen scale. Volumes follow US customary measurements (1 cup = 240 mL); the metric cup used outside the US is 250 mL.
🥄 Kitchen Measurement Converter — ToolPico ↗

What is a kitchen measurement converter, and how does it work?

A complete guide to converting US cups, tablespoons, and teaspoons into grams — with the formula, common conversions, and the texture factors that affect real-world accuracy.

A kitchen measurement converter turns the volume units used in most recipes — cups, tablespoons, teaspoons, and fluid ounces — into the grams (weight) or milliliters (volume) a specific ingredient actually works out to. A cup of flour and a cup of honey take up the same space, but they don't weigh the same, because honey is roughly three times denser than flour. This tool applies each ingredient's own density so that "1 cup of flour" and "1 cup of honey" give correctly different, accurate gram answers instead of a single generic conversion.

Why does the gram weight change depending on the ingredient?

Quick answerMeasuring cups and spoons measure volume, but most precise recipes — especially baking — are written by weight. The same 240 mL cup holds about 120 g of all-purpose flour, 200 g of granulated sugar, 227 g of butter, or 340 g of honey. The key variable is each ingredient's density (g/mL): grams = volume (mL) × density.

Steps to convert cups and spoons to grams

  • 1. Choose your ingredient. Flour, sugar, rice, oil, and 20+ others — the tool applies that ingredient's density automatically.
  • 2. Enter the unit and quantity. "2 cups" or "3 tablespoons," for example. Fractions like 1/2 or 1 1/4 work too.
  • 3. Adjust the texture for dry ingredients. Choose sifted (lighter), spooned & leveled (the standard baking method), or packed/scooped (heavier) to match how you measured.
  • 4. Read and copy the result. The gram and mL equivalents appear instantly; tap Copy to paste them into your recipe.

Sifted, spooned & leveled, and packed — what's the difference?

Quick answerSpooned & leveled is the standard method: spoon the ingredient into the cup, then level it off with a straight edge — this is the reference value most US recipes assume. Sifted ingredients are aerated first, so about 9% less fits in the same cup. Packed/scooped — pressing the cup directly into the bag or canister — packs in roughly 20% more. Brown sugar is the one common exception: it's conventionally measured packed by default, which is why recipes say "1 cup packed brown sugar."

This is exactly why searches for "how many grams in a cup of flour" turn up answers ranging from about 110 g to 145 g — different sources assume a different measuring method. The texture toggle above lets you match the tool to however your recipe (or your own habit) actually measures.

Converting a recipe that uses the metric cup (UK / Australia / New Zealand)

Quick answerThe US cup is 240 mL, but the "metric cup" used in UK, Australian, Canadian, and New Zealand recipes is 250 mL — about 4% larger. A US tablespoon (14.8 mL) is also slightly smaller than the Australian tablespoon (20 mL, equal to 4 teaspoons instead of 3). Switch the cup calibration in Advanced settings to 250 mL to match a metric-cup recipe; for an Australian tablespoon, enter the amount in teaspoons instead.

Common cup-to-gram conversions (example table)

1 cup of common baking ingredients, spooned & leveled (or measured full, for liquids). For exact results with your own texture setting, use the calculator above.

1 US cup (240 mL) of common ingredients
IngredientGrams
All-purpose flour120 g
Granulated sugar200 g
Butter227 g
Brown sugar, packed220 g
White rice, uncooked185 g
Honey340 g
Milk245 g
Cocoa powder84 g

Popular conversions

Butter stick & volume unit converters

Two quick, ingredient-free conversions: US butter sticks to grams and cups, and any US volume unit to any other.

🧈Butter stick converter
US butter is sold in sticks — each stick is 1/2 cup, 8 tablespoons, and about 113 g.
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🥤Volume unit converter
Convert directly between US volume units — no ingredient needed.
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Kitchen measurement reference tables

Citable figures: US volume units in mL, grams per cup for common ingredients, and the full oven temperature chart. These are evergreen values that don't change year to year.

US customary volume units
UnitmLEquivalent
1 teaspoon (tsp)4.931/3 tablespoon
1 tablespoon (tbsp)14.83 teaspoons
1 fluid ounce (fl oz)302 tablespoons
1 cup24016 tbsp · 8 fl oz
1 pint4802 cups · 16 fl oz
1 quart9602 pints · 4 cups
1 gallon3,8404 quarts · 16 cups

Rounded to commonly used baking references. The precise legal US cup is 236.59 mL; many recipe sites round it to 240 mL for simplicity.

Grams per cup and per tablespoon (spooned & leveled)
Ingredient1 cup1 tbsp
All-purpose flour120 g7.5 g
Granulated sugar200 g12.5 g
Brown sugar, packed220 g13.8 g
Powdered sugar120 g7.5 g
Butter227 g14.2 g
White rice, uncooked185 g11.6 g
Rolled oats90 g5.6 g
Cocoa powder84 g5.3 g
Honey340 g21.3 g
Milk245 g15.3 g

See the full 24-ingredient, filterable table in the "Ingredient Reference" tab of the calculator above.

Oven temperature conversion chart
FahrenheitCelsiusGas MarkHeat level
275°F140°C1Low
300°F150°C2Low
325°F170°C3Moderate
350°F180°C4Moderate
375°F190°C5Moderately hot
400°F200°C6Hot
425°F220°C7Hot
450°F230°C8Very hot
475°F240°C9Very hot

Gas Mark figures follow the standard published UK conversion table. For a convection/fan oven, lower these by about 25°F (≈20°C).

Add this calculator to your site (embed code)

Embed the kitchen measurement converter on your own website for free. Copy the code below into your HTML — the tool runs in a simplified view and links back to this page as its source.

The embedded tool has a fixed layout; you can adjust the height value to fit your site. No ads or personal data, runs entirely client-side.

US kitchen measurement glossary

Short definitions of the core US customary volume units used in this converter.

Cup — 240 mLThe most common baking unit. 16 tablespoons or 8 fluid ounces. The precise legal US cup is 236.59 mL; most recipes round to 240.
Tablespoon (tbsp) — 14.8 mLThe large spoon. 3 teaspoons make 1 tablespoon; 16 tablespoons make 1 cup.
Teaspoon (tsp) — 4.93 mLThe small spoon. Used for salt, baking soda, vanilla, and other small quantities.
Fluid ounce (fl oz) — 30 mLA volume unit equal to 2 tablespoons or 1/8 cup. Not to be confused with the ounce (oz) used for weight.
Pint — 480 mLEqual to 2 cups or 16 fluid ounces. Common for measuring cream, berries, or ice cream.
Quart — 960 mLEqual to 4 cups or 2 pints. Often used for stock, milk, or larger batches of liquid.

In-depth guides

Step-by-step explanations of the most commonly confused kitchen measurement questions.

Why does 1 cup of flour weigh differently depending on how you measure it?

The same 240 mL cup can hold anywhere from about 109 g to 144 g of all-purpose flour, depending on technique. Sifted flour is aerated and settles loosely, giving the lowest weight (~109 g). Spooned & leveled — spooning flour into the cup, then leveling with a knife — is the standard baking reference (~120 g). Scooping the cup directly into the bag compresses the flour, giving the highest weight (~144 g).

This ~30% spread is exactly why baking recipes that specify weight (grams) are more reliable than ones that only say "cups" — and why this tool lets you pick the texture that matches how you actually measured.

Converting a recipe written entirely in grams back to cups and spoons

If a recipe lists "120 g flour, 200 g sugar, 227 g butter" and you don't own a kitchen scale, use the "Grams → Cup/Spoon" tab: pick the matching ingredient, enter the gram amount, and the tool returns the closest combination of cups, tablespoons, and teaspoons (for example, 120 g of flour ≈ 1 cup).

Because gram-to-volume conversion depends on density, always select the correct ingredient first — 200 g of sugar and 200 g of flour convert to very different cup amounts.

Scaling a recipe up or down without breaking it

The "Recipe Scaler" tab multiplies every quantity in a pasted recipe by a single factor (target servings ÷ original servings), so a recipe for 4 that needs to feed 6 gets multiplied by 1.5 automatically. This works well for most ingredients: flour, sugar, liquids, fats.

Two exceptions to watch for: leavening agents (baking powder, baking soda, yeast) don't always scale perfectly linearly in very large or very small batches, and cooking or baking time rarely scales at the same rate as quantity — a doubled batch usually needs a bit more time, not exactly double.

Frequently asked questions

How many grams are in a cup?
It depends entirely on the ingredient, because a cup measures volume while grams measure weight. The formula is grams = volume in mL × density (g/mL). A US cup is 240 mL, so 1 cup of water (density 1.00) is 240 g, 1 cup of all-purpose flour (density 0.50) is about 120 g, and 1 cup of honey (density 1.42) is about 340 g.
How many grams of all-purpose flour are in a cup?
1 cup of all-purpose flour is about 120 g when spooned into the cup and leveled off, which is the standard baking measurement. Sifted flour is lighter, about 109 g, while flour scooped directly from the bag and packed down can weigh as much as 144 g. This is why recipes should specify the measuring method.
How many mL are in a tablespoon and a teaspoon?
1 US tablespoon is about 14.8 mL and 1 US teaspoon is about 4.93 mL. There are 3 teaspoons in a tablespoon, and 16 tablespoons in a cup. 1 fluid ounce equals 2 tablespoons, or about 30 mL.
How many grams of sugar are in a cup?
1 cup of granulated sugar is about 200 g. 1 cup of brown sugar, packed (the standard way to measure it), is about 220 g. 1 cup of powdered (confectioners') sugar is lighter, about 120 g, because it's a much finer, airier powder.
How many grams of butter are in a cup?
1 cup of butter is about 227 g, which equals 2 standard US sticks of butter or 16 tablespoons. One stick of butter is 1/2 cup, 8 tablespoons, and about 113 g — the markings printed on the wrapper make it easy to measure by the tablespoon.
Is a US cup the same as the metric cup used in UK, Australian, or New Zealand recipes?
No. The US cup is 240 mL, while the metric cup used in the UK, Australia, Canada, and New Zealand is 250 mL — about 4% larger. For a recipe written with the metric cup, switch the cup size calibration in Advanced settings to 250 mL so the conversions line up correctly.
What is 350°F in Celsius and Gas Mark?
350°F is about 177°C, commonly rounded to 180°C, and corresponds to Gas Mark 4. This is the most common baking temperature in US recipes. For a fan/convection oven, most manufacturers recommend lowering it by about 25°F (roughly 20°C).
How do I scale a recipe from 4 servings to 6?
Divide the target servings by the original servings to get the scaling factor: 6 ÷ 4 = 1.5, so every ingredient amount is multiplied by 1.5. The recipe scaler tab does this automatically for a pasted recipe — it updates the number at the start of every line while leaving the units and ingredient names untouched.
What can I use instead of buttermilk, or if I'm out of eggs or baking powder?
For 1 cup of buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. For 1 egg in baking, use 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. For 1 teaspoon baking powder, combine 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. The Ingredient Substitutes tab lists ratios for 25+ common baking swaps like these.

Methodology & sources

ToolPico's Kitchen Measurement Converter is a free, independent tool. Conversion formula: grams = volume (mL) × ingredient density (g/mL) × texture factor, where texture factors are sifted 0.91 · spooned & leveled 1.00 · packed/scooped 1.20 for dry ingredients (liquids use a factor of 1.00). Volume units follow US customary measurements: 1 cup = 240 mL, 1 tablespoon ≈ 14.8 mL, 1 teaspoon ≈ 4.93 mL, 1 fluid ounce = 30 mL, 1 pint = 480 mL, 1 quart = 960 mL. Oven conversion uses °F = °C × 9/5 + 32 and the standard published Gas Mark table; convection/fan ovens are estimated at about 25°F (≈20°C) below conventional.

Sources: ingredient densities are based on widely-cited US baking references (grams-per-cup figures commonly published by baking resources and food-science reference tables); the standard published UK Gas Mark conversion table. These are approximate averages — actual weight varies by brand, moisture, and grind. For precision baking, use a kitchen scale. Last updated: July 21, 2026. Results are for informational purposes only.

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