grams in a cup

Baking measurement reference

How many grams
in a cup?

Exact gram weights for the baking ingredients you actually use — with technique tips that explain why the numbers vary between kitchens.

Quick convert — All-Purpose Flour

→
2

1 cup all-purpose flour = 120 g. Full guide →

🌾 Flours 🍬 Sugars 🧈 Fats & Oils 🍯 Liquid Sweeteners 🥛 Dairy 🫙 Baking Basics 🌰 Nuts 🥜 Nut Butters 🥣 Grains & Oats

Flours

All-Purpose Flour

1 cup = 120 g

Bread Flour

1 cup = 120 g

Cake Flour

1 cup = 100 g

Whole Wheat Flour

1 cup = 120 g

Almond Flour

1 cup = 96 g

Coconut Flour

1 cup = 112 g

Sugars

Granulated Sugar

1 cup = 200 g

Brown Sugar

1 cup = 220 g

Powdered Sugar

1 cup = 120 g

Caster Sugar (Superfine)

1 cup = 200 g

Fats & Oils

Butter

1 cup = 227 g

Vegetable Oil

1 cup = 218 g

Coconut Oil

1 cup = 218 g

Olive Oil

1 cup = 216 g

Liquid Sweeteners

Honey

1 cup = 340 g

Maple Syrup

1 cup = 313 g

Molasses

1 cup = 340 g

Dairy

Cream Cheese

1 cup = 230 g

Greek Yogurt

1 cup = 245 g

Sour Cream

1 cup = 230 g

Milk (Whole)

1 cup = 244 g

Heavy Cream

1 cup = 238 g

Baking Basics

Cocoa Powder

1 cup = 85 g

Chocolate Chips

1 cup = 170 g

Cornstarch

1 cup = 128 g

Shredded Coconut

1 cup = 85 g

Baking Soda

1 cup = 220 g

Baking Powder

1 cup = 192 g

Ground Cinnamon

1 cup = 125 g

Table Salt

1 cup = 288 g

Vanilla Extract

1 cup = 208 g

Raisins

1 cup = 165 g

Nuts

Walnuts

1 cup = 120 g

Almonds (Whole)

1 cup = 143 g

Pecans

1 cup = 109 g

Nut Butters

Peanut Butter

1 cup = 258 g

Grains & Oats

Rolled Oats

1 cup = 90 g

White Rice (Uncooked)

1 cup = 185 g

Why weigh your ingredients?

A cup of all-purpose flour can weigh anywhere from 100 to 150 grams depending on whether you spoon it gently or scoop it straight from the bag. That 50-gram range — a 50% variance — is why the same recipe produces different results in different kitchens.

Professional bakers weigh everything. A kitchen scale removes technique from the equation: 120 grams is 120 grams whether you're in Berlin or Boston, whether it's humid or dry, whether you sifted twice or not at all.

This site exists because even experienced home bakers sometimes need to convert quickly — especially when adapting recipes from American volume-based cookbooks into gram-based baking. Every page gives you the number, the context, and the caveats.