Recipe Converter: Cups to Grams
Paste an entire recipe, not one ingredient at a time. Every line is converted using that ingredient's own weight, with US, UK, Canadian and Australian cups and spoons.
US cup 236.6 ml, tablespoon 14.8 ml, teaspoon 4.9 ml.
| Recipe | Weight |
|---|---|
| 2 1/4 cups all-purpose flour | 270 g |
| 1 tsp baking soda | 6.0 g |
| 1 tsp salt | 6.0 g |
| 1 cup butter, softened | 227 g |
| 3/4 cup granulated sugar | 149 g |
| 3/4 cup packed brown sugar | 160 g |
| 2 large eggs | 100 g |
| 2 tsp vanilla extract | 9.3 g |
| 2 cups chocolate chips | 340 g |
| Bake at 375°F for 9 to 11 minutes375°F = 191°C = about 171°C fan = gas mark 5 |
Weights come from our ingredient weight chart, which lists the source for each one. Flour assumes it was spooned into the cup and levelled.
How the recipe converter works
For each line it finds the amount, the unit and the ingredient, then:
- Turns the unit into millilitres using the measuring system you chose.
- Looks up how much one US cup of that ingredient weighs.
- Scales that weight to the volume in the recipe.
So "2 1/4 cups all-purpose flour" from a US recipe is 2.25 × 120 g = 270 g. Eggs are converted at 50 g per large egg, sticks of butter at 113 g, and ounces and pounds at their exact weight.
Cups and spoons around the world
| Measure | US | UK | Canada | Australia |
|---|---|---|---|---|
| Cup | 236.6 ml | 250 ml | 250 ml | 250 ml |
| Tablespoon | 14.8 ml | 15 ml | 15 ml | 20 ml |
| Teaspoon | 4.9 ml | 5 ml | 5 ml | 5 ml |
| Pint | 473 ml | 568 ml | – | – |
The Australian tablespoon catches people out most. A US recipe asking for 2 tablespoons of butter means about 28 g; the same words in an Australian recipe mean about 38 g.
Converting the other way
Switch to Grams → cupsto bake a British or Australian recipe with American measuring cups. Small amounts are given in tablespoons or teaspoons, and amounts that don't land on a common fraction are shown as a decimal. For those, a scale is genuinely more accurate.
Where the numbers come from
Every ingredient weight is taken from a published source, mainly King Arthur Baking's ingredient weight chart, cross-checked against USDA data and America's Test Kitchen. Where those sources disagree, the ingredient weight chart shows all of them so you can see the range.
Frequently asked questions
How many grams are in a cup of flour?
About 120 g for all-purpose (plain) flour that has been spooned into the cup and levelled, per King Arthur Baking's chart. Scooping straight from the bag packs it down and can give noticeably more. Other sources use different figures, which is why our ingredient chart shows every source it uses.
Why can't I just use one conversion for every ingredient?
A cup measures volume, not weight. A cup of flour, a cup of sugar and a cup of honey all weigh different amounts, so each ingredient needs its own figure. That's what the converter looks up for every line.
Is an Australian cup the same as an American cup?
No. Australia, New Zealand and Canada use a 250 ml metric cup; the US cup is 236.6 ml. The bigger difference is the tablespoon: an Australian tablespoon is 20 ml, against 15 ml in the UK and about 14.8 ml in the US. Pick where the recipe is from and the converter uses the right sizes.
What does 'packed' brown sugar mean?
Pressed firmly into the cup so it holds its shape when turned out. American recipes measure brown sugar this way, and the converter assumes packed brown sugar.
What if an ingredient isn't recognised?
The line is left as it is and marked 'ingredient not in our chart'. Try a more common name (for example 'plain flour' or 'icing sugar'), or look it up in the ingredient weight chart.
Does it convert oven temperatures?
Yes. Any line with a temperature like 350°F or 180°C also shows the Celsius, Fahrenheit, fan and gas mark equivalents. For a full table, use the oven temperature converter.
More baking tools
- Sourdough CalculatorBuild a full sourdough formula from hydration, starter and salt percentages, with inclusions and whole grain.
- Levain CalculatorWork out how much starter, flour and water to mix so you have exactly the levain your recipe needs.
- Cake Pan Size ConverterSwap a recipe to a different tin size or shape and get the scaling factor and bake-time guidance.
- Recipe ScalerHalve, double or resize an ingredient list, with kitchen-friendly fractions.
- Oven Temperature ConverterConvert °F, °C, fan oven and gas mark settings between US, UK and Australian recipes.
- Ingredient Weight ChartGrams per cup and spoon for common baking ingredients, with the source for every number.