How do you convert cups, ounces, grams, and temperatures?
Every recipe assumes you're using the same measurement system it was written in. When they don't match, the math gets ugly fast. Enter a value below to convert between cups, ounces, grams, tablespoons, and teaspoons for volume and weight, plus Fahrenheit and Celsius for temperature, with density-aware math for the ingredients that need it.
Amount:
Accepts whole numbers, decimals, and fractions like 1 1/2.
From unit:
To unit:
Ingredient:
This matters when converting between volume and weight, since a cup of flour and a cup of honey weigh completely different amounts. Skip it for cup-to-tablespoon, gram-to-ounce, or temperature conversions.
Converted amount:
120 g
1 cup of flour = 120 g
Common flour conversions
1 cup = 120g · 1/2 cup = 60g · 1/4 cup = 30g
Volume-to-weight conversions depend on density. A cup of flour weighs 120g, but a cup of butter weighs 227g. Standard converters that don't account for density produce wrong results for baking.
Why volume-to-weight matters more than most people realize
A cup is a volume. A gram is a weight. Converting between them requires knowing what you're converting, because different ingredients pack into a cup at different densities. A cup of flour weighs about 120 grams. A cup of granulated sugar weighs about 200 grams. A cup of butter weighs 227 grams. A cup of honey weighs 340 grams. These aren't small differences.
Most online converters ignore this entirely and just apply a single conversion factor to everything. That's fine for water but ruins baking. This calculator uses ingredient-specific density values so your bread turns out right and your cake doesn't collapse.
FAQ:
How accurate is this calculator?
Volume-to-volume and weight-to-weight conversions are mathematically exact. Volume-to-weight conversions use standard density values from professional baking references, accurate to within 1-2% for most ingredients. Real-world variation depends on brand, humidity, and how tightly you pack the ingredient.
Why does the same ingredient give different weights in different sources?
Because "one cup of flour" isn't a fixed thing. Scoop flour directly from the bag and you get about 150 grams. Spoon it gently into the cup and level it and you get about 120 grams. This calculator uses the spoon-and-level number, which is what most modern recipes assume.
What about US cups versus metric cups?
This calculator uses US customary units. A US cup is 236.6 milliliters. A metric cup is 250 milliliters. If you're using a European recipe, add about 6% to the volume before converting, or switch to weight-based measurements to sidestep the problem entirely.
Why isn't my ingredient in the list?
The calculator covers the ingredients that come up most often in home baking. If you need a density for something less common, professional baking references like the King Arthur Baking Ingredient Weight Chart cover hundreds more.
What's the best conversion for accuracy: volume or weight?
Weight, always. Professional bakers work exclusively in grams because measuring cups introduce inconsistency that grams eliminate. If you're serious about baking, buy a $15 kitchen scale and never look back.
Want to go deeper?
If the numbers surprised you, the rest of the picture is worth understanding too. Each article below pairs with what you just calculated.
How Many Ounces Are In A Cup?
The foundational answer, with 500,000+ monthly searches and detailed breakdowns for dry vs liquid measurements.
How Many Tablespoons Are In A Cup?
The essential building block for scaling and converting recipes.
How Many Teaspoons Are In A Tablespoon?
The smallest common conversion, and the one people get wrong most often.
How Many 1/4 Cups Are In 1 Cup?
The fractional cup math that scaling and halving recipes constantly requires.
How Many Cups Are In A Quart?
For larger batches and party-size cooking.
How Many Cups Are In A Gallon?
For the biggest scale-ups, punch bowls, or family batch cooking.
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Ingredient density values based on King Arthur Baking's Ingredient Weight Chart, the professional baking reference for volume-to-weight conversions.