Cups to Grams Converter
Convert cups, spoons, and millilitres to grams for a specific ingredient — because a cup of flour and a cup of honey are nothing alike.
Your details
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Flour, all-purpose — weight
120 g
4.23 oz — from 1 cup
Includes your inputs, the full breakdown, and every row of the table.
Grams
120
Ounces
4.23
Cups
1
Density
120 g/cup
| Measure | Practical | Exact |
|---|---|---|
| Cups | 1 | 1.000 |
| Tablespoons | 16 | 16.00 |
| Teaspoons | 48 | 48.00 |
| Millilitres | 237 | 236.6 |
| Grams | 120 | 120.00 |
| Ounces | 4.23 | 4.233 |
What this means
- Based on 120 g per US cup of flour, all-purpose, following King Arthur Baking's published ingredient weight chart.
- A US cup is 236.6 ml. Metric, imperial, and Australian cups differ, so a recipe written in another country may not mean the same cup you own.
- Flour is compressible, so the gram figure depends on technique. 120 g assumes you fluff the flour, spoon it into the cup, and level it off. Dipping the cup straight into the bag can pack in 20% more.
How the cups to grams converter calculation works
A cup is a measure of volume and a gram is a measure of mass, so there is no single conversion between them. It depends entirely on what is in the cup. A cup of all-purpose flour is about 120 grams, a cup of granulated sugar is 200, and a cup of honey is 340 — nearly three times the flour. Any converter that offers one number for every ingredient is guessing.
This matters most in baking, where ratios between flour, fat, sugar, and liquid decide the structure of the finished thing. Volume measuring introduces error at every step: how firmly the flour was packed, whether the brown sugar was pressed down, how level the cup was. Those errors do not cancel out, they accumulate, and they are the most common reason a recipe behaves differently in your kitchen than in the one it was written in.
The weights used here follow King Arthur Baking's ingredient weight chart, which is the reference most English-language recipe writers standardise on. Where a recipe gives its own gram weights, use those instead — the author tested the recipe with them.
Frequently asked questions
How many grams is a cup of flour?
About 120 g for all-purpose or bread flour, and about 113 g for cake or whole wheat flour. The 120 g figure assumes the flour is fluffed, spooned into the cup, and levelled. If you scoop the cup directly through the bag you compact it and can end up with 140 g or more, which is roughly an extra sixth of a cup of flour in your recipe.
Why does salt need its own conversion?
Because crystal shape changes how densely salt packs. A cup of table salt weighs 273 g, Morton kosher 230 g, and Diamond Crystal kosher only 135 g. A recipe calling for a tablespoon of Diamond Crystal will be roughly twice as salty if you use table salt by volume. Weighing salt, or at least knowing which brand a recipe assumed, solves this permanently.
Is a US cup the same as a metric cup?
No. A US customary cup is 236.6 ml, a metric cup used in Australia and much of Europe is 250 ml, and a US legal cup used on nutrition labels is 240 ml. The gap between a US and an Australian cup is about 5%, which is enough to notice in baking but not in a soup. This calculator uses the US customary cup.
Should I weigh butter or use the wrapper markings?
The wrapper is fine. A US stick of butter is a quarter pound, 113 g, or 8 tablespoons, and the printed markings are accurate. Weighing matters more for ingredients that compress, like flour and brown sugar, or that cling to the measure, like honey and peanut butter.
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Disclaimer. This calculator is provided for general information and educational purposes only and does not constitute financial, tax, legal, medical, or engineering advice. Results are estimates based on the inputs you provide and the assumptions described above. Confirm any figure with a qualified professional before acting on it.