Baking is most repeatable by weight, but recipes still arrive in cups, spoons, ounces, grams, millilitres, and three temperature scales. This converter translates between them — including ingredient-aware cup-to-gram conversions, because a cup of flour and a cup of honey are very different animals.
The reference tables in the More section cover the conversions bakers reach for most.
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Unit Conversion Reference
Reference
Baking is most repeatable by weight, but recipes still mix cups, spoons, ounces, grams, millilitres, oven temperatures, and butter sticks. Use these as practical North American baking references. Ingredient cup weights are approximate because flour type, grind, packing, brand, and humidity all matter.
U.S. Volume Relationships
1 cup
16 Tbsp = 48 tsp = 8 fl oz = about 240 mL
3/4 cup
12 Tbsp = 36 tsp = 6 fl oz = about 180 mL
2/3 cup
10 Tbsp + 2 tsp = about 160 mL
1/2 cup
8 Tbsp = 24 tsp = 4 fl oz = about 120 mL
1/3 cup
5 Tbsp + 1 tsp = about 80 mL
1/4 cup
4 Tbsp = 12 tsp = 2 fl oz = about 60 mL
1/8 cup
2 Tbsp = 6 tsp = 1 fl oz = about 30 mL
1 Tbsp
3 tsp = 1/2 fl oz = about 15 mL
1 tsp
about 5 mL
1/2 tsp
about 2.5 mL
1/4 tsp
about 1.25 mL
Metric / Imperial Weight
1 kilogram
1,000 g = about 2.205 lb
1 pound
16 oz = about 454 g
1 ounce
about 28.35 g
1 gram
about 0.035 oz
100 g
about 3.53 oz
500 g
about 1.10 lb
1 litre water
about 1 kg
1 mL water
about 1 g
Liquid Volume
1 fluid ounce
about 30 mL
1 cup liquid
about 240 mL
1 pint
2 cups = 16 fl oz = about 480 mL
1 quart
4 cups = 32 fl oz = about 950 mL
1 gallon
16 cups = 128 fl oz = about 3.84 L
1 cup water
about 227 g in many baking charts
1 Tbsp water
about 14 to 15 g
1 tsp water
about 5 g
Butter
1 stick
1/2 cup = 8 Tbsp = about 113 to 115 g = 4 oz
2 sticks
1 cup = 16 Tbsp = about 227 g = 8 oz
4 sticks
2 cups = 32 Tbsp = about 454 g = 1 lb
1 Tbsp butter
about 14 g = 1/2 oz
1/4 cup butter
4 Tbsp = about 57 to 58 g = 2 oz
1/3 cup butter
5 Tbsp + 1 tsp = about 76 g
2/3 cup butter
10 Tbsp + 2 tsp = about 151 g
Common Baking Ingredient Weights
Finding g/Cup for an ingredient that isn't listed: 1) Weigh it yourself — level off one measuring cup of the ingredient on a kitchen scale (tare the empty cup first). That gram reading is your g/Cup; type it into the CUSTOM field.
2) Read the nutrition label — find the serving size in cups and its gram weight, then scale to one cup. Example: a label saying "Per 1/4 cup (30 g)" means 1 cup = 4 × 30 = 120 g/Cup. For "Per 1/3 cup (40 g)", 1 cup = 3 × 40 = 120 g/Cup.
Ingredient
Volume
Approx. weight
Water
1 cup
227 g / 8 oz
Milk / buttermilk / yogurt / sour cream
1 cup
about 227 g
Sourdough starter / leaven
1 cup
about 227 to 241 g
All-purpose flour
1 cup
about 120 g
Bread flour
1 cup
about 120 g
Whole wheat flour
1 cup
about 113 g
Medium / white rye flour
1 cup
about 106 g
Spelt flour
1 cup
about 99 g
Semolina flour
1 cup
about 163 g
Almond flour
1 cup
about 96 g
Coconut flour
1 cup
about 128 g
Granulated sugar
1 cup
about 198 g
Brown sugar, packed
1 cup
about 213 g
Confectioners' sugar, unsifted
1 cup
about 113 g
Honey
1 Tbsp
about 21 g
Molasses
1/4 cup
about 85 g
Table salt
1 Tbsp
about 18 g
Kosher salt, Morton
1 Tbsp
about 16 g
Kosher salt, Diamond Crystal
1 Tbsp
about 8 g
Instant yeast
2 1/4 tsp
about 7 g
Baking powder
1 tsp
about 4 g
Baking soda
1/2 tsp
about 3 g
Vegetable oil
1 cup
about 198 g
Common Oven Temperature Landmarks
300°F
about 150°C
375°F
about 190°C
325°F
about 165°C
400°F
about 205°C
350°F
about 175°C
425°F
about 220°C
450°F
about 230°C
500°F
about 260°C
Unit Converter FAQ
How many grams is a cup of flour?
About 120–125 g for all-purpose flour spooned and leveled — but a scooped-and-packed cup can hit 150 g+, a 25% swing that will visibly change a dough. That variability is the whole argument for baking by weight, and for the ingredient-aware conversions above.
Why does the same cup weigh differently for different ingredients?
Because a cup measures volume, not mass — a cup of honey (~340 g) weighs nearly three times a cup of flour (~120 g). The converter carries per-ingredient densities so cups translate to grams honestly.
How do I convert oven temperatures for a fan (convection) oven?
The standard adjustment is to drop about 25 °F (roughly 15–20 °C) from a conventional-oven temperature, since moving air transfers heat faster. For sourdough baked in a Dutch oven the difference matters less — the pot is its own micro-oven.
Want to know why this works? Every model and constant behind this calculator is explained, derived, and put to work in The Book of Sourjoe — the interactive book this calculator was built for.
