Baking Measurement Converter
Convert cups, tablespoons and teaspoons to grams and ounces (or to milliliters for liquids) for common baking ingredients. Weights come from the King Arthur Baking ingredient weight chart, a widely used baking reference.
Common weights at a glance
| Ingredient | 1 cup | 1/2 cup | 1/4 cup |
|---|---|---|---|
| All-purpose flour (unsifted, spooned and leveled) | 120 g | 60 g | 30 g |
| Granulated sugar | 198 g | 99 g | 50 g |
| Brown sugar (firmly packed) | 213 g | 106 g | 53 g |
| Powdered sugar (unsifted) | 113 g | 56 g | 28 g |
| Butter (1 stick = 1/2 cup) | 227 g | 113 g | 57 g |
| Cocoa powder (unsweetened) | 84 g | 42 g | 21 g |
| Chocolate chips | 170 g | 85 g | 42 g |
| Graham cracker crumbs | 100 g | 50 g | 25 g |
| Sour cream | 227 g | 114 g | 57 g |
| Peanut butter (creamy) | 270 g | 135 g | 68 g |
Source: King Arthur Baking ingredient weight chart. Amounts for 1/2 and 1/4 cup are calculated from the 1-cup weight.
Which cup is used?
This tool uses the US customary cup: 1 cup = 16 tablespoons = 48 teaspoons, about 236.6 ml. US nutrition labels round 1 cup to 240 ml, 1 tablespoon to 15 ml and 1 teaspoon to 5 ml (FDA guidance on household measures). Many recipes, including ours, use those rounded milliliter values for liquids.
Why weights differ
A cup measures volume, not weight. How you fill the cup changes the result: flour that is scooped and packed can weigh much more than flour that is spooned in and leveled. Brown sugar is measured firmly packed; powdered sugar and cocoa are measured unsifted. Liquids are converted by volume only. For the most consistent baking, weigh your ingredients, and when a recipe gives grams, follow the recipe.
Limits
- Weights are typical values. Brands, humidity and measuring style all cause small differences.
- Ingredients that are not in the list are not converted, because a wrong weight is worse than none.