staple
Baking
CC
Chocolate Chips
1 Cup
170g
Texture
Pieces
BBaking
Open guide →Kitchen-Tested PrecisionCup to gram conversions
Cup to gram conversions
plus smart baking substitutes.
Every ingredient has a different density. We do the maths so your recipes work.
132 ingredients · Density-based · King Arthur & USDA-sourced
1 cup Flour
125g
1 cup Butter
227g
1 cup Cocoa
82g
1 cup · All-Purpose Flour
=125grams
Same volume. Different weight.
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of All-Purpose Flour equals 125 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Browse Ingredients
Explore 132 ingredient pages with conversion references, substitution guidance, and practical baking notes.
Popular in Baking Basics
staple
Baking
EG
Eggs
1 Cup
243g
Texture
Liquid
BBaking
Open guide →top 10
Baking
CP
Cocoa Powder
1 Cup
82g
Texture
Dry
BBaking
Open guide →staple
Baking
TS
Table Salt
1 Cup
292g
Texture
Dry
BBaking
Open guide →staple
Baking
BS
Baking Soda
1 Cup
216g
Texture
Dry
BBaking
Open guide →staple
Baking
BP
Baking Powder
1 Cup
184g
Texture
Dry
BBaking
Open guide →staple
Baking
CO
Cornstarch
1 Cup
128g
Texture
Dry
BBaking
Open guide →top 10
Baking
DC
Dark Chocolate (chopped)
1 Cup
168g
Texture
Solid
BBaking
Open guide →Reference
The Baking Measurement Reference
Cup, tablespoon, and teaspoon weights for all 132 ingredients in one table — compiled from King Arthur Baking and USDA FoodData Central. Bookmark it.
New
Recipes, measured by weight
Gram-first recipes tested against our density database — grams lead, cups follow.
Smart Substitutions
Common Swaps
ButtermilkAcidity for baking soda
Milk + lemon juiceLet sit 5 mins
ButterFat + structure
Coconut oil1:1 by weight
Sour creamMoisture + tang
Greek yogurt1:1 swap
The Science of a Gram
Every ingredient has a unique density. A cup of flour can weigh between 120g and 155g depending on how you scoop it — a 30% variance that can ruin a recipe. Our conversions are anchored on King Arthur Baking and USDA FoodData Central, reconciled into one consistent baseline per ingredient. Pick your cup size — US, Metric, or Imperial — and the maths follows.
Baking science, weekly
Why your sourdough is dense, what makes brown butter brown, and the chemistry behind every ingredient swap.
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