Standard white table sugar, the most commonly used sweetener in baking.
Use 1:1
Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.
| cups | grams |
|---|---|
| 1/4 cups | 50.0 grams |
| 1/3 cups | 66.0 grams |
| 1/2 cups | 100 grams |
| 1 cups | 200 grams |
| 1.50 cups | 300 grams |
| 2 cups | 400 grams |
| 3 cups | 600 grams |
| 4 cups | 800 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| King Arthur Baking | 1 cup | 198 g |
CupOrGram standardizes on 200 g per cup (12 g per tablespoon, 4 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
Gram-first recipes built on the same measured densities as this page — weigh straight from the recipe, no conversion needed.
A deeply chocolatey single-layer cake where full-fat sour cream does the work of butter. One bowl, a whisk, and a scale — every measurement given in grams first.
The classic no-flour peanut butter cookie — crackly edges, fudgy center — with the one ratio that actually matters given in grams: equal weights peanut butter and sugar.
Optional shopping references for bakers who want to compare tools and pantry options related to granulated sugar.
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Useful for quick volume checks before converting to weight.
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Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.
Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.
Adds moisture and flavour. Bakes brown faster. Reduce oven temp by 25F.
Adds moisture and flavour. Bakes brown faster. Reduce oven temp by 25F.
Adds distinctive maple flavour. Works best in fall-flavoured bakes.
Adds distinctive maple flavour. Works best in fall-flavoured bakes.
Airtight container. Indefinite shelf life if kept dry.
Pure sucrose. Creates crispness in cookies, tenderness in cakes. Helps with browning through caramelization. Interferes with gluten development.
For cookies: sugar ratio drives spread and caramelization.
For cakes: sugar level affects tenderness and moisture retention.
For frostings: weight gives repeatable texture batch to batch.
Baseline reference: 1 cup granulated sugar = 200g. In real kitchens, a practical range is usually 184g-216g per cup (8% band).
Why this happens: granule size, packing, and moisture level shift how much sugar fits in a cup.
Figures use the US cup (236.6 ml).1 cup of granulated sugar weighs 200 grams.
Coconut Sugar (1:1), Honey (Use 3/4 cup honey per 1 cup sugar, reduce liquid by 1/4 cup), Maple Syrup (Use 3/4 cup maple syrup per 1 cup sugar, reduce liquid by 3 tbsp)
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.