Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Standard white table sugar, the most commonly used sweetener in baking.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.84 g/cm3
1 Cup Weight
200g
Texture
Granular
Category
Sugar
Top Substitute
Coconut Sugar
Use 1:1
Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 50.0 grams |
| 1/3 cups | 66.0 grams |
| 1/2 cups | 100.0 grams |
| 1 cups | 200 grams |
| 1.50 cups | 300 grams |
| 2 cups | 400 grams |
| 3 cups | 600 grams |
| 4 cups | 800 grams |
Density: 0.845 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Granulated Sugar
Optional shopping references for bakers who want to compare tools and pantry options related to granulated sugar.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Granulated Sugar
Coconut Sugar
excellent1:1
Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.
Slightly less sweet with caramel notes. Darker colour. Lower glycemic index.
Honey
goodUse 3/4 cup honey per 1 cup sugar, reduce liquid by 1/4 cup
Adds moisture and flavour. Bakes brown faster. Reduce oven temp by 25F.
Adds moisture and flavour. Bakes brown faster. Reduce oven temp by 25F.
Maple Syrup
goodUse 3/4 cup maple syrup per 1 cup sugar, reduce liquid by 3 tbsp
Adds distinctive maple flavour. Works best in fall-flavoured bakes.
Adds distinctive maple flavour. Works best in fall-flavoured bakes.
Storage Tips
Airtight container. Indefinite shelf life if kept dry.
Baking Science
Pure sucrose. Creates crispness in cookies, tenderness in cakes. Helps with browning through caramelization. Interferes with gluten development.
Recipe Context
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.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Packed vs unpacked sugar measurements are not interchangeable.
Brand Variance & Measuring Method
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.