Common Baking Conversions
Accurate measurements are the single biggest factor in consistent baking results. Switching between volume (cups, tablespoons) and weight (grams, ounces) is something every baker needs — whether you're scaling a recipe, following a European cookbook, or baking without a full set of measuring cups.
How many grams in 1 cup of flour?
It depends on the type: all-purpose flour is approximately 120g per cup (spooned and leveled), bread flour is about 130g, and cake flour is around 100g. These numbers assume you spoon flour into the measuring cup rather than scooping directly from the bag — scooping compacts the flour and can add 20–30g extra per cup, which throws off the entire recipe.
How many grams is 1 cup of sugar?
White granulated sugar weighs about 200g per cup, packed brown sugar is around 220g, and powdered (confectioners') sugar is about 120g per cup. The difference matters most in cookies and cakes where the sugar-to-flour ratio directly affects texture and spread. Using a scale eliminates the ambiguity entirely.
How many tablespoons in 1/4 cup?
There are 4 tablespoons in 1/4 cup. The full chain is: 1 cup = 16 tablespoons = 48 teaspoons. This is especially useful when your recipe calls for 1/4 cup of butter but you only have a tablespoon measure — just count out 4 level tablespoons. For butter, 1 tablespoon = approximately 14 grams.
Frequently asked questions
How many grams is 1 cup of all-purpose flour?
1 cup of all-purpose flour is approximately 120 grams (spooned and leveled). Sifted flour is lighter (~110g). For best results, weigh ingredients with a kitchen scale rather than using volume cups, which can vary significantly depending on how you fill them.
How do I convert cups to grams for butter?
1 cup of butter = 227 grams = 2 sticks. 1/2 cup = 113g, 1/4 cup = 57g (4 tablespoons). Each tablespoon of butter weighs about 14 grams. Butter is one of the easiest ingredients to convert because it comes pre-measured in sticks with markings on the wrapper.
Why do baking recipes use grams instead of cups?
Grams measure weight, not volume, so they are more precise — especially for flour, which can vary up to 20% by how tightly it's packed. Professional and European recipes prefer grams for consistent results. Even a small variance in flour can turn cookies cakey or cause bread to fail to rise properly.