Flour Cups to Grams Converter
Use this flour cups to grams converter for accurate baking. Flour is the ingredient most affected by how you scoop, so weighing it is the single best way to get consistent bakes. Choose your flour type (they differ in weight), enter the cups, and get the exact grams — plus quick conversions for sugar and butter.
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Convert flour cups to grams
Enter values above and press Calculate to see your result.
Formula used
Flour weight depends on the type and how it is measured:
Grams = Cups × density (g per cup)
All-purpose flour is about 120 g per US cup when spooned and levelled, bread flour about 127 g, and cake flour about 114 g. Scooping the cup straight from the bag compresses the flour and can add 20–30% extra weight — the main reason cup-measured bakes turn out inconsistent.
Worked examples
All-purpose. 3 cups ≈ 360 g when spooned and levelled.
Bread flour. 500 g of bread flour ≈ 3.94 cups.
Cake flour. 2 cups ≈ 228 g, lighter than all-purpose.
How to use this calculator
- Select the type of flour (or sugar/butter).
- Choose cups → grams or grams → cups.
- Enter the amount and volume unit.
- Press Calculate for the precise weight.
Flour and baking weights per US cup
| Ingredient | 1 cup ≈ | ½ cup ≈ | ¼ cup ≈ |
|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 30 g |
| Bread flour | 127 g | 64 g | 32 g |
| Cake flour | 114 g | 57 g | 29 g |
| Whole wheat flour | 120 g | 60 g | 30 g |
| Granulated sugar | 200 g | 100 g | 50 g |
| Powdered sugar | 120 g | 60 g | 30 g |
| Butter | 227 g | 113 g | 57 g |
Always spoon flour into the cup and level with a knife; never pack it.
Who should use this converter
Bakers following recipes in cups who want gram precision, and anyone converting an American recipe for a kitchen scale. It is the most reliable way to get the same loaf, cake or cookie every time.
Why flour is the ingredient to weigh
Of all baking ingredients, flour varies most by measuring method. A heavy-handed scoop can pack in nearly a third more than a careful spoon-and-level. Because flour drives a recipe's structure, that difference is the usual cause of dense cakes or dry cookies. Weighing fixes it.
Common mistakes to avoid
- Scooping from the bag. Spoon flour into the cup and level it off.
- Using one weight for all flours. Bread, cake and all-purpose flours weigh differently per cup.
- Ignoring sifting. Sifted flour is lighter; weigh after sifting if the recipe says so.
Limitations of this converter
Values are standard averages; humidity, brand and sifting shift real weights by a few percent. For the most accurate results, weigh directly on a scale.
Frequently asked questions
How many grams is 1 cup of flour?
About 120 g for all-purpose flour spooned and levelled. Bread flour is ~127 g and cake flour ~114 g per US cup.
Why do my cup measurements vary?
Because flour compresses. Scooping packs more in than spooning, so the same “cup” can differ by 20–30%. Weighing removes the guesswork.
Is bread flour heavier than all-purpose?
Slightly — about 127 g vs 120 g per cup — because of its protein content and milling.
Should I weigh flour before or after sifting?
Follow the recipe. “1 cup sifted” means sift then measure; “1 cup flour, sifted” means measure then sift. Weighing the stated amount is most reliable.
Does this use US or metric cups?
The US cup (236.6 ml), which is what American baking recipes assume.