UOhMyUnit

Cooking & Baking

Cups to grams by ingredient, fluid ounces to millilitres, oven temperature charts, butter sticks, and other kitchen conversions used in US, UK, and metric recipes.

American recipes use volume (cups and tablespoons), most other countries use weight (grams). That difference is the source of nine out of ten "why didn't my cake rise" questions: a cup of all-purpose flour weighs 125 g, a cup of bread flour weighs 130 g, and a cup of cocoa powder weighs only 85 g. The tools below convert volumes to weights for the most common baking ingredients, plus the everyday helpers (oven temperature, butter sticks, fluid ounces).

Tools in this category

Cups to Grams

By ingredient (flour, sugar, butter…)

Tablespoon to ml

tbsp, tsp ↔ millilitres (US & metric)

Ounces to Grams

Weight oz ↔ grams (and pounds ↔ kg)

Fluid Ounces to Millilitres

Fluid oz, US and UK

Oven Temperature

Fahrenheit, Celsius, gas mark

Celsius to Fahrenheit

General °C ↔ °F (any context)

Butter Sticks

Sticks, tablespoons, grams, cups

Korean Ingredients

Gochujang, doenjang, ganjang, sesame oil…

Why ingredient matters

A cup is a measure of volume; a gram is a measure of mass. The same cup of flour and a cup of honey weigh wildly different amounts because their densities differ. For baking — where ratios matter — always weigh dry ingredients on a kitchen scale if you can.

Most useful conversions

  • 1 cup of all-purpose flour ≈ 125 g
  • 1 cup of granulated sugar ≈ 200 g
  • 1 cup of butter ≈ 227 g (= 2 sticks)
  • 1 fl oz (US) = 29.57 ml
  • 350 °F = 175 °C (the canonical "moderate oven")

FAQ

US cup vs metric cup? A US cup is 240 ml; a metric (Australian) cup is 250 ml. We use the US cup throughout.

Sifted vs unsifted flour? Sifted flour weighs less per cup. The 125 g/cup figure assumes the spoon-and-level method.

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