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| Measurement | Grams | Ounces |
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1 Cup in Grams — All Ingredients
| Ingredient | 1 cup (g) | ½ cup (g) | ¼ cup (g) | 1 tbsp (g) |
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Why weight beats volume
Volume measurements like cups are the biggest source of baking failures. Flour is the worst offender — depending on how you fill the cup (dipped, spooned, or sifted) the same "1 cup" can weigh anywhere from 105g to 160g. That 50% variation is the difference between a perfect cake and a dense brick.
This converter uses spooned-and-levelled measurements — the standard technique where flour is spooned into the cup and levelled with a straight edge. If your recipe uses scooped measurements, actual weights may be 10–20% higher for dry ingredients.
The single best upgrade for your baking: a $10 kitchen scale. Every professional baker works by weight. All serious recipes include gram measurements. Once you bake by weight, you never go back.