Recipe Unit Converter & Scaler
Convert cooking measurements ingredient-by-ingredient (cups aren't grams unless you know what's in them), and scale whole recipes to any serving size.
Quick reference (1 cup of this ingredient)
Scaled recipe
Why ingredient-aware conversion matters
A cup measures volume, not weight, so 1 cup of flour and 1 cup of honey can differ in mass by nearly three times. Flour is light and full of air pockets; honey is dense and has almost none. Any converter that treats "1 cup" as a fixed weight — instead of asking what's actually in the cup — will be wrong for most ingredients. This tool uses per-ingredient density figures so a cup of brown sugar and a cup of cocoa powder convert to different, correct gram amounts.
Common baking conversions
A quick lookup for the ingredients that come up most often, based on the same density data used above.
| Ingredient | 1 cup | 1 tbsp | 1 tsp |
|---|---|---|---|
| 🌾 All-purpose flour | 125 g | 7.8 g | 2.6 g |
| 🍬 Granulated sugar | 200 g | 12.5 g | 4.2 g |
| 🧁 Brown sugar (packed) | 213 g | 13.3 g | 4.4 g |
| 🧈 Butter | 227 g | 14.2 g | 4.7 g |
| 🍯 Honey | 340 g | 21.3 g | 7.1 g |
| 🥛 Milk | 245 g | 15.3 g | 5.1 g |
| 🍫 Cocoa powder | 85 g | 5.3 g | 1.8 g |
Frequently asked questions
Why isn't 1 cup of flour the same weight as 1 cup of sugar?
Cups measure volume, not mass, and different ingredients pack differently — a scoop of dense granulated sugar weighs more than the same scoop of light, aerated flour. That's why converting cups to grams needs an ingredient-specific density, not one formula for everything.
Why don't you show liters or milliliters for flour, sugar, and other dry ingredients?
Liters and milliliters are fluid-volume units, and almost no recipe measures dry ingredients that way — kitchens use cups, tablespoons, or weight instead. Hiding those choices for dry ingredients keeps results matching how people actually measure, rather than returning technically valid numbers nobody uses.
Is weighing ingredients more accurate than using cups?
Yes. A kitchen scale removes the guesswork of how tightly an ingredient gets packed or scooped, which is the biggest source of error in cup measurements, especially with flour. If a recipe lists both cups and grams, the gram amount will give you more consistent results.
How accurate are the density values used here?
They're averages drawn from common baking references, typically within 10–15% of what you'll measure at home — scooping technique, sifting, humidity, and brand all shift the real weight slightly. That's close enough for most home baking; for very sensitive recipes, weigh your own ingredient once and use that as your personal reference.
Can I scale a recipe up by more than double, or down by a fraction?
Yes — enter any multiplier, like 0.5 for half a recipe or 3 for triple, and every quantity in your ingredient list scales together. Cooking times, pan sizes, and to-taste seasoning usually don't scale linearly, so double-check those separately even after your ingredient list scales cleanly.
What if my ingredient isn't in the list?
Pick "Generic / water-like," which assumes a density close to water (1 g per ml) — a reasonable stand-in for many liquids, though not for very dense or airy dry ingredients. For anything critical, weigh a known volume of your specific ingredient once and use that as your reference.
Ingredient weights are approximate averages from common baking references (scooping, sifting, and brand can shift results by 10–15%). For anything that must be exact, weigh with a kitchen scale.