Grams ↔ cups done right — flour, sugar, butter and 20+ ingredients each use their real density. Plus tablespoons, ml, oz and oven temperatures.
Fan / convection oven: — (fan ovens typically run ~20°C / 36°F cooler for the same result)
🍰 Densities are standard baking references — for precision baking, a kitchen scale always wins.
A cup of flour is ~120 g, sugar ~200 g, honey ~340 g. Generic converters that ignore the ingredient ruin recipes — this one doesn't.
American recipes use cups and sticks; your scale speaks grams. Convert each ingredient in seconds, including butter sticks.
350°F? Gas mark 4? Get the Celsius equivalent without leaving the kitchen tab.
A cup is not one thing. The US customary cup is 236.6 ml, the US legal cup used in nutrition labelling is 240 ml, the metric cup used in Australia, New Zealand and Canada is 250 ml, and the Japanese cup is 200 ml. A recipe calling for two cups therefore varies by more than 100 ml depending on where it was written.
Tablespoons vary too, and the Australian one is the outlier: 20 ml against 15 ml almost everywhere else. In a recipe using several tablespoons of a leavening agent or a strong flavouring, that difference is enough to matter.
Imperial and US fluid ounces also differ — 28.4 ml against 29.6 ml — and an imperial pint is 20 fluid ounces where a US pint is 16. That makes a US pint about 473 ml and an imperial pint about 568 ml, a difference of 20 percent that is entirely invisible in the recipe text.
Volume measurement of flour is unreliable in a way that affects results more than any other common error. Depending on whether flour is scooped, spooned or sifted, and how much it has settled, a cup can weigh anywhere from about 120 to 150 grams — a variation of up to 25 percent in the ingredient that most determines a baked product's texture.
This is why professional and European recipes specify weight, and why baking by volume produces inconsistent results even when followed carefully. Brown sugar is the opposite case, conventionally packed, so a loosely filled cup can be substantially short.
Density is why volume-to-weight conversion needs an ingredient, not a formula. A cup of water is about 236 grams, a cup of flour about 125, a cup of granulated sugar about 200, and a cup of honey about 340. Any converter offering a single volume-to-weight factor for all ingredients is wrong for nearly all of them.
The temperature conversion is affine rather than proportional, since the scales do not share a zero — multiply and then add an offset. This is also why a temperature difference cannot be converted with the same formula: a 10 °C rise is an 18 °F rise, not 50 °F.
Gas marks follow their own progression, each step being 25 °F apart, with gas mark 4 corresponding to 180 °C or 350 °F — the most common baking temperature in British recipes. Fan or convection ovens circulate air and cook faster, so the usual guidance is to reduce a conventional temperature by about 20 °C, or roughly 25 to 50 °F.
Domestic ovens are frequently inaccurate by 10 to 20 °C, and the variation across a single oven cavity can be as large. An oven thermometer costs very little and reveals more about why baking goes wrong than any conversion table — and where a recipe's time and its visual cue disagree, the food is the authority. For scaling quantities rather than converting units, the recipe scaler handles the arithmetic.
One US stick = ½ cup = 8 tablespoons = ~113 g. Select butter and convert from "stick" directly.
Spoon it in and level it off — scooping packs flour and can add 20%+ extra. The ~120 g/cup reference assumes spooned-and-leveled.
Fluid ounces measure volume, weight ounces measure mass. This converter uses weight oz for solids and ml for liquids to keep things unambiguous.
No. The US customary cup is 236.6 ml, the US legal cup 240 ml, the metric cup used in Australia and Canada 250 ml, and the Japanese cup 200 ml. Australian tablespoons are 20 ml against 15 ml elsewhere.
A cup of flour can weigh 120 to 150 grams depending on how it was filled and settled — up to 25 percent variation in the ingredient that most determines texture. Weight is the reason European recipes are more reproducible.