Ingredient Weight & Volume Converter
Convert baking ingredients between volume and weight — cups to grams, millilitres to ounces — using each ingredient’s density. This matters because a cup of flour weighs about 125 g while a cup of honey weighs over 400 g, so you cannot use one weight-to-volume rule for everything. Pick an ingredient, enter an amount, and get an accurate conversion based on that ingredient’s real density. Weighing ingredients is the most reliable way to bake consistently.
How to use this tool
- Choose your ingredient from the list — each has its own density.
- Enter the amount you have or need.
- Pick the unit you are converting from and the unit you want.
- Read the result, along with the amount in grams and millilitres and the density used.
- For the most reliable baking, convert to grams and weigh on a kitchen scale.
The formula
Converting between weight and volume needs the ingredient’s density — how much a given volume weighs. The tool reduces your input to grams and millilitres using that density, then expresses it in the unit you want.
grams = millilitres × density
millilitres = grams ÷ density
density is specific to each ingredient (g/ml)- density
- Mass per unit volume, in grams per millilitre
- g/ml
- Grams per millilitre — water is 1.0, flour about 0.53
Flour is the classic trap: scooping packs it and can add 25% more weight than spooning it in lightly. Weighing removes that variability entirely.
Worked examples
Flour by weight
- Given
- 2 cups of all-purpose flour
- Result
- ≈ 250 g
At about 0.53 g/ml, a US cup of flour is roughly 125 g, so two cups is around 250 g.
Honey is heavy
- Given
- 1 cup of honey
- Result
- ≈ 336 g
Honey is dense at 1.42 g/ml, so a cup weighs far more than a cup of water.
Butter to volume
- Given
- 200 g of butter
- Result
- ≈ 0.88 US cups
Butter is 0.959 g/ml, so 200 g is about 209 ml, a little under a cup.
Frequently asked questions
Because ingredients have very different densities. A cup of flour is about 125 g, a cup of granulated sugar about 200 g, and a cup of honey over 400 g. A single conversion factor would be badly wrong for most ingredients, which is why this tool uses a specific density for each.
The densities are typical published baking values, accurate enough for everyday cooking. Real weight varies with how you pack a cup, the brand, grind and humidity — flour especially. For precision, weigh the ingredient directly rather than measuring by volume at all.
Spoon it in and level it off. Scooping the cup directly into the bag compacts the flour and can add 20–25% more than the recipe intends. The density used here assumes the spoon-and-level method, which is the baking standard.
Common baking staples: several flours, sugars, butter, oil, honey, milk, water, rice, oats, cocoa, cornstarch and salt. Each has its own density. If your exact ingredient is not listed, pick the closest one as an approximation or convert by volume only.
Small differences are normal. Published densities are averages, and your specific product may be a little denser or lighter. When a recipe’s own gram weights are given, trust those; otherwise these estimates will get you very close.
No. The density table and all the arithmetic run in your browser. Nothing you enter is uploaded, and there is no account or tracking.
Related tools
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Butter Conversion CalculatorConvert butter between sticks, tablespoons, cups, grams and ounces, with every equivalent at once.
Recipe Scaling CalculatorScale a recipe up or down by a multiplier or serving count, rewriting amounts as clean fractions.
Related reading
Grams to cups: flour, sugar and butter
Why there is no single answer, and the numbers that actually work.
How many tablespoons are in a cup?
The exact answer, the tricky thirds, and why cups differ worldwide.
Celsius to Fahrenheit for oven temperatures
The formulas, the gas marks, and the fan-oven adjustment charts forget.