Methodology
Ingredient Density Data
Every conversion here uses a single grams-per-cup value per ingredient, based on the US cup (236.6 ml) and the standard spoon-and-level method for dry goods.
| Ingredient | Grams per cup | Grams per tablespoon | Notes |
|---|---|---|---|
| All-Purpose Flour | 120 g | 7.5 g | All-purpose flour weighs about 120 g per cup when you spoon it into the cup and level it off. Scooping straight from the bag can add 20-30 g of extra flour. |
| Granulated Sugar | 200 g | 12.5 g | Granulated white sugar is dense and free-flowing, so a cup weighs about 200 g and needs no packing or sifting. |
| Brown Sugar (Packed) | 220 g | 13.8 g | Brown sugar is measured packed: press it firmly into the cup so it holds its shape. One packed cup is about 220 g. |
| Butter | 227 g | 14.2 g | One cup of butter is 227 g, which is exactly two US sticks (½ cup or 113 g each). |
| Powdered Sugar | 120 g | 7.5 g | Powdered (confectioners') sugar is light and clumpy. Sift it, then spoon and level: about 120 g per cup. |
| Water / Milk | 240 g | 15 g | Water and milk are close enough in density that both use 240 g per cup, which is also 240 ml. |
| Oats (Rolled) | 90 g | 5.6 g | Rolled oats are flaky and airy, so a cup holds only about 90 g. Do not press them down. |
| White Rice | 185 g | 11.6 g | Uncooked long-grain white rice weighs about 185 g per cup. |
| Chocolate Chips | 170 g | 10.6 g | Standard semi-sweet chocolate chips come in at roughly 170 g per cup. |
| Honey | 340 g | 21.3 g | Honey is the heaviest common baking ingredient: 340 g per cup. Grease the cup so it slides out. |
| Almonds (Whole) | 143 g | 8.9 g | Whole almonds pack about 143 g into a cup. |
| Cocoa Powder | 100 g | 6.3 g | Unsweetened cocoa powder is very light: 100 g per cup, so 100 g is exactly one cup. Sift before measuring. |
| Salt | 273 g | 17.1 g | Fine table salt is dense at about 273 g per cup. |
| Baking Powder | 192 g | 12 g | Baking powder measures about 192 g per cup, or roughly 4 g per teaspoon. |
| Vegetable Oil | 218 g | 13.6 g | Vegetable, canola and olive oil all land near 218 g per cup. |
Why densities differ between sources
Published grams-per-cup values vary by roughly 5-10% between cookbooks because of humidity, brand milling, and whether flour is sifted, spooned or scooped. We use mid-range values that match the most common American baking references, so results stay predictable across the whole site.
When accuracy really matters
For bread, laminated dough, macarons and candy work, weigh ingredients on a digital scale. Cups are convenient, but a 10% flour error can change hydration enough to alter the result.