These weights are King Arthur Baking's own published Ingredient Weight Chart figures — for the most consistent baking results, weighing on a kitchen scale beats scooping with a measuring cup every time.
Your Recent & Past Results
Restored a past calculation.
Advertisement
Compare Calculations
Side-by-Side Comparison
A comparison of your scenarios' results
Downloads
Includes your inputs and results for this calculation, plus any additional calculations you've compared.
Share & Print
The link includes your inputs and results, so anyone who opens it sees this exact calculation.
Good to Know
Uses King Arthur Baking's own published Ingredient Weight Chart — a widely-cited reference for home baking, not an exact measurement of the specific ingredient on your counter (brands and how firmly an ingredient is packed into a cup both cause real variation). For genuinely consistent results, weighing on a kitchen scale beats scooping with a measuring cup.
How This Calculator Works
A cup of flour and a cup of sugar don’t weigh the same — converting a baking measurement from
volume to weight requires knowing that specific ingredient’s own density. Select an ingredient,
enter an amount in cups, tablespoons, or teaspoons, and this calculator converts it to grams and
ounces using published, ingredient-specific weight data.
The weights come from King Arthur Baking’s own Ingredient Weight Chart — a widely-cited reference
in home baking, built from actually weighing each ingredient rather than assuming a single
“1 cup = X grams” rule that would only be true for one specific ingredient.
The Formula
Weight (g)=Amount×Cups Per Unit×Grams Per Cup
“Grams per cup” is the ingredient-specific density figure from the chart; “cups per unit” converts
whatever unit you entered (tablespoon, teaspoon) into cups first (16 tablespoons or 48 teaspoons
per cup).
Worked Example
1 cup of all-purpose flour: 1×1×120=120 g (about 4.23 oz).
2 cups of granulated sugar: 2×1×198=396 g (about 13.97 oz) — noticeably more
than the same volume of flour, since sugar is denser.
Common Mistakes
Assuming one “cup to grams” rule applies to every ingredient. It doesn’t — this is exactly
why a dedicated ingredient-specific converter exists rather than a single flat multiplier.
Scooping flour straight from the bag instead of spooning and leveling. This can pack in 20%
more flour than the chart’s own reference measurement assumes, throwing off the conversion
regardless of how precise the math is.
Treating this as valid for a different ingredient with a similar name or texture. Whole
wheat flour, bread flour, and cake flour all have different densities from all-purpose flour —
always select the specific ingredient you’re actually using.
Cómo funciona esta calculadora
Una taza de harina y una taza de azúcar no pesan lo mismo — convertir una medida de repostería de
volumen a peso requiere conocer la densidad propia de ese ingrediente específico. Selecciona un
ingrediente, ingresa una cantidad en tazas, cucharadas o cucharaditas, y esta calculadora la
convierte a gramos y onzas usando datos de peso publicados y específicos para cada ingrediente.
Los pesos provienen del Ingredient Weight Chart de King Arthur Baking, una referencia ampliamente
citada en la repostería casera, elaborada a partir de pesar realmente cada ingrediente en lugar de
asumir una única regla de “1 taza = X gramos” que solo sería válida para un ingrediente específico.
La fórmula
Peso (g)=Cantidad×Tazas por unidad×Gramos por taza
“Gramos por taza” es la cifra de densidad específica del ingrediente según la tabla; “tazas por
unidad” convierte primero la unidad que ingresaste (cucharada, cucharadita) a tazas (16 cucharadas
o 48 cucharaditas por taza).
Ejemplo resuelto
1 taza de harina para todo uso: 1×1×120=120 g (aproximadamente 4.23 oz).
2 tazas de azúcar granulada: 2×1×198=396 g (aproximadamente 13.97 oz) —
notablemente más que el mismo volumen de harina, ya que el azúcar es más densa.
Errores comunes
Suponer que una sola regla de “taza a gramos” aplica a todos los ingredientes. No es así —
precisamente por eso existe un convertidor específico por ingrediente en lugar de un
multiplicador fijo único.
Sacar la harina directamente de la bolsa con la taza en lugar de servirla con cuchara y
nivelarla. Esto puede compactar hasta un 20% más de harina de lo que asume la propia medición de
referencia de la tabla, alterando la conversión sin importar qué tan precisa sea la matemática.
Asumir que esto es válido para un ingrediente diferente con un nombre o textura similar. La
harina integral, la harina de pan y la harina para pasteles tienen densidades distintas a la
harina para todo uso — siempre selecciona el ingrediente específico que realmente estás usando.
Why doesn't the Recipe Scaling Calculator do this?
Recipe Scaling multiplies quantities within their own original unit (2 cups becomes 3 cups) — it deliberately doesn't convert between volume and weight, since that requires knowing each specific ingredient's own density (a cup of flour and a cup of sugar don't weigh the same). This calculator is exactly that missing piece.
Why do different ingredients weigh different amounts in the same cup?
Weight depends on density, not just volume — a cup of dense granulated sugar (198g) weighs more than a cup of light, airy all-purpose flour (120g) even though they take up the same space, because flour has more air pockets between its particles.
Is scooping flour with a measuring cup accurate?
Not very — how firmly flour is packed into the cup (scooped directly from the bag vs. spooned in and leveled) can swing the actual weight by 20% or more. A kitchen scale removes that variability entirely, which is why professional bakers weigh ingredients rather than measuring by volume.
We use cookies for analytics and ads to help support this free site. You can accept all, or decline and we'll only use what's needed for the site to work.