Convert cups to grams for flour, sugar, butter, nuts, dairy and more — using each ingredient's real density, not a one-size-fits-all number.
Volume measures depend on how the ingredient is packed, so a cup of flour can weigh anywhere from about 120 g (fluffed and levelled) to 160 g (scooped and packed). That's why serious bakers weigh ingredients.
This converter uses widely published reference weights and tells you the convention behind each one. When sources disagree — flour is the famous case — we say so rather than pretending there's a single answer.
| Ingredient | Per US cup | Convention |
|---|---|---|
| All-purpose flour | 120 g | fluff, scoop & level (King Arthur) |
| Bread flour | 120 g | King Arthur chart |
| Artisan bread flour | 120 g | — |
| Cake flour | 113 g | lighter than AP |
| Pastry flour | 106 g | — |
| Whole wheat pastry flour | 96 g | — |
| Whole wheat flour | 113 g | — |
| Self-rising flour | 120 g | — |
| Italian-style (00) flour | 116 g | — |
| Rye flour | 102 g | — |
| Pumpernickel flour | 106 g | — |
| Spelt flour | 99 g | — |