About Easy Baking Converter
Easy Baking Converter is a free tool that turns baking measurements into accurate, ingredient-specific answers so a cup of flour is never treated like a cup of sugar, butter or honey.
Why we built it
Most conversion tools assume every cup weighs the same. In baking that is simply not true: a cup measures volume, but grams measure weight, and every ingredient has a different density. One cup of all-purpose flour is about 120g, while one cup of granulated sugar is about 200g and one cup of honey is about 340g. Using a single "grams to cups" formula for all of them produces wrong results and ruined bakes. We built Easy Baking Converter to fix that by converting by ingredient, cup size and unit every time.
How we calculate conversions
Each ingredient in our converter has a specific weight per cup. We then adjust for the cup size you choose, US (240ml), metric (250ml), Australian/South African (250ml) or imperial (284ml), and convert between cups, tablespoons, teaspoons and grams. For dry ingredients such as flour we assume the spoon-and-level method, because scooping straight from the bag packs in more and skews the weight. You can read the full methodology on our conversion standards page.
Our sources
The ingredient weights we use are drawn from widely accepted baking references, including the King Arthur Baking ingredient weight chart and USDA FoodData Central, cross-checked against common industry values. Where reputable sources disagree (for example, flour at 120g versus 125g per cup), we choose a practical home-baking value and note that precise recipes are best weighed on a kitchen scale.
Who it is for
Easy Baking Converter is for home bakers adapting US recipes to metric, metric bakers following American recipes, and anyone who wants a fast, reliable answer without scrolling past a life story. The tools are free to use and work on any device.
Get in touch
Spotted a conversion that looks off, or have an ingredient you would like us to add? We would genuinely like to hear it, visit our contact page.