Culinary Chemistry & Density Insight
All-Purpose Flour • 120 g/cupAll-purpose flour has an average protein content of 10-11.7%, offering the ideal balance between structural gluten formation and tenderness across cakes, cookies, and pastries.
Standard Density: 1 cup = 120g
All-Purpose Flour Cups to Grams Guide
Standard US cups measure volume, but baking success depends on weight. 1 properly aerated cup of all-purpose flour weighs exactly 120 grams.
Cups to Grams Baking Converter by Ingredient
Accurate US cups to grams weight chart and density-calibrated culinary conversion for 56+ baking ingredients.
Quick AmountsKitchen Presets
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Converted Weight Output
120grams
Baking IngredientAll-Purpose Flour
Conversion Density120 g per Cup
Always fluff and level dry powders like flour before measuring by cup.
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All-Purpose Flour
2 cups(240 g)
Granulated Sugar
1 cup(200 g)
Unsalted Butter
0.5 cups(113.5 g)
Cocoa Powder
0.25 cups(25 g)
cup
Kitchen Best Practice
The Proper Way to Measure This Ingredient
Whisk or fluff the flour inside your container to aerate it. Gently spoon the flour into your measuring cup until it heaves over the rim, then sweep the excess level with the flat back of a butter knife. Never pack or tap the cup.
Costly Recipe Defect
Warning: The Common Scooping Mistake
Dipping your measuring cup directly into the flour sack compresses the fine starch particles, packing 150g to 160g into a single cup (+25% to +33% excess flour). In a standard layer cake recipe calling for 2.5 cups, this adds nearly 100g of extra starch, resulting in a rubbery crumb, sunken tops, and a dry, choking texture.
All-Purpose Flour
Full Conversion Reference Card
Accurate weights for cups, tablespoons, teaspoons, ounces, and milliliters based on official baking density factors.
Cups to Grams & Ounces1 cup = 120g
| Cup Amount | Grams (g) | Ounces (oz) | Volume (ml) |
|---|---|---|---|
| 1/8 cup | 15 g | 0.5 oz | 30 ml |
| 1/4 cup | 30 g | 1.1 oz | 60 ml |
| 1/3 cup | 40 g | 1.4 oz | 80 ml |
| 1/2 cup | 60 g | 2.1 oz | 120 ml |
| 2/3 cup | 80 g | 2.8 oz | 160 ml |
| 3/4 cup | 90 g | 3.2 oz | 180 ml |
| 1 cup | 120 g | 4.2 oz | 240 ml |
| 1 1/2 cups | 180 g | 6.3 oz | 360 ml |
| 2 cups | 240 g | 8.5 oz | 480 ml |
| 3 cups | 360 g | 12.7 oz | 720 ml |
| 4 cups | 480 g | 16.9 oz | 960 ml |
Spoons to Grams & Milliliters
| Spoon Measure | Grams (g) | Volume (ml) |
|---|---|---|
| 1 tsp | 2.5 g | 5 ml |
| 1 tbsp | 7.5 g | 15 ml |
| 2 tbsp | 15 g | 30 ml |
| 4 tbsp (1/4 cup) | 30 g | 60 ml |
💡 Baker's Pro Tip:Net weight in grams. 1 US cup = 240 ml = 16 tablespoons = 48 teaspoons.
Tested Baking Substitutions (Exact Gram Ratios)
When replacing this ingredient, volumetric cup swaps fail. Use these kitchen-tested gram ratios to maintain correct moisture and rise.
Option 1
Cake Flour (Tender Crumb)
Replace 1 cup (120g) of All-Purpose Flour with 105g of Cake Flour plus 15g (2 tbsp) of cornstarch.
Lowers protein content from ~11% to ~8%, creating an ultra-soft crumb in sponge cakes and cupcakes.
Option 2
Bread Flour (Chewy Texture)
Substitute 1:1 by weight (120g Bread Flour for 120g All-Purpose Flour), adding 1 tsp extra water per cup.
Increases protein to ~13%, yielding higher dough elasticity, open crumb structures, and extra chewiness in cookies and artisan breads.
Best Used For: Pastries Requiring Exact Precision
These delicate recipes are chemically sensitive to small weight discrepancies.
Chocolate Chip Cookies
Pound Cakes
Pie Crusts
Pancakes
Quick Breads
Ingredient Chemistry & Weight FAQs
All-Purpose FlourDirect scooping compresses flour particles tightly into the measuring cup, packing up to 150-160g instead of the standard 120g. That extra 30-40g of dry starch per cup soaks up recipe fats and liquids, making cakes dry, heavy, and prone to cracking.
Sifting before measuring introduces tiny air pockets so 1 cup weighs approximately 112-115g. If a recipe specifies "1 cup flour, sifted", weigh 120g first and sift after. If it says "1 cup sifted flour", spoon the sifted flour into the cup for ~115g.
US All-Purpose Flour is closest to French Type 55 (T55), German Type 405 or Type 550, and Italian Tipo 00 soft wheat flour, all sharing a 10-11.5% protein concentration.
Culinary Accuracy
Popular Baking Ingredient Guides
Explore density-accurate weight conversion guides and culinary measuring techniques for the top 12 baking ingredients.
1 cup = 96g
Almond Flour
Milled blanched almonds are high in natural oils and air. 1 level US cup of super-fine almond flour weighs exactly 96 grams.
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1 cup = 127g
Bread Flour
Milled from high-protein hard spring wheat: 1 properly spooned and leveled US cup of bread flour weighs exactly 127 grams.
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1 cup = 200g
Granulated Sugar
Pure white sucrose crystals have a uniform geometric density: 1 level US cup of granulated sugar weighs exactly 200 grams.
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1 cup = 220g
Packed Brown Sugar
Because sticky molasses coats every sugar crystal, brown sugar must be firmly packed. 1 level packed US cup weighs exactly 220 grams.
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1 cup = 120g
Powdered Sugar (Confectioners)
Finely pulverized sucrose blended with anti-caking cornstarch: 1 level US cup of powdered sugar weighs exactly 120 grams.
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1 cup = 227g
Butter (Unsalted)
In American baking, 1 standard cup of butter equals exactly 2 sticks, 8 ounces, or 227 grams.
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1 cup = 100g
Cocoa Powder (Unsweetened)
Light, electrostatic, and intensely absorbent: 1 properly aerated and leveled US cup of unsweetened cocoa powder weighs exactly 100 grams.
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1 cup = 340g
Honey
Because of its supersaturated sugar concentration, honey is remarkably dense: 1 level US cup weighs an impressive 340 grams.
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1 cup = 90g
Rolled Oats (Old-Fashioned)
Steamed, flattened whole oat groats contain lots of air between flakes: 1 level US cup of rolled oats weighs exactly 90 grams.
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1 cup = 170g
Chocolate Chips (Semi-Sweet)
Standard semi-sweet teardrop morsels nestle together in volume: 1 level US cup of chocolate chips weighs exactly 170 grams.
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1 cup = 240g
Heavy Cream (36-40% Milkfat)
High-fat dairy liquid has a specific gravity close to water: 1 level US cup of heavy whipping cream weighs approximately 240 grams.
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