Baking Conversion Chart
Most baking recipes draw from the same short list of ingredients. Instead of a chart per ingredient, this one puts the 11 you'll actually reach for most often, across flour, sugar, fat, dairy, and leavening, on a single page at a shared reference weight. For a different amount, the converter handles it instantly.
100g of each ingredient, in cups
| Ingredient | Grams per US cup | 100g equals |
|---|---|---|
| All-purpose flour | 120g | 0.83 cups |
| Granulated sugar | 200g | 0.50 cups |
| Brown sugar (packed) | 220g | 0.45 cups |
| Butter | 227g | 0.44 cups |
| Milk | 240g | 0.42 cups |
| Cocoa powder | 125g | 0.80 cups |
| Baking soda | 220g | 0.45 cups |
| Baking powder | 192g | 0.52 cups |
| Salt (table) | 288g | 0.35 cups |
| Chocolate chips | 170g | 0.59 cups |
| Vegetable oil | 218g | 0.46 cups |
Reading down this list at a single fixed weight makes the spread obvious in a way a per-ingredient chart doesn't: the same 100 grams is barely a third of a cup of butter but closer to a full cup of flour. That gap is exactly why a recipe's ratios only hold if every ingredient in it is measured the way the recipe assumed, not just weighed against a single generic rule of thumb.
Scaling more than one ingredient at once
Doubling a recipe means recalculating every row in this table at the same time, not just one. The recipe scaler takes a full ingredient list and a scale factor and returns every scaled amount together, in grams and cups.
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