Please note that the conversions below pertain to U.S. American cups, which are equivalent to 240 milliliters. During my research into this topic, I discovered that elsewhere in the English-speaking world, such as in England, Australia and New Zealand, 1 cup is equivalent to 250 ml. Show While I have tried to be as accurate as I possibly can here, measuring ingredients using cups is often highly inexact, depending on how tightly you pack the ingredients into the cup. I took the liberty of rounding some conversions for convenience’s sake.  I recommend using a digital kitchen scale for baking. Measuring using a kitchen scale will give you the most accurate and consistent results in your baking. Please feel free to contact me if you find an error in my calculations, if I didn’t include what you’re looking for or if you have any questions about conversions. 1/8 cup15 g0.4 oz1/4 cup25 g0.9 oz1/3 cup35 g1.2 oz3/8 cup40 g1.3 oz1/2 cup50 g1.8 oz5/8 cup65 g2.2 oz2/3 cup65 g2.4 oz3/4 cup75 g2.6 oz7/8 cup90 g3.1 oz1 cup100 g3.5 oz2 cups200 g7.1 oz4 cups400 g14.1 oz Gluten Free FloursRice flour1 cup = 135 gBuckwheat flour1 cup = 112 gCoconut flour1 cup = 150 gMillet flour1 cup = 120 gSorghum flour1 cup = 136 g StarchesCornstarch1 cup = 120 g SUGARS & LIQUID SWEETENERSSugarsGranulated Sugar Liquid SweetenersHoney1 cup = 300 gMolasses1 cup = 260 gCorn syrup1 cup = 325 g DairyYoghurt1 cup = 250 gSour cream1 cup = 250 gRicotta cheese1 cup = 250 gMascarpone cheese1 cup = 240 gGrated Cheddar cheese1 cup = 90 gGrated Parmesan cheese1 cup = 100 gCondensed Milk1 cup = 310 gEggs1 large egg (no shell)50 g1 large egg yolk20 g1 large egg white30 gNuts & SeedsGround almonds1 cup = 120 gWhole almonds1 cup = 160 gSliced almonds1 cup = 110 gWhole hazelnuts1 cup = 135 gPecan halves1 cup = 100 gPecan pieces1 cup = 140 gWalnut halves1 cup = 100 gWalnut pieces1 cup = 140 gWhole peanuts1 cup = 110 gChopped peanuts1 cup = 120 gPumpkin seeds1 cup = 120 gSunflower seeds1 cup = 130 gSesame seeds1 cup = 140 gPoppy seeds1 cup = 140 gWhole flaxseed1 cup = 150 gGround flaxseed1 cup = 135 gFruitsDried Fruits Raisins1 cup = 150 gDried cranberries1 cup = 140 gDried currants1 cup = 160 gDried cherries1 cup = 140 gDried blueberries1 cup = 150 gDried apricots1 cup = 130 gPrunes1 cup = 150 gWhole dates1 cup = 150 gChopped dates1 cup = 150 gFresh FruitsStrawberries (sliced)1 cup = 280 gRaspberries1 cup = 125 gBlueberries1 cup = 125 gCranberries1 cup = 36 gApples, (peeled & sliced)1 cup = 175 g The cooking and baking conversion charts on this page will help you convert measurements from cups to grams and ounces as well as convert recipes from yeast to sourdough or sourdough to yeast. You’ll also find an egg size conversion chart. Measuring your ingredients by weight (grams) will certainly make you a better baker as accuracy is paramount in baking. But I must say: If you like to bake, do yourself a favor and get a digital scale. You’ll be rewarded with more consistent results, less cleanup, and a streamlined process. Look for a model that easily toggles between ounces and grams, preferably in decimals or both decimals and fractions, in 1-gram or smaller increments. Make sure the scale includes a tare function, a button that resets the scale to zero so that you may weigh additional ingredients sequentially in the same bowl, or can zero out the bowl or pan weight to determine the weight of its contents. My choice is My Weigh KD8000 Multi-Purpose Digital Kitchen & Hobby Scale. It has an 8000 gram capacity with 1 gram resolution. A budget-friendly version is Etekcity’s kitchen scale that costs only $13.99 and is the #1 best seller kitchen scale on Amazon right now. For greater precision when weighing spices, baking soda, etc., I use Weigh Grams’s Pocket Scale, which allows you to weigh a maximum capacity of 100 grams with 0.01 gram resolution (in order to keep it calibrated and accurate, I also recommend buying this calibration weight). For other baking equipment that I’ve tested over the years and recommend, take a look at my Essential Baking Tools & Equipment page. If you still like to proceed with using measuring cups and spoons or if you are cooking or baking from a cookbook that doesn’t include weights of ingredients, feel free to use the baking conversion charts below, but be aware of the fact that I’ve measured every ingredient below myself. Weights can vary considerably depending on the method used to measure them. For flour, I provided weight equivalents using the scoop-and-sweep method (use a spoon to fluff up the flour in the bin, dip the measuring cup into the flour and scoop it up, then sweep across the top of the cup with the back of a knife to level it), but the author of the book you are baking from may have used the spoon-and-sweep method, which will give you a different amount. Always check the book to see if this has been clearly mentioned. For other ingredients where the measuring method affects the weight—such as cocoa powder, confectioners’ sugar, cornstarch, nut flours, matcha, baking powder, and spices—I have provided weight equivalents using the spoon-and-sweep method, where the ingredient is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it. Where a volume measurement isn’t useful (e.g., for chocolate or some of the fresh produce), weight measurements are provided in both ounces and grams. In converting Imperial to metric weights, I have rounded to the nearest 5 grams above 1 ounce and to the nearest 50 grams above 1 kilogram. When converting butter volume to weight, ounces are rounded to the nearest 0.1 ounce and grams to the nearest 5 grams. CONVERSION TABLES Cup to Mililiter (ml) conversion INGREDIENTS – Volume (cup, tablespoon, teaspoon) to Weight (gram, ounce) Baking Staples Dairy, Oil & Liquid Sweeteners Nuts, Seeds & Grains Fruit Spices & Gelatin Egg (large) // Egg Size Conversion // Yeast Conversion Sourdough to Yeast Conversion // Yeast to Sourdough Conversion CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml) 1 cup = 16 tablespoons = 48 teaspoons = 240 ml (↑ back to the top)CUP to FLUID OUNCES (cup to fl. oz) 1 cup = 8 fl oz (↑ back to the top)OUNCES to GRAMS* 1 ounce = 28 grams * Grams are rounded to the nearest 5 grams. (↑ back to the top)POUNDS to GRAMS & KILOGRAMS* 1/4 pound = 115 grams * Kilograms are rounded to the nearest 50 grams and grams to the nearest 5 grams. (↑ back to the top)FAHRENHEIT (°F) to CELCIUS (°C) to GAS MARK 250°F = 120°C = gas mark 1/2 (↑ back to the top)FLOUR* Recommended all-purpose flour = King Arthur, Bob’s Red Mill & Gold Medal 1 cup flour = 140 grams * Weights can vary considerably depending on the method used to measure flour. The values above are calculated according to the scoop-and-sweep method to measure flour by volume: use a spoon to fluff up the flour in the bin, dip the measuring cup into the flour and scoop it up, then sweep across the top of the cup with the back of a knife to level it. (↑ back to the top)GRANULATED SUGAR & PACKED LIGHT BROWN SUGAR 1 cup granulated sugar = 200 grams (↑ back to the top)BROWN SUGAR 1 cup brown sugar = 220 grams (↑ back to the top)COCOA POWDER* Recommended cocoa powder = Valrhona 1 cup cocoa powder = 100 grams * Weights can vary considerably depending on the method used to measure cocoa powder. The values above are calculated according to the spoon-and-level method, where the cocoa powder is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it. (↑ back to the top)CORNSTARCH* 1 cup cornstarch = 125 grams * Weights can vary considerably depending on the method used to measure cornstarch. The values above are calculated according to the spoon-and-level method, where the cornstarch is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it. (↑ back to the top)CONFECTIONERS’ (POWDERED) SUGAR* 1 cup confectioners’ sugar = 160 grams * Weights can vary considerably depending on the method used to measure confectioners’ sugar. The values above are calculated according to the spoon-and-level method, where the confectioners’ sugar is spooned into a measuring cup or spoon, then swept across the top with the back of a knife to level it. (↑ back to the top)BAKING POWDER 1 tablespoon baking powder = 12 grams (↑ back to the top)BAKING SODA 1 tablespoon baking soda = 20 grams (↑ back to the top)FINE SEA SALT 1 tablespoon fine sea salt = 24 grams (↑ back to the top)INSTANT YEAST 1 tablespoon instant yeast = 12 grams (↑ back to the top)BUTTER (cup, stick, pound, ounce, gram)* 1 pound butter = 455 grams 14 tablespoons butter = 200 grams = 7 ounces * Ounces are rounded to the nearest 0.1 ounce and grams to the nearest 5 grams. (↑ back to the top)OLIVE OIL 1 cup olive oil = 216 grams (↑ back to the top)STRAINED (GREEK-STYLE) YOGURT 1 cup yogurt = 230 grams (↑ back to the top)MILK 1 cup milk = 240 grams (↑ back to the top)HEAVY CREAM 1 cup heavy cream = 240 grams (↑ back to the top)HONEY & MAPLE SYRUP & MOLASSES 1 cup honey (or maple syrup or molasses) = 320 grams (↑ back to the top)ALMOND FLOUR & HAZELNUT FLOUR (BLANCHED) 1 cup almond (or hazelnut) flour = 100 grams (↑ back to the top)PISTACHIO FLOUR (BLANCHED) 1 cup pistachio flour = 90 grams (↑ back to the top)ALMOND/HAZELNUT/PISTACHIO – SLICED 1 cup sliced almonds (or hazelnuts or pistachios) = 100 grams (↑ back to the top)WALNUT HALVES 1 cup walnut halves = 90 grams (↑ back to the top)HAZELNUT (WHOLE BLANCHED) 1 cup whole blanched hazelnuts = 130 grams (↑ back to the top)PISTACHIO (WHOLE BLANCHED) 1 cup whole blanched pistachios = 135 grams (↑ back to the top)UNSWEETENED SHREDDED DRIED COCONUT 1 cup unsweetened shredded dried coconut = 80 grams (↑ back to the top)SESAME SEEDS & FLAX SEEDS & POPPY SEEDS 1 cup sesame seeds (or flax seeds or poppy seeds) = 160 grams (↑ back to the top)PINE NUTS & SUNFLOWER SEEDS 1 cup pine nuts (or sunflower seeds) = 140 grams (↑ back to the top)OLD-FASHIONED ROLLED OATS 1 cup old-fashioned rolled oats = 80 grams (↑ back to the top)Cinnamon/Ginger/Allspice (ground) 1 tablespoon ground cinnamon (or ginger or allspice) = 9 grams (↑ back to the top)Matcha 1 tablespoon matcha = 6 grams (↑ back to the top)Gelatin (powdered) 1 tablespoon powdered gelatin = 12 grams (↑ back to the top)BLACKBERRY 1 cup fresh blackberries = 150 grams (↑ back to the top)BLUEBERRY 1 cup fresh blueberries = 135 grams (↑ back to the top)RASPBERRY & STRAWBERRY 1 cup fresh raspberries (or strawberries) = 120 grams (↑ back to the top)SOUR CHERRY & POMEGRANATE ARILS 1 cup fresh pitted sour cherries (or pomegranate arils) = 140 grams (↑ back to the top)RED CURRANTS 1 cup stemmed fresh red currants = 160 grams (↑ back to the top)EGG (LARGE) 1 large egg (in the shell) = 60 grams = 2.12 ounces (↑ back to the top)EGG SIZE CONVERSION 1 medium egg (in the shell) = 1.70 ounce = 48 grams Large egg to Medium egg to Extra Large Egg to Jumbo Egg Conversion Cup to Egg Conversion (↑ back to the top)YEAST CONVERSION (FRESH to ACTIVE DRY to INSTANT) 100 grams fresh yeast = 41,25 grams active dry yeast = 33 grams instant yeast (↑ back to the top)SOURDOUGH TO YEAST CONVERSION Divide the amount of sourdough starter used in the recipe by half and add those amounts to the weight of the flour and water in the recipe. If you still prefer to have a long and slow rise, use 1/4 teaspoon of instant yeast in the recipe. If you prefer a short and fast rise, use somewhere between 1+1/2 teaspoons to 2+1/4 teaspoons of instant yeast for recipes that call for 300-500 grams of flour. Let’s say your sourdough recipe uses 200 grams of sourdough, 300 grams of flour and 250 grams of water. You’ll now use 400 grams (300 + (200/2)) of flour, 350 grams (250 + (200/2)) of water and 2 teaspoons of instant yeast. (↑ back to the top)YEAST TO SOURDOUGH CONVERSION First, you need to decide how much sourdough starter to use in the recipe. Typically, you’ll need 1/5th of the weight of the flour. Let’s say the recipe uses 500 grams of flour, 400 grams of water and 2+1/4 teaspoons of yeast. You’ll need 100 (500/5) grams of sourdough starter. Next, divide the amount of sourdough starter you are going to use in the recipe by half and subtract those amounts from the weight of the flour and water in the recipe. This means, you’ll use 450 grams (500 – (100/2)) of flour and 350 grams (400 – (100/2)) of water in addition to the sourdough starter. Also, omit the yeast called for in the recipe. Please note that using sourdough starter in place of commercial yeast will considerably lengthen the time for the dough to rise. (↑ back to the top)
Disclaimer: All the products featured on this page are independently selected by myself. I do not accept any kind of compensation for recommendations on my blog and will never recommend a product I don’t like. However, as an Amazon Associate, I earn from qualifying purchases. If you purchase anything through my links, I will make a commission at no cost to you. What is 2/3 of a cup in grams?While for water or similar liquids 158 grams is 2 thirds of cup, for example flour is 94 grams for 2 thirds of cup.
How many grams is a cup of sour cream?Common Measurement Conversions for Baking. What is 2/3 cup of cream cheese?2/3 cup: 5.3 ounces | 11 tablespoons | 150 grams | 5.5 servings.
What is the metric equivalent for 2 3 cup?Quick Conversions. |
2 3 cup sour cream in grams
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