Cups to Grams Converter, °F to °C and Cake Pan Calculator

Cups to grams, cake pan resizing and oven settings explained

The converter goes through weight: grams = number of cups × weight of one cup of the ingredient (125 g for flour, 200 g for white sugar, 227 g for butter). To change pans, it multiplies the recipe by the ratio of the two areas: going from a 20 cm round pan to a 26 cm one means multiplying every quantity by 1.69.

The three calculations

• Ingredient: the amount you enter is first converted to grams using the weight of one cup for each of the 15 ingredients (flour 125 g, almond flour 96 g, powdered sugar 120 g, honey 340 g, milk 245 g…). The tool then derives cups, tablespoons (1/16 cup), teaspoons (1/48), millilitres (1 cup = 240 ml) and weight ounces (1 oz = 28.35 g).
• Pan: round area = π × (diameter/2)², square = side², rectangular = length × width; factor = new pan area ÷ recipe pan area. Pan height is not taken into account.
• Oven: °F = °C × 9/5 + 32 and French thermostat = °C ÷ 30, rounded; British gas mark: 1 at 275 °F, then one step every 25 °F (4 = 350 °F), with ½ and ¼ below.

Example

1.5 cups of flour × 125 g = 187.5 g, i.e. 24 tablespoons or 360 ml. A recipe written for a 20 cm round pan (314 cm²) baked in a 26 cm pan (531 cm²) gets a factor of 1.69: 200 g of flour becomes 338 g and 3 eggs become about 5. An oven at 180 °C is 356 °F, French thermostat 6 and gas mark 4.

Limits

The weight of a cup depends on how it is filled (packed or sifted flour), so the tool uses averages; a scale is more reliable. The cup used is 240 ml, the rounded value used for US nutrition labelling, not the 250 ml metric cup. Under "Thermostat (France / Gas Mark)", the large figure is the French thermostat (°C ÷ 30) and the "Gas Mark" line gives the British scale, which is different (gas mark 4 is about 180 °C): use that line on a UK oven. Baking time for a larger or deeper pan is not recalculated. For an American recipe with butter sticks, fluid ounces and °F, the US kitchen converter is the better fit.

Sources and dates: NIST, Metric Kitchen: cooking measurement equivalencies (1 cup ≈ 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml; page updated 29/04/2026). Cup weights per ingredient: common average values, indicative (checked 14/10/2026)

Frequently Asked Questions

How many grams of flour are in a cup?

The tool uses 125 g of all-purpose flour per US cup, about 7.8 g per tablespoon. If the flour is packed into the cup, the real weight can exceed 140 g, so weigh it when the recipe needs precision.

How do I adapt a recipe to a bigger cake pan?

Multiply every quantity by the ratio of the two areas. From a 20 cm round pan to a 26 cm one, the area goes from 314 to 531 cm², a factor of 1.69. From a 24 × 18 cm rectangle to 30 × 20 cm, the factor is 1.39.

What temperature is French oven setting 6?

The French thermostat is roughly the temperature in °C divided by 30: setting 6 = 180 °C, or 356 °F. This does not apply to the British gas mark, where 180 °C is gas mark 4.

Is a cup 240 ml or 250 ml?

The tool uses 240 ml, the rounded US cup that NIST gives for cooking (the exact customary cup is 236.6 ml). The 250 ml metric cup, common in Australia, gives quantities about 4% larger.

How much does a stick of butter weigh?

A stick is half a cup, or 8 tablespoons. With 227 g of butter per cup, the tool gives 113.5 g per stick; US packaging usually states 4 oz, which is 113 g.

What is 350 °F in Celsius?

350 °F gives (350 − 32) × 5/9 = 177 °C, usually rounded to 180 °C in practice. For a fan oven the tool suggests 157 °C, i.e. 20 °C less.

How many grams of sugar are in a cup?

The tool counts 200 g for granulated white sugar and 220 g for packed brown sugar. Half a cup of white sugar is therefore 100 g.

Is this tool really free?

Yes, all tools on Kristools are 100% free and accessible without registration.

Is my data protected?

Yes. All processing is performed directly and securely inside your browser. No personal data is sent to our servers.