Granulated sugar
Sugar is more than just a sweetener; chemically, it acts as a tenderizer and holds moisture (hygroscopic). Measuring by cup is risky because crystal sizes vary by brand, leading to inconsistent amounts. Too much sugar causes cakes to collapse; too little makes them tough. Our tool converts based on density to ensure you get the exact chemical reaction intended by the recipe author.
Critical for the 'creaming method' where sharp crystals cut into butter to create air pockets for lift. Also essential for browning (Maillard reaction) and shelf-life.
What is Granulated sugar?
Sugar is more than just a sweetener; chemically, it acts as a tenderizer and holds moisture (hygroscopic). Measuring by cup is risky because crystal sizes vary by brand, leading to inconsistent amounts. Too much sugar causes cakes to collapse; too little makes them tough. Our tool converts based on density to ensure you get the exact chemical reaction intended by the recipe author.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Granulated sugar — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 25 |
| 1/4 cup | 50 |
| 1/3 cup | 67 |
| 1/2 cup | 100 |
| 2/3 cup | 133 |
| 3/4 cup | 150 |
| 1 cup | 200 |
| 1 1/2 cups | 300 |
| 2 cups | 400 |
Granulated sugar — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 12 |
| 2 | 25 |
| 3 | 37 |
| 4 | 50 |
| 5 | 62 |
| 6 | 75 |
| 7 | 87 |
| 8 | 100 |
| 9 | 112 |
| 10 | 125 |
| 11 | 137 |
| 12 | 150 |
| 13 | 162 |
| 14 | 175 |
| 15 | 187 |
| 20 | 250 |
| 25 | 312 |
| 30 | 375 |
Granulated sugar — g → Cups
| g | Cups |
|---|---|
| 50 | 0.3 |
| 100 | 0.5 |
| 150 | 0.8 |
| 200 | 1.0 |
| 250 | 1.3 |
| 300 | 1.5 |
| 350 | 1.8 |
| 400 | 2.0 |
| 450 | 2.3 |
| 500 | 2.5 |
| 600 | 3.0 |
| 700 | 3.5 |
| 800 | 4.0 |
| 900 | 4.5 |
| 1000 | 5.0 |
Granulated sugar — mL → g
| mL | g |
|---|---|
| 10 | 8 |
| 25 | 21 |
| 50 | 42 |
| 75 | 63 |
| 100 | 85 |
| 125 | 106 |
| 150 | 127 |
| 200 | 169 |
| 250 | 211 |
| 500 | 423 |
| 750 | 634 |
| 1000 | 845 |
Granulated sugar — Tsp → g
| Tsp | g |
|---|---|
| 1 | 4 |
| 2 | 8 |
| 3 | 12 |
| 4 | 17 |
| 5 | 21 |
| 6 | 25 |
| 7 | 29 |
| 8 | 33 |
| 9 | 37 |
| 10 | 42 |
| 11 | 46 |
| 12 | 50 |
| 13 | 54 |
| 14 | 58 |
| 15 | 62 |
| 20 | 83 |
| 25 | 104 |
| 30 | 125 |
Granulated sugar — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Sugars: packed vs loose
Sugars are hygroscopic and crystal size varies by brand. A packed cup can overshoot by 20%, collapsing cakes or making cookies spread. Weight guarantees the chemistry (Maillard, creaming) behaves as intended.
- Brown sugar is typically packed; white/granulated should be loose unless stated.
- Switch to weight for consistent sweetness across batches.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store in an airtight container in a cool, dry place. Sugar is hygroscopic (absorbs water), so humidity causes clumps. If sealed, shelf life is indefinite.
FAQ
- Can I substitute brown sugar for granulated sugar?
- You can substitute 1:1 by weight, but the chemistry changes. Brown sugar contains molasses and acid, which adds moisture and can react with baking soda (leavening). Expect a darker color, softer texture, and a hint of caramel flavor.
- Why is it important to weigh sugar instead of using cups?
- Sugar is often considered a 'wet' ingredient in the oven because it melts. If you use a cup and accidentally pack it, you might add 20% more sugar, which weakens the gluten structure too much, causing cakes to rise and then collapse.