0.33 Cup to Grams
Understand how one-third cup converts to grams for flour, sugar, butter, and liquids
Quick Reference: 0.33 Cup to Grams by Ingredient
⅓ cup does not weigh same for all ingredients. This table gives real gram values.
Water
All-purpose flour
Granulated sugar
Brown sugar (packed)
Butter
Milk
Honey
Salt
⅓ Cup to Grams — Ingredient Comparison
Same 0.33 cup volume, different gram weight because density changes.
| Ingredient | 0.33 Cup in Grams | Reason |
|---|---|---|
| Flour | 40g | Light and airy |
| Sugar | 67g | More compact |
| Butter | 75g | Fat density |
| Honey | 113g | Very dense liquid |
| Salt | 90g | Heavy crystals |
Why 0.33 Cup to Grams Changes by Country
Cup size is not same everywhere, so ⅓ cup grams change.
US
UK
Australia
Why 0.33 Cup to Grams Is Never Fixed and Always Ingredient Specific
One-third cup may seem simple, but grams change depending on ingredient, method, and regional cup sizes. Understanding these details is key to precise baking and cooking.
Volume vs Weight: Core Problem
0.33 cup is a measure of volume, not weight. Grams measure mass. When you say '0.33 cup to grams', you must consider what ingredient fills the cup. Flour is light and airy, sugar is dense, butter is fatty, honey is thick and sticky. All these change the weight you get for same 0.33 cup volume. Most people think 0.33 cup = same grams everywhere. Wrong! Air trapped in flour, moisture content, particle size, and even brand affect the grams you end up using.
- 0.33 cup flour ≈ 40g (airy and light)
- 0.33 cup sugar ≈ 67g (dense granular)
- 0.33 cup butter ≈ 75g (fat weight)
- 0.33 cup honey ≈ 113g (dense liquid)
Air Gaps and Scooping Effect
Flour is very sensitive. How you scoop affects grams. If you scoop straight from bag, air compress, weight increases. If you spoon and level, more air stays in flour, grams reduce. Sifted flour is even lighter. Sugar, salt, and other dense powders do not trap air much, so their grams stay more consistent. This explains why same 0.33 cup flour can weigh 35g or 45g depending on method.
- Scooped flour ≈ 45g
- Spoon & level flour ≈ 40g
- Sifted flour ≈ 38g
Regional Cup Differences
US, UK, AU cups are not same. US cup ≈ 240ml, UK cup ≈ 284ml, Australia ≈ 250ml. So 0.33 cup flour in US ≈ 40g, but in UK ≈ 47g. Even small difference in cup size gives large grams difference when ingredients are dense. Online converters often seem inconsistent because they assume different cup size.
- US 0.33 cup flour ≈ 40g
- UK 0.33 cup flour ≈ 47g
- AU 0.33 cup flour ≈ 42g
Density Matters: Ingredient-Specific Conversion
Density = mass per volume. High density ingredients pack more grams in same 0.33 cup (like sugar, salt, honey). Low density ingredients pack fewer grams (like flour, oats, puffed rice). This means there is no universal '0.33 cup to grams' conversion. Each ingredient must have its own factor. Density can also change slightly with moisture, processing, or brand. Baking fails when one assumes a single value for everything.
- High density: Honey ≈ 113g per 0.33 cup
- Medium density: Sugar ≈ 67g per 0.33 cup
- Low density: Flour ≈ 40g per 0.33 cup
- Very low density: Oats ≈ 20g per 0.33 cup
Historical and Practical Confusion
Historically, cups, ounces, and grams come from different systems. Metric system uses grams and ml, US uses cups and ounces. British recipes sometimes mix imperial ounces with grams. So when measuring 0.33 cup, you are balancing volume vs weight confusion inherited from these systems. The safest method for baking is always to weigh ingredients in grams, especially for small volumes like 0.33 cup, because tiny differences in grams impact baking outcome significantly.
- 0.33 cup flour: 40g US vs 47g UK
- 0.33 cup sugar: 67g US vs 78g UK
- 0.33 cup honey: 113g US vs 130g UK
Common Errors with ⅓ Cup Conversion
Using same grams for all ingredients
Tips for 0.33 Cup to Gram Accuracy
- Always identify ingredient first
- Use kitchen scale when possible
- Spoon flour, never scoop
- Check recipe country