About

Converting volume to mass requires knowing the material's density. 1 cc of water weighs 1.0 g, but 1 cc of all-purpose flour weighs only 0.53 g, and 1 cc of honey weighs 1.42 g. Treating all substances as water - a common kitchen error - produces measurement deviations of 20% to 60%, enough to ruin baking chemistry or invalidate a lab preparation. This tool applies the correct density coefficient ρ for over 80 materials, from cooking ingredients to industrial liquids.

Note: densities listed are approximate bulk or liquid densities at room temperature (~20°C). Packed vs. sifted flour, crystalline vs. powdered sugar, and temperature shifts in oils can cause real-world variation of ±5% to ±15%. For precision work, always calibrate with a scale.

Formulas

The conversion from cubic centimeters to grams is a direct application of the density equation:

m = V × ρ

Where m is mass in grams, V is volume in cc (cubic centimeters, equivalent to mL), and ρ is density in g/cm³. Since 1 cc ≡ 1 mL by definition, the formula works identically for milliliters.

The inverse operation to find volume from mass:

V = mρ

Where V is volume in cc, m is mass in g, and ρ is density in g/cm³. For water at 4°C, ρ = 1.000 g/cm³ exactly, making the conversion trivial. For all other substances the density coefficient is mandatory.

Reference Data

Ingredient / Material	Density (g/cm³)	1 cc =	100 cc =	250 cc =
Water	1.000	1.00 g	100.0 g	250.0 g
Whole Milk	1.030	1.03 g	103.0 g	257.5 g
Heavy Cream	0.994	0.99 g	99.4 g	248.5 g
Honey	1.420	1.42 g	142.0 g	355.0 g
Maple Syrup	1.370	1.37 g	137.0 g	342.5 g
Corn Syrup	1.380	1.38 g	138.0 g	345.0 g
Molasses	1.410	1.41 g	141.0 g	352.5 g
Granulated Sugar	0.850	0.85 g	85.0 g	212.5 g
Powdered Sugar	0.560	0.56 g	56.0 g	140.0 g
Brown Sugar (packed)	0.930	0.93 g	93.0 g	232.5 g
All-Purpose Flour	0.530	0.53 g	53.0 g	132.5 g
Bread Flour	0.550	0.55 g	55.0 g	137.5 g
Cake Flour	0.480	0.48 g	48.0 g	120.0 g
Cornstarch	0.540	0.54 g	54.0 g	135.0 g
Cocoa Powder	0.520	0.52 g	52.0 g	130.0 g
Butter (melted)	0.911	0.91 g	91.1 g	227.8 g
Butter (solid, cubed)	0.959	0.96 g	95.9 g	239.8 g
Olive Oil	0.913	0.91 g	91.3 g	228.3 g
Vegetable Oil	0.920	0.92 g	92.0 g	230.0 g
Coconut Oil (liquid)	0.925	0.93 g	92.5 g	231.3 g
Sesame Oil	0.920	0.92 g	92.0 g	230.0 g
Table Salt	1.217	1.22 g	121.7 g	304.3 g
Kosher Salt	0.580	0.58 g	58.0 g	145.0 g
Baking Powder	0.900	0.90 g	90.0 g	225.0 g
Baking Soda	0.950	0.95 g	95.0 g	237.5 g
Rolled Oats	0.340	0.34 g	34.0 g	85.0 g
Rice (uncooked)	0.850	0.85 g	85.0 g	212.5 g
Sour Cream	1.010	1.01 g	101.0 g	252.5 g
Yogurt	1.040	1.04 g	104.0 g	260.0 g
Cream Cheese	1.020	1.02 g	102.0 g	255.0 g
Peanut Butter	1.090	1.09 g	109.0 g	272.5 g
Vinegar	1.006	1.01 g	100.6 g	251.5 g
Soy Sauce	1.170	1.17 g	117.0 g	292.5 g
Ethanol (pure)	0.789	0.79 g	78.9 g	197.3 g
Isopropyl Alcohol	0.786	0.79 g	78.6 g	196.5 g
Acetone	0.784	0.78 g	78.4 g	196.0 g
Glycerin	1.261	1.26 g	126.1 g	315.3 g
Mercury	13.534	13.53 g	1353.4 g	3383.5 g
Gasoline	0.740	0.74 g	74.0 g	185.0 g
Diesel Fuel	0.850	0.85 g	85.0 g	212.5 g

Frequently Asked Questions

Because density differs. All-purpose flour has a bulk density of approximately 0.53 g/cm³ while granulated sugar sits at roughly 0.85 g/cm³. So 250 cc of flour weighs about 132.5 g, whereas 250 cc of sugar weighs about 212.5 g. The air trapped between particles, grain shape, and molecular weight all contribute to these differences.

Yes. By SI definition, 1 cubic centimeter (cm³) equals exactly 1 milliliter (mL). They are interchangeable in all contexts. This tool treats them as identical units.

Liquids expand when heated, reducing density. For example, water at 4 °C has a density of 1.000 g/cm³, but at 80 °C it drops to about 0.972 g/cm³. Oils show similar thermal expansion. The densities in this tool assume room temperature (~20 °C). For high-precision work at extreme temperatures, apply a thermal correction factor.

Packing compresses air pockets between flour particles, increasing bulk density from roughly 0.53 g/cm³ (spooned) to 0.70 g/cm³ or more (tightly packed). This can cause a 30% weight difference for the same volume measurement. Professional baking recipes specify the measurement method for this reason.

Yes. The converter includes industrial substances like mercury (13.534 g/cm³), ethanol (0.789 g/cm³), acetone (0.784 g/cm³), and glycerin (1.261 g/cm³). You can also enter a custom density value for any material not in the preset list.

Volume measurement with household cups or graduated cylinders typically carries ±5% to ±10% error due to meniscus reading, settling, and compaction variability. Granular solids (flour, sugar, spices) show the highest variance. For accuracy better than ±2%, use a digital scale directly and bypass volume conversion entirely.