Cooking measurement confusion causes more recipe failures than any other single factor. International recipes use grams while American recipes use cups. Bakers know that a “cup of flour” can weigh anywhere from 120 to 160 grams depending on how you scoop it. And the difference between a tablespoon and a teaspoon can make or break a dish. This guide provides every conversion you need, with special attention to the ingredient-specific weight conversions that matter most for baking.
| Measurement | Equivalent | Milliliters |
|---|---|---|
| 1 teaspoon (tsp) | 1/3 tablespoon | 4.93 mL |
| 1 tablespoon (tbsp) | 3 teaspoons | 14.79 mL |
| 1 fluid ounce | 2 tablespoons | 29.57 mL |
| 1/4 cup | 4 tablespoons | 59 mL |
| 1/3 cup | 5 tbsp + 1 tsp | 79 mL |
| 1/2 cup | 8 tablespoons | 118 mL |
| 1 cup | 16 tablespoons | 237 mL |
| 1 pint | 2 cups | 473 mL |
| 1 quart | 4 cups | 946 mL |
| 1 gallon | 16 cups | 3,785 mL |
This is where most conversion charts fail. A cup is a volume measurement, but grams measure weight. Different ingredients have different densities, so a cup of sugar weighs far more than a cup of flour. Professional bakers always measure by weight for consistency.
| Ingredient | 1 Cup (grams) | 1/2 Cup | 1/4 Cup |
|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 30 g |
| Bread flour | 130 g | 65 g | 33 g |
| Cake flour | 114 g | 57 g | 29 g |
| Granulated sugar | 200 g | 100 g | 50 g |
| Brown sugar (packed) | 220 g | 110 g | 55 g |
| Powdered sugar | 120 g | 60 g | 30 g |
| Butter | 227 g | 113 g | 57 g |
| Honey / maple syrup | 340 g | 170 g | 85 g |
| Milk | 245 g | 123 g | 61 g |
| Cocoa powder | 86 g | 43 g | 22 g |
| Rolled oats | 90 g | 45 g | 23 g |
| Rice (uncooked) | 185 g | 93 g | 46 g |
Flour weight varies significantly by scooping method. The “spoon and level” method gives ~120g; scooping directly from the bag compacts flour to ~160g. Use the Cups to Grams Converter for any ingredient.
The case for weighing: If you bake regularly, a $15 kitchen scale will improve your results more than any other single purchase. Weighing eliminates the variability of cup measurements (how tightly packed? how level? which cup?). Professional bakeries worldwide use weight measurements exclusively.
Butter is measured differently depending on the country and the recipe format. Here are all the ways to measure the same amount:
| Sticks | Cups | Tablespoons | Grams | Ounces |
|---|---|---|---|---|
| 1/4 stick | 1/8 cup | 2 tbsp | 28 g | 1 oz |
| 1/2 stick | 1/4 cup | 4 tbsp | 57 g | 2 oz |
| 1 stick | 1/2 cup | 8 tbsp | 113 g | 4 oz |
| 2 sticks | 1 cup | 16 tbsp | 227 g | 8 oz |
To scale a recipe, multiply every ingredient by the same factor. Doubling a recipe uses a factor of 2. Making half uses 0.5. Making a recipe for 6 when it serves 4 uses 6/4 = 1.5. The math is simple, but converting the results back to practical measurements can be tricky. For example, 1.5 × 1/3 cup = 1/2 cup. Having the volume conversion table handy makes scaling painless.
One important exception: do not linearly scale leavening agents (baking powder, baking soda, yeast) beyond doubling. At large multiples, too much leavening causes structural collapse. For tripling or beyond, increase leavening by only 2–2.5× instead of 3×.
Convert any cooking measurement. Use the free Cooking Converter, Cups to Grams, and Tablespoons to Cups converters — no signup required.
Related tools: Cooking Converter · Cups to Grams · Grams to Cups · Tablespoons to Cups