Quick reference: 1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces = 237 milliliters. For dry ingredients, weight conversions depend on density — 1 cup of flour weighs 120g, while 1 cup of sugar weighs 200g.

After testing 300+ recipes for my food blog, I learned that a "cup of flour" can weigh anywhere from 120g to 155g depending on how you scoop it. That 30% variance ruined my first three attempts at French macarons before I switched to weighing everything on a digital scale. Years of side-by-side baking tests convinced me that understanding measurement conversions is the single biggest factor separating inconsistent results from reliable ones.

Use our Cooking Measurement Converter for instant conversions between any kitchen measurements.

Volume Measurement Conversions

Basic Volume Equivalents

Measurement	Equivalents
1 tablespoon (tbsp)	3 teaspoons (tsp)
1 fluid ounce	2 tablespoons
¼ cup	4 tablespoons = 12 teaspoons
â…“ cup	5 tbsp + 1 tsp
½ cup	8 tablespoons = 24 teaspoons
â…” cup	10 tbsp + 2 tsp
¾ cup	12 tablespoons = 36 teaspoons
1 cup	16 tablespoons = 48 teaspoons = 8 fl oz

US to Metric Volume

US Measurement	Metric Equivalent
1 teaspoon	5 mL
1 tablespoon	15 mL
1 fluid ounce	30 mL
¼ cup	60 mL
â…“ cup	79 mL
½ cup	118 mL
â…” cup	158 mL
¾ cup	177 mL
1 cup	237 mL
1 pint	473 mL
1 quart	946 mL
1 gallon	3.78 L

Tip

For practical purposes, round these: 1 cup ≈ 240 mL, ½ cup ≈ 120 mL, ¼ cup ≈ 60 mL. The small differences won't affect most recipes.

Weight Conversions (Dry Ingredients)

Weight is more accurate than volume for baking. Here's why: flour can be packed loosely or tightly, changing the amount by up to 25%. If you are scaling a recipe up or down, precise measurements become even more critical — see our guide to scaling recipes for tips on adjusting quantities.

Common Ingredient Weights

Ingredient	1 Cup Weight	1 Tablespoon
All-purpose flour	120g (4.25 oz)	8g
Bread flour	127g (4.5 oz)	8g
Cake flour	114g (4 oz)	7g
Whole wheat flour	113g (4 oz)	7g
Granulated sugar	200g (7 oz)	12.5g
Powdered sugar	120g (4.25 oz)	8g
Brown sugar (packed)	220g (7.75 oz)	14g
Butter	227g (8 oz) = 2 sticks	14g
Honey	340g (12 oz)	21g
Milk	245g (8.6 oz)	15g
Heavy cream	238g (8.4 oz)	15g
Vegetable oil	218g (7.7 oz)	13.6g
Rolled oats	90g (3.2 oz)	6g
Cocoa powder	85g (3 oz)	5g
Salt (table)	288g (10 oz)	18g
Salt (kosher, Morton)	241g (8.5 oz)	15g
Salt (kosher, Diamond)	136g (4.8 oz)	8.5g

Important

Not all kosher salts are equal. Diamond Crystal is half as dense as Morton kosher salt. If a recipe specifies one brand, using the other without adjusting will significantly affect saltiness.

Butter Measurements

Amount	Weight	Volume
1 stick	113g (4 oz)	½ cup = 8 tbsp
½ stick	57g (2 oz)	¼ cup = 4 tbsp
2 sticks	227g (8 oz)	1 cup = 16 tbsp
4 sticks	454g (1 lb)	2 cups

Egg Measurements

Egg Size	Whole Egg	White	Yolk
Large (US standard)	50g (2 oz)	30g	18g
Medium	44g	26g	16g
Extra-Large	56g	34g	20g
Jumbo	63g	38g	22g

Substitutions:

1 large egg = 2 medium yolks (for richness)
2 large eggs = 3 medium eggs (approximately)

Tablespoon and Teaspoon Quick Reference

Tablespoons to Teaspoons

Tablespoons	Teaspoons
¼ tbsp	¾ tsp
½ tbsp	1½ tsp
1 tbsp	3 tsp
2 tbsp	6 tsp
3 tbsp	9 tsp

Tablespoons to Cups

Tablespoons	Cups
2 tbsp	â…› cup
4 tbsp	¼ cup
5â…“ tbsp	â…“ cup
8 tbsp	½ cup
10â…” tbsp	â…” cup
12 tbsp	¾ cup
16 tbsp	1 cup

International Cup Sizes

Be aware that "cup" measurements vary by country:

Country	Cup Size
US	237 mL
UK (imperial)	284 mL
Australia	250 mL
Japan	200 mL
Metric (international)	250 mL

Warning

Check recipe origin. An Australian recipe calling for 1 cup uses a 250 mL cup, which is about 5% more than a US cup. For baking, this difference matters.

Converting Between US and UK Measurements

US Term	UK Equivalent
All-purpose flour	Plain flour
Powdered sugar	Icing sugar
Superfine sugar	Caster sugar
Heavy cream	Double cream
Light cream	Single cream
Stick butter	N/A (use 113g or 4 oz)
Cilantro	Fresh coriander
Arugula	Rocket
Zucchini	Courgette
Eggplant	Aubergine

Liquid vs. Dry Measuring Cups

These are different tools designed for different purposes:

Liquid Measuring Cups

Clear with pour spout
Measure at eye level
Fill to line, not to rim
Best for: milk, water, oil, broth

Dry Measuring Cups

Opaque with flat rim
Fill and level off
Pack brown sugar firmly
Best for: flour, sugar, oats, rice

Tip

Don't substitute one for the other. Dry ingredients measured in liquid cups (filling to a line) are typically inaccurate. Liquids in dry cups spill when leveling.

How to Measure Correctly

Flour (Spoon and Level Method)

Fluff flour in container
Spoon into dry measuring cup
Level with straight edge
Never scoop directly — this packs the flour

Weight comparison:

Spooned and leveled: ~120g per cup
Scooped directly: ~140-160g per cup

Brown Sugar (Pack Method)

Spoon into dry measuring cup
Press firmly with back of spoon
Continue until cup is full and level
Sugar should hold shape when dumped out

Liquids

Place cup on flat surface
Pour liquid in
Bend to read at eye level
Meniscus (bottom of curve) should touch the line

Butter (Wrapper Marks or Water Displacement)

Wrapper method:

Most butter sticks have tablespoon markings
Cut along the line

Water displacement:

For odd amounts, add cold water to measuring cup
Add butter until water rises to total needed
Drain water, use butter

Common Kitchen Math

Quick Mental Conversions

If you know...	Multiply by...	To get...
Tablespoons	3	Teaspoons
Cups	16	Tablespoons
Cups	8	Fluid ounces
Ounces	28	Grams
Pounds	454	Grams
Inches	2.54	Centimeters

Halving and Doubling Common Amounts

Original	Halved	Doubled
1 cup	½ cup	2 cups
¾ cup	â…œ cup (6 tbsp)	1½ cups
â…” cup	â…“ cup	1â…“ cups
½ cup	¼ cup	1 cup
â…“ cup	2 tbsp + 2 tsp	â…” cup
¼ cup	2 tbsp	½ cup
1 tbsp	1½ tsp	2 tbsp
1 tsp	½ tsp	2 tsp
½ tsp	¼ tsp	1 tsp
¼ tsp	â…› tsp	½ tsp

Substitution Measurements

When you're out of something:

Dairy Substitutions

Need	Substitute
1 cup milk	½ cup evaporated milk + ½ cup water
1 cup buttermilk	1 cup milk + 1 tbsp lemon juice (rest 5 min)
1 cup heavy cream	¾ cup milk + â…“ cup melted butter
1 cup sour cream	1 cup Greek yogurt

Baking Substitutions

Need	Substitute
1 cup cake flour	1 cup AP flour - 2 tbsp + 2 tbsp cornstarch
1 cup self-rising flour	1 cup AP flour + 1½ tsp baking powder + ¼ tsp salt
1 cup bread flour	1 cup AP flour + 1 tsp vital wheat gluten
1 cup brown sugar	1 cup white sugar + 1 tbsp molasses

Leavening Substitutions

Need	Substitute
1 tsp baking powder	¼ tsp baking soda + ½ tsp cream of tartar
1 tsp baking soda	4 tsp baking powder (reduce salt in recipe)

How to Use Our Cooking Measurement Converter

Our Cooking Measurement Converter handles all conversions:

Enter the amount — the quantity you have
Select the unit — cups, grams, ounces, etc.
Choose the ingredient — for weight-based conversions
Select target unit — what you want to convert to
Get your answer — instant conversion

The converter includes:

100+ common ingredients
Volume and weight conversions
US, UK, and metric units
Practical rounding

Frequently Asked Questions

How many tablespoons in a cup?

There are 16 tablespoons in 1 cup. Half a cup equals 8 tablespoons, and a quarter cup equals 4 tablespoons.

How do I convert cups to grams?

It depends on the ingredient. For flour: 1 cup = 120g. For sugar: 1 cup = 200g. For butter: 1 cup = 227g. Use our Cooking Converter for specific ingredients.

Why do professional bakers use weight instead of volume?

Weight is more precise. A cup of flour can vary from 100-160g depending on how it's measured. Weight gives consistent results regardless of measuring technique.

What's the difference between a fluid ounce and a dry ounce?

Fluid ounces measure volume (like water). Dry ounces measure weight. They're the same for water (1 fl oz = 1 oz by weight), but not for other ingredients.

How do I measure sticky ingredients like honey?

Spray your measuring cup with cooking spray first, or lightly oil it. The honey will slide right out. Alternatively, measure by weight for accuracy.

Are Australian cups the same as US cups?

No. Australian cups are 250 mL; US cups are 237 mL. For most cooking, this difference is negligible, but for baking, it can matter.

Recipe Scaler — Double, halve, or scale any recipe
Cooking Time Calculator — Calculate cooking times by weight
Oven Temperature Converter — Convert between Fahrenheit, Celsius, and Gas Mark

Conclusion

Kitchen measurements can be confusing, but the fundamentals are simple once you memorize a few key conversions: 3 teaspoons per tablespoon, 16 tablespoons per cup, and rough gram weights for common ingredients. Once you have your measurements right, make sure you are also using the correct oven temperature and proper cooking times for the best results.

Use our Cooking Measurement Converter for instant conversions when you're in the middle of a recipe. And when baking, consider investing in a kitchen scale — it's the most accurate way to measure and will improve your results.

Measurement conversions are based on US standard measurements unless otherwise noted. Weight conversions for ingredients are approximate and may vary by brand and measuring technique.