Cooking Measurement Conversions: Cups, Tablespoons, Grams, and More
You are halfway through a recipe and it asks for 175 grams of flour, but your measuring cups are in cups. Or a British recipe calls for 200 ml of cream, and you have no idea how many cups that is. Cooking conversions are one of the most common everyday math problems — and getting them wrong can ruin a dish.
This guide provides a master reference table, explains the most common conversions, and addresses the baking-specific challenge of converting volume to weight.
✨Key takeaways
- 1 cup = 16 tablespoons = 48 teaspoons = 237 ml ≈ 8 fluid ounces.
- 1 tablespoon = 3 teaspoons = 15 ml. 1 teaspoon = 5 ml.
- For baking accuracy, weigh ingredients in grams rather than measuring by volume.
- Flour: 1 cup ≈ 125 g. Sugar: 1 cup ≈ 200 g. Butter: 1 cup ≈ 227 g.
Volume conversions: the master reference
1 cup = 16 tablespoons = 48 teaspoons = 237 ml = 8 fl oz.
3/4 cup = 12 tbsp = 177 ml. 2/3 cup = 10 tbsp + 2 tsp = 158 ml. 1/2 cup = 8 tbsp = 118 ml. 1/3 cup = 5 tbsp + 1 tsp = 79 ml. 1/4 cup = 4 tbsp = 59 ml.
1 tablespoon = 3 teaspoons = 15 ml. 1 teaspoon = 5 ml.
Use the Unit Converter for any conversion not on this list.
Weight conversions for baking
Volume measurements are fine for liquids but imprecise for dry ingredients (flour can vary 20–30% depending on how tightly it is packed). Professional bakers always weigh.
Common conversions: All-purpose flour: 1 cup = 125 g. Granulated sugar: 1 cup = 200 g. Brown sugar (packed): 1 cup = 220 g. Butter: 1 cup (2 sticks) = 227 g. Cocoa powder: 1 cup = 85 g.
Invest in a kitchen scale ($10–$15). It is the single best tool for consistent baking results.
Metric to US conversions for international recipes
100 ml ≈ 0.42 cups ≈ 6.8 tablespoons. 250 ml ≈ 1.06 cups ≈ 8.5 fl oz. 500 ml ≈ 2.11 cups ≈ 1 pint (roughly).
100 g ≈ 3.5 oz. 250 g ≈ 8.8 oz. 500 g ≈ 1.1 lb.
Oven temperatures: 180°C = 356°F ≈ 350°F (Gas Mark 4). 200°C = 392°F ≈ 400°F (Gas Mark 6). 220°C = 428°F ≈ 425°F (Gas Mark 7).
Scaling recipes up or down
To halve a recipe: divide each ingredient by 2. 3/4 cup becomes 6 tablespoons. 1 tablespoon becomes 1.5 teaspoons.
To double: multiply by 2. But for baking, scale cautiously — leavening agents (baking powder, yeast) do not always scale linearly. Increase leavening by 1.5× when doubling, not 2×.
For odd multipliers (e.g., 1.5×), convert everything to the smallest unit (teaspoons or grams), multiply, then convert back.
Try the calculators referenced in this guide
Put the maths into practice — every calculator is free and runs entirely in your browser.
Frequently Asked Questions
Are US cups and UK cups the same?
No. A US cup = 237 ml. A UK (imperial) cup = 284 ml. Australian cups = 250 ml. Always check which system a recipe uses. When in doubt, weigh in grams.
How do I measure a "heaping" vs. "level" tablespoon?
A level tablespoon is filled and scraped flat with a knife. A heaping tablespoon has a mound above the rim. In baking, always use level measurements for consistency.
Can I substitute butter for oil by volume?
Not exactly. Butter is ~80% fat and ~20% water/milk solids, while oil is 100% fat. A common substitution: use 3/4 the volume of oil to replace butter (e.g., 6 tablespoons oil for 8 tablespoons butter).
The Precision Calculator Editorial Team
The editorial team at Get Precision Calculator writes practical, formula-driven guides that explain the maths behind every calculator on this site. All content is reviewed for accuracy before publishing.
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