Cooking Measurement Conversion Chart
Converting cooking measurements is one of the most common kitchen frustrations — especially when a recipe uses cups but your scale measures grams, or a UK recipe calls for tablespoons that are a different size than US ones.
This complete reference chart covers every common cooking measurement conversion you’ll need, organized by ingredient so you always get the right weight — not just a generic number based on water.
💡 Need to convert instantly? Use our free cooking converter which handles 30+ ingredients automatically.
Quick Reference: Volume Conversions
These conversions are the same regardless of ingredient — they are pure volume measurements.
| Measurement | Equals | Also Equals |
|---|---|---|
| 1 cup | 16 tablespoons | 237 ml |
| ¾ cup | 12 tablespoons | 177 ml |
| ⅔ cup | 10 tbsp + 2 tsp | 158 ml |
| ½ cup | 8 tablespoons | 118 ml |
| ⅓ cup | 5 tbsp + 1 tsp | 79 ml |
| ¼ cup | 4 tablespoons | 59 ml |
| ⅛ cup | 2 tablespoons | 30 ml |
| 1 tablespoon | 3 teaspoons | 15 ml |
| 1 teaspoon | ⅓ tablespoon | 5 ml |
| 1 fluid ounce | 2 tablespoons | 30 ml |
| 1 pint | 2 cups | 473 ml |
| 1 quart | 4 cups | 946 ml |
| 1 gallon | 16 cups | 3.78 liters |
Cups to Grams: Flour
Flour is the most common source of baking errors. The weight varies significantly depending on whether the flour is sifted, spooned, or scooped directly from the bag. These weights assume the spoon-and-level method — the standard for most recipes.
| Amount | All-Purpose Flour | Bread Flour | Cake Flour | Whole Wheat |
|---|---|---|---|---|
| 1 cup | 120g (4.2 oz) | 127g (4.5 oz) | 114g (4 oz) | 128g (4.5 oz) |
| ¾ cup | 90g | 95g | 86g | 96g |
| ⅔ cup | 80g | 85g | 76g | 85g |
| ½ cup | 60g | 64g | 57g | 64g |
| ⅓ cup | 40g | 42g | 38g | 43g |
| ¼ cup | 30g | 32g | 29g | 32g |
| 1 tablespoon | 8g | 8g | 7g | 8g |
| 1 teaspoon | 3g | 3g | 2g | 3g |
⚠️ Important: If you scoop flour directly from the bag, you can easily pack in 140–150g per cup instead of 120g. That extra 20–30g is enough to make cookies dense or bread tough. Always spoon flour into the measuring cup and level off the top.
Cups to Grams: Sugar
| Amount | White Sugar | Brown Sugar (packed) | Powdered Sugar | Raw Sugar |
|---|---|---|---|---|
| 1 cup | 200g (7 oz) | 220g (7.8 oz) | 120g (4.2 oz) | 200g (7 oz) |
| ¾ cup | 150g | 165g | 90g | 150g |
| ⅔ cup | 133g | 147g | 80g | 133g |
| ½ cup | 100g | 110g | 60g | 100g |
| ⅓ cup | 67g | 73g | 40g | 67g |
| ¼ cup | 50g | 55g | 30g | 50g |
| 1 tablespoon | 12.5g | 14g | 8g | 12.5g |
| 1 teaspoon | 4g | 4.5g | 3g | 4g |
Cups to Grams: Butter
Butter is measured differently in the US (sticks) vs the rest of the world (grams). Here is the complete reference.
| Amount | Grams | Ounces | US Sticks |
|---|---|---|---|
| 1 cup | 227g | 8 oz | 2 sticks |
| ¾ cup | 170g | 6 oz | 1½ sticks |
| ½ cup | 113g | 4 oz | 1 stick |
| ⅓ cup | 76g | 2.7 oz | ⅔ stick |
| ¼ cup | 57g | 2 oz | ½ stick |
| 1 tablespoon | 14g | 0.5 oz | ⅛ stick |
| 1 teaspoon | 5g | 0.2 oz | — |
Cups to Grams: Liquids
| Amount | Water / Milk | Heavy Cream | Vegetable Oil | Honey |
|---|---|---|---|---|
| 1 cup | 237g | 238g | 218g | 340g |
| ½ cup | 118g | 119g | 109g | 170g |
| ¼ cup | 59g | 60g | 55g | 85g |
| 1 tablespoon | 15g | 15g | 14g | 21g |
| 1 teaspoon | 5g | 5g | 5g | 7g |
Cups to Grams: Baking Ingredients
| Ingredient | 1 Cup | ½ Cup | ¼ Cup | 1 Tablespoon |
|---|---|---|---|---|
| Cocoa powder | 118g | 59g | 30g | 7g |
| Baking powder | 192g | 96g | 48g | 12g |
| Baking soda | 220g | 110g | 55g | 14g |
| Cornstarch | 128g | 64g | 32g | 8g |
| Active dry yeast | 128g | 64g | 32g | 8g |
| Maple syrup | 322g | 161g | 80g | 20g |
Cups to Grams: Grains, Oats and Rice
| Ingredient | 1 Cup | ½ Cup | ¼ Cup |
|---|---|---|---|
| White rice (uncooked) | 185g | 93g | 46g |
| Brown rice (uncooked) | 190g | 95g | 48g |
| Rolled oats | 90g | 45g | 23g |
| Quinoa (uncooked) | 170g | 85g | 43g |
| Dry pasta | 100g | 50g | 25g |
| Breadcrumbs (dry) | 115g | 58g | 29g |
Cups to Grams: Nuts and Seeds
| Ingredient | 1 Cup | ½ Cup | ¼ Cup |
|---|---|---|---|
| Almonds (whole) | 143g | 72g | 36g |
| Walnuts (chopped) | 117g | 59g | 29g |
| Peanuts | 146g | 73g | 37g |
| Chia seeds | 160g | 80g | 40g |
| Flaxseeds | 160g | 80g | 40g |
| Shredded coconut | 93g | 47g | 23g |
Cups to Grams: Dairy
| Ingredient | 1 Cup | ½ Cup | ¼ Cup | 1 Tablespoon |
|---|---|---|---|---|
| Sour cream | 230g | 115g | 58g | 14g |
| Yogurt (plain) | 245g | 123g | 61g | 15g |
| Cream cheese | 225g | 113g | 56g | 14g |
| Shredded cheese | 113g | 57g | 28g | 7g |
| Parmesan (grated) | 100g | 50g | 25g | 6g |
Teaspoons and Tablespoons to Grams: Spices and Salt
Small measurements matter most for spices and leavening agents where accuracy is critical.
| Ingredient | 1 teaspoon | 1 tablespoon |
|---|---|---|
| Table salt | 6g | 18g |
| Kosher salt | 3g | 9g |
| Black pepper (ground) | 2.3g | 7g |
| Cinnamon (ground) | 2.6g | 8g |
| Cumin (ground) | 2.1g | 6g |
| Paprika | 2.3g | 7g |
| Garlic powder | 2.8g | 8g |
| Baking powder | 4g | 12g |
| Baking soda | 6g | 18g |
| Active dry yeast | 3g | 9g |
US vs UK vs Australian Measurements
If you are following a recipe from another country, watch out for these differences.
| Measurement | US | UK / Australia | Difference |
|---|---|---|---|
| 1 cup | 237 ml | 250 ml | +13 ml (5% more) |
| 1 tablespoon | 15 ml | 17.7 ml (UK) / 20 ml (AU) | +2–5 ml |
| 1 teaspoon | 5 ml | 5 ml | Same |
| 1 pint | 473 ml | 568 ml | +95 ml (20% more) |
For international recipes, the safest approach is always to use weight in grams rather than volume measurements. A gram is a gram everywhere in the world.
How to Measure Correctly
Dry ingredients (flour, sugar, cocoa): Use dry measuring cups with flat tops. Spoon the ingredient into the cup and level off with a straight edge. Never scoop directly from the bag — this packs the ingredient and throws off the weight.
Brown sugar: Pack it firmly into the cup. It should hold the shape of the cup when turned out.
Liquids: Use a liquid measuring cup with a spout. Check the measurement at eye level — the bottom of the meniscus (the curve) should sit on the measurement line.
Sticky ingredients (honey, maple syrup): Lightly spray the measuring cup or spoon with cooking oil first. The ingredient will slide out cleanly without leaving residue.
The best method of all: Use a kitchen scale. A $10–15 digital scale eliminates all measurement variables and gives you consistent results every time.
Emergency Substitutions (When You Don’t Have the Right Tool)
| Don’t have | Use instead |
|---|---|
| 1 tablespoon | 3 teaspoons |
| ¼ cup | 4 tablespoons |
| ⅓ cup | 5 tablespoons + 1 teaspoon |
| ½ cup | 8 tablespoons |
| 1 cup | 16 tablespoons |
| 1 cup buttermilk | 1 cup milk + 1 tbsp vinegar (let sit 5 min) |
| 1 cup cake flour | 1 cup minus 2 tbsp all-purpose flour + 2 tbsp cornstarch |
| 1 cup sour cream | 1 cup plain yogurt |
| 1 large egg | 3 tablespoons aquafaba (chickpea liquid) |
Use Our Free Cooking Converter
This chart covers the most common conversions but every recipe is different. For instant conversions for any ingredient and any measurement, use our free cooking converter — it supports 30+ ingredients and converts between cups, tablespoons, teaspoons, grams, ounces, milliliters, and more in one click.
Bookmark this page and the converter for quick access whenever you’re in the kitchen.
One Response to Cooking Measurement Conversion Chart