Kitchen conversion chart
1 US cup = 236.6 mL = 16 tablespoons = 48 teaspoons. A tablespoon is 14.8 mL and a teaspoon 4.9 mL. Below: every common measure in milliliters, grams per cup for baking staples, and oven temperatures in both scales.
Cups and spoons to milliliters
US measures. 1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces.
| Measure | Tbsp | Tsp | Fl oz | mL |
|---|---|---|---|---|
| 1 teaspoon | 0.33 | 1 | 0.17 | 4.9 |
| 1 tablespoon | 1 | 3 | 0.5 | 14.8 |
| 1/8 cup | 2 | 6 | 1 | 29.6 |
| 1/4 cup | 4 | 12 | 2 | 59.1 |
| 1/3 cup | 5.33 | 16 | 2.67 | 78.9 |
| 1/2 cup | 8 | 24 | 4 | 118.3 |
| 2/3 cup | 10.67 | 32 | 5.33 | 157.7 |
| 3/4 cup | 12 | 36 | 6 | 177.4 |
| 1 cup | 16 | 48 | 8 | 236.6 |
| 1 pint (2 cups) | 32 | 96 | 16 | 473.2 |
| 1 quart (4 cups) | 64 | 192 | 32 | 946.4 |
| 1 gallon (16 cups) | 256 | 768 | 128 | 3,785 |
Cups to grams by ingredient
Weights from King Arthur Baking’s ingredient weight chart, with flour spooned into the cup and leveled. Flour scooped straight from the bag packs down and weighs more.
| Ingredient | 1 cup | 1/2 cup | 1 tbsp |
|---|---|---|---|
| All-purpose flour | 120 g | 60 g | 7.5 g |
| Bread flour | 120 g | 60 g | 7.5 g |
| Whole wheat flour | 113 g | 57 g | 7 g |
| Granulated sugar | 198 g | 99 g | 12.5 g |
| Brown sugar, packed | 213 g | 107 g | 13.5 g |
| Powdered sugar | 113 g | 57 g | 7 g |
| Butter | 227 g | 113 g | 14 g |
| Cocoa powder | 84 g | 42 g | 5.5 g |
| Rolled oats | 89 g | 45 g | 5.5 g |
| Rice, uncooked | 198 g | 99 g | 12.5 g |
| Cornstarch | 112 g | 56 g | 7 g |
| Honey | 336 g | 168 g | 21 g |
| Maple syrup | 312 g | 156 g | 19.5 g |
| Vegetable oil | 198 g | 99 g | 12.5 g |
| Peanut butter | 270 g | 135 g | 17 g |
Oven temperatures
Metric recipes round to the nearest 10 °C.
| °F | °C exact | °C in recipes |
|---|---|---|
| 250 °F | 121.1 °C | 120 °C |
| 275 °F | 135 °C | 140 °C |
| 300 °F | 148.9 °C | 150 °C |
| 325 °F | 162.8 °C | 160 °C |
| 350 °F | 176.7 °C | 180 °C |
| 375 °F | 190.6 °C | 190 °C |
| 400 °F | 204.4 °C | 200 °C |
| 425 °F | 218.3 °C | 220 °C |
| 450 °F | 232.2 °C | 230 °C |
| 475 °F | 246.1 °C | 250 °C |
| 500 °F | 260 °C | 260 °C |
skalaconvert.com/charts/kitchen-conversion-chart/ — Reviewed on September 30, 2026 by the Skala Convert team
Reviewed on by the Skala Convert team
Why does a cup on a nutrition label say 240 mL?
Because the label uses a rounded cup on purpose. The FDA’s nutrition labeling rule, 21 CFR 101.9, says that for labeling a cup means 240 mL, a tablespoon 15 mL, a teaspoon 5 mL and a fluid ounce 30 mL, so serving sizes come out in round numbers. The cup in your kitchen drawer is still the customary one: NIST Special Publication 811 lists it as 236.5882 mL, a sixteenth of a gallon. The 1.4% gap does not matter in a recipe; it only explains why the box and the chart disagree.
Is a cup the same everywhere?
No. Recipes from Canada, Australia, New Zealand and much of the metric world use a 250 mL cup, about 5.7% larger than the US one. It matters little in a soup and more in a cake, where it changes the ratio of flour to liquid. Spoons differ too: the Australian tablespoon is 20 mL, four teaspoons rather than three, so an Australian recipe calling for “1 tablespoon” of baking powder means a third more than an American one.
Why weigh ingredients instead of measuring cups?
Because a cup measures space, not food. The same cup holds 120 g of flour spooned in and leveled, and noticeably more if you dig it into the bag; brown sugar changes with how hard you press it. A kitchen scale removes the guesswork, which is why professional and most newer recipes list grams. The grams table above, from King Arthur Baking’s ingredient weight chart, is the bridge for older recipes. Butter is the easy one: a US stick is 1/2 cup, 8 tablespoons, 4 ounces or 113 g, and the wrapper is usually marked in tablespoons. For weights given in ounces, the ounces to grams converter has the exact factor.
How do you convert oven temperatures?
Subtract 32 from the Fahrenheit figure, then multiply by 5/9. 350 °F is (350 − 32) × 5 ÷ 9 = 176.7 °C, which metric recipes and oven dials round to 180 °C. Ovens hold their temperature within several degrees anyway, so the rounded column is the one to use. For any other value, the Fahrenheit to Celsius converter gives the exact result.
Where do these numbers come from?
The volume table follows NIST Special Publication 811, which defines the cup, tablespoon and teaspoon from the US gallon of exactly 3.785411784 liters: a cup is 1/16 gallon, a tablespoon 1/16 cup, a teaspoon 1/3 tablespoon. The labeling values come from FDA regulation 21 CFR 101.9. The grams per cup are King Arthur Baking’s published ingredient weights, converted to a full cup where the chart lists a smaller measure. For liquids, the fluid ounces to mL page covers the conversion in detail.
Frequently asked questions
How many tablespoons are in a cup?
Sixteen. A US cup is 16 tablespoons, 48 teaspoons or 8 fluid ounces, so half a cup is 8 tablespoons and a quarter cup is 4.
How many milliliters are in a cup?
A US cup is 236.6 mL. Nutrition labels round it to 240 mL, and recipes from metric countries usually mean a 250 mL cup.
How many grams is a cup of flour?
About 120 grams of all-purpose flour, spooned into the cup and leveled. Scooped straight from the bag it packs down and weighs more, which is why baking recipes increasingly give grams.
How many teaspoons are in a tablespoon?
Three. A US tablespoon is 14.8 mL and a teaspoon 4.9 mL; for labeling and most practical purposes they are 15 mL and 5 mL.
What is 350 °F in Celsius?
350 °F is 176.7 °C. Metric recipes round it to 180 °C, which is the usual setting for cakes and cookies.