Cooking Measurement Converter: Cups, Tablespoons, Grams and Milliliters

1. Type the amount you have, such as 1, 2 or 250.
2. Pick the from unit and the to unit: cups, tablespoons, teaspoons, milliliters, fluid ounces or grams.
3. For any conversion that touches grams, choose the ingredient, or pick Custom and type your own grams per cup.

Here is what each result means:

A cooking measurement converter turns one kitchen unit into another. It handles two different kinds of measurement. Volume units, such as cups, tablespoons, teaspoons, milliliters and fluid ounces, measure the space an ingredient fills. Weight, measured in grams, measures how heavy it is.

Volume to volume is pure arithmetic. In the US system a cup is defined as 236.5882365 mL, which is exactly 16 tablespoons or 48 teaspoons. Those factors never change, so the answer is exact.

Going from a volume to grams is different. A cup of flour and a cup of honey fill the same space but weigh very different amounts. That step needs the weight of one cup of the chosen ingredient, which this tool supplies as a common approximate value you can edit. For liquids measured straight in milliliters, the cups to mL converter and mL to cups converter give a one-field shortcut.

For volume, every unit is a fixed number of milliliters, so you multiply to reach a common base and divide to reach the target unit. For grams, you add one ingredient-specific step.

1. Convert the amount to milliliters. 2 cups is 2 x 236.5882365 = 473.18 mL.
2. To reach another volume unit, divide by its mL size. 473.18 / 14.7868 = 32 tablespoons.
3. To reach grams, divide the mL by 236.5882365 to get cups, then multiply by the grams per cup.

These US volume factors come from the NIST definitions, so the cup, tablespoon and teaspoon values are exact, not estimates.

Flour by weight. 1 cup of all-purpose flour at 120 g per cup is 120 g. This is the King Arthur Baking common value.

Water in milliliters. 2 cups of water is 2 x 236.5882365 = 473.18 mL.

Spoons. 3 teaspoons equal exactly 1 tablespoon, and 16 tablespoons equal 1 cup.

A metric measuring jug. 250 mL is 250 / 236.5882365 = 1.057 cups, just over a cup.

Sugar by weight. 100 g of granulated sugar at 200 g per cup is 100 / 200 = 0.5 cups.

These three are the backbone of US recipes. Because they are all defined from the cup, converting among them is exact.

One caution: the US cup differs from other cups. An Australian metric cup is 250 mL, and a UK recipe may mean an imperial cup of about 284 mL or a 250 mL metric cup. For UK or metric amounts, the imperial to metric converter and the metric converter keep the systems apart.

The values below are the common approximate weights this tool uses, drawn from the King Arthur Baking Ingredient Weight Chart. They are a starting point, not a single truth, because brand, grind and packing all shift them. You can override any of them with the Custom option.

Notice the spread: a cup of honey weighs four times a cup of oats. That is why a single volume-to-gram rule cannot work for every ingredient.

The volume factors are fixed, so for cups-to-milliliters the answer is set. The gram answers move with several real-world factors.

How You Measure Flour

Scooping the cup straight from the bag packs the flour and can add 20 percent or more. Spooning it in and leveling the top gives the 120 g the chart assumes.

Brand and Grind

Bread flour, cake flour and whole wheat flour all weigh differently per cup. Powdered sugar is lighter than granulated. When the package lists a serving weight, that beats any general chart.

Packing and Settling

Brown sugar is measured packed, so it weighs more than loose sugar. Cocoa and oats settle over time, changing how much fills a cup.

Which Cup You Mean

A US cup is 236.59 mL, an Australian cup is 250 mL, and older UK recipes vary. Using the wrong cup shifts every amount.

A converter is fast and needs no equipment, which is perfect for liquids and for quick swaps between spoons and cups. For dry baking ingredients, a kitchen scale is more accurate because it skips the density guess entirely.

Many bakers use both: the converter to plan, the scale to execute. For recipe-style baking swaps, the baking conversion calculator pairs well with this tool.

Following a Recipe from Another Country

A European recipe lists grams while your measuring tools are cups. Convert each ingredient with its own weight per cup.

Scaling a Recipe Up or Down

Halving 3 teaspoons of baking powder is easier once you see it as 1 tablespoon. The spoon and cup conversions make the math clean.

Missing a Measuring Tool

No measuring cup on hand? Use tablespoons: 16 of them make a cup. The converter shows the swap instantly.

Checking a Liquid Amount

A metric jug reads in milliliters. Convert 250 mL to just over 1 cup, or use the dedicated mL to cups converter for liquids only.

1. Converting Flour Cups to Grams with the Water Rule

A cup of water is about 236 g, but a cup of flour is only 120 g. Always use the ingredient weight, not a single number.

2. Mixing Up Fluid Ounces and Ounces

A fluid ounce is volume; an ounce is weight. 8 fl oz of water is 1 cup, but 8 oz on a scale is 227 g. The fluid ounces to mL converter handles the volume side.

3. Scooping Flour Straight from the Bag

That packs it and can add a fifth more flour. Spoon it in and level the top.

4. Assuming Every Cup Is 240 ML

Nutrition labels round the cup to 240 mL, but the legal US cup is 236.59 mL. For large batches the gap adds up.

5. Forgetting Brown Sugar Is Packed

Packed brown sugar weighs more than loose. The chart value of 213 g assumes it is pressed into the cup.

The volume answers are exact by definition. The gram answers are only as good as the weight-per-cup value you use.

About 120 g for all-purpose flour, the common King Arthur Baking value when flour is spooned and leveled. Brand and packing can shift it, so weighing is most accurate.

2 cups of water is 473.18 mL. One US cup is exactly 236.5882365 mL, so two cups double that.

Exactly 3 teaspoons make 1 tablespoon, and 16 tablespoons make 1 cup. These spoon conversions are exact.

250 mL is about 1.057 cups, just over one US cup. Divide the milliliters by 236.5882365 to get cups.

They have different densities. A cup of flour is about 120 g, while a cup of granulated sugar is about 200 g, because sugar packs more mass into the same space.

No. A US cup is 236.59 mL, while an Australian metric cup is 250 mL and older UK cups vary. Check which system your recipe uses.

About 200 g for granulated white sugar, as a common approximation. Packed brown sugar is heavier, around 213 g per cup.

Weighing on a scale is more accurate for dry baking ingredients because it avoids packing and scooping errors. Cups are fine for liquids and quick swaps.

Yes. Choose the Custom ingredient and type the weight of one cup in grams, which is useful when a package lists its own serving weight.

No. The math runs on your own device and nothing you type leaves the page. Saved results stay in this browser only.

• US customary volume units and the legal cup, pint and gallon (NIST Handbook 44, 2026, Appendix C).
• Exact conversion factors for US volume units (NIST SP 811, Appendix B.8).
• Common ingredient weights per cup (labeled approximations) (King Arthur Baking Ingredient Weight Chart).
• Food composition and densities for ingredients (USDA FoodData Central).