Cups to mL Converter
Convert between cups, milliliters, tablespoons, teaspoons, and fluid ounces for cooking and baking. Supports US, metric, Imperial, and Australian cup sizes.
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Complete Cooking Measurement Conversion Table
| US Measurement | mL | Tbsp | Tsp | Fl Oz |
|---|---|---|---|---|
| 1/8 teaspoon | 0.6 | — | 0.125 | — |
| 1/4 teaspoon | 1.2 | — | 0.25 | — |
| 1/2 teaspoon | 2.5 | — | 0.5 | — |
| 1 teaspoon | 4.93 | 0.33 | 1 | 0.17 |
| 1 tablespoon | 14.79 | 1 | 3 | 0.5 |
| 2 tablespoons | 29.57 | 2 | 6 | 1 |
| 1/4 cup | 59.15 | 4 | 12 | 2 |
| 1/3 cup | 78.86 | 5.33 | 16 | 2.67 |
| 1/2 cup | 118.29 | 8 | 24 | 4 |
| 2/3 cup | 157.73 | 10.67 | 32 | 5.33 |
| 3/4 cup | 177.44 | 12 | 36 | 6 |
| 1 cup | 236.59 | 16 | 48 | 8 |
| 2 cups (1 pint) | 473.18 | 32 | 96 | 16 |
| 4 cups (1 quart) | 946.35 | 64 | 192 | 32 |
| 16 cups (1 gallon) | 3,785.41 | 256 | 768 | 128 |
International Cup Sizes — Why Recipes Don't Always Work
| Cup Standard | Volume (mL) | Countries Used | Difference from US Cup |
|---|---|---|---|
| US Customary Cup | 236.588 mL | United States | — (baseline) |
| US Legal Cup (nutrition labels) | 240 mL | US (FDA labeling only) | +1.4% |
| Metric Cup | 250 mL | Australia, NZ, Canada, UK (modern recipes) | +5.7% |
| Imperial Cup (traditional) | 284.131 mL | UK (older recipes), Canada (older) | +20.1% |
| Japanese Cup (gō) | 180 mL | Japan | −23.9% |
The 5.7% difference between US and metric cups is small enough for most cooking but significant in baking — particularly for flour, where even 10% more can toughen baked goods. Professional bakers worldwide use weight (grams) rather than volume for this reason.
Common Baking Ingredients: Volume to Weight
| Ingredient | 1 Cup (US) | 1 Tbsp | 1 Tsp |
|---|---|---|---|
| All-Purpose Flour | 120 g (4.25 oz) | 7.5 g | 2.5 g |
| Granulated Sugar | 200 g (7 oz) | 12.5 g | 4.2 g |
| Brown Sugar (packed) | 220 g (7.75 oz) | 13.8 g | 4.6 g |
| Powdered Sugar | 120 g (4.25 oz) | 7.5 g | 2.5 g |
| Butter | 227 g (8 oz / 2 sticks) | 14.2 g | 4.7 g |
| Water / Milk | 237 g (8.35 oz) | 14.8 g | 4.9 g |
| Honey | 340 g (12 oz) | 21.3 g | 7.1 g |
| Vegetable Oil | 218 g (7.7 oz) | 13.6 g | 4.5 g |
| Cocoa Powder | 85 g (3 oz) | 5.3 g | 1.8 g |
| Salt (table) | 288 g (10.2 oz) | 18 g | 6 g |
Weights are approximate and vary by brand, humidity, and measuring technique. For baking, weighing ingredients with a kitchen scale is more accurate than volume measurement. King Arthur Baking recommends the "spoon and level" method for flour: spoon into the cup and level with a knife.
Why Bakers Should Use Weight Instead of Volume
A 2018 study by King Arthur Baking found that 1 cup of flour can range from 113g to 170g depending on how it's measured — a 50% variation that can ruin a recipe. Scooping directly from the bag packs flour tightly (150-170g), while the spoon-and-level method yields the standard 120g. Professional bakeries worldwide use weight because it eliminates this variability entirely.
Volume measurements work well for liquids (water, milk, oil) because liquids always fill the cup completely. Dry ingredients like flour, sugar, and cocoa powder have air gaps, compaction differences, and humidity variations that make volume unreliable. If your baking results are inconsistent, switching from cups to a kitchen scale ($10-20) is the single highest-impact improvement you can make.
For temperature conversions when following international recipes, use our °F to °C Converter. For weight conversions, see kg to Pounds. Convert liquid volumes with our Liters to Gallons Converter.
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