Cooking Converter
Convert cups to grams, ounces to milliliters, and scale any recipe up or down — with per-ingredient weights.
Convert
Multiply every amount by this — try 2/3 for two-thirds.
| Ounces | 8.82 oz |
| Milliliters | 473.2 ml |
| Cups | 2 cups |
| Tablespoons | 32 tbsp |
Oven temperatures
| 350°F | 175°C | Gas 4 |
| 375°F | 190°C | Gas 5 |
| 400°F | 200°C | Gas 6 |
| 425°F | 220°C | Gas 7 |
| 450°F | 230°C | Gas 8 |
How to Use the Cooking Converter
Pick your ingredient first — this matters because a cup of flour and a cup of honey weigh very different amounts. Enter the amount and unit, and the converter shows grams, ounces, milliliters, cups, and tablespoons instantly. Set a scale factor to halve (×0.5), double (×2), triple (×3), or use any custom factor — every amount rescales together. Oven temperatures (°F/°C/Gas) are tabulated below the converter for quick reference.
Volume vs Weight: Why It Matters
Volume (cups, ml) measures space; weight (grams, oz) measures mass. For water they're interchangeable (1 ml = 1 g), but for everything else they diverge: a cup of flour is 125 g, a cup of sugar is 200 g, a cup of honey is 340 g. Recipes written in cups are really specifying volumes, and volume is imprecise — how tightly you pack the cup changes the actual amount by up to 30%.
Professional kitchens weigh everything for this reason. A $15 scale is the single biggest upgrade a home baker can make: it removes the largest source of error in baking, where ratios of flour, fat, sugar, and liquid determine texture.
Ingredient Chart: Flour, Sugar & More
| Ingredient | 1 cup (g) | 1 tbsp (g) |
|---|---|---|
| All-purpose flour | 125 | 7.8 |
| Granulated sugar | 200 | 12.5 |
| Brown sugar | 220 | 13.8 |
| Butter | 227 | 14.2 |
| Honey | 340 | 21.3 |
| Rolled oats | 90 | 5.6 |
| Cocoa powder | 100 | 6.3 |
| Water / milk | 236–245 | 14.8–15.3 |
Values follow the King Arthur Baking weight chart. Note how 1 tablespoon of flour (7.8 g) vs honey (21.3 g) differs nearly 3× — "a tablespoon" means very different things per ingredient.
Scaling Recipes Up or Down
Scaling is multiplication: every ingredient × the same factor. The converter does it in one step, but two judgment calls remain yours:
- Eggs don't split cleanly. Halving 3 eggs? Beat 2 eggs and use 3 tablespoons of the beaten mix (one egg ≈ 3 tbsp).
- Leavening isn't perfectly linear. Double the batter, but increase baking powder by ~1.5× first and test — too much gives a soapy taste.
- Pan size matters more than math. Doubling a cake recipe into the same pan gives a dense brick; batter depth should stay roughly constant — use a bigger pan.
- Seasoning to taste. Salt, spices, and acid scale roughly, but always taste and adjust — they're the least linear ingredients.
Worked Example: Halving a Cake Recipe
Recipe calls for 2 cups flour, 1 cup sugar, ½ cup butter — halve it
Set scale to ×0.5:
Flour: 2 cups × 0.5 = 1 cup = 125 g.
Sugar: 1 cup × 0.5 = ½ cup = 100 g.
Butter: ½ cup × 0.5 = ¼ cup = 56.8 g (≈ 4 tbsp).
Bake in a smaller pan and start checking 5 minutes early — smaller cakes bake faster.
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Frequently Asked Questions
How many grams are in a cup?
It depends on the ingredient: 1 cup of all-purpose flour ≈ 125 g, sugar ≈ 200 g, butter ≈ 227 g, water ≈ 236 g. Pick your ingredient above for its exact weight.
How do I convert cups to milliliters?
1 US cup = 236.6 ml (commonly rounded to 240 ml in recipes). So 2 cups ≈ 473 ml.
Why should I weigh ingredients?
A cup of flour can weigh anywhere from 110 to 150 g depending on how you scoop — a 30% swing that ruins baking ratios. A scale removes the guesswork for a few dollars.
How do I halve a recipe?
Set the scale factor to 0.5 above — every amount halves automatically, including the tricky ones like ⅔ cup → ⅓ cup. For eggs, beat one and use half by volume.
What is the difference between oz and fl oz?
Ounces (oz) measure weight; fluid ounces (fl oz) measure volume. 8 fl oz of water weighs 8 oz, but 8 fl oz of honey weighs about 12 oz — never swap them for non-water ingredients.