Convert between cups, tablespoons, fluid ounces, milliliters, grams, ounces, and pounds. Scale any recipe up or down. Plus Fahrenheit to Celsius for oven temps.
Formula: °C = (°F − 32) × 5/9. Most recipes round to the nearest 5°, so 177°C usually appears as 175°C or 180°C.
Volume vs. Weight — the one rule that trips everyone up
You can't convert a cup to grams without knowing what's in the cup. A cup of flour and a cup of water weigh completely different amounts. Water is about 237 g per cup. All-purpose flour is closer to 125 g per cup. Granulated sugar is about 200 g. Brown sugar (packed) is about 213 g. Butter is 227 g. The converter above won't switch between volume (cup, tbsp, fl oz, ml) and weight (g, oz, lb) for that reason — there's no universal answer.
For baking specifically, weight beats volume every time. A scooped vs. spooned-and-leveled cup of flour can differ by 30 percent — the difference between a tender cake and something that bounces off the counter. If a recipe gives you weights in grams, use them. If it only gives cups, look up the gram weight of the specific ingredient (King Arthur and Serious Eats both publish reliable ingredient-weight charts).
How to Scale a Recipe
Use the multiplier buttons above (¼×, ½×, 1×, 2×, 3×, 4×). Type the original amount, hit a multiplier, read the scaled result. That covers the math. A few things don't scale linearly, though:
Cook time: doubling a recipe rarely doubles the cook time. A roast at twice the size in the same oven takes longer, but not 2×. For proteins, ignore the math and use a thermometer — internal temperature is the only reliable target.
Pan size: doubling a cake recipe in the same pan won't bake through. Either use a larger pan or split between two of the same pan and keep the original cook time.
Salt and spices: scale at roughly 75–80% of the multiplier when going up. Doubling salt rarely tastes balanced because the food doesn't actually double in surface area for tasting.
Leavening (baking powder, baking soda, yeast): scales 1:1 up to about 2×, then starts to drop off. At 3× and beyond, reduce slightly.
Eggs: the awkward one. Halving 1 egg means whisking a whole egg and using half by weight (about 25 g for a large egg). Doubling 1 egg = 2 eggs, no surprises.
Quick Reference
3 tsp = 1 tbsp
16 tbsp = 1 cup
8 fl oz = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 cups = 1 gallon
1 oz ≈ 28.35 g
1 lb = 16 oz ≈ 454 g
1 cup water ≈ 237 g
1 cup flour ≈ 125 g
1 cup sugar ≈ 200 g
1 cup butter ≈ 227 g
350°F ≈ 177°C
400°F ≈ 204°C
425°F ≈ 218°C
Frequently Asked Questions
How many tablespoons are in a cup?
16 tablespoons. That's the same as 8 fluid ounces or about 237 milliliters.
How many teaspoons are in a tablespoon?
3 teaspoons. Useful when you only have one set of spoons clean.
How many ounces are in a cup?
8 fluid ounces, by volume. By weight it depends entirely on what's in the cup — water is about 237 grams, all-purpose flour is about 125 grams, granulated sugar is about 200 grams.
1 ounce ≈ 28.35 grams. So 4 oz ≈ 113 g, and 1 lb (16 oz) ≈ 454 g.
How do you convert 1 cup to grams?
You can't, without knowing the ingredient. A cup is a measure of volume; grams measure weight. A cup of feathers and a cup of lead weigh very different amounts. For baking, look up the specific ingredient (1 cup flour ≈ 125 g, 1 cup sugar ≈ 200 g, 1 cup butter ≈ 227 g, 1 cup water ≈ 237 g).
What is 350°F in Celsius?
≈ 177°C. The formula is (°F − 32) × 5/9. Most recipes round to 175°C or 180°C.
What is 400°F in Celsius?
≈ 204°C, usually rounded to 200°C in recipes.
How do you halve a recipe?
Use the ½× multiplier above. Type the original amount, hit ½×, read the scaled result. Halving generally works cleanly. Watch out for eggs — halving 1 egg means whisking a whole egg and using half by weight.
Does doubling a recipe double the cook time?
No. Doubling the volume in the same oven might add 10–25% to the cook time, not 100%. For roasts, use a thermometer — internal temperature is the only reliable target. For baked goods at 2× volume, you usually need a larger pan or to split the batter between two pans rather than baking longer.
Why do baking recipes use weight instead of volume?
Because a 'cup of flour' is unreliable. Spooning vs. scooping can change the weight by 30%. Weight (grams or ounces) gives the same result every time. Most serious baking recipes give weights for this reason.
