Recipe Converter
Scale recipes up or down and convert between US cups, metric milliliters, and weight measurements
Recipe Converter
Scale recipes up or down with accurate ingredient conversions
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Cooking Volume Conversion Table
| Measurement | Milliliters | Tablespoons | Cups | Notes |
|---|---|---|---|---|
| 1 teaspoon (tsp) | 4.93 mL | 1/3 tbsp | 1/48 cup | US standard |
| 1 tablespoon (tbsp) | 14.79 mL | 3 tsp | 1/16 cup | US standard |
| 1 fluid ounce (fl oz) | 29.57 mL | 2 tbsp | 1/8 cup | US fluid oz |
| 1/4 cup | 59.15 mL | 4 tbsp | 12 tsp | |
| 1/3 cup | 78.86 mL | 5 tbsp + 1 tsp | 16 tsp | |
| 1/2 cup | 118.3 mL | 8 tbsp | 24 tsp | |
| 1 cup | 236.6 mL | 16 tbsp | 48 tsp | 8 fl oz |
| 1 pint | 473.2 mL | 32 tbsp | 2 cups | 16 fl oz |
| 1 quart | 946.4 mL | 64 tbsp | 4 cups | 32 fl oz |
| 1 gallon | 3,785 mL | 256 tbsp | 16 cups | 128 fl oz |
Cups to Grams Reference (Common Baking Ingredients)
| Ingredient | Per Cup | Per Tbsp | Notes |
|---|---|---|---|
| All-purpose flour | 120130 g | 8 g | Spooned & leveled |
| Sugar (granulated) | 200 g | 12.5 g | Level cup |
| Brown sugar (packed) | 220 g | 13.8 g | Packed |
| Butter | 227 g | 14.2 g | = 2 sticks |
| Salt (table) | 18 g | Iodized table salt | |
| Honey / Maple Syrup | 340 g | 21 g | By weight recommended |
| Milk (whole) | 244 g | 15.3 g | ~245 mL |
| Cocoa powder | 85100 g | 6 g | Spooned, unsifted |
Temperature Conversion Quick Reference
350F = 177C Standard baking (cakes, cookies)
375F = 191C Quick breads, muffins
400F = 204C Roasting vegetables, some breads
425F = 218C Pizza, high-heat roasting
450F = 232C Bread with crust, searing
Scaling Tips for Baking
When scaling up baked goods: use same pan size and multiply pans (do not use one giant pan for doubled recipes). Leavening agents (baking soda/powder) do not always double perfectly increase by 75% for doubled recipes. Eggs: round to whole eggs. Salt and spices: start at 75% of doubled amount and adjust to taste. Yeast breads scale more reliably than chemical leavened cakes.
Frequently Asked Questions
Why do baking recipes use weight (grams) instead of volume (cups)?
Volume measurements are inconsistent: a "cup of flour" can range from 120 g to 160 g depending on whether it was scooped compactly, scooped loosely, or spooned and leveled. This 33% variation can ruin baked goods. Weight measurements are exact every time. Professional bakers and serious home bakers always use a kitchen scale. For consistent results, especially in bread and pastry, convert your cup measurements to grams.
How do I scale a recipe up or down?
The basic formula: New amount = Original amount (desired servings original servings). For example, a recipe for 4 servings that calls for 2 cups flour scaled to 6 servings: 2 cups (6/4) = 3 cups. Important caveats: baking times and temperatures do NOT scale linearly a double batch in a larger pan may need the same time or slightly more; a double batch in two separate pans cooks the same time. Season (salt, spices) to taste rather than scaling exactly, as flavors do not double perfectly.
What is the difference between a US cup and a metric cup?
US cup = 236.6 mL (8 US fluid ounces). Metric cup (Australia, Canada, New Zealand) = 250 mL. Imperial cup (older British) = 284 mL (now largely replaced by metric). The difference between US and metric cups is only 5.7%, which rarely matters in most cooking but can affect baking. When following an Australian recipe, a "cup" is 250 mL; when following a US recipe, it is 236.6 mL. Always note recipe origin when precision matters.
How do I convert Fahrenheit oven temperatures to Celsius?
The formula: C = (F 32) 5/9. Common oven conversions: 325F = 163C (slow/low); 350F = 177C (moderate); 375F = 191C (moderate-hot); 400F = 204C (hot); 425F = 218C (very hot); 450F = 232C (extremely hot). Fan-forced/convection ovens run 1525C hotter reduce temperature by 20C/25F when using convection mode if your recipe was written for a conventional oven.
What are common cooking ingredient substitutions?
Common substitutions: 1 cup buttermilk = 1 cup milk + 1 tbsp lemon juice/vinegar (let sit 5 min); 1 cup heavy cream = 3/4 cup milk + 1/4 cup butter; 1 egg = 3 tbsp aquafaba (chickpea liquid) for vegan baking; 1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar; 1 cup cake flour = 1 cup minus 2 tbsp all-purpose flour + 2 tbsp cornstarch; 1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water.