Kitchen conversion chart
1 cup = 8 fl oz
16 Tbsp · 48 tsp · 237 mL · 4 cups = 1 quart · 16 cups = 1 gallon
This page puts the conversions you reach for most on one printed sheet: cups to fluid ounces, tablespoons, teaspoons and mL, then quarts and gallons, plus the weight of a cup of the most common baking ingredients. Print it and tape it inside a cabinet door, or save it to your phone.
Every value comes from the same conversion engine as the rest of the site, built on NIST definitions, and the ingredient weights come from King Arthur Baking. Volume is labeled fl oz and weight is labeled oz by weight, so the two stay separate on the sheet.
| Cups | Fluid ounces | Tablespoons | Teaspoons | mL |
|---|---|---|---|---|
| 1/8 cup | 1 fl oz | 2 | 6 | 30 |
| 1/4 cup | 2 fl oz | 4 | 12 | 59 |
| 1/3 cup | 2.67 fl oz | 5.33 | 16 | 79 |
| 1/2 cup | 4 fl oz | 8 | 24 | 118 |
| 2/3 cup | 5.33 fl oz | 10.67 | 32 | 158 |
| 3/4 cup | 6 fl oz | 12 | 36 | 177 |
| 1 cup | 8 fl oz | 16 | 48 | 237 |
| 2 cups | 16 fl oz | 32 | 96 | 473 |
| 4 cups | 32 fl oz | 64 | 192 | 946 |
| Cups | Tablespoons | Teaspoons | With spoons only |
|---|---|---|---|
| 1/8 cup | 2 | 6 | 2 Tbsp |
| 1/6 cup | 2.67 | 8 | 2 Tbsp + 2 tsp |
| 1/4 cup | 4 | 12 | 4 Tbsp |
| 1/3 cup | 5.33 | 16 | 5 Tbsp + 1 tsp |
| 3/8 cup | 6 | 18 | 6 Tbsp |
| 1/2 cup | 8 | 24 | 8 Tbsp |
| 5/8 cup | 10 | 30 | 10 Tbsp |
| 2/3 cup | 10.67 | 32 | 10 Tbsp + 2 tsp |
| 3/4 cup | 12 | 36 | 12 Tbsp |
| 7/8 cup | 14 | 42 | 14 Tbsp |
| 1 cup | 16 | 48 | 16 Tbsp |
| Unit | Quarts | Pints | Cups | Fluid ounces | mL |
|---|---|---|---|---|---|
| 1 gallon | 4 | 8 | 16 | 128 | 3,785 |
| 1 quart | 1 | 2 | 4 | 32 | 946 |
| 1 pint | 0.5 | 1 | 2 | 16 | 473 |
| 1 cup | 0.25 | 0.5 | 1 | 8 | 237 |
| 1 fl oz | 0.0313 | 0.0625 | 0.125 | 1 | 30 |
| Ingredient | 1 cup | 1/2 cup | How measured |
|---|---|---|---|
| All-purpose flour | 120 g · 4.23 oz | 60 g · 2.12 oz | spooned into the cup and leveled |
| Granulated sugar | 198 g · 6.98 oz | 99 g · 3.49 oz | scooped and leveled |
| Brown sugar (packed) | 213 g · 7.51 oz | 107 g · 3.76 oz | packed firmly |
| Powdered (confectioners') sugar | 113 g · 3.99 oz | 57 g · 1.99 oz | spooned and leveled |
| Butter | 227 g · 8 oz | 113 g · 4 oz | cut at the Tbsp marks on the wrapper (1 stick = 1/2 cup) |
| Rolled oats | 89 g · 3.14 oz | 45 g · 1.57 oz | scooped and leveled |
| Honey | 336 g · 11.85 oz | 168 g · 5.93 oz | greased cup |
| Water | 236 g · 8.32 oz | 118 g · 4.16 oz | liquid measuring cup |
How to print it
- Open your browser's Print command (Ctrl+P, or Cmd+P on a Mac).
- Choose portrait orientation, and "fit to page" if your browser offers it.
- To keep a digital copy, pick "Save as PDF" as the printer.
How to read it
Find the amount your recipe gives and read across the row. When a spoon combination is listed, such as 5 Tbsp + 1 tsp for 1/3 cup, it is an exact match with standard US measuring spoons. Use the ingredient weights only with a kitchen scale; they do not apply to liquid measuring cups.
Sharing the chart
Free to print and share with credit to howmanyouncesinacup.net.
Questions
What are the basic kitchen measurements?
1 cup = 8 fl oz = 16 Tbsp, 1 Tbsp = 3 tsp, 2 cups = 1 pint, 4 cups = 1 quart and 16 cups = 1 gallon.
Can I print this kitchen conversion chart for free?
Yes. It is free to print and share with credit to howmanyouncesinacup.net.
Does the chart work for dry ingredients?
The volume rows work for anything you measure in cups and spoons. For dry ingredients listed in ounces or grams, use the weight section with a scale.
Sources: US customary units: NIST Handbook 44 · ingredient weights: King Arthur Baking ingredient weight chart. How we calculate.