FAT// INGREDIENT

Vegetable Oil

tablespoons → grams

Vegetable oil weighs 218g per cup. Any neutral oil (canola, sunflower, safflower) can be used interchangeably in baking. Oil produces moister, denser cakes than butter. To substitute butter with oil, use 3/4 cup oil per 1 cup butter, but note that the texture will be different — less fluffy, more moist.

Density

218 g/cup

02 // FULL CONVERSION TABLE

13 ROWS · CUPS · G · OZ · TBSP · ML

CUPS (US)

GRAMS

OUNCES

TABLESPOONS

MILLILITERS

1/8 cup

27.3g

0.96oz

2.0tbsp

30ml

1/4 cup

54.5g

1.92oz

4.0tbsp

59ml

1/3 cup

72.7g

2.56oz

5.3tbsp

79ml

1/2 cup

109g

3.84oz

8.0tbsp

118ml

2/3 cup

145g

5.13oz

10.7tbsp

158ml

3/4 cup

164g

5.77oz

12.0tbsp

177ml

1 cup

218g

7.69oz

16.0tbsp

237ml

1 1/4 cup

273g

9.61oz

20.0tbsp

296ml

1 1/2 cup

327g

11.53oz

24.0tbsp

355ml

1 3/4 cup

382g

13.46oz

28.0tbsp

414ml

2 cups

436g

15.38oz

32.0tbsp

473ml

3 cups

654g

23.07oz

48.0tbsp

710ml

4 cups

872g

30.76oz

64.0tbsp

946ml

03 // WHY IT MATTERS

READ TIME · 2 MIN

If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.

A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.

Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.

The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.

04 // SUBSTITUTES

WHEN YOU'RE OUT