🥣

Ounces to Cups

Liquid & Dry Ingredient Converter
💧 Liquid (fl oz)
🧱 Dry (Weight)
0 Cups
0 ml

The Kitchen's Biggest Confusion: Fluid vs. Dry

In the United States, the word "Ounce" is a recipe for disaster because it refers to two completely different measurements.

  • Fluid Ounces (fl oz): This measures Volume (Space). Used for water, milk, oil.
  • Ounces (oz): This measures Weight (Mass). Used for flour, sugar, butter.

This means that 8 fl oz of water = 1 Cup.
But 8 oz of flour ≠ 1 Cup. (It is actually almost 2 cups!).

If a recipe calls for "8 oz of flour" and you use a measuring cup to scoop out 8 fluid ounces (1 cup), you will only have about 4.25 oz of actual flour weight. Your cake will be a liquid mess.

Dry Ingredient Reference Chart

Because different ingredients have different densities, they take up different amounts of space for the same weight.

Ingredient 1 Cup Weighs... 1 Pound Equals...
Water 8.3 oz 1.9 Cups
All-Purpose Flour 4.25 oz 3.7 Cups
White Sugar 7.0 oz 2.3 Cups
Brown Sugar (Packed) 7.5 oz 2.1 Cups
Butter 8.0 oz 2.0 Cups
Honey 12.0 oz 1.3 Cups
Pro Tip: Professional bakers always use a digital scale rather than measuring cups. Scooping flour can pack it down, adding up to 20% extra weight per cup. Weighing your ingredients ensures your recipe works perfectly every time.

Liquid Conversion (The Easy Part)

If you are measuring liquids (Water, Milk, Juice, Coffee), the math is straightforward because "A pint's a pound, the world around" roughly applies here.

  • 8 fl oz = 1 Cup
  • 16 fl oz = 2 Cups (1 Pint)
  • 32 fl oz = 4 Cups (1 Quart)
  • 128 fl oz = 16 Cups (1 Gallon)

US vs. UK Cup Sizes

If you are using a recipe from a British cookbook, be careful.

  • US Cup: 240 ml (approx) / 8 US fl oz.
  • Metric Cup (Australia/Canada): 250 ml.
  • Imperial Cup (UK): 284 ml / 10 Imperial fl oz.

Our calculator allows you to select which "Cup" standard you are using to avoid adding too much liquid to your batter.

Kitchen Toolkit

🍳 Cooking Vol ⚖️ Kg to Lbs 🌡️ Oven Temp