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How to Convert a Recipe from Metric to US Measurements (Step by Step)

6 min read · Updated October 20, 2026 · By Mohammad Dawood Edris Ghanizada

Converting an entire recipe feels intimidating, but it becomes routine once you handle each ingredient type with the right method. Here is a reliable process, with a worked example at the end.

Step 1: sort ingredients into three groups

  • Dry and solid ingredients such as flour, sugar, butter and cocoa. These need an ingredient-specific grams-per-cup value.
  • Liquids such as milk, water and oil. These convert by volume: 1 US cup is about 237 mL.
  • Small amounts such as salt, baking powder and spices, usually already in teaspoons or in grams.

Step 2: convert dry ingredients with grams per cup

Divide the weight by the grams per cup for that ingredient: cups = grams ÷ grams per cup. Typical values are 120 g for all-purpose flour, 200 g for granulated sugar, 227 g for butter and 90 g for rolled oats. Round to the nearest practical fraction (1/4, 1/3, 1/2, 2/3, 3/4) so you can use standard measuring cups.

Step 3: convert liquids by volume

Divide millilitres by 236.6. For example, 250 mL of milk is about 1.06 cups, which is close enough to 1 cup plus 1 teaspoon. For tablespoons, one US tablespoon is about 15 mL and one teaspoon is about 5 mL.

Step 4: convert butter the American way

American butter is sold in sticks. One stick is about 113 grams, which equals 1/2 cup or 8 tablespoons. So 200 grams of butter is a little under two sticks (about 7/8 cup, or 14 tablespoons).

Step 5: convert temperatures

Use °F = °C × 9/5 + 32. Common oven settings: 160°C is 320°F, 180°C is 350°F, 200°C is 400°F and 220°C is 425°F. If the recipe is for a fan (convection) oven, add about 20°C (25°F) when using a conventional oven.

Step 6: check tin sizes

A 20 cm round tin is close to an 8-inch tin, and a 23 cm tin is close to a 9-inch tin. A small mismatch changes baking time, so watch the bake closely the first time.

Worked example

Suppose a metric recipe calls for 300 g flour, 200 g sugar, 100 g butter, 250 mL milk and bakes at 180°C.

  • Flour: 300 ÷ 120 = 2.5 cups
  • Sugar: 200 ÷ 200 = 1 cup
  • Butter: 100 g is about 7 tablespoons (a bit under 1/2 cup)
  • Milk: 250 ÷ 236.6 = about 1 cup plus 1 teaspoon
  • Oven: 350°F

Save time with the tools

You can check any single ingredient with the grams to cups calculator, convert temperatures with the Celsius to Fahrenheit converter, and keep the formula reference bookmarked for quick lookups. When accuracy really matters, such as bread, macarons or delicate cakes, consider buying a scale and keeping the original grams.

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