You're standing in the kitchen, flour on your apron, and you realize the recipe calls for an eighth of a cup. You look at your nested measuring cups. There’s a 1-cup, a 1/2-cup, maybe even a 1/3 and a 1/4. But an eighth? It’s missing. It’s always missing.
Actually, 1/8 cup equals exactly 2 tablespoons. That’s it. That’s the magic number. Two level tablespoons. But knowing the number and actually getting the measurement right when you’re elbow-deep in a sourdough starter or a delicate hollandaise are two very different things. Honestly, most people just eyeball it, which is exactly why their cookies turn out like hockey pucks.
Why 1/8 cup equals how many tbsp is the pivot point of your recipe
In the United States, we use the customary system. It's a bit of a headache compared to the metric system, but it's what we have. Most standard measuring sets skip the 1/8 cup entirely because it feels redundant. Manufacturers figure you probably have a tablespoon lying around, so why waste the plastic or stainless steel?
Here’s the breakdown. A standard cup is 16 tablespoons. If you divide that in half, you get 8 tablespoons (1/2 cup). Half that again, and you're at 4 tablespoons (1/4 cup). Cut that one more time? You’ve hit the 2-tablespoon mark.
If you are working with liquid, this also equates to exactly 1 fluid ounce.
Precision matters more than you think. If you’re making a simple vinaigrette, being off by half a tablespoon isn't the end of the world. It’ll just be a bit more acidic or oily. But in baking? Baking is chemistry. If you’re measuring out 1/8 cup of melted butter for a small batch of financier cakes and you accidentally use three tablespoons instead of two, you’ve just increased the fat content by 50%. Your cakes will spread, they won’t rise, and they’ll be greasy.
The "Tablespoon" Trap
Not all tablespoons are created equal. I’m not talking about the silver spoons in your cutlery drawer—those are for eating cereal, not for measuring baking powder.
A "tablespoon" in a recipe refers to a standardized measuring tool that holds precisely 14.78 milliliters. If you grab a soup spoon from the drawer, you might be getting 10ml or 20ml depending on the design.
Fluid vs. Dry: Does it change the math?
Technically, no. Two tablespoons of milk and two tablespoons of sugar occupy the same volume. However, the way you measure them changes everything.
For 1/8 cup of liquid, you need to use a small liquid measuring glass. Surface tension is a real thing. If you try to balance two tablespoons of oil in a measuring spoon, you’ll likely spill some, or the meniscus—that little curve at the top of the liquid—will lead you to under-measure.
For dry goods like flour or cocoa powder, you must use the "spoon and level" method. Don't scoop the tablespoon directly into the bag. That packs the flour down. You'll end up with way more than 1/8 of a cup. Instead, spoon the flour into the tablespoon until it’s overflowing, then scrape the excess off with the back of a butter knife.
Conversions that save your dinner
Sometimes you need to scale a recipe up or down. Maybe you're cooking for one, or maybe you're hosting the whole neighborhood. Keeping these variations in your head (or taped to the inside of a cabinet) is a lifesaver.
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- 1/8 cup = 2 tablespoons
- 1/16 cup = 1 tablespoon (Yes, this is a thing in some high-end pastry books)
- 3/8 cup = 6 tablespoons (This is 1/4 cup plus 2 tablespoons)
- 5/8 cup = 10 tablespoons (1/2 cup plus 2 tablespoons)
If you’re looking at a recipe from the UK or Australia, be careful. An Australian tablespoon is actually 20ml, while the US version is roughly 15ml. If you use two Aussie tablespoons to hit your 1/8 cup target, you're going to over-measure. Stick to the tools specific to your region or, better yet, buy a digital scale.
Let's talk about the Metric obsession
Professional chefs, like Stella Parks or Kenji López-Alt, almost always advocate for grams. Why? Because volume is lying to you.
A "cup" of flour can weigh anywhere from 120 to 160 grams depending on how humid it is in your kitchen or how hard you banged the measuring cup on the counter. If a recipe says 1/8 cup of flour, they probably want about 15 to 16 grams.
When you use a scale, the question of "1/8 cup equals how many tbsp" becomes irrelevant. You just pour until the number hits 16. It’s faster, cleaner, and you don’t have to wash a bunch of tiny spoons.
Common mistakes when measuring small volumes
One of the biggest blunders is the "heaping" tablespoon. Unless the recipe explicitly says "heaping," "rounded," or "scant," it assumes a level measurement.
Another one? Using the wrong side of the spoon. It sounds silly, but in a dimly lit kitchen, it’s easy to grab the 1/2 teaspoon instead of the tablespoon. Since there are 3 teaspoons in 1 tablespoon, 1/8 cup actually equals 6 teaspoons. If you find yourself counting out six little scoops, you're doing it the hard way, but the math still checks out.
The "Slightly Less Than" Trick
If you don't have a 1/8 cup or a tablespoon handy—maybe you're camping or in a poorly stocked Airbnb—look at your 1/4 cup. Fill it exactly halfway. It’s a visual estimate, sure, but the human eye is surprisingly good at bisecting a circle or a cylinder. It's much more accurate than trying to guess how many "glugs" of oil equal two tablespoons.
Practical application: The 1/8 cup in the wild
You’ll see this measurement most often in:
- Salad dressing emulsifications.
- Yeast blooming (usually 2 tbsp of warm water).
- Adding "slurries" (cornstarch mixed with water) to thicken sauces.
- Small-batch spice rubs.
In these scenarios, accuracy is the difference between a sauce that breaks and one that coats the back of a spoon perfectly. If you're making a cornstarch slurry, too little liquid (less than 2 tablespoons) and the starch won't fully hydrate; you'll get clumps. Too much, and you're diluting the flavor of your braise.
Actionable steps for your kitchen
Stop guessing. If you want your cooking to improve overnight, do these three things:
- Memorize the "Big Three": 1/4 cup is 4 tbsp, 1/8 cup is 2 tbsp, and 1/3 cup is 5 tbsp plus 1 tsp.
- Buy a "Coffee Scoop": Most standard coffee scoops are exactly 2 tablespoons. If you have one sitting in your bean canister, you have a 1/8 cup measure ready to go.
- Invest in a "Mini" Liquid Measure: They look like heavy-duty shot glasses with markings for tablespoons, ounces, and milliliters. They are infinitely more stable than balancing a tablespoon over a mixing bowl.
Getting the measurement of 1/8 cup right feels like a small detail, but culinary success is just a collection of small details handled correctly. Stop eyeballing your oil and start leveling your spoons. Your cakes—and your dinner guests—will thank you.
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Quick Reference Summary:
- 1/8 cup = 2 Tablespoons
- 1/8 cup = 6 Teaspoons
- 1/8 cup = 1 Fluid Ounce
- 1/8 cup = 29.5 Milliliters
To ensure accuracy, always use a dedicated measuring tool rather than dining silverware, and remember to level off dry ingredients for the most consistent results in your baking and cooking.