Exactly How Many Tbsp in a 2/3 Cup: The Math That Saves Your Recipe

You're standing in the kitchen, flour on your apron, and you realize the 2/3 measuring cup is missing. Probably at the bottom of the dishwasher. Or maybe the kids took it to the sandbox. It happens. You need to know how many tbsp in a 2/3 cup right now because the oven is preheating and that cake batter isn't going to mix itself.

The short answer? It’s 10 tablespoons plus 2 teaspoons.

Math in the kitchen is weird. Most people assume everything fits into neat, even numbers, but cooking isn't always that kind. If you’re trying to be precise—and let's be honest, baking requires precision—you can't just "eyeball" a two-thirds cup. If you do, your cookies might come out flat, or your bread could end up as a literal brick.

The Breakdown of How Many Tbsp in a 2/3 Cup

Let’s get into the nitty-gritty. To understand the 2/3 cup measurement, you first have to remember the golden rule of US Customary measurements: 16 tablespoons equals 1 cup.

If you divide 16 by 3, you get a messy decimal: 5.333. So, 1/3 of a cup is 5 tablespoons plus 1 teaspoon (since there are 3 teaspoons in a single tablespoon). Double that for your 2/3 cup, and you land at 10 tablespoons and 2 teaspoons.

Wait.

Does that seem like a lot of counting? It is. If you're standing there clicking a tablespoon measure ten times, you’re bound to lose track. I’ve done it. You get to seven, the dog barks, and suddenly you’re wondering if you just poured the eighth or the ninth. It’s a mess.

Why the Math Matters for Bakers

Baking is chemistry. When a recipe calls for 2/3 cup of sugar, it’s not just for sweetness; it’s for structure and moisture. Sugar is hygroscopic. It grabs onto water. If you only put in 10 tablespoons and forget those extra two teaspoons, you’re actually shorting the recipe by about 4% of its required sugar.

That might not sound like a huge deal, but in a delicate sponge cake or a batch of macarons, 4% is the difference between "wow" and "why is this so dry?"

Real talk: most home cooks just round down. They do 10 tablespoons and call it a day. Don't be that person. Grab the teaspoon.

Converting Measurements Without Losing Your Mind

If you’re working with liquids, the math stays the same, but the execution changes. Surface tension is a real thing. When you measure 10 tablespoons of milk, you’re likely to spill a bit every time you move the spoon.

Actually, for liquids, it is way easier to use a graduated glass measuring cup. Look for the "ml" side. A 2/3 cup is approximately 157.7 milliliters. Most liquid measuring cups have a mark for 150ml—just go a hair above that.

Common Kitchen Conversion Shortcuts

• 1/8 cup: 2 tablespoons
• 1/4 cup: 4 tablespoons
• 1/3 cup: 5 tablespoons + 1 teaspoon
• 1/2 cup: 8 tablespoons
• 2/3 cup: 10 tablespoons + 2 teaspoons
• 3/4 cup: 12 tablespoons
• 1 cup: 16 tablespoons

It’s kinda funny how we still use this system. Most of the world looks at us like we're crazy for counting teaspoons and tablespoons when grams are so much more logical. Honestly, they have a point. A gram is a gram. A tablespoon of "packed" brown sugar weighs significantly more than a tablespoon of "sifted" flour.

If you have a kitchen scale, use it. A 2/3 cup of all-purpose flour usually weighs about 85 to 90 grams. Sugar? That's closer to 135 grams.

What About the Metric System?

If you are following a recipe from a British or Australian blog, things get even more confusing. A "tablespoon" isn't a universal constant. In the US, a tablespoon is 14.8 ml. In the UK and Canada, it’s usually rounded to 15 ml.

But wait, Australia is the wildcard. An Australian tablespoon is 20 ml.

If you’re using an Aussie recipe and they ask for a 2/3 cup, and you use your US tablespoons to measure it out, you are going to be significantly under-measuring. This is why checking the origin of your recipe is actually a vital step before you start cracking eggs.

Volume vs. Weight

I can't stress this enough: volume measurements are a suggestion. Weight is a fact.

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Professional chefs like Stella Parks (BraveTart) or Kenji López-Alt almost always advocate for scales. Why? Because how you scoop your flour changes everything. If you dip your measuring cup directly into the flour bag, you pack it down. You might end up with 30% more flour than the recipe intended.

If you must use the how many tbsp in a 2/3 cup conversion for dry ingredients, use the "spoon and level" method. Spoon the ingredient into the tablespoon, then level it off with the back of a knife. Do that ten times. Then add your two teaspoons.

When Precision Isn't Life or Death

Look, if you're making a beef stew and the recipe calls for 2/3 cup of red wine, relax. If you splash in 10 tablespoons and skip the teaspoons, the world won't end. The sauce might be slightly less "winey," but the structural integrity of a cow isn't dependent on two teaspoons of Cabernet.

The same goes for most savory cooking. Sauteing onions? Making a marinade? Close enough is usually good enough.

But if you are making:

1. Soufflés
2. Any kind of bread or yeast dough
3. Cakes
4. Fudge or candy

Then you need to be precise.

Using 1/3 Cup Twice

Here is a pro-tip that seems obvious but people forget it in the heat of the moment: if you have a 1/3 cup measure but not a 2/3 cup measure, just use the 1/3 cup twice.

I know, I know. It sounds simple. But when you're looking at a conversion chart trying to figure out tablespoons, sometimes the easiest solution is right in front of you. Two units of 1/3 cup equals exactly 2/3 cup. No math required. No counting to ten.

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The History of the Tablespoon

Why is it 16 tablespoons to a cup? Why not 10? Or 20?

It dates back to the English mercantile system. The US adapted these measurements and essentially froze them in time while the rest of the world moved on to the metric system in the late 18th and 19th centuries. We’re basically using medieval math to bake chocolate chip cookies.

Fanny Farmer, the principal of the Boston Cooking-School, is largely responsible for the "level measurement" standard we use today. Before her 1896 cookbook, recipes would say "a handful of flour" or "a walnut-sized piece of butter." Can you imagine? My handful is way bigger than yours.

Farmer insisted on standardized cups and spoons. She's the reason we're even asking how many tablespoons are in a two-thirds cup today. She brought order to the chaos, even if that order involves some weird fractions.

Practical Tips for the Busy Cook

If you find yourself constantly doing conversions, tape a small cheat sheet to the inside of your pantry door.

• Wet ingredients: Use a clear liquid measuring cup.
• Sticky ingredients (Honey/PB): Spray your tablespoon with non-stick spray first. It’ll slide right out.
• Scale up: If you’re doubling a recipe that calls for 2/3 cup, you need 1 1/3 cups. That’s 21 tablespoons and 1 teaspoon. (Or just use a 1-cup measure and a 1/3-cup measure).

Actionable Steps for Your Next Recipe

Stop guessing. If you are currently staring at a bowl of ingredients and wondering if your "rounded" tablespoon is enough, it isn't.

1. Locate your teaspoon. You need those 2 extra teaspoons after the 10 tablespoons to make a true 2/3 cup.
2. Check the recipe's origin. If it’s from an Australian site, increase your total volume by about 25% to account for their larger tablespoons.
3. Buy a digital scale. Seriously. They cost twenty bucks and will save you from ever having to search for "how many tbsp in a 2/3 cup" again.
4. Level your spoons. Use a flat edge to ensure you aren't adding "heaping" amounts unless the recipe specifically asks for it.

By getting the ratio right, you ensure the texture, rise, and flavor of your food are exactly what the developer intended. Cooking is an art, but baking is a science—treat your measurements like a laboratory experiment and your results will improve instantly.