How do you measure 2/3? Sounds like a trick question. It's not. But the answer depends entirely on what* you're measuring — and what you have on hand*.
Most people ask this standing in a kitchen, staring at a recipe that calls for 2/3 cup of something. No 2/3 cup measure in the drawer. Now what?
Here's the short version: 2/3 cup equals 10 tablespoons plus 2 teaspoons. Or roughly 158 milliliters. Or 5.Day to day, 33 fluid ounces. But the real* answer is messier — and more useful — than a conversion chart.
What Is 2/3 Anyway?
Two-thirds. Simple fraction. One part out of three, taken twice. Third-grade math.
But in a kitchen? On top of that, no 3/4 either, for that matter. This leads to standard US measuring cup sets come in 1/4, 1/3, 1/2, and 1 cup. No 2/3. It's a pain. You're expected to combine measures or eyeball it.
The math behind the measure
- 1 cup = 16 tablespoons = 48 teaspoons
- 1/3 cup = 5 tablespoons + 1 teaspoon = 16 teaspoons
- 2/3 cup = double that = 10 tablespoons + 2 teaspoons = 32 teaspoons
Metric makes it cleaner: 2/3 cup ≈ 157.7 mL. Call it 158 mL. Most liquid measuring cups mark 150 mL and 160 mL. You split the difference.
Why It Matters (And When It Doesn't)
Here's the thing: precision depends on the ingredient.
Baking: precision matters
Flour, sugar, cocoa, baking powder — these are chemistry. Too much flour makes dense cake. In baking, 2/3 cup isn't "about.Too little leavener means no rise. " It's exactly*.
Weigh it. A kitchen scale solves the 2/3 cup problem forever:
- 2/3 cup all-purpose flour ≈ 80–85 grams
- 2/3 cup granulated sugar ≈ 133 grams
- 2/3 cup packed brown sugar ≈ 147 grams
- 2/3 cup cocoa powder ≈ 56 grams
Weights vary by brand, humidity, how you scoop. But they're repeatable*. Volume isn't.
Cooking: close enough usually works
Olive oil for a vinaigrette? Broth for rice? Plus, the "10 tbsp + 2 tsp" method is fine. Milk in a soup? A tablespoon off won't ruin dinner. Even "fill a 1/3 cup twice" works — if you level it.
Ratios: 2:3 isn't 2/3
Don't confuse the fraction 2/3 with a 2:3 ratio. Totally different.
- 2/3 = two parts out of three total (66.7%)
- 2:3 = two parts of one thing to three parts of another (40% vs 60%)
A 2:3 oil-to-vinegar dressing is 40% oil. Still, a 2/3 oil dressing is 66% oil. Big difference.
How to Measure 2/3 Cup — Every Practical Method
Method 1: The 1/3 cup twice (easiest, most common)
Fill your 1/3 cup measure. Dump it. Level it. Repeat.
Works for: flour, sugar, rice, oats, chopped nuts, anything dry and pourable.
Fails for: sticky things (honey, peanut butter), bulky things (chocolate chips), liquids (you'll spill).
Method 2: 1/2 cup + 1/6 cup (wait, you don't have 1/6)
Right. Even so, nobody has a 1/6 cup. But 1/6 cup = 2 tablespoons + 2 teaspoons.
- Fill 1/2 cup
- Add 2 tablespoons + 2 teaspoons
Works if: you have tablespoon/teaspoon measures handy. Which you do.
Method 3: 10 tablespoons + 2 teaspoons (the "I only have spoons" method)
Tedious. Accurate. Slow.
Count: 1, 2, 3... 10 tablespoons. Then 2 teaspoons.
Pro tip: 3 teaspoons = 1 tablespoon. So 10 tbsp + 2 tsp = 10 2/3 tablespoons. Not helpful. Just count.
Want to learn more? We recommend journal of physical chemistry letters impact factor and how many periods are in the periodic table for further reading.
Method 4: Liquid measuring cup (for liquids, obviously)
Pour to the 2/3 line. That said, or the 158 mL line. Or between 150 and 160 mL.
Critical: Set the cup on the counter. Bend down. Read at eye level. Reading from above adds 1–2 tablespoons of error. Every time.
Method 5: Kitchen scale (the pro move)
Tare a bowl. Still, add ingredient until you hit the target weight. Done.
No leveling. No "did I pack that brown sugar right?No spilling. " Weighing is faster once you know the numbers.
Method 6: The "two 1/3 cups in a 1-cup measure" trick
If you have a 1-cup dry measure with internal markings (some do), fill to the 1/3 line twice. Or fill a 1-cup liquid measure to the 2/3 line with dry ingredients — but don't pack unless the recipe says "packed."
Common Mistakes (And What Most People Get Wrong)
1. Scooping flour directly with the measuring cup
You compact it. A "cup" of scooped flour can weigh 140g. A "cup" of spooned-and-leveled flour weighs 120–125g. That's a 15% difference. In a cake, that's the difference between tender and tough.
Fix: Fluff the flour first. Spoon into the measure. Level with a straight edge.
2. Not packing brown sugar when the recipe says "packed"
"Packed" means press it down hard. Fill, press, fill, press. Day to day, a packed 2/3 cup brown sugar weighs ~147g. In real terms, ~100g. Unpacked? Huge gap.
3. Measuring sticky ingredients dry
Honey, molasses, peanut butter, tahini — they cling. You lose 10–15% transferring from cup to bowl.
Fix: Spray the measure with oil first. Or weigh it. Or use the "displacement method" — fill a liquid measure with water to the 1/3 mark, add honey until it reaches the 1-cup mark. That's 2/3 cup honey. Dump the water.
4. Using a liquid measure for dry (or vice versa) without adjusting
Dry measures: fill to rim, level off. Liquid measures: pour to line, read at eye level.
If you pour flour into a liquid cup, you can't level it properly. If you try to pour milk into a
dry measure, you’ll end up with a foamy, uneven mess that can’t be leveled, leading to inaccurate volumes. Liquids need flexibility in their containers to flow to the mark, while dry ingredients require a flat surface for leveling. Mixing the two without adjustment is a recipe for disaster.
The Bigger Picture: Why It All Matters
Cooking and baking are science experiments in the kitchen. A tablespoon here, a teaspoon there—it’s easy to dismiss these details as trivial. But in reality, precision is what separates a dense brick of a cake from a light, airy masterpiece. When you eyeball 2/3 cup of flour, you might think you’re saving time. In reality, you’re gambling with texture, rise, and flavor.
The same principle applies to salt, spices, and even fats. Too little? Because of that, a splash too much oil in your pasta water? Plus, it beads up and repels the sauce. They’re dense and flat. Plus, too much baking powder? Your cookies puff up and collapse. These micro-adjustments compound, altering the chemistry of your dish in ways both subtle and catastrophic.
Final Tip: Invest in a Kitchen Scale (Seriously)
If you’re serious about cooking or baking, a digital scale is the single best tool you can buy. Once you memorize the weights of common ingredients (flour: 120g per cup, butter: 227g per stick, etc.It eliminates guesswork, reduces cleanup, and gives you repeatable results. Also, ), you’ll wonder why you ever measured by volume. Plus, it’s the only method that accounts for packing density, humidity, and ingredient inconsistencies.
Conclusion: Measure With Intention, Not Habit
The next time you reach for a measuring cup, pause. In real terms, is it packed or loose? By understanding these nuances and avoiding the pitfalls outlined above, you transform routine cooking into deliberate, rewarding craftsmanship. Ask yourself: What am I actually measuring?* Is it a dry or wet ingredient? Day to day, do I have the right tools, or can I adapt what I have? Your dishes—and your confidence—will thank you.
And if all else fails? Just count the spoons. Tedious, yes. But accurate? Absolutely.
