218 g of vegetable oil is 1 cup. The figure comes from the USDA density of 0.92 g per millilitre, and it is worth stating plainly because one widely used baking chart lists vegetable oil at 198 g per cup, which appears to be an error carried over from a smaller measure. If you use 198 g, you will be short by 20 g in every cup, and that is enough to change a cake.
All figures on this page are approximate, and they come from USDA, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
| Cups | Grams of vegetable oil |
|---|---|
| 1/4 cup | 54.5 g |
| 1/3 cup | 72.7 g |
| 1/2 cup | 109 g |
| 2/3 cup | 145.3 g |
| 3/4 cup | 163.5 g |
| 1 cup | 218 g |
| 1 1/2 cups | 327 g |
| 2 cups | 436 g |
| 3 cups | 654 g |
| 4 cups | 872 g |
Quick reference: 100 g of vegetable oil is about 0.46 cups, and 50 g is about 0.23 cups. All figures are approximate; verify with a kitchen scale when it matters.
Method and source
The figure on this page comes from USDA, measured poured. Neutral-flavoured oil, usually a soybean or canola blend. Frying, baking, dressings and mayonnaise.
A note on disputed figures. USDA density (0.92 g/ml) gives 218 g per cup. The King Arthur chart lists 198 g for vegetable oil, which appears to be an error carried from a smaller measure; we use the USDA density value.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the cup, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Worked examples
A chocolate cake that needs oil, not butter
A one-bowl chocolate cake calls for 109 g of vegetable oil, which is half a cup. Oil-based cakes stay moist for days because oil is liquid at room temperature, unlike butter. Pour the half cup into the jug, add it to the batter, and whisk until combined. Using the wrong figure here would leave the cake dry, which is the opposite of what an oil cake is for.
Frying doughnuts for a weekend treat
A doughnut recipe uses 54 g of vegetable oil in the dough, a quarter of a cup, and then a litre or more for frying. The quarter cup in the dough keeps the crumb tender. The frying oil is measured by depth in the pan, not by weight, so the conversion only matters for the dough itself.
A mayonnaise made from scratch
Homemade mayonnaise starts with one egg yolk and builds up to 218 g of vegetable oil, one full cup, added a drop at a time. The slow addition is what lets the emulsion form. If you add the oil too fast, the mayonnaise splits, and no amount of correct weighing will save it. Patience matters more than precision here, but knowing the total is a cup helps you pace the pour.
Practical guidance
Solid fats are measured scooped, and the most reliable way is to use the markings on the wrapper: one US stick of butter is 113 g, which is half a cup or 8 tablespoons. For oils, pour into a jug and read at eye level. Melted fat weighs the same as solid fat, so you can melt first and measure by weight if that is easier, but do not measure melted fat by volume and assume it matches the solid figure. When a recipe says softened butter, let it sit at room temperature for 30 to 45 minutes rather than microwaving it, which melts the edges and changes how it creams with sugar.
Scaling is straightforward once you know the cup weight. Doubling a recipe that calls for 218 g of vegetable oil means measuring 436 g, or 2 cups, and tripling it means 654 g, or 3 cups. Halving is just as easy: half a cup is 109 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. A cake scaled by half still needs half the flour, half the sugar, half the butter and half the vegetable oil, not just half of one of them. If you are scaling a recipe by an awkward factor, like two thirds, weigh the vegetable oil rather than trying to measure two thirds of a cup in a jug, because the jug markings are not precise enough for fractions of a cup.
When should you weigh vegetable oil instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the vegetable oil until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for liquids, a jug is fine, but for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark cupboard; use within 6 months of opening.
- Keep vegetable oil in a cool, dark cupboard and use within six months.
- Measure oil in a jug with a spout for a clean pour.
- Neutral oil is the right choice when you do not want flavour from the fat.
Frequently asked questions
Why do some charts say vegetable oil is 198 g per cup?
The King Arthur Baking chart lists vegetable oil at 198 g, which appears to be an error carried from a smaller measure. The USDA density of 0.92 g per millilitre gives 218 g per cup, and that matches what a scale shows. We use the USDA value on this page.
Is vegetable oil the same weight as canola or sunflower oil?
Yes, near enough. All neutral vegetable oils have a density of about 0.92 g per millilitre, so they all weigh about 218 g per cup. Use the same conversion for canola, sunflower, soybean and generic vegetable oil.
Can I swap vegetable oil for olive oil gram for gram?
Yes. Olive oil is 216 g per cup and vegetable oil 218 g, a difference of 2 g that no recipe can detect. Swap them freely by weight or by volume, and choose based on flavour instead.
How much vegetable oil is in a tablespoon?
One tablespoon of vegetable oil weighs about 13.6 g. That is useful for dressings and small batches, where measuring a quarter of a cup in a jug is awkward and a spoon is more accurate.
Does vegetable oil go bad?
Yes. It turns rancid after about six months once opened, faster if stored near heat or light. Rancid oil smells stale and crayon-like. Keep it in a cool, dark cupboard and buy smaller bottles if you use it slowly.