What Is Half of 1/4 Cup?

Half of 1/4 cup is 2 tablespoons, which is the same as 1/8 cup or 1 fluid ounce (about 30 ml).

The practical point is that most kitchens don't have a 1/8 cup measure, so use 2 tablespoons — that's the usable answer.

The maths: a US cup is 16 tablespoons, so 1/4 cup is 4 tablespoons, and half of 4 tablespoons is 2 tablespoons.

Halving table for common measures:

The awkward ones. Two measurements don't halve neatly, and these are worth knowing:

• Half of 1/3 cup = 2 tablespoons + 2 teaspoons. (1/3 cup is 5 tbsp + 1 tsp, which is 16 teaspoons; half is 8 teaspoons.)
• Half of 3/4 cup = 6 tablespoons. People often reach for "1/3 cup and a bit" — just use 6 tablespoons.

Halving mixed amounts (the other common version of this question):

The trick with mixed amounts is to convert everything to tablespoons first, halve, then convert back.

Useful equivalents to have in your head:

• 1 cup = 16 tablespoons = 48 teaspoons
• 1 tablespoon = 3 teaspoons
• 1/4 cup = 4 tablespoons
• 1/3 cup = 5 tablespoons + 1 teaspoon
• 1/2 cup = 8 tablespoons
• 1 fluid ounce = 2 tablespoons

Halving an egg. Recipes that call for one egg are the usual sticking point when halving. Beat the egg thoroughly, then measure out 1 1/2 tablespoons — that's about half a large egg. Alternatively, use just the yolk for richness, or just the white for structure, depending on what the recipe is doing.

Other tricky halvings:

• 1 1/2 teaspoons → 3/4 teaspoon
• 3 tablespoons → 1 1/2 tablespoons, or 4 1/2 teaspoons
• A can of something → weigh it, or measure the contents in cups first

When halving works less well. Scaling down is usually straightforward, but a few things don't scale linearly:

• Baking times stay roughly the same or shorten slightly — never halve them. Check early instead.
• Pan size matters. Half a cake batter in the same tin gives a thin, dry, overbaked result. Drop to a smaller tin.
• Yeast and leavening generally halve fine, but very small quantities become hard to measure accurately.
• Spices and salt — halve them, then taste, since seasoning perception doesn't scale exactly.

The most reliable approach for baking: use a kitchen scale and halve the weights. Halving 250 g of flour to 125 g is exact and instant, with none of the tablespoon arithmetic. It's why professional recipes are written by weight. See also how many grams are in a cup for the conversions.