Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with Muscovado Sugar at 1:1, then adjust liquid or bake time in small steps after a test batch.
Use 1:1
Unrefined with more complex flavour. More moisture than regular brown sugar.
View full adjustment notes →On CupOrGram, 1 cup of brown sugar (packed) is treated as 200 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Brown Sugar (packed) cups to grams →Muscovado Sugar at 1:1 is the closest match — Unrefined with more complex flavour. More moisture than regular brown sugar. If that is unavailable, White Sugar + Molasses (1 cup white sugar + 1 tbsp molasses (light) or 2 tbsp (dark)) or Coconut Sugar (1:1).