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 Granulated Sugar at 1:1 by weight, then adjust liquid or bake time in small steps after a test batch.
Use 1:1 by weight
Works in almost everything. For meringues and delicate sponges, blitz granulated in a blender for 10-15 seconds first to approximate the finer crystal.
View full adjustment notes →On CupOrGram, 1 cup of caster sugar is treated as 190 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Caster Sugar cups to grams →Granulated Sugar at 1:1 by weight is the closest match — Works in almost everything. For meringues and delicate sponges, blitz granulated in a blender for 10-15 seconds first to approximate the finer crystal. If that is unavailable, Powdered Sugar (Icing Sugar) (1:1 by weight, only where sugar fully dissolves).