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 Table Salt at Use half the volume (1 tsp Diamond Crystal kosher = 1/2 tsp table salt), then adjust liquid or bake time in small steps after a test batch.
Use Use half the volume (1 tsp Diamond Crystal kosher = 1/2 tsp table salt)
Equal by weight, not by volume. If the recipe measured Morton kosher, use 3/4 the volume in table salt instead.
View full adjustment notes →On CupOrGram, 1 cup of kosher salt is treated as 128 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Kosher Salt cups to grams →Table Salt at Use half the volume (1 tsp Diamond Crystal kosher = 1/2 tsp table salt) is the closest match — Equal by weight, not by volume. If the recipe measured Morton kosher, use 3/4 the volume in table salt instead. If that is unavailable, Sea Salt (fine) (Use half the volume (1 tsp Diamond Crystal = 1/2 tsp fine sea salt)).