I'm making a cake and ran out of granulated sugar. Scrounged together one cup of the required two. Can I substitute brown sugar? It's a carrot cake, so pretty rustic. If so, how much?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Brown sugar is essentially granulated sugar + molasses, so you can do a substitution. By volume, you can do 1 for 1 sub; by weight I use 6 oz of brown sugar for 1 cup. If your recipe calls for molasses, I'd back out 1 tablespoon of the molasses called for, otherwise I wouldn't worry about it. Molasses should be a nice flavor in with the carrot cake anyway. The only other thing I would mention is that brown sugar is more hydroscopic than granulated sugar, so it will absorb more moisture in the surrounding air. So the cake might get a little softer faster on the countertop than it normally would. But I'd go for it!
ChezSuzanne is right. The brown sugar will interact quite nicely with what you've got going. I wouldn't be surprised if, the next time around, you end up substituting on purpose because you're so pleased with the results.
Thanks so much. I did the substitution. Cutting into the cake tonight, I'll let you know how it went.
Please enter a valid email address.
Well played. You deserve a cookie.
Shake up your protein shake.
3 Simple, Filling Smoothies
Real-Life Tips for Going Vegan
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.