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HELP!! Can I substitute powdered sugar for granulated??

post #1 of 10
Thread Starter 
I am in the middle of baking a chocolate cake and just ran out of granulated sugar, I have a ton of powdered sugar....has anyone ever substituted??? Dare I?
post #2 of 10
Yes, but you need 1 3/4 cup powdered to make up for each cup of granulated.

Jodie
post #3 of 10
Let us know if it works! I'd love to know for future reference.
post #4 of 10
I've actually had the same thing happen awhile ago icon_redface.gif but I chose NOT to substitute and the cake tasted just as good and family members didn't even notice a difference. I guess it became a low- fat chocolate cake. Which is a bit healthier! Great tip JodieF!! Thanks! icon_smile.gif
I can do all things through Christ who strenghtens me. Phillipians 4:13
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I can do all things through Christ who strenghtens me. Phillipians 4:13
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post #5 of 10
Try using brown sugar, it works great in choc. cake!
post #6 of 10
Hmmm... never thought of that! Will it change the texture of the cake ?
I can do all things through Christ who strenghtens me. Phillipians 4:13
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I can do all things through Christ who strenghtens me. Phillipians 4:13
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post #7 of 10
It possibly could because brown sugar is basically sugar with molasses added to it. There will be more moisture in the cake. This could affect how it turns out.
post #8 of 10
Thanks guess I'll have to try it out. Tks again!!
I can do all things through Christ who strenghtens me. Phillipians 4:13
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I can do all things through Christ who strenghtens me. Phillipians 4:13
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post #9 of 10
Thread Starter 
Ok friends, my advice is DON'T DO IT!! I don't know if it is just cause I live at a high altitude (6500 ft), but even with the "adjustments" I always make this caused my cake to rise super high super fast, and then it collapsed in to almost nothing!! It is a sad, sad lookin' cake right now. icon_sad.gif I will wait next time until I have granulated sugar! This is a recipe I usually use, which usually turns out great with regular sugar, so I know that the powdered sugar was the culprit!!! thumbsdown.gifthumbsdown.gifthumbsdown.gif
post #10 of 10
Quote:
Originally Posted by Misdawn

It possibly could because brown sugar is basically sugar with molasses added to it. There will be more moisture in the cake. This could affect how it turns out.



For most chocolate cake recipes, the tiny extra bit of moisture isn't going to throw the whole cake off. You could always reduce the water in the cake by a tablespoon to compensate.
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