Can you use soft brown sugar to bake a cake in place of caster sugar?

You can use soft brown sugar in place of caster sugar for baking a cake, but it will change the flavor and texture slightly. Here's what you need to know:

Flavor: Brown sugar has a distinct molasses flavor that will be present in your cake. This can be desirable depending on the type of cake you're making. For example, it would be perfect for a spice cake but less suitable for a delicate vanilla cake.

Texture: Brown sugar is slightly coarser than caster sugar. This can result in a denser, more chewy texture in your cake.

Moisture: Brown sugar also has a higher moisture content than caster sugar. This can lead to a moister cake, but it also means you may need to adjust the amount of liquid in your recipe to compensate.

Tips for using brown sugar in cakes:

* Reduce the amount: Brown sugar is denser than caster sugar, so you'll need to reduce the amount by 10-15% to get the same sweetness.

* Experiment with different types of brown sugar: Light brown sugar will have a milder flavor than dark brown sugar.

* Adjust the liquid: You may need to add a little extra liquid (like milk or water) to your recipe to compensate for the higher moisture content of brown sugar.

* Don't overmix: Overmixing your batter can lead to a tough cake, so be careful not to mix it too much.

Overall: While you can use soft brown sugar in place of caster sugar for baking cakes, it's best to use it with intention, as it will affect the flavor and texture of your cake. It's always a good idea to start with a small amount of brown sugar and adjust to your preference. You may find that you like the flavor and texture, or you may prefer to stick with caster sugar for certain types of cakes.