Can you use light muscovado sugar instead of caster when baking a cake?

You can usually substitute light muscovado sugar for caster sugar in baking, but there are some things to keep in mind:

Pros:

* Flavor: Muscovado sugar has a rich molasses flavor that can add depth and complexity to your cake.

* Moisture: Muscovado sugar is slightly more hygroscopic (attracts moisture) than caster sugar, which can contribute to a moister cake.

Cons:

* Color: Muscovado sugar is darker than caster sugar, so it will impart a darker color to your cake.

* Texture: Muscovado sugar has a slightly coarser texture than caster sugar, which can affect the texture of your cake.

* Sweetness: Muscovado sugar is slightly less sweet than caster sugar, so you may need to adjust the amount you use.

Tips for using muscovado sugar in cakes:

* Start with a 1:1 substitution. You can always add more if needed.

* Reduce the liquid in your recipe by a tablespoon or two. This will help to compensate for the extra moisture that muscovado sugar brings.

* Add a pinch of salt to your cake batter. This will help to balance the sweetness of the muscovado sugar.

* Be aware that your cake may be slightly darker and denser than a cake made with caster sugar.

Overall:

If you're looking to add a subtle molasses flavor and extra moisture to your cake, using light muscovado sugar can be a great option. However, be aware of the potential color and texture changes. It's always a good idea to test a small batch of your cake with muscovado sugar before baking a full cake.