Can you use dextrose in layer cake?

You can use dextrose in layer cake, but it's not typically used as the primary sweetener. Here's why:

* Dextrose is a simple sugar, very similar to glucose. It has a mild sweetness and provides a slight boost to the browning of the cake.

* It's often used in combination with other sweeteners. Dextrose is commonly used in cake recipes alongside granulated sugar, brown sugar, or honey. This combination can enhance the cake's texture and flavor.

* It can help prevent crystallization. In some cases, using a small amount of dextrose alongside another sugar can help prevent sugar crystals from forming, resulting in a smoother texture.

However, there are some things to consider:

* Dextrose is less sweet than granulated sugar. You may need to adjust the amount of sweetener if you're substituting dextrose for sugar.

* Dextrose can make the cake more prone to sogginess. This is because it holds onto moisture more than granulated sugar.

* It's not a good idea to substitute all of the sugar in your cake recipe with dextrose. This can lead to a bland and gummy cake.

Here are some examples of how dextrose can be used in cake recipes:

* For a slight sweetness boost and browning: Add a small amount (1-2 tablespoons) of dextrose to your recipe.

* To prevent crystallization: Use a small amount of dextrose alongside a sugar like brown sugar or honey.

* In a cake frosting: Dextrose can be used in frostings to add a subtle sweetness and prevent sugar crystals from forming.

Overall, dextrose can be a helpful ingredient in layer cakes, but it's best used in moderation and combined with other sweeteners.