Can you substitute powdered sugar for granulated in cake recipes?

* Different sweetness levels: Powdered sugar is much sweeter than granulated sugar, so using it in a cake recipe would make the cake excessively sweet.

* Different texture: Powdered sugar is finely ground and contains cornstarch, which contributes to a smooth, soft texture. Using it in a cake recipe would change the texture of the cake and make it too dense.

* Moisture levels: Powdered sugar is absorbed by the cake batter more quickly, making the cake dense and chewy.

However, there are some exceptions:

* Frosting: Powdered sugar is the primary ingredient in most frostings. Its fine texture and sweetness are ideal for creating smooth, flavorful frostings.

* Glazes: You can use powdered sugar to make simple glazes for cakes, cookies, or other baked goods.

* Some cake recipes: Some specialized cake recipes, like angel food cake, specifically call for powdered sugar. These recipes rely on the unique properties of powdered sugar to create the desired texture and lightness.

If you're looking to make a cake using only powdered sugar, you can try adapting a recipe by:

* Reducing the amount: Start by using half the amount of powdered sugar called for in the original recipe. You may need to adjust the amount further based on your taste.

* Adding liquid: The cornstarch in powdered sugar can absorb moisture, so you might need to add a little more liquid to the batter to compensate.

* Adjusting baking time: The cake may bake faster due to the increased sweetness and moisture absorption. Monitor it closely to avoid overbaking.

Remember: It's always best to test a small batch first to see how the substitutions affect the cake's texture and taste.