Can you use brown sugar in cakes for white sugar?

Yes, you can use brown sugar in cakes for white sugar, but it will affect the flavor and texture of the cake.

Here's how brown sugar will change your cake:

* Flavor: Brown sugar will add a caramel-like flavor to your cake, making it more complex and richer.

* Moisture: Brown sugar is naturally moister than white sugar due to the molasses it contains. This will result in a slightly moister cake, but it can also make it denser.

* Color: The molasses in brown sugar will give your cake a darker, browner color.

* Texture: Brown sugar can create a slightly chewier texture in cakes, especially when used in a higher proportion.

Tips for using brown sugar in cakes:

* Start with a smaller amount: Since brown sugar is denser than white sugar, use a slightly smaller amount than the recipe calls for (about 3/4 to 1 cup brown sugar for every 1 cup of white sugar).

* Adjust for moisture: You may need to reduce the amount of liquid in the recipe slightly to compensate for the added moisture from brown sugar.

* Don't overmix: Overmixing can toughen the cake. Mix until the ingredients are just combined.

* Consider baking time: Brown sugar cakes may take a little longer to bake due to their density.

* Experiment with different types: Light brown sugar is milder, while dark brown sugar has a stronger caramel flavor. Choose the type that best suits your taste.

In general, if you want a cake with a richer flavor and a slightly denser texture, brown sugar is a good option. However, if you prefer a light and airy cake, it's best to stick with white sugar.