The ratio for using granulated sugar instead of caster sugar is 1:1. Write it on a sticky note and keep it on the fridge, because it is the kind of number you will use again — but do not stop there. The reason this page is long is that a sweetener swap is never only about sweetness. It changes how fast the bake browns, how moist the crumb stays, how far a cookie spreads, and how long the finished cake keeps. Get those right and nobody will know you substituted; get them wrong and the bake tells on you.
Sweeteners differ in sweetness, moisture and browning; liquid sweeteners need the recipe's liquid reduced. That single sentence is the key to this swap. Everything below follows from it: the conversion table with the liquid adjustments, three worked examples, what changes in the result, and the recipes where this substitution should not be attempted.
The ratio, in a table
The table below converts caster sugar to granulated sugar for the amounts you are most likely to meet. The rule is always the same: 1:1.
| Caster sugar called for | Granulated sugar to use | Approximate weight | Notes |
|---|---|---|---|
| 1/4 cup | 1/4 cup | about 50 g | |
| 1/3 cup | 1/3 cup | about 66 g | |
| 1/2 cup | 1/2 cup | about 99 g | |
| 2/3 cup | 2/3 cup | about 132 g | |
| 3/4 cup | 3/4 cup | about 148 g | |
| 1 cup | 1 cup | about 198 g | |
| 1 1/2 cups | 1 1/2 cups | about 297 g | |
| 2 cups | 2 cups | about 396 g |
By weight, one cup of caster sugar is about 190 g and one cup of granulated sugar is about 198 g (King Arthur Baking, spooned and levelled). The two do not weigh the same cup for cup, which is why weighing is more reliable than scooping for this swap. All weights here are approximate — verify with a kitchen scale when the bake matters.
King Arthur lists 198 g per cup; USDA FoodData Central rounds granulated sugar to 200 g per cup. The 2 g difference is rounding, not a real disagreement.
Worked examples
Example 1: Granola
Granola is a forgiving place to swap sweeteners, because the sweetener's job is mostly to bind and to add flavour. A recipe calls for 1/3 cup of caster sugar. Using the ratio, that becomes 1/3 cup. Toss the oats, nuts and seeds with the oil and sweetener, spread the mixture on a tray, and bake at a low oven, stirring halfway through. The granola will be a little different in sweetness and a little different in crunch, and if the substitute is a liquid, the clusters may be softer — bake it a few minutes longer and let it cool completely on the tray, because granola crisps as it cools.
Example 2: A fruit crumble
A fruit crumble is a good place to try a sweetener swap, because the fruit and the topping both forgive a lot. A recipe calls for 3/4 cup of caster sugar for the filling and topping combined. Using the ratio, that becomes 3/4 cup. Toss the fruit with half the sweetener, make the crumble topping with the rest, and bake until the fruit bubbles and the topping is golden. If the fruit is very tart, you may want a little more sweetener than the ratio says — taste the fruit first and adjust. The crumble will be a little different in flavour, but with custard or ice cream on top, nobody will mind.
Example 3: Pancakes
Pancakes need only a little sweetness, so the swap is small and the risk is low. A recipe calls for 2 tablespoons of caster sugar. Using the ratio, that becomes 2 tablespoons. Whisk the dry ingredients, whisk the wet ingredients, then combine them with a few strokes and let the batter rest for five minutes. Cook as usual. The pancakes will taste a little different and may brown a little faster, so watch the first one and adjust the heat if needed. With syrup and butter on top, the difference is barely noticeable — this is the lowest-stakes way to try the swap.
What changes in the result
Sweetness is the obvious change, but it is not the most important one. Sweeteners differ in sweetness, moisture and browning; liquid sweeteners need the recipe's liquid reduced. What matters more in practice is what the sweetener does to the structure of the bake. Sugar is a tenderiser: it interferes with gluten formation and delays the setting of starch, which is what makes a cake tender rather than tough. A substitute that does not tenderise the same way will give you a tougher crumb; a substitute that holds more water will give you a softer one. Sugar also controls spread — in cookies, it melts and lets the dough spread before it sets — so a different sweetener can make cookies thicker or thinner than the recipe intends. And sugar is a preservative in jams and a structural ingredient in meringues and candy, which is why those recipes are listed below under 'when not to substitute'.
When not to substitute
Do not swap 1:1 in candy-making, meringues or jam, where sugar's exact chemistry matters. In practice that means: do not make this swap in candy-making, where sugar's exact boiling behaviour is the whole recipe; do not make it in meringues, where sugar stabilises the egg white foam and a substitute can make the meringue weep or collapse; and do not make it in jam or preserves, where sugar is the preservative and getting it wrong is a food-safety issue, not just a taste issue. Be cautious in shortbread and in any recipe where sugar is a large share of the weight. And if the recipe is for someone managing blood sugar, remember that a different sweetener is not automatically a safe one — check with the person, and do not present a swap as a health claim.
Practical guidance
If you do not have a scale, measure carefully and consistently: spoon dry sweeteners into the cup and level them off, pack brown sugar firmly, and measure liquid sweeteners in a jug at eye level. Do not guess at the liquid adjustment — it is the part of the swap people most often forget, and a quarter cup of extra liquid is the difference between a moist cake and a soggy one. Store the substitute in an airtight container; keep liquid sweeteners at room temperature so they pour easily, and keep dry sweeteners away from steam and damp, which makes them clump.
All conversions on this page are approximate. A kitchen scale is the most reliable tool you own: weigh the substitute, note the number that works for your recipe, and use it next time. If a bake matters — a birthday cake, a loaf for guests — test the swap first in a small, forgiving recipe before you commit to the important one.
Frequently asked questions
Can I use granulated sugar in tea and coffee?
It depends on the sweetener. Dry sweeteners that dissolve well work in hot drinks; liquid sweeteners work too, though they add a flavour of their own. Sweeteners that do not dissolve — date sugar is the classic example — will sit at the bottom of the cup and are best kept for baking. High-intensity sweeteners need only a tiny amount in a drink, so measure carefully: a pinch too much can make a cup of tea unpleasantly sweet. Taste as you go.
Does granulated sugar dissolve the same way as caster sugar?
Not always. Fine and liquid sweeteners dissolve quickly; coarse ones such as demerara and turbinado dissolve slowly and can leave a crunch, which is welcome in a crumble topping and unwelcome in a smooth custard. Date sugar does not dissolve at all. If the recipe needs the sweetener fully dissolved — a syrup, a custard, a smooth frosting — choose a fine or liquid sweetener, or dissolve the substitute in a little warm liquid first and let it cool before adding it.
How much granulated sugar do I use instead of 1 cup of caster sugar?
Use 1 cup — that is the ratio 1:1 applied to one cup. All amounts on this page are approximate, so if the bake is sensitive, weigh the substitute and note your own number for next time.
Is granulated sugar sweeter than caster sugar?
Sweeteners differ in sweetness, moisture and browning; liquid sweeteners need the recipe's liquid reduced. Sweetness is not the whole story, though: a sweetener can match sugar's sweetness and still change the bake, because sugar also controls moisture, browning, spread and texture. Judge the swap on the finished bake, not on a spoonful of the sweetener, and adjust the amount slightly next time if the result is too sweet or not sweet enough.
Will my cake brown more with granulated sugar?
Possibly — and it depends on the sweetener. Liquid sweeteners and those with more fructose tend to brown faster, so a cake can look done before the centre is set. Check with a skewer rather than by colour, and if the top is browning too fast, cover the tin loosely with foil for the last part of the bake. If your substitute browns more slowly, the cake may look pale when it is ready — again, trust the skewer, not the colour.
Can I use granulated sugar in cookies?
Yes, but expect the cookies to behave differently. Sugar controls spread: it melts in the oven and lets the dough spread before it sets. A substitute changes that balance, so the cookies may be thicker or thinner than the recipe intends. Chill the dough for 30 minutes and bake one test cookie first. If the cookies spread too much, chill the dough longer; if they stay too thick, flatten the balls slightly. The flavour difference will be small under the chocolate or spice.