Yes, you can use granulated sugar instead of caster sugar in many recipes, though texture and mixing time may change slightly.
Quick Answer: Using Granulated Sugar Instead Of Caster Sugar
If a recipe calls for caster sugar and all you have is regular granulated sugar, you can usually swap them by weight. Both products are plain white sucrose, so the sweetness level is the same. The real difference sits in the crystal size, which affects how fast the sugar dissolves and how smooth the baked result feels.
In simple cakes, cupcakes, brownies, and most biscuit doughs, the change from caster sugar to granulated sugar is hardly noticeable once you mix a little longer. In delicate bakes such as meringues, sponge rolls, macarons, or very fine butter cakes, the coarser granules can leave small specks or a rough mouthfeel, so caster sugar still has an edge there.
How Granulated Sugar And Caster Sugar Differ
Both granulated sugar and caster sugar start from the same raw material and end up as almost pure sucrose. Public health guides group them under the same type of free sugar while the crystal size differs, and nutrition pages from charities such as the British Heart Foundation list them side by side.
The gap lies in how finely the crystals are screened and milled. Granulated sugar has larger, more visible crystals, while caster sugar crystals sit between granulated and icing sugar. This finer grind lets caster sugar dissolve more easily in creamed butter, egg whites, or cold liquids, which is why bakers often reach for it when they want a smooth crumb or a glossy finish.
| Feature | Granulated Sugar | Caster Sugar |
|---|---|---|
| Crystal Size | Larger, standard table sugar crystals | Finer crystals between granulated and icing sugar |
| Sugar Type | Refined white sucrose | Refined white sucrose |
| Typical Use | General baking, drinks, everyday sweetening | Cakes, meringues, light sponges, smooth desserts |
| Dissolving Speed | Slower, especially in cold mixtures | Faster, even at lower temperatures |
| Texture In Bakes | Can feel slightly grainy in delicate recipes | Gives finer crumb and smoother structure |
| Availability | Found in almost every supermarket | Common in UK and Europe, sometimes sold as superfine or baker’s sugar in North America |
| Weight Per Cup | Around 200–220 g per cup | Around 225 g per cup |
Several baking references show that a cup of caster sugar packs slightly more weight than a cup of granulated sugar because the fine crystals sit closer together. That is why bakers talk about swapping the two by weight rather than by volume when they want repeatable results.
Can I Use Granulated Sugar Instead Of Caster Sugar In Cakes And Cookies?
This is the exact moment most home bakers reach for the bag in the cupboard and type “can i use granulated sugar instead of caster sugar?” into a search bar. For many cake and cookie recipes, the answer is still yes. You may just need a few small tweaks.
When you cream butter and granulated sugar, let the mixer run longer than you would with caster sugar. The goal is to give those larger crystals enough time to break down and aerate the butter. You can pause once the mixture looks light in color and feels fluffy rather than sandy between your fingers.
In drop cookies, brownies, and sturdy loaf cakes, this approach usually works without any more changes. The crumb might be a touch coarser, yet the flavor stays the same. In very light sponge cakes or genoise, you might see tiny sugar specks or slightly thicker crusts, which some people even enjoy because it adds a bit of crunch.
When Substitution With Granulated Sugar Works Well
Everyday Butter Cakes And Cupcakes
Standard butter cakes, pound cakes, and cupcake batters cope well with granulated sugar. The fat in the butter or oil and the moisture from eggs and milk help dissolve the crystals while the cake bakes. Cream the sugar and butter for a minute or two extra, scrape down the bowl, then carry on as normal.
Most Cookie Doughs
Chocolate chip cookies, shortbread, and similar doughs often rely on a mix of white and brown sugar. In those mixes, swapping caster sugar for granulated sugar rarely causes trouble. Chill the dough if the recipe suggests it, bake one test cookie, and adjust the timing by a minute or two if the spread looks different from usual.
Times When You Should Stick With Caster Sugar
There are still situations where the finer texture of caster sugar makes a difference you can taste and see.
Whipped Egg Whites And Meringues
Meringues, macarons, and pavlovas rely on sugar that dissolves completely into whipped egg whites. Coarse crystals from granulated sugar mix more slowly and can weigh down the foam. Many pastry chefs advise caster sugar for these recipes so the foam stays stable and the surface bakes up smooth.
Very Light Sponges And Roll Cakes
Swiss rolls, chiffon cakes, and hot milk sponges often call for caster sugar so the batter flows evenly and sets without rough patches. You might get away with granulated sugar if you grind it slightly finer, yet true caster sugar still gives the most consistent crumb.
Fine Textured Desserts And Cold Drinks
Panna cotta, silky custards, and some no bake desserts benefit from sugar that melts fast even at low heat. The same goes for iced drinks or cocktails where you want sweetness without visible crystals. In these cases, caster sugar or a homemade version prepared from granulated sugar works better than plain granulated sugar.
How To Convert Quantities Between Caster And Granulated Sugar
Because caster sugar packs a little more weight into the same cup measure, the neatest way to swap is to work in grams or ounces. Many baking charts place one cup of caster sugar around 225 g and one cup of regular granulated sugar around 200–220 g, depending on how tightly you scoop.
If your recipe lists sugar in cups and you only have scales, you can look up an ingredient weight chart from a professional baking site, such as the King Arthur Baking chart, to check the figures for caster sugar and granulated sugar. Once you know the weight you need, you can weigh out that amount of whichever sugar you have and keep the sweetness level steady.
| Original Measure | Use Granulated Sugar | Use Caster Sugar |
|---|---|---|
| 1 cup caster sugar | Use 1 cup plus a small extra spoonful of granulated sugar, or match 225 g by weight | Use 225 g caster sugar |
| 1 cup granulated sugar | Use 200–220 g granulated sugar | Use about 200 g caster sugar and check sweetness to taste |
| ½ cup caster sugar | Weigh 110–115 g granulated sugar | Use about 115 g caster sugar |
| Recipe lists sugar in grams | Match the weight exactly with granulated sugar | Match the weight exactly with caster sugar |
| Recipe lists sugar in cups only | Convert cups to grams using a reliable chart, then weigh granulated sugar | Convert cups to grams, then weigh caster sugar |
Making Your Own Caster Sugar From Granulated Sugar
If you cannot find caster sugar locally, you can turn granulated sugar into a close substitute at home in about a minute. Many pastry teachers suggest this route because it keeps the same base ingredient and only changes the crystal size.
Simple Method With A Blender Or Processor
Add a measured amount of granulated sugar to a clean blender, spice grinder, or food processor. Pulse in short bursts until the crystals look finer than regular sugar but still free flowing. Stop before the sugar turns powdery, or you will slip into icing sugar territory.
Once the sugar looks even, you can sift it through a fine mesh to catch any larger crystals that survived. Use the sifted sugar as you would ready made caster sugar. Make small batches so the sugar stays dry and does not clump in storage.
Practical Tips When You Swap Granulated Sugar For Caster Sugar
When you decide to step in and swap, a few habits keep your results reliable.
Work By Weight When You Can
A small digital scale removes guesswork when you change any baking ingredient. Weighing sugar instead of scooping cups keeps the sweetness and structure closer to the original recipe, even when you change between caster sugar and granulated sugar.
Give The Sugar Time To Dissolve
With creamed mixtures, beat the butter and granulated sugar longer so air and moisture can do their work. With egg whites, add the sugar slowly so the crystals have time to dissolve. For cold drinks, stir longer or make a quick sugar syrup where the sugar is dissolved in warm water first.
Bake A Small Test Batch
If you are unsure how a cherished recipe will react to the swap, bake a test cupcake or a few cookies first. Adjust the baking time by a couple of minutes, check the crumb, then bake the rest once you are happy with the result.
Final Thoughts On Swapping These Sugars
For everyday baking, the answer to “can i use granulated sugar instead of caster sugar?” is almost always yes, especially when you weigh your sugar and give it a little extra mixing time. That keeps home baking pleasantly relaxed.
