🏆 The best sugar for every bake: complete guide to texture, flavor & structure
All sugars are sweet, but in baking, they’re anything but equal.
From chewy cookies to glossy meringues, the type of sugar you use affects not just the flavor, but also the texture, rise, and moisture of your final bake.
Knowing which sugar to use (and when to avoid it) is one of the simplest ways to upgrade your baking instantly.
This guide explains the most common sugars used in baking, what they do, what they’re best for, and what to avoid, so you can bake with confidence every time.
Granulated sugar (white)
Texture: Coarse
Best for: Cakes, cookies, muffins
Why it works: It builds structure by aerating butter when creamed, and helps with even browning.
Avoid for: Cold mixes or meringues, it dissolves too slowly and may leave a gritty texture.
Castor or superfine sugar
Texture: Fine
Best for: Meringues, sponge cakes
Why it works: Dissolves quickly and incorporates smoothly into whipped egg whites or light batters.
Avoid for: Crunchy toppings or recipes that need a coarser sugar texture.
💡 You can make it at home by pulsing granulated sugar in a food processor.
Powdered (icing) sugar
Texture: Powdery
Best for: Frostings, glazes, whipped toppings
Why it works: Contains cornstarch for anti-caking and blends smoothly into cold liquids and fats.
Avoid for: Cakes and cookies, it lacks the structure needed for proper rise.
Brown sugars: light, dark, and muscovado
These are all brown sugars, but each has its own moisture and molasses level. The darker the sugar, the deeper the flavor and stickier the texture.
Light brown sugar
Best for: Cookies, caramel-based desserts
Avoid for: Light batters, may darken color and add too much moisture.
Dark brown sugar
Best for: Sticky cakes, gingerbread
Avoid for: Subtle flavors or delicate textures — strong molasses can overpower.
Muscovado
Best for: Rich, spiced cakes and brownies
Avoid for: Dry batters, it clumps easily, so always sift before using.
Demerara sugar
Texture: Crunchy, coarse
Best for: Topping muffins, cookies, or coffee
Why it works: Holds its shape while baking, adding texture and sparkle.
Avoid for: Creaming with butter or delicate batters, it won't dissolve well.
Coconut or palm sugar
Texture: Dry, grainy
Best for: Healthier baking, adding natural caramel flavor
Avoid for: Butter-based batters, doesn’t cream properly and can darken the crumb.
Liquid sweeteners: honey, maple syrup, agave
Texture: Liquid
Best for: Bars, granola, syrups, moist bakes
Why it works: Adds richness and natural sweetness, while keeping bakes moist.
Avoid for: Recipes with delicate structure (like cakes or meringues) unless properly adjusted, they require less added liquid and more structural ingredients.
Final tip: match your sugar to your goal
Want lift and volume? Go for granulated or caster.
Need moisture and chew? Choose light or dark brown sugar.
Craving silky-smooth frosting? Use powdered sugar.
Love a crunchy finish? Try demerara.
Sugar comparison table
| Sugar type | Texture | Best for | Caution / Note |
|---|---|---|---|
| Granulated | Coarse | Cakes, cookies, muffins | Doesn't dissolve easily in cold liquids |
| Castor/Superfine | Fine | Meringues, sponges | Can make at home by blending granulated sugar |
| Icing/Powdered | Powdery | Frostings, glazes, dusting | Contains cornstarch, not ideal for yeasted bakes |
| Light Brown | Moist, fine | Cookies, caramel-based desserts | Adds chew and moisture |
| Dark Brown | Stickier, denser | Sticky cakes, gingerbread | Stronger molasses taste |
| Muscovado | Very sticky | Rich cakes, spiced desserts | Can clump – sieve before use |
| Demerara | Crunchy, coarse | Crumbles, toppings, coffee | Not great for creaming |
| Coconut/Palm | Dry, grainy | Healthier bakes, caramel notes | Doesn't cream well, darker in color |
| Honey/Maple/Agave | Liquid | Bars, granola, syrups | Reduce other liquids; can affect structure |