This Is How You Can Instantly Add More Flavor To Cakes
This ingredient is an easy swap in cake recipes.
What's your favorite¬†flavor of cake? Is it a¬†classic vanilla cake or moist chocolate cake? Maybe you like a combination of both vanilla and chocolate flavors? Perhaps you're a fan of the warm, dark red hue of the¬†red velvet cake with its cream cheese frosting?¬†
Whatever flavor you love, cakes are universally well-loved.¬†If you bake cakes, you'll know that one of the key ingredients in any of these cake recipes is the sugar.¬†Usually,¬†cakes reicpes are made with white¬†granulated sugar, but did you know you could easily swap out¬†the sugar with another kind¬†that will instantly¬†add more flavor to your cakes, no matter which flavor of cake you are making?¬†
That¬†ingredient is brown sugar, particularly dark brown sugar.¬†
Why change white sugar¬†to brown sugar?¬†
To understand how¬†brown sugar¬†can change a recipe for the better, you need to understand that brown sugar is basically white granulated sugar that has either been mixed with molasses or hasn't been refined or processed¬†so much that all that is left is the white¬†granules.¬†White sugar, in essence, has been so refined that all that is left is a pure-tasting sweetness.
Brown sugar on the other hand still contains the minerals, molasses that¬†determines how¬†dark a brown it is. This is why the flavor of your cake when you use brown sugar will suddenly taste richer¬†and your cake will be more dense and moist since brown sugar is more hygroscopic than white sugar. (Hygroscopic¬†means the substance absorbs moisture from the air.) That's why it¬†looks and feels softer¬†and more moist that it easily clumps compared¬†to white sugar which stays separate.¬†
You might be wondering, when¬†can you use brown sugar for white sugar? You can actually¬†switch the two almost interchangeably with maybe a tiny tweak to the recipe.¬†Don't worry though. The tweak is necessary only if there isn't¬†an ingredient¬†like baking soda in the ingredients list to neutralize the acidity in the brown sugar.¬†
If you do substitute brown sugar for white sugar in your cake recipe, remember to do this:¬†
Add baking soda to your recipe.¬†
Baking soda (or bicarbonate of soda) is an alkaline ingredient, and this will¬†react to the acidity that is in brown sugar aka the molasses. Not only that, it¬†will help neutralize¬†its effects on your cake while helping your cakes brown, too. As little as 1/8 teaspoon, or a pinch of baking soda, will help your batter balance itself out from this acidic ingredient.¬†
However, only do this if there is no baking soda in the¬†recipe.¬†
This easy swap is fantastic with chocolate cake recipes. If you do decide to take a leap of faith and swap out the white sugar with brown, here are chocolate cake recipes that we know will be super delicious:¬†