5 Simple Caster Sugar Substitutes You’ll Want to Try

We’ve all been there—mid-bake, batter ready, and then it hits us. Out of caster sugar. No reason to stop the fun, though! There are a bunch of super simple swaps you can use instead. Granulated sugar? Check. Honey? Oh, yeah. Chances are, you’ve already got one of these sitting in your cupboard.

We’ve tested these out ourselves, and they totally work. Cakes, cookies, desserts—you name it, these saves have bailed us out so many times. And honestly? It’s kind of fun to see how different ingredients do the job just as well.

Stick around, and we’ll walk you through five super easy caster sugar substitutes. Who knows—this might even make your next bake taste better!

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5 Easy Substitutes for Caster Sugar

Here are five quick fixes if you’re faced with the dreaded caster sugar shortage:

1 – Granulated Sugar (Blended to Finer Texture)

For granulated sugar, we just toss it in a blender and pulse until it’s finer. It works well because caster sugar is basically just smaller granules. No fancy technique needed—just blend until it’s almost powdery.

The ratio is simple. Use 1 cup of granulated sugar for 1 cup of caster sugar. Make sure it’s blended finely or desserts might have weird textures. It’s that straightforward.

Blended granulated sugar is versatile. It fits in cakes, cookies, and other bakes. The result is super close to the original.

2 – Powdered Sugar

Powdered sugar is our quick fix for caster sugar. It’s super fine and dissolves fast. Use 1 cup of powdered sugar for every 1 cup of caster sugar. Just skip it for recipes needing crisp textures.

This works in soft desserts like mousse or frosting. Powdered sugar also blends smoothly without leaving grains. It’s already fine, so blending isn’t needed.

It’s sweeter than caster sugar because of added cornstarch. This might slightly change the flavor in delicate recipes. Keep that in mind before swapping.

3 – Brown Sugar

If we’re being real, brown sugar is like the cool cousin of caster sugar. Swap with a 1-to-1 ratio for any recipe. It’s a solid pick for desserts needing extra moisture or depth. Think cookies, banana bread, or even muffins.

Brown sugar’s molasses content gives a richer flavor. It’s sweet, slightly caramel-like, and soft. It’s amazing for bakes that need chewiness. Avoid it for light, airy recipes like meringues or soufflés—they need something finer for structure.

The texture is coarser than caster sugar. It blends slower unless melted. This could shift results in delicate recipes. Store it wisely, though—it clumps and hardens easily without an airtight container.

If texture and sweetness levels are key, check out this guide on brown sugar substitutes.

4 – Coconut Sugar

The all-natural, hipster pick of the bunch. Coconut sugar is a fantastic swap for caster sugar. Use it in a 1-to-1 ratio for a sweet and deep flavor.

Coconut sugar works well in any recipe needing caramelization—like cookies or crème brûlée. The result tastes like brown sugar with hints of caramel.

Watch out, though—it’s more delicate than regular granulated sugar. It clumps easily and has larger crystals than caster sugar. Blending is something to consider before using it.

5 – Honey or Maple Syrup

In terms of sweetness, honey or maple syrup are the closest substitutes to caster sugar. Honey is sweeter than caster sugar, so use 2/3 cup for every 1 cup of caster sugar. Maple syrup has a similar level of sweetness, so use 1 cup for every 1 cup of caster sugar.

Both honey and maple syrup add moisture and flavor to your recipe. They work best in moist desserts like cakes and muffins.

The only thing to keep in mind is that they may slightly alter the texture and flavor of your dish. But hey, who doesn’t love a little experimentation in the kitchen?