Cane Sugar vs White Sugar Baking: Which One is Better?

Learn the differences between cane sugar and white sugar when baking. Find out if you can use cane sugar and granulated sugar interchangeably in baking recipes and how to measure white sugar correctly. Get helpful tips and advice on using cane sugar and white sugar in baking.

As a baking enthusiast, I know how important it is to select the right type of sugar for your recipes. From cakes to cookies and everything in between, sugar plays a critical role in determining the texture, flavor, and appearance of your baked goods.

In this blog post, I’m going to compare cane sugar vs white sugar baking, along with other sugar types such as granulated sugar and brown sugar. We will discuss their respective benefits and use cases when it comes to baking. Additionally, we will explore the structure, consistency, and flavor of cane sugar and white sugar.

What is Cane Sugar?

Cane sugar is a type of unrefined sugar that is extracted from sugarcane plants. It’s available in various forms, including granulated, powdered, or brown sugar. Cane sugar granulated has an amorphous crystalline structure and a rich sweet flavor similar to that of molasses. It can elevate the taste of desserts, ice cream, cookies, flavored drinks, and more.

What is White Sugar?

White sugar, on the other hand, is a refined sugar that is processed from either sugarcane or sugar beets. It’s available in both white and brown colors, with a pure taste of sweetness that’s less intense than cane sugar. The sources of white sugar undergo refining, which eliminates any trace elements and gives it a transparent appearance.

The Differences Between Organic Cane Sugar and White Granulated Sugar in Baking

When it comes to baking, cane sugar and white sugar can produce different results due to their unique properties:

PropertyCane SugarWhite Sugar
TextureSlightly coarserFine and smooth
FlavorSlightly caramel-likeNeutral
ColorNaturally brownWhite
ConsistencyRetains moistureMelts easily
Cane Sugar vs White Sugar Baking(Source)

Texture and Consistency

Cane sugar is slightly coarser than white granular sugar, which can result in a slightly different texture in baked goods. Cane sugar’s coarser structure allows it to stay intact during baking, adding depth to the texture of the finished product. White sugar, on the other hand, has a fine and smooth consistency that melts easily.


Cane sugar has a slightly caramel-like flavor compared to the neutral taste of white sugar. This can add a subtle depth of flavor to baked goods. Brown sugar is a type of cane sugar that has a higher molasses content, which provides a richer, more intense flavor.


Cane sugar is naturally brown, while white sugar is, well, white. This can impact the color of the finished baked goods.

How Do Cane Sugar and White Sugar Affect Baking?


When you substitute cane sugar for white sugar in a recipe, you may notice a difference in flavor. Cane sugar’s caramel notes can add a subtle depth of flavor that enhances desserts like apple pie or flan. The general flavor of sugar remains the same, regardless of its type.

Texture and Consistency

Cane sugar’s coarser structure can help give cookies and other baked goods a chewy texture. Its unique texture also helps it retain moisture, which can be helpful when making certain desserts like caramel sauce. Granulated sugar and brown sugar can also affect the consistency of baked goods due to their different structures and moisture content.

Color and Appearance

Cane sugar’s natural brown color can impact the color of your finished baked goods. If you’re looking for a lighter color, white sugar may be the better option.

When to Use Cane Sugar in Baking?

Cane sugar can be a good choice for certain types of baked goods:

Chewy Cookies

The slightly coarser texture of cane sugar can help give cookies a chewy texture.

Caramel Flavored Treats

The caramel-like flavor of cane sugar can enhance the flavor of caramel-flavored baked goods, such as caramel sauce or flan.

When to Use White Sugar in Baking?

White sugar is a versatile sugar that can be used in most baking recipes:


White sugar is a good choice for cakes, as it produces a light and fluffy texture.


White sugar is essential for making stable meringues, as it dissolves easily and creates a smooth and glossy texture.

Can You Substitute Cane Sugar for White Sugar in Baking?

Yes, you can substitute cane sugar for white sugar in most recipes. However, keep in mind that the substitution may impact the texture, flavor, and appearance of the finished baked goods. It is also important to note that brown sugar can be substituted for cane sugar in some recipes to add a richer flavor.

Is Cane Sugar Healthier than White Sugar?

Both cane sugar and white sugar contain sucrose molecules and have similar characteristics in terms of sweetness. While cane sugar is unrefined, it does not provide significant nutritional benefits compared to refined sugars. Therefore, neither type of sugar can be considered healthier than the other.

You may like to know about Best Baking Powder for Baking Cakes.


Both cane sugar and white sugar have their place in baking, and which one to use depends on the specific recipe and desired outcome. Experimenting with different sugars such as granulated sugar and brown sugar can be a fun way to discover new flavors and textures in your baked goods. As an experienced baker, I can attest that understanding the differences and similarities between sugar types is essential for achieving the best results in your baking endeavors.


Does cane sugar taste the same as granulated?

Cane sugar and granulated sugar taste very similar, but some tasters have found that cane sugar has slightly more depth of flavor compared to regular granulated sugar. Cane sugar has a more impactful flavor than granulated sugar, especially the white variety, but it is not necessarily sweeter. In most cases, you can substitute granulated sugar for cane sugar as there is not a significant difference in taste. Cane sugar tastes more like sugarcane as it is not as processed as granulated sugar.

Which sugar is best for baking?

Granulated sugar is the best sugar for baking according to multiple sources. It is highly refined, white in color, and fine in texture, which makes it practical for baking because it dissolves easily into a liquid or batter. Granulated sugar is sometimes referred to as white sugar or table sugar. It is the most widely used sugar in baking and cooking. Other types of sugar, such as caster sugar and powdered sugar, can also be used for baking, but granulated sugar is the most versatile and commonly used.

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Meet Fuad, the passionate baker behind Bakingbakewaresets Blog. With years of experience, Fuad shares his favorite recipes, baking tips, and recommendations for the best bakeware sets. His goal is to help readers achieve success in their baking endeavors, whether they're beginners or experienced bakers.