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What are the different types of sugar you learn?

Different Types of Sugar...

Sugar is a key ingredient in baking and helps to add sweetness and moisture to baked goods. Without sugar baking, especially dessert, is incomplete. You can’t bake pastry bread, cake, tart, cheese bread, cupcakes, muffin, cookies and brownies without sugar. You will find many types of sugar for baking.

Do you want to know about the types of sugar used for baking? If yes, then this article is for you! Here, I will share information regarding the types of baking sugar. Stay with me till the end to learn more.

How Sugar Impacts Baking: An Overview

Sugar in baking serves multiple purposes beyond sweetness. It tenderizes by slowing down gluten production, resulting in softer, moister baked goods. Creaming sugar with butter incorporates air, helping baked goods rise. Sugar also contributes to browning via caramelization, known as the Maillard reaction. Additionally, sugar stabilizes beaten egg foams, such as meringue, for a firmer texture. Understanding sugar’s versatility in baking, let’s explore the different types of sugar available to home bakers. Making informed choices in sugar selection can lead to desired results in homemade treats.

Sugar for Baking- different Types!

Granulated Sugar

Granulated sugar, also referred to as white sugar or table sugar, is the most popular kind of sugar used in home baking. You can use this sugar to bake cookies, cakes, tart and many more. This sugar is not healthy as it is refined white sugar but it gives the proper result of baking. So, if you want to bake something in large portions, you can use granulated sugar.

Brown Sugar

Brown sugar is a type of sugar that has a coating of molasses on its crystals. This gives it its characteristic brown color and slightly sticky texture. Nowadays, most brown sugar is made by adding molasses to refined white sugar during the manufacturing process.

The color of brown sugar indicates how much molasses has been added to it. Light brown sugar has less molasses, while dark brown sugar has more molasses. You can learn more about the difference between light and dark brown sugar.

Brown sugar generally has more moisture and a stronger flavor compared to granulated sugar. When you use brown sugar instead of granulated sugar in a recipe, it may result in a moister outcome. The higher moisture content in brown sugar also makes it more prone to clumping.

Confectioners Sugar:

Confectioners’ sugar is sometimes known as icing sugar or powdered sugar. This form of sugar is made by grinding and sieving granulated sugar into a fine powder. Contrary to superfine sugar, which is also a finely ground sugar, confectioners’ sugar is not granulated. This sugar is widely used to make frostings, icings, and fillings because it dissolves easily. It can also be sprinkled on top of prepared foods as decoration. This sugar plays an important role in baking and also more decoration. When you want the perfect sweetness and balance in baking, use this sugar.

Liquid Sugar

You can find a lot of liquid sugar for baking. Using them is a wise choice as most of them are natural. Here, I will share two types of liquid sugar as people use them in baking.


First natural liquid sugar and mostly used is honey. Bees make this sugar in their floral nectar. It has a unique flavor and is a common ingredient in sweet sauces and baked foods.

Maple syrup

On my list, the next liquid sugar is maple syrup. It is also natural. This syrup, which is created from the sap of maple trees, has a distinctive flavor and is frequently used in baked goods. People mostly use this sugar , in pancake and waffle recipes.

Light Brown Sugar

Light brown sugar is white sugar that has been mixed with molasses, giving it a mild flavor and less moisture compared to dark brown sugar. It is commonly used in baking, sauces, and glazes to add a touch of sweetness and a subtle caramel-like taste.

Dark Brown Sugar

Dark brown sugar has a richer flavor compared to light brown sugar, as it contains more molasses. The increased molasses content gives it a noticeable molasses taste and slightly more moisture, though it won’t significantly affect the texture of your final baked goods. Dark brown sugar is often used to add a depth of flavor to certain treats, like gingerbread cookies, with its hints of caramel and toffee notes.

Demerara Sugar

Demerara sugar is a unique type of cane sugar that is minimally processed and has large, crunchy granules. Its golden-brown color comes from the small amount of natural molasses it contains. Demerara sugar is commonly used as a garnish on baked goods, such as muffins, to add a crunchy texture and a touch of sweetness. It can also be used as a sweetener in tea or coffee to add a rich, caramel-like flavor.

Cane Sugar

Can sugar is made from either sugarcane or sugar beets. It goes through a little amount of processing so it is not 100% natural . This sugar has a somewhat larger grain and a darker color, and it costs more as well. Use cane sugar the same way you would granulated sugar. But, for large portions of naming, using cane sugar is not a good idea as it is costly. But, if you want to bake something in a healthy way, you can use this cane sugar.

Caster Sugar

Caster sugar, also known as superfine sugar, is a type of sugar that has a fine texture, similar to regular granulated sugar but not as powdery as confectioners’ sugar. It comes in both white and golden varieties, with the golden type retaining some natural molasses during processing. The fine texture of caster sugar makes it dissolve easily in liquids or batters, which makes it ideal for delicate desserts like meringues, mousse, and pavlova that require a light and airy texture.

Sanding Sugar

Sanding sugar is a type of sugar that falls in between regular granulated sugar and coarse sugar in terms of texture. It has a polished appearance and comes in various colors, or even in its natural color that reflects light. Sanding sugar is commonly used for decorating and garnishing baked goods, adding a touch of sparkle and visual appeal to desserts.

You can read also my others sugar related article

Using these types of sugar you can make different cakes to follow my easy recipe such as-

End Note

Finally, I believe that you have read the entire article. Now, you know 5 types of sugar that people mostly use for baking. Apart from them you can find more other types of sugar but, people don’t use them for baking. So, use any sugar from these 5 types for your baking and get the perfect balanced sweetness.

Frequently Asked Questions

1. What is The Best Type of Sugar for Baking ?

Granulated sugar is the best type of sugar for baking. This sugar goes with every type of baking. You can use this sugar for dessert and also for savory dishes. Anyone can use this sugar for Cookies, brownies, cakes, bread and many more.

2. What is the healthiest type of sugar for baking?

Honey and maple syrup are the healthiest type of sugar for baking. They are natural and come with no harmful substances.

3. Does the type of sugar matter in baking?

Yes, of course. Some types of sugar dissolve super fast and some types of sugar take time to dissolve. We all know, Granulated sugar gives a sweet taste to baking. But if you use brown sugar in baking, it gives a sweet and chewier taste. So, the taste of the food depends on the type of sugar. That is why, the type of sugar matters in baking.

Lauren Melaney is a housewife. Cooking is her passion and she really loves to experiment. She loves baking bread on any occasion. European cuisine is one of her favorites and she likes preparing different dishes and eating them with her family and friends. Also, Spanish & French cooking traditions appeal to her in general. Hope you would enjoy her recipes and find something that interests you!


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