Ingredient Substitutions for Cake Recipes - Cake Baking Substitutions

Use these substitutions for your cake decorating projects using the ingredients and supplies you have available.

Oh No! You're ready to make your favorite cake recipe and you're missing one or more ingredients!!! What to do??

While it's always best to use the recipe's preferred ingredients, here are some substitutions that may get you by in a pinch!!

Please note, that taste and quality of the final produce may be affected.

Baking Powder

For each teaspoon needed, use 1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar.

Baking Soda

For each teaspoon needed, use 3-4 teaspoons baking powder (may affect taste slightly).

Self-Rising Flour

For each cup, substitute, 1/2 teaspoon salt, 1-1/2 teaspoon baking pwoder, and 1 cup all-purpose flour.

Brown Sugar

For each cup needed, substitute 1 cup granualated white sugar and 2 tablespoons molasses.

Buttermilk

For each cup, substitute 1 cup nonfat or low-fat milk mixed with 1 tablespoon lemon juice or vinegar. Let stand 5 minutes before use.

Sour Cream

Substitute plain, regular (not greek), full-fat yogurt in the same quantity.

OR

For each cup needed, substitute 1/3 butter and 3/4 cup buttermilk and blend until thickened. (You can use the buttermilk substituion above in place of the buttermilk.)

Butter

Use margarine instead.

OR

Use shortening instead plus per cup needed, use 1/2 teaspoon salt and 1 teaspoon butter flavoring.

OR

Substitute up to half the required butter with vegetable oil instead. Use at least half butter and up to half vegetable oil.

Vanilla Beans

For each vanilla bean, substitute 2 teaspoons of vanilla extract. You may need to adjust liquid ingredients accordingly.