Granulated Sugar vs. Cane Sugar: What’s the Difference?

If you've ever found yourself standing in the baking aisle, staring at bags of sugar like they hold the answers to life’s mysteries, you're not alone. Among the endless choices—brown, powdered, sanding, raw—two often cause confusion: granulated sugar and cane sugar. They look nearly identical, but do they really work the same way in recipes? Let’s break it down before you accidentally turn your cookies into sugar-coated rocks.

Granulated sugar, also called white sugar or table sugar, is the MVP of baking. It’s refined from sugarcane or sugar beets and consists almost entirely of sucrose. This means it’s sweet, neutral in flavor, and dissolves easily into batters, doughs, and liquids.

Think of granulated sugar as the reliable, no-nonsense friend who always shows up on time. It doesn’t bring any extra flavors to the party—it just makes everything sweet. It’s also great for caramelization, helping baked goods brown beautifully while maintaining a soft texture.

Cane sugar is always derived from sugarcane, never beets, and it undergoes slightly less processing than granulated sugar. This gives it a light golden color and a hint of molasses flavor.

The biggest difference? The crystals tend to be a bit larger, which means they don’t dissolve as quickly. This can be an advantage when you want a little texture—think crunchy cookie toppings or caramelized edges on a pastry. It also lends a deeper, almost caramel-like sweetness to certain dishes.

The short answer: Yes, but with caveats.

Both sugars are made of sucrose, so a 1:1 substitution won’t ruin your recipe. However, cane sugar’s larger crystals may slightly alter the texture. Here’s when it matters:

• Dissolving Matters: If you’re making something like meringue or a delicate cake, granulated sugar is the better choice because it dissolves more evenly.

• Crunchy Toppings: Cane sugar shines in streusels, cookie coatings, and pastries where a little texture makes things more interesting.

• Flavor Depth: If you’re baking something that benefits from a hint of molasses—like pralines, spiced cookies, or barbecue rubs—cane sugar can add a little extra depth.

Granulated sugar is the go-to for most baking needs because of its even texture and neutral taste. Use it when:

• You’re making delicate desserts like sponge cakes, meringues, or macarons where sugar must dissolve completely.

• You need a smooth, uniform texture in custards, buttercreams, and simple syrups .

• You’re sweetening something where color matters—like white cakes, frostings, or fruit toppings —because cane sugar can add a slightly golden hue.

Cane sugar adds a little extra oomph where a more pronounced sweetness or crunch is welcome. It works well when:

• You’re making a coffee cake, crumb topping, or streusel that benefits from extra texture.

• You’re baking cookies or pastries that need a little extra caramelized flavor.

• You want a crunchy, golden crust on grilled meats, brined poultry, or barbecue rubs .

Sugar does more than just sweeten. It affects moisture, texture, browning, and even how a baked good rises . Here’s why granulated and cane sugar aren’t always interchangeable:

• Granulation & Dissolving: Granulated sugar dissolves easily, which is why it’s better for smooth batters and delicate recipes. Cane sugar’s larger crystals may not dissolve as well, leading to a grittier texture.

• Caramelization: Because cane sugar retains some molasses, it can enhance caramel flavors when used in baking or cooking. Granulated sugar, on the other hand, caramelizes cleanly and evenly.

• Aeration in Butter-Based Recipes: When you cream butter and sugar together, the sugar crystals create air pockets that help baked goods rise. Granulated sugar, with its finer texture, does this more effectively than cane sugar.

Baking is part science, part magic, and part chaotic experimentation. If you use cane sugar instead of granulated sugar in the wrong situation, here’s what might happen:

• Cakes & Meringues: The batter might not be as smooth, leading to a slightly denser final product.

• Cookies & Brownies: You might get a chewier texture or extra caramelization, which isn’t necessarily a bad thing!

• Buttercream & Whipped Cream: The sugar might not dissolve fully, leaving a slightly grainy texture.

On the flip side, using granulated sugar where cane sugar is recommended might mean missing out on the subtle molasses flavor and added crunch.

Granulated sugar is the workhorse of baking, while cane sugar is the slightly fancier cousin that brings a little extra texture and depth. If a recipe doesn’t specify, granulated sugar is the safe bet. But if you’re after more complexity, a touch of crunch, or a hint of molasses, cane sugar might be worth the swap.

So, the next time you’re in the baking aisle, contemplating which bag of sugar to grab, just ask yourself: Do I want simple sweetness, or do I want a little extra flair? Either way, you’re in for something delicious.