Turbinado sugar (also known as raw sugar) is an ingredient you might have only seen at the condiment bar at your local cafe just waiting to be dusted over your morning oatmeal or stirred into a latte. Darker and less fine than regular granulated sugar, this ingredient definitely differs from the classic. But those differences are all the more reason that you should start incorporating turbinado sugar into your baking.
What is turbinado sugar?
Turbinado sugar differs from more common sugars because it comes from the first pressing of sugar cane and therefore retains more of the plant’s flavor and natural molasses. The syrup that’s released from this pressing is boiled to form crystals, which are then spun to separate them from any remaining liquid. These crystals are coarser, darker, and more well-rounded in flavor than granulated or brown sugar because they’re less processed. This slightly rich, molasses flavor is what makes this option so appealing and has many people reaching for turbinado over granulated sugar.
Can it be used in the place of traditional sugars?
The minimal processing of turbinado sugar is appealing to many people—as is that extra bit of rich flavor—and some wonder if and how it can be used in baking. The answer: yes but you’ll have to take a few things into account. Most importantly, you have to consider the amount of moisture in turbinado sugar versus the sugars we use most: brown (lots of moisture) and white (little moisture).
Overall, swapping in turbinado for brown sugar can lead to drier, more crumbly results since you’d essentially be getting rid of some moisture, so it’s not the best substitution. However, if you’re looking to use turbinado in place of traditional granulated sugar, it depends on the recipe. Moist, pourable batters welcome the trade. That little bit of extra moisture certainly won’t do your next batch of brownies any harm and it can help make cakes a bit more rich and tender. However in doughs—like a pastry dough or cookie dough—it might not be the greatest idea to substitute one for the other. The extra moisture could throw off the recipe.
Also keep in mind that because turbinado sugar has larger crystals, so a cup of sugar and a cup of turbinado isn’t exactly equal. For this exchange be sure to weigh your ingredients.
How else can you take advantage of turbinado?
That all being said, turbinado sugar is most often and most effectively used as a crunchy topping on muffins, quick breads, and even some cookies. It will give your baked goods a special texture since it doesn’t melt or dissolve into the batter like brown and granulated sugar. Because of its coarseness, turbinado sugar isn’t ideal for smooth applications like whipped cream or mousse, but it’s perfect for spice rubs and fruit desserts like crumbles or crisps.
This deeply flavored, lightly processed sweetener is the ingredient you didn’t know you needed, but you do!
The Most Beautiful Cakes We've Ever Baked
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Minted Chocolate Torte
Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida
Ginger-Glazed Lemon Bundt
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Unicorn Cake
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
Malted Chocolate & Stout Layer Cake
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
Chocolate Hazelnut Torte
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen
Mama's Spice Cake
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting.
—Nancy Duty, Jacksonville, Florida
Confetti Cake with Brown Sugar Buttercream
This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. — Karen Berner, New Canaan, Connecticut
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, Nebraska
Grandma's Strawberry Shortcake
Here's a family-sized version of my grandma's summertime dessert. I can still taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more indulgence to his serving by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan
Ganache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but so easy to whip together you can enjoy it any day of the week. —Taste of Home Test Kitchen
Pina Colada Tube Cake
We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Citrus Cornmeal Cake
Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It’s sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. —Roxanne Chan, Albany, California
Lemon Ricotta Cake
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Rainbow Cake with Clouds
Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
Chocolate Swirl Delight
I made a few updates to a great recipe and ended up with an impressive dessert. Everyone loves its light texture and chocolaty flavor. —Lynne Bargar, Saegertown, Pennyslvania
Brown Sugar Pound Cake
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Cranberry Layer Cake
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
Chocolate Carrot Cake
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan
Lemon Chiffon Cake
This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Double-Chocolate Toffee Icebox Cake
My mother-in-law gave me a cooking lesson when I first got married: "Anything tastes good if you put enough butter, chocolate or cream in it." This cake has two out of three and proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9x9 pan. —Bee Engelhart, Bloomfield Township, Michigan
German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Berry Pinwheel Cake
Perfect for special meals, this lovely chiffon cake is a nice change from strawberry pie or shortcake. Don't be afraid t try this jelly-roll-style dessert...it's easy to make. Plus, the waxed paper-lined pan helps make cleanup a breeze! —Becky Ruff, McGregor, Iowa
Banana Split Icebox Cake
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! —Shelly Flye, Albion, Maine
Strawberry Mascarpone Cake
Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Decadent Chocolate Crepe Cake
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta
Banana Skillet Upside-Down Cake
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Toffee Angel Food Cake
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. —Collette Gaugler, Fogelsville, Pennsylvania
Raspberry Fudge Torte
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Cherry Cola Cake
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Cinnamon Twirl Roly-Poly
My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New York
Red Velvet Marble Cake
I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas
Sachertorte
Guests will be surprised to hear this dessert starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Maple Walnut Cake
This maple-flavored cake with candied walnuts honors my grandpa, who made maple syrup. —Lori Fee, Middlesex, New York
Blackberry-Orange Cake
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
Coconut-Layered Pound Cake
If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! —Linda L. Nichols, Steubenville, Ohio
Majestic Pecan Cake
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Mamaw Emily's Strawberry Cake
My husband loved his Mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Carrot Cake with Pecan Frosting
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Decadent Fudge Cake
Everyone loves the rich flavor in this decadent cake made with four types of chocolate. —Anna Hogge, Yorktown, Virginia
Moist Lemon Angel Cake Roll
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Grandma's Red Velvet Cake
In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Aunt Murna's Jam Cake
I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Lemon-Blueberry Pound Cake
Pair a slice of this moist cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
Peeps Sunflower Cake
The inspiration for this cake came from one of my favorite flowers, the sunflower. The yellow peeps make eye-catching flower petals, and I carefully placed chocolate chips in a circular pattern to resemble the seeds in the middle of a sunflower. This cake is easy, but looks quite impressive. —Bethany Eledge, Cleveland, Tennessee
Raspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Lemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
California Lemon Pound Cake
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
Pumpkin Torte
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
Makeover Peach Upside-Down Cake
This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lemon-Berry Shortcake
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, Kansas
Ice Cream Cake
This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.—Anne Scholovich, Waukesha, Wisconsin
Lemon Ginger Icebox Cake
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It’s a holiday lifesaver. —Suzanne Banfield, Basking Ridge, New Jersey
Moist Lemon Chiffon Cake
This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah
Walnut Pumpkin Cake Roll
This is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont
Orange Dream Angel Food Cake
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
Gingersnap Pumpkin Cake
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. —Koni Brewer, Fort Worth, Texas
Mocha Yule Log
This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska
Chocolate Bavarian Torte
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin