What Is Turbinado Sugar and How Can You Use It?
This minimally processed sugar is good for more than just sweetening that cup of coffee! Learn why you should add it to your pantry today.
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
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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
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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
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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
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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
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Citrus Cornmeal Cake
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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
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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
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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
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Toffee Angel Food Cake
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Raspberry Fudge Torte
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Marvelous Marble Cake
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Cinnamon Twirl Roly-Poly
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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
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Coconut-Layered Pound Cake
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Moist Lemon Angel Cake Roll
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Grandma's Red Velvet Cake
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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
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Peeps Sunflower Cake
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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
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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
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Lemon Ginger Icebox Cake
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Moist Lemon Chiffon Cake
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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
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Gingersnap Pumpkin Cake
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