Baking substitutions chart
Out of buttermilk or cake flour halfway through a recipe? These common substitutions work in most home baking. Some are as good as the original; others will do in a pinch.
Reliable In a pinch Avoid
| Instead of | Amount | Use | Notes | How well |
|---|---|---|---|---|
| Buttermilk | 1 cup | 1 tablespoon lemon juice or white vinegar, plus milk to make 1 cup | Stir and let stand 5 minutes. Plain yogurt thinned with milk also works. | Reliable |
| Self-rising flour | 1 cup | 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt | Whisk well before using. | Reliable |
| Cake flour | 1 cup | 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch | Sift together a few times. | Reliable |
| Baking powder | 1 teaspoon | 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar | Mix just before using. | Reliable |
| Brown sugar | 1 cup | 1 cup granulated sugar + 1 tablespoon molasses | For dark brown sugar, use 2 tablespoons molasses. | Reliable |
| Sour cream | 1 cup | 1 cup plain Greek yogurt | Full-fat works best in baking. | Reliable |
| Whole milk | 1 cup | 1/2 cup evaporated milk + 1/2 cup water | Or 1 cup of another milk; results vary slightly. | Reliable |
| Unsalted butter | 1/2 cup | 1/2 cup salted butter | Reduce the recipe's salt by about 1/4 teaspoon. | Reliable |
| Unsweetened chocolate | 1 ounce | 3 tablespoons unsweetened cocoa + 1 tablespoon butter or oil | Best in brownies and cakes. | In a pinch |
| Powdered sugar | 1 cup | 1 cup granulated sugar + 1 tablespoon cornstarch, blended until fine | Fine for frostings in a pinch; texture differs. | In a pinch |
| Egg | 1 egg | 1 tablespoon ground flaxseed + 3 tablespoons water | Rest 5 minutes. Works in muffins, cookies and quick breads, not in custards or airy cakes. | In a pinch |
| Baking soda | 1 teaspoon | No simple swap | Baking powder isn't a direct substitute. Choose another recipe or buy soda. | Avoid |
General guidance; results can vary by recipe. Check labels for allergens. For egg-free, dairy-free or gluten-free baking, recipes developed for that purpose usually work better than substitutions.
Kitchen conversions
- 3 teaspoons=1 tablespoon
- 4 tablespoons=1/4 cup
- 16 tablespoons=1 cup
- 1 cup=8 fluid ounces
- 1 stick butter=1/2 cup, 8 tablespoons
- 4 sticks butter=1 pound
Using a different pan? Try the pan size converter. Read baking soda vs. baking powder and measure flour correctly.