🥣 Baking Substitutions Chart
Exact ratios for the ingredients recipes assume you have. Substitutions are listed in the direction you usually need them — what to use when the named ingredient isn't in the pantry.
Substitutions trade convenience for precision: most work seamlessly in sturdy bakes (muffins, quick breads, brownies) but can change texture in delicate ones (chiffon, macarons, laminated doughs).
Substitution Table
| Recipe Calls For | Substitute |
|---|---|
| 1 cup buttermilk | 1 cup milk + 1 Tbsp lemon juice or white vinegar |
| 1 cup cake flour | 1 cup all-purpose flour − 2 Tbsp, + 2 Tbsp cornstarch |
| 1 cup self-rising flour | 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt |
| 1 tsp baking powder | ¼ tsp baking soda + ½ tsp cream of tartar |
| 1 cup brown sugar | 1 cup white sugar + 1 Tbsp molasses |
| 1 large egg (in batters) | 1 Tbsp ground flaxseed + 3 Tbsp water, or ¼ cup unsweetened applesauce |
| 1 cup sour cream | 1 cup plain whole-milk Greek yogurt |
| 1 cup heavy cream (baking) | ¾ cup whole milk + ⅓ cup melted butter |
| 1 cup whole milk | ½ cup evaporated milk + ½ cup water |
| 1 oz unsweetened chocolate | 3 Tbsp cocoa powder + 1 Tbsp butter or neutral oil |
| 1 Tbsp cornstarch (thickening) | 2 Tbsp all-purpose flour |
| 1 cup honey | 1¼ cup sugar + ¼ cup additional liquid from the recipe |
| 1 packet (2¼ tsp) active dry yeast | 2¼ tsp instant yeast (use directly) or scant 2 Tbsp fresh yeast |
| 1 cup butter (in baking) | 1 cup margarine, or ¾ cup + 2 Tbsp neutral oil + ¼ tsp salt |