All too often I am missing an ingredient after I have started baking. In a pinch, I will swap out the ingredient so that I don’t have to run to the store. Check out the list below for common baking substitutions that should work if you are in a bind.
Please note that while these are often acceptable substitutions, subbing out the actual ingredient could affect the outcome of the original recipe, such as density, moistness, or even texture, among other things.
Download your Free Cheat Sheet of Common Ingredient Substitutions
I have created an easy one page List of Common Ingredient Substitutions that can be printed and displayed in your kitchen or baking binder for quick access while baking.
Common Baking Substitutions
Baking soda – You can replace baking soda with baking powder by multiplying the amount of baking soda by 4. So, 1/4 tsp of baking soda will require 1 teaspoon of baking powder.
Baking powder – Replace baking powder with 1/2 teaspoon cream of tartar AND 1/4 teaspoon baking soda for every teaspoon of baking powder. For example, two teaspoons of baking powder will require 1 teaspoon of cream of tartar AND 1/2 teaspoon of baking soda.
Bread Flour – Replace one cup of bread flour with one cup all-purpose flour plus one teaspoon wheat gluten.
Butter (Salted) – For every cup of salted butter, use 1 cup margarine, OR, 1 cup vegetable shortening AND 1/2 teaspoon salt.
Butter (Unsalted) – Replace each 1 cup unsalted butter with 1 cup salted butter OR 1 cup vegetable shortening OR 1 cup lard *minus* ½ teaspoon salt from the recipe.
Buttermilk – For each cup of buttermilk required, use one tablespoon of white vinegar or lemon juice and fill the remainder of one cup with milk. Let sit for five minutes.
Cake flour – For each cup of cake flour, use 1 cup of all-purpose flour, minus two tablespoons.
Corn Syrup – Replace one cup of corn syrup with 1-1/4 cup white sugar plus 1/3 cup water OR 1 cup honey.
Egg – Substitute one egg for 1/4 cup applesauce OR 3 tablespoons mayonnaise, OR ½ banana mashed with ½ teaspoon baking powder.
Half-and-Half – Use 1/2 cup whole milk and 1/2 cup heavy cream
Lemon– Substitute for equal amount of vinegar.
Milk (Whole) – Substitute 1 cup whole milk with 1 cup skim milk and 2 tablespoons melted butter or margarine.
Pumpkin Pie Spice– Create 1 teaspoon of pumpkin pie spice by combining ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.
Self-rising Flour – For each cup of self-rising flour, substitute with 3/4 cup plus 2 tablespoons of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Sour Cream – Replace sour cream with an equal amount of plain yogurt.
Vinegar– Substitute for equal amount of lemon
Yogurt – Replace yogurt with an equal amount of sour cream.
Vanilla Bean– Replace one vanilla bean with 2-1/2 teaspoons of vanilla extract.
Vegetable Oil – Replace one cup of vegetable oil with one cup applesauce or fruit puree.
Vegetable Shortening – One cup of vegetable shortening can be replaced with one cup of butter or margarine.
Yeast – One envelope (1/4 ounce) active dry yeast is equivalent to 2-1/4 teaspoon active dry yeast OR rapid-rise yeast OR 1/2 of 2-ounce cake yeast.
Don’t forget to download your Free List of Common Ingredient Substitutions!
If you have any other common baking substitution questions, please ask below. I will update the list above as needed.
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