The Only List of Baking Substitutions You'll Ever Need

We all know what it's like to reach for the baking powder and only come up with baking soda. With this guide, you'll never be caught without an ingredient mid-recipe again.

Put your car keys down: Just because there's only one egg left in the carton doesn't mean you need to dash to the store in a last-minute baking emergency. The perfect substitution may be right under your nose (or more specifically, in your kitchen cabinet or fridge).

Baking Powder (double-acting): 1 teaspoon = 1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda

Baking Soda: 1/4 teaspoon = 1 teaspoon baking powder (any acidic ingredients in the recipe will have a more assertive, tangier flavor)

Buttermilk: 1 cup = 1 cup yogurt (not Greek) or 1 cup milk + 1 tablespoon vinegar or lemon juice; let the mixture sit until curdled before using, about 10 minutes

Cake Flour: 1 cup = 1 cup - 2 tablespoons all-purpose flour + 2 tablespoons cornstarch

Self-Rising Flour: 1 cup = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt

Cream of Tartar: large pinch to 1/4 teaspoon = 1/2 teaspoon lemon juice

Dutch Process Cocoa Powder: 1/2 cup = 1/2 cup natural cocoa + replace the baking powder in the recipe with half the amount of baking soda

Natural Cocoa Powder: 1/2 cup = 1/2 cup Dutch process cocoa + replace the baking soda in the recipe with twice the amount of baking powder

Eggs: 1 egg = 3 tablespoons mayonnaise or 1 tablespoon ground flaxseed + 3 tablespoons water; let sit 5 minutes before using. Exception: Do not substitute for any recipe that uses whipped egg whites.

Half-and-Half: 1 cup = 1/2 cup whole milk + 1/2 cup heavy cream

Heavy Cream: 1 cup = 1 cup whole milk + 1 tablespoon melted butter

Pumpkin Pie Spice: 1 teaspoon = 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground clove + 1/8 teaspoon freshly grated nutmeg

Iodized Salt: 1/2 teaspoon = 3/4 teaspoon kosher salt

Kosher Salt: 1/2 teaspoon = 1/4 teaspoon iodized salt

Semisweet Chocolate: 1 ounce = 3 tablespoons cocoa powder + 3 tablespoons granulated sugar + 1 tablespoon oil or melted butter

Dark Brown Sugar: 1 cup = 1 cup granulated sugar + 2 tablespoons molasses or 1 cup light brown sugar

Light Brown Sugar: 1 cup = 1 cup granulated sugar + 1 tablespoon molasses or 1 cup dark brown sugar

Lemon Juice: 1 teaspoon = 1/2 teaspoon apple cider vinegar

Sour Cream: 1 cup = 1 cup plain yogurt

Vanilla Extract: 1 teaspoon = 1 teaspoon bourbon or rum

Whole Milk: 1 cup = 1 cup skim or low-fat milk + 2 tablespoons melted butter

Yogurt: 1 cup = 1 cup sour cream

Next Up

10 Baking Tricks and Tweaks Only a Recipe Developer Would Know

Well, until now. Here's how a pro baker makes any cookie, cake, brownie or pie even better.

Baking Measuring Do's and Don'ts

Turn out better baked goods by following these cardinal rules.

How to Substitute Gluten Free Flour for Regular Flour

Tips and tricks for achieving perfect results, every time.

The Best Flour Substitutes If You Run Out

Don’t skip a beat — just keep baking.

Baking Ingredient Guide

Everything you need to know about flour, sugar, chocolate and other pantry staples.

7 Tips for Simplifying Baking, According to a Decidedly Unfussy Cookbook Author

Because the best bake is one that you can snack quickly — and won’t leave your sink full of dishes.

Baking with Butter

Find out how using different butters and butter-mixing strategies can affect the outcome of your baked goods.

Baking Tools Guide

Stocking your bakeware arsenal? Read through our handy guide first to find out which tools you definitely need.

What's the Difference Between Glass and Metal Baking Pans?

You’ll want to read this before making your next batch of brownies.

Check Out Our

Get a sneak-peek of the new Food Network recipe page and give us your feedback.

See it Now!