If I add 1/2 cup more sugar then recipe calls for will my cake still rise?

Answer 1

baking is done by a formula- if you change the formula, you change everything!

if your cake is not sweet enough for you, consider adding toppings like a chocolate sauce or lemon sauce, or add a couple of packets of artificial sweetner to the mix, this will not change the texture -- only the taste

Answer 2

Most people think sugar just sweetens the food, but it does other things in baking. In making cakes, sugar pulls some of the moisture away from the starch and gluten of the flour. This results in a very fine crumb, and tender texture. Sugar also delays the setting of the cake batter. When a recipe is balanced the batter begins to set at the optimum point of gas expansion by the leavening agent, resulting in a high rising cake.

Unfortunately there is only one way to tell if your recipe change will make a better or worse cake. Try it.

Answer 3

the amount of sugar should not affect the way the cake rises - unless you are using a leavener that is affected by acid or base properties. it will, however, make your cake very sweet, and possibly cause it to burn if you cook it for the same amount of time that it calls for in the original recipe. the only way to know for sure is to try it.

Answer 4

I wouldn't add more sugar. However, based on my experience your cake should still rise.

Answer 5

Yes, it should, if there is a rising agent like baking soda or baking powder in the recipe.

Answer 6

It should probably still rise, but that addition will affect the texture and moisture of the finished product.

Answer 7

It may rise too much and not bake satisfactorily.