What does sugar do in cakes?

Answer 1

Sugar sweetens the cake

The first answer above misses the whole concept of a recipe. Baking is a Chemistry Experiment. The RECIPE is the FORMULA for the end result of the Experiment. If you leave out a component, such as SUGAR, the result is much different than a less sweet cake.

In a baking Recipe, SUGAR:

1. Sugar aids in the Leavening Process (rising).

2. Sugar pulls Moisture from other ingredients (Chemicals), which makes for a SOFTER Product. If you want crunchier cookies, use less sugar.

3. Sugar Prolongs SHELF LIFE.

4. Sugar aids in the Browning of Crusts.

5. AND, Sugar increases the Sweetness of the product.

Answer 2

When you add sugar to cake batter, it makes the batter sweet. Without sugar in your cake batter, your cake batter would taste more like a bread than a cake. Most baked goods contain sugar, including muffins, bread, cookies, and brownies.

Answer 3

Sugar adds moistness, enables crumblyness (along with butter), helps ensure a light sponge texture (since sugar is gluten free, it does not bind together with itself in the way that flour does. This means that it crumbles easier, giving a light texture). It also helps prevent staling, and aids the golden brown colour of baked goods.

Answer 4

Sugar helps to sweeten a cake and make it taste better.

Answer 5

Suagr makes a cake sweet and nice tasting.