What Is The Difference Between Flour And Cake Flour?

Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%. What does this mean for baking? You see, protein content is directly related to gluten formation.
Around 50% of the level used is absorbed by the flour lipids (typically around 2% of the flour mass) but appears to play no significant part in the improving action.

Is cake flour the same as pastry flour?

While these two flours aren’t exactly the same, they are both fine-textured soft flours with a low protein content (pastry flour clocks in at approximately 9 percent protein, while cake flour is even lower, with a protein content of about 7 to 8 percent).

What is the protein content of cake flour?

Most cake flour contains a protein content anywhere from 7-10%. When looking for cake flour, the best range would be 7-8% for something that’s very soft with little to no chew. The majority of other flour types, like plain and bread flour, will contain upwards of 10% protein.

What is the difference between self-raising flour and cake flour?

Cake flour is a finely ground flour made from soft wheat, while self-raising flour is flour that has salt and baking powder added to it. The key difference between cake flour and self-raising flour is that cake flour has little protein content while self-raising flour has more protein content.

What is the difference between cake flour and APF?

The standard protein content in Cake Flour is about 8 percent, which is the lowest whereas APF has about 11 percent protein. This flour has cornstarch added to it in a certain percentage. So Can I make Cake Flour in my Kitchen?

Can I substitute all-purpose flour for cake flour?

If you don’t have cake flour on hand and need to make a cake in a hurry, use the following swap: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch. Sift together and proceed with the recipe as written.

Is cake flour the same as plain flour?

Cake flour is a flour that is very finely milled from soft winter wheat. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It’s also bleached, so the color is paler and the grain is less dense. Because of the lower protein content, cake flour produces less gluten.

What can I use if I don’t have cake flour?

Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder. Start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in.

Is self rising flour the same as cake flour?

Cake flour is a finely ground flour made from soft wheat, while self-raising flour is flour that has salt and baking powder added to it. The key difference between cake flour and self-raising flour is that cake flour has little protein content while self-raising flour has more protein content.

Can I substitute cake flour for self rising flour?

Cake flour + leavening.

Cake flour is soft and finely milled like self-rising flour, so it makes a good substitute in terms of tenderness and texture. For every cup of self-rising flour called for, replace with 1 cup cake flour, 1½ teaspoons baking powder and ½ teaspoon fine sea salt.

Can I use cake flour for cookies?

Yes, you can use cake flour in cookies! It will change the texture, but will still be delicious! What is this? It will change the texture, if the recipe calls for plain or all-purpose flour, but this might be preferable if you want a lighter texture.

Is cake flour better for cakes?

You can go either way for cakes. For a lighter and airier type sponge cake, use cake flour. But if you don’t have cake flour, don’t worry because all purpose will do just the same thing. All purpose is going to create a denser cake, so it’s all about preference.

How do you make cake flour from all-purpose flour?

For every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine. Voila!

Can I use bread flour instead of cake flour?

Can I turn bread flour into cake flour. If you don’t really have a choice, bread flour can be a substitute for cake flour with the help of cornstarch. The protein content of the bread flour goes through a process of ‘diluting’ when cornstarch is added to it.

Can you use flour in place of cake flour?

Yes, you can use all-purpose flour, which is considered as “plain flour”, instead of cake flour for some recipes. In baking, you should try to add cornstarch or arrowroot flour for a similar texture, but regular all-purpose flour can work on its own too. Is cake flour the same as self-rising flour? No, they are not the same thing.

What kind of flour is best for cake making?

– All-Purpose flour – Self-Rising Flour – Bread Flour – Whole wheat Flour – Cake Flour – Pastry Flour

Is cake flour the same as plain flour?

Plain flour can be used for the same purposes as cake flour, but that doesn’t mean that it will do as good of a job. Since plain flour contains more protein, it’ll naturally create more gluten and lead to a chewier cake. As you know, cakes are generally light and fluffy, which brings a great mouthfeel when eating the cake.

What’s the Difference Between Cake Flour, Bread Flour, Pastry Flour, and All-Purpose Flour?

  • What is the difference between cake flour and pastry flour?
  • What is the difference between bread flour and all-purpose flour?
  • Is it possible to swap over one sort of flour for another?
  • If so, how would you go about it?
  • We sorted through the information in order to uncover the answers to these and other related queries.
  • Among the many types of flour made from wheat, cake flour, bread flour, pastry flour, and all-purpose flour are distinguished primarily by the type of wheat from which they are derived and the amount of protein they contain, which is perhaps the most interesting and certainly the most significant difference between them, particularly when it comes to baking and pastry.
  • The amount of protein in the flour impacts how much gluten will develop, which in turn affects the textural quality of the baked item you are making.
  • A higher protein level in flour results in more gluten (which produces a robust and dense structure), whereas lower protein content in flour results in less gluten (lower protein and less gluten results in a light and airy structure; imagine ″LLL″ for lower protein content in flour.
  • (Lower gluten content, lighter mouthfeel.) Let’s take a deeper look at each of these four flours, ranging in protein content from high to low, and talk about the best applications and substitutes for each.

Bread Flour

  • This high-gluten flour, which has a protein content of around 14 to 16 percent, is a combination of 99.8 percent hard-wheat flour with a little amount of malt barley added to boost yeast activity, as well as vitamin C or potassium bromate, which increases the flexibility of gluten.
  • Overall, it is the flour of choice for making yeast breads, which are baked goods that contain yeast as a leavening agent (brioche, croissant, French bread and sourdough, for example).
  • Is it possible to use all-purpose flour in place of bread flour (and vice versa)?
  • Yes, it is possible to swap exactly the same item.
  • Use 1 cup all-purpose flour for every 1 cup bread flour, and vice versa (note breads and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good).
  • Your breads and pastries will benefit from the use of bread flour as a substitute for all-purpose flour in yeast dough recipes that normally call for all-purpose flour.
  • Bread flour may be used as a substitute for all-purpose flour in recipes such as our No-Knead Onion Rolls, Basil Beer Bread, and Foolproof Whole Wheat Bread, among others.

All-Purpose Flour

  • All-purpose flour (or AP Flour, as it is referred called in the culinary world) is a fine-textured flour with a protein concentration ranging from 10 to 12 percent on average.
  • Unbleached flour (which is flour that has been bleached by a chemical procedure) and bleached flour (which is flour that has been bleached, but has been bleached naturally as it matures) are the two types of this flour available.
  • It is generally recommended to use all-purpose flour when preparing recipes that call for this type of flour.
  • If you happen to have any leftover bread flour, you can substitute bread flour for all-purpose flour (at a 1:1 ratio) while making yeast doughs, such as those listed under the Bread Flour section above.

Pastry Flour and Cake Flour

  • They are not precisely the same, but they both have a fine-textured soft texture and have a low protein level, which makes them ideal for baking (pastry flour clocks in at approximately 9 percent protein, while cake flour is even lower, with a protein content of about 7 to 8 percent).
  • These flours provide just the right amount of protein to provide structure to cakes and other tender-crumbed baked products while maintaining a texture that is delectably airy and light in texture.
  • If you’re in a hurry, you may quite quickly and successfully swap all-purpose flour for cake flour and pastry flour by following the following ratio: Measure 1 cup of all-purpose flour for every 1 cup of cake or pastry flour called for in a recipe, then subtract 2 tablespoons (this will leave you with 7/8 cup of all-purpose flour, also known as a scant cup, which you may measure by eye if you prefer).
  • When you have a scant cup of AP flour, add 2 tablespoons cornstarch and you’re ready to go.

Is Cake Flour The Same As Plain Flour? – Food To Impress

  • A beginning baker may find it intimidating and complicated at first since there are so many different types of flour available for them to use.
  • You’ll be able to tell what each sort of flour is used for and what applications it fits into once you learn the fundamentals (plain, bread, cake, pastry, self-rising, whole wheat, etc.
  • – there are a plethora of various types and variants, but these are the fundamentals).
  • Plain flour and cake flour are not the same thing (also known as all-purpose).
  • Cake flour is designed primarily for baking cakes, therefore it has a lower protein level and is milled finer, resulting in a softer and lighter texture than other types of flour.
  • Ordinary flour may be used to make practically any dish that calls for flour, including cakes and breads.
  • Plain flour may be used for a variety of tasks.
  • The fact that it can do everything but master none makes it an excellent alternative if you ever run out of one of your favorite flours.
  • The greatest choice is still cake flour; nevertheless, ordinary flour isn’t the finest option because it isn’t the same as cake flour.
  • Cake flour is specifically designed to be used in baking, hence it is the most effective.

Using ordinary flour in place of cake flour isn’t the end of the world, but it may result in results that are less than satisfactory compared to those obtained with cake flour.Examine the differences between the two types of flour in further detail below..

What’s The Difference Between Cake Flour And Plain Flour?

  • Cake flour has a lower protein content than regular flour.
  • Cake flour has a lower protein level than regular flour, which helps it to generate softer cakes.
  • The majority of cake flour comprises a protein level ranging from 7 to 10 percent.
  • For cake flour, the optimal range would be 7-8 percent, which would result in something that is very soft with little to no chew.
  • The bulk of other flour kinds, such as plain and bread flour, will include protein in amounts ranging from 5 to 10 percent.
  • It is critical to consider the protein level of baked goods while preparing practically any type of baked product recipe.
  • You see, this protein is responsible for the formation of gluten, which is responsible for the elastic nature of dough and the chewiness of food.
  • For example, sourdough bread frequently has a high proportion of high protein bread flour, which contributes to its chewy texture.
  • Because you do not want or desire a chewy cake, it is wise to select flour that has less protein.
  • Despite the fact that gluten is required for a tasty cake, you do not want to generate an excessive amount of it.

As a result, a cake flour with a protein concentration of 7-10 percent is the best choice.It will continue to make gluten, but it is unlikely to produce enough to cause the cake to become chewy or difficult to cut.When compared to regular flour, which typically contains between 10 and 12 percent protein, cake flour is significantly more ideal for creating a more textured cake with a more moist interior.

The Cake Flour Has Been Bleached In certain parts of the globe, cake flour is not bleached, but when producers are given the option to bleach it, they almost always do so.Now, although bleaching lightens the color of the flour, it also serves to improve its suitability for baking purposes by making it more elastic.There are certain health risks associated with bleaching flour, so it’s perfectly acceptable if you don’t want to use it.However, there are some advantages to baking cakes with cake flour.If you’re worried about burning your cake while baking, bleached cake flour can help it produce a good crumb, keep moist, and even suppress some browning, according to this Serious Eats article.If you live in the United Kingdom or the European Union, no form of flour will be bleached because it is against the law to bleach flour, thus it is not something you will come across.

The majority of the time, plain flour isn’t bleached, yet bleached flour can be obtained in various nations.Cake Flour Is a Higher Quality Flour Cake flour is milled to a finer grade than typical plain flour in order to make it more suitable for use in baking cakes and other baked goods.This fine mill aids in the creation of softer and lighter textured baked products, which makes it ideal for use in the preparation of any type of cake.When it comes to plain flour, however, it is simply milled to a standard quality and is not intended for any particular use.

Can You Use Plain Flour Instead Of Cake Flour?

  • However, just because plain flour may be used for the same reasons as cake flour does not imply that it will perform equally well.
  • Because simple flour has more protein than refined wheat, it will naturally produce more gluten, resulting in a chewier cake.
  • As you may be aware, cakes are often light and fluffy, which results in a wonderful sensation when you bite into the cake.
  • It’s safe to argue that using plain flour will result in a mouthfeel that is significantly different.
  • However, while using plain flour will not yield the greatest results, you may still make them better by adding in some cornstarch (the white powder), which may also be referred to as cornflour depending on where you reside.
  • Given that cornstarch is gluten-free, it can aid in lowering the protein concentration of the flour, which can result in a softer cake as a result.
  • Despite the fact that this is not the same as conventional cake flour, it is an extremely effective replacement.
See also:  How To Make Your Box Carrot Cake Even Better?

How To Make A Cake Flour Substitute

  • We are happy to inform you that manufacturing a cake flour alternative is not difficult nor time-consuming in the least. It is made out of nothing more than simple flour and cornstarch. What you’ll need to make a cake flour alternative is as follows: Simple all-purpose flour (120g/1 cup)
  • 15g (2 tablespoons) cornstarch
  • 120g (1 cup) buttermilk

Determine how much cake flour you’ll need and then measure out the components according to your recipe’s specifications. To ensure that all of the ingredients are well combined, you’ll want to first combine them in a big mixing bowl before sifting them together once or twice. This allows the materials to be blended equally, resulting in the greatest possible outcomes.

Difference Between Cake Flour and Self-Raising Flour

  • There is a significant difference between cake flour and self-raising flour in that cake flour is finely milled flour with minimal protein content, whereas self-raising flour has a higher protein level but also contains salt and baking powder to aid in the rising process.
  • Because cake flour is finely milled, it absorbs more water and sugar than other types of flour.
  • Food things get moister and finer as a result of this process.
  • Self-raising flour is not finely milled, and it may be obtained in both bleached and unbleached varieties.
  • It can be used in baking and baking mixes.
  • Because self-raising flour already contains baking powder, it makes it simpler to prepare culinary products using this flour.


1. Overview and Key Distinguishing Characteristics Cake flour and Self-Raising Flour are both terms that are used to describe flour. 4. Comparison of Cake Flour and Self-Raising Flour in Tabular Format 6. Summary

What is Cake Flour

  • Cake flour is a finely ground flour manufactured from soft wheat that is used to make cakes.
  • In general, cake flour has a modest amount of protein.
  • A bag of cake flour may contain between 7 and 10% protein by weight.
  • It also contains a minor amount of gluten.
  • Cakes become more light and soft as a result of the reduced gluten level of the flour.
  • Cake flour has a smooth and silky texture, which makes it ideal for making fine-textured cakes.
  • In addition, because cake flour is finely milled, it has a greater surface area and can thus absorb more water.
  • Increasing the amount of water in the cake allows for the addition of more sugar.
  • Making the cake moister and longer-lasting by increasing the sugar content results in a finer and tighter crumb.
  • Cake flour, it is claimed, aids in the uniform distribution of fats and the raising of the cake to a higher level.

Cake flour is frequently bleached to give it a pale color, which helps the cake stay moist, rise for a longer period of time, and prevents it from being too browned.We may use this flour to produce a variety of different foods, such as biscuits, pancakes, waffles, muffins, quick bread, and scones, among other things.

Substitutes for Cake Flour

  • If you don’t have any cake flour on hand, you may make do with the following recipe. Take one level cup of simple flour and remove two tablespoons of the flour
  • repeat with another level cup of plain flour.
  • Add two teaspoons of cornstarch to the mixture.
  • Sift the mixture together to ensure that all of the ingredients are evenly distributed.

What is Self-Raising Flour?

  • Salt and baking powder are added to self-raising flour to make it rise more quickly.
  • Since this combination eliminates the need to add baking powder to food products while they are being prepared, self-raising flour may be used more easily in baking recipes.
  • This flour may be used to make a variety of baked goods, including cakes, doughnuts, bread, roti, naan roti, and pastries.
  • Furthermore, self-raising flour has a little greater protein level than regular flour, with more than 10% of the total protein content.
  • This flour should be kept in an airtight, dry container to prevent bacterial growth.
  • If the flour is kept for an extended period of time, the baking powder has a tendency to lose its potency, resulting in the baked goods failing to rise as they should have done.
  • Self-raising flour may be made at home by mixing one and a half teaspoons of baking powder and half teaspoons of salt into one cup of all-purpose flour, according to the package directions.

What is the Difference Between Cake Flour and Self-Raising Flour?

  • When it comes to cake flour, it’s a finely ground flour derived from soft wheat, whereas self-raising flour is flour that’s been treated with salt and baking powder.
  • The most significant distinction between cake flour and self-raising flour is that cake flour has minimal protein, whereas self-raising flour contains a higher proportion of protein.
  • The following infographic lists the differences between cake flour and self-raising flour so that you may compare the two products side by side.

Summary – Cake Flour vs Self-Raising Flour

  • Cake flour is a finely ground wheat flour that is used in baking.
  • It has a modest amount of protein and gluten.
  • It contains no new components other than what is already present.
  • Cake flour is often bleached, and as a result, it is not marketed in some countries because of health concerns related to it (Eg: Australia).
  • Self-raising flour is not as finely ground as cake flour, and it has a higher concentration of protein and gluten.
  • Extra components like as salt and baking powder are used in the recipe, and it is available in both bleached and unbleached forms.
  • Listed below is a concise explanation of the differences between cake flour and self-raising flour.

1. ″What Is the Purpose of Cake Flour?″ Baking A Moment was published on October 19, 2018. ″What Exactly Is Self-Raising Flour?″ ″Self-Raising, Rising Flour: Definitions, Applications, and Recipes.″ Tarla Dalal, on the 14th of May, 2016.

Image Courtesy:

1. ″Ingredients for Corn Fritters″ is an abbreviation. Photograph by Gavin Tapp (CC BY 2.0) courtesy of Flickr Pxfuel provides the following: 2. ″Bake,″ ″Butter,″ ″Flour,″ ″Mountain,″ ″Pile,″ ″Cookie,″ ″Egg,″ ″Pastries,″ ″Sugar,″ and ″Cake.″

Difference between Plain Flour, Cake Flour, and Self Raising Flour

  • Plain or all-purpose flour (APF), self-rising flour, and cake flour are all types of flour.
  • What exactly are these large phrases that are being thrown about, and how do I go about telling the difference between one type of flour and another?
  • What happens if I accidentally use the wrong flour in a recipe?
  • Is that a recipe for disaster?
  • Aargh!
  • Is baking really such a difficult task?
  • She stated that she creates her own Cake Flour and Self-Raising Flour from scratch!
  • Can she, in fact, do that?
  • All right, it’s past time for us to confront these concerns head-on.
  • First and foremost, let’s get this over with.

Let’s start with a basic grasp of flour.Wheat is used to make flour, which is frequently ground together with the bran.There are many distinct types of flour, each with its own characteristics like as softness, protein content, and other characteristics.

In flour, when moisture is introduced and the flour is processed, the protein that forms into gluten is responsible for its formation (kneaded or mixed).When it comes to baked goods, gluten is the substance that provides the structure.Having said that, an excessive amount of gluten may result in a product that is rough and chewy.To summarize, if we’re seeking for a delicate cake structure (like in a Chiffon Cake or an angel food cake), we’ll need a flour with a low protein level.Cake Flour comes in in in this situation.

Cake Flour:
  • Cake flour is milled from a softer kind of wheat than APF, which is why it is more expensive.
  • It has a low gluten content and may have been chemically changed.
  • As a result, it is more ideal for use in cakes.
  • Cake Flour has a conventional protein content of around 8%, which is the lowest available, whereas APF has a protein value of approximately 11%.
  • In a certain proportion, cornstarch is added to the flour in this recipe.
  • So, is it possible for me to create cake flour in my kitchen?
  • Of course it is possible!
How to make Cake Flour:
  • With every cup of APF, substitute 2 tablespoons of APF for the equivalent quantity of cornflour, sifting the mixture as much as 3-5 times in each batch of batter. To put it another way, the following ingredients are required to produce 1 cup of Cake Flour: 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • Simply remove 2 tablespoons of the APF from the recipe and replace it with the same amount of cornstarch as before.
  • Pour the mixture into your mixing bowl and sift it as much as three times to create the airy lightness you desire using your whisk.
  • While there will be some differences between store-bought Cake Flour and Homemade Cake Flour, the main difference is that you will not be able to adjust the protein level of the home-made Cake Flour to make it equal to the store-bought one.
  • But, may I share a little secret with you here?
  • It’s still adequate for the purpose.
  • So go ahead, young lady, and manufacture your own Cake Flour.

Self-Raising Flour:
  • Self-raising flour is simply APF that has been blended with salt and Baking Powder to make it self-rising.
  • So the one true advantage is that you don’t have to worry about adding baking powder when you’re baking using this recipe.
  • However, if your Self-Raising Flour is old, the baking powder in it may have been inactive, and your Self-Raising Flour will be just as good as APF in terms of raising the flour.
  • So the issue arises as to whether or not it is possible to create Self Raising Flour at home.
  • Well, if you can make it taste better by adding salt and baking powder, you can.
How To Make Self-Raising Flour:
  • 1/4 teaspoon salt and 1 1/2 teaspoon baking powder should be used for every 1 cup of APF. Whisk and sift them together as many times as necessary, up to a total of 3-5 times. In other terms, you will require the following items: 1 cup all-purpose flour
  • 112 teaspoons baking powder
  • 14 teaspoons salt
  • In order to make it airy and light, whisk them together first and then sift them together as much as 3-5 times.
  • And there you have it: your Self-Raising Flour is complete!
  • As a result, you will no longer be intimidated by these household names.
  • Please let me know what you think in the comments area.
  • I always look forward to hearing from you!
  • Don’t forget to follow me on Instagram at @anjalisbakeaffair as well.

Can You Use Cake Flour and AP Flour Interchangeably?

  • David Klein contributed to this article.
  • Edited on April 17, 2020: All of the items listed on this page have been hand-picked by our editors.
  • If you make a purchase after clicking on one of our retail links, we may get a commission.
  • What is the difference between cake flour and regular flour, and may one be substituted for the other in baking?
  • Nowadays, it’s a regular event to witness: It is imperative that you stock up on all-purpose flour, but the dreaded ″out of stock″ warning keeps popping up.
  • Cake flour, on the other hand, seems to be readily accessible, but you are unconvinced that it will be a satisfactory alternative.
  • After all, accuracy and precision are critical for achieving effective baking outcomes in the first place (you would not want to confuse baking powder for baking soda, for example).
  • So, would the cake flour have a significant impact on the supper you had planned?

Cake Flour

  • Cake flour, regrettably (or luckily, depending on whether or not you have a sweet taste), is designed to produce spongy, fluffy, and airy cakes; as the name indicates, it is not intended for anything else.
  • While substituting it for all-purpose flour in recipes will not necessarily make your food inedible, it will likely make it unrecognizable and unappealing both aesthetically and texturally if you do so.
  • Overall, cake flour will not suffice if you’re looking for a beautiful, thick loaf of bread that’s chewy and satisfying.
  • As soon as you open the bag, you’re likely to notice a distinct difference between this flour and all-purpose flour.
  • It has a lighter, softer consistency owing to the use of a soft wheat grain mixed with a specific milling technique that makes it exceptionally fine.
  • It may also be brighter in color due to the use of bleaching to make it whiter.
  • (You might be wondering about the difference between bleached and unbleached flour.
  • In fact, while both cake flour and all-purpose flour can be labeled as ″bleached,″ the fact that the flour was chemically treated to speed up the aging process and improve baking outcomes makes it an excellent choice for cake flour.
  • Although these variables result in less protein and gluten in cake flour compared to all-purpose flour, the difference is not large enough to warrant switching from AP to cake flour from a nutritional standpoint or for people with dietary sensitivities.
  • If you fall into this category, stay with almond flour and its gluten-free cousins rather than any other sort of wheat flour in your baking.

(It’s also useful to be aware of the following: Pastry flour is quite similar to cake flour, with the exception that it includes a little more gluten.) It’s possible to produce a DIY cake flour alternative by sifting all-purpose flour with cornstarch if your recipe calls for cake flour and you don’t happen to have any on hand.

All-Purpose Flour

  • When compared to cake flour, all-purpose flour (also known as AP flour) has a somewhat coarser texture.
  • There’s a reason why people stock up on it during a pandemic, given that it’s a key component in an unlimited number of recipes, including cookies, brownies, quick breads, pie crusts, and yeast breads.
  • More related reading: Make ridiculously delicious chocolate chip cookies with this ingenious flour substitution.
  • For everyone else, it’s an essential item in every serious home cook’s pantry at all times, from baking to thickening stews and gravy (in tiny doses), to breading chicken breasts and other savory foods headed for a rendezvous with hot oil (in moderate doses, of course).
  • There is one thing that both flours have in common: they both have a shelf life of approximately one year.
  • With the variety of ways you may put them to use, there’s no reason to keep them laying about for any length of time.
See also:  How To Make A Two Tier Cake Without Dowels?

Cake Flour vs AP Flour in Recipes

Now that you understand the distinction between the two, here are some of our favorite applications for each:

Cake Flour Recipes

Easy Chiffon Cake

Chowhound The modest chiffon cake may be the loveliest blank canvas in the culinary world, thanks to the unlimited options for filling, icing, and topping combinations. Once you’ve mastered it, your future dessert dishes will be the talk of the town at any gathering. Get the recipe for our Easy Chiffon Cake.

Japanese Souffle Pancakes

Cake flour makes it simple to put together this modern take on a breakfast staple that may appear tough to pull off at first glance. The most important step in the preparation process is separating the egg yolks from the whites. If you try your hand at producing them, you may find that you no longer want to use the old-fashioned version. Find the recipe for Japanese Souffle Pancakes here.

Lemon Pound Cake

Chowhound When it comes to making a traditional lemon pound cake, renowned pastry chef François Payard shares his techniques with us. Additionally, it asks for a substantial amount of butter and heavy cream, but the good news for your waistline is that it stays well in the refrigerator or freezer, allowing it to be savored over several servings. Get the recipe for Lemon Pound Cake here.

Easy Cherry Cobbler

Finally! You can finally get rid of that strange can of cherry pie filling that has been collecting dust in the back of your cabinet. Cake flour is used to its best capacity in this cobbler dish that is easier to make than pie. It’s the perfect and straightforward conclusion to a time-consuming multi-course feast. Get the recipe for the Easy Cherry Cobbler.

Orange Angel Food Cake with Strawberries

With the addition of orange juice and zest, Chowhound Angel food cake, which is undoubtedly the lightest and fluffiest of all the cakes, will fly to new heights in terms of flavor. Who wouldn’t want another slice of this delicious cake, which is topped with fresh strawberries? Get the recipe for our Orange Angel Food Cake with Strawberries by clicking here.

All-Purpose Flour Recipes

Easy Pizza Dough

  • Chowhound Is it routine for you to wait for a two-hour delivery window for your favorite local pizza?
  • Why not make your own pie?
  • If you have all-purpose flour, milk, and dried yeast on hand, the process of making the dough is pretty straightforward.
  • Make it bright red, bright white, or any color you choose.
  • Sprinkle it with your favorite toppings (and you’ll avoid spending many dollars more for the opportunity of doing so).
  • Get the recipe for our Simple Pizza Dough.

Buttermilk Biscuits

  • Chowhound With only a few ingredients necessary, this is a flour-based side dish that you will want to have on hand at any time of the year.
  • The biscuits may easily be frozen, but be careful to cut the cookies while the dough is still soft and to wrap each biscuit individually in plastic wrap or wax paper to prevent them from sticking together during defrosting.
  • Get the recipe for our Buttermilk Biscuits.

Easy Pie Crust

  • Chowhound There are just a few ingredients needed for this simple flour-based side dish, making it a must-have for every kitchen.
  • The biscuits may easily be frozen, but be sure to cut the biscuits while the dough is still soft and to wrap each cookie individually in plastic wrap or wax paper to prevent them from sticking together during defrosting.
  • Get our Buttermilk Biscuits recipe by clicking on the button below.

Simple Pita Bread

Chowhound This 6-ingredient recipe provides a flexible and tasty pocket that can be loaded with your favorite spiced meat or a freshly cooked falafel. To finish the dinner, try adding a dollop of yogurt, some pickled red onions, and/or some fresh herbs such as dill or parsley to the dish. Get the recipe for the Simple Pita Bread.

Fresh Pasta Dough

  • Chowhound Don’t only rely on the dried goods you may buy at the grocery store in bulk.
  • While diehard pastaiolos like to use very fine ″00 flour″ for handcrafted noodles, regular all-purpose flour would suffice in this situation.
  • Produce use of your imagination when it comes to forms and sizes to go along with the several sauce alternatives you can also make from scratch.
  • Get the recipe for our Fresh Pasta Dough.

Irish Soda Bread

Chowhound There’s no reason to restrict yourself to making this bread only on St. Patrick’s Day, especially if you’re running short on dry yeast or have run out entirely. All-purpose flour, baking soda, and baking powder are all that are needed to whip up a delicious loaf of belly-filling carbohydrates in no time. Get the recipe for our Irish Soda Bread.

Jalapeño-Corn-Beer Quick Bread

  • Chowhound The magic of beer bread is that you can make it without using yeast (which is becoming increasingly difficult to come by these days) and yet get that classic yeasty flavor.
  • Also, baking with liquor is a delicious treat whenever it is done.
  • This results in a texture that is somewhat thick, making it an excellent companion to chili and tomato soup.
  • Get the recipe for our Jalapeo-Corn-Beer Quick Bread.

Related Video: Try This No-Knead Bread Recipe Too

David is a cuisine and culture journalist residing in Los Angeles, having previously worked in New York. A variety of publications, including the Los Angeles Times, CBS Local, Mashable, and Gawker, have published his work. See more articles on this topic. Comments to be loaded

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All-Purpose Flour vs. Cake Flour: Differences and Substitutes

  • The variety of specialty flours available today is increasing, ranging from robust bread flour to the delicate Italian 00 flour used in pasta and pizzas, among other things.
  • But when should you use these specialty flours, and when is it OK to rely on a general-purpose flour like all-purpose flour?
  • Learn more about the differences between specialty cake flour and all-purpose flour in this article….

What is the difference?

  • The gluten level of all-purpose flour and cake flour is the most significant distinction between the two types of flour.
  • Gluten is responsible for the structure of baked products; however, if you use too much of it, the baked foods will become harsh.
  • The amount of gluten you need depends on what you’re baking – a chewy, crusty loaf of bread requires a robust structure as well as a lot of gluten, whereas a light, fluffy cake requires less gluten in order to maintain its delicate texture.
  • Because all-purpose flour is intended to be used in a variety of baking applications, its gluten concentration is modest, ranging between 10 and 13 percent.
  • Cake flour, on the other hand, has one of the lowest gluten concentrations of any flour, ranging from 7 to 9 percent, resulting in a considerably softer, lighter crumb.
  • Another significant distinction is the grain size.
  • Because smaller grains absorb more water during baking, this has an effect on the way flour behaves during baking.
  • Although the texture of all-purpose flour might vary, the grains are typically of medium size, making it suited for a wide range of baking applications.
  • Cake flour, on the other hand, is ground extra-fine to ensure that your cakes stay moist and tasty.

When to use cake flour

  • Cake flour can be used in any recipe that calls for a light, airy texture, such as bread baking.
  • Cake flour is especially beneficial for delicate cakes such as chiffon cakes and angel food cakes, but it may also be used to lighten up a variety of other baked goods such as sponge cakes, cupcakes, muffins, and scones, among others.
  • Cake flour may be used to make a variety of baked goods, not only cakes.
  • Even certain delicate pastries, such as almond macarons, might benefit from a lighter crumb, and it can even be utilized in some cookie recipes.
  • For example, cake flour is frequently used in the preparation of shortbread in order to provide the characteristic crumbly texture.

When to use all-purpose flour

  • As the name implies, all-purpose flour may be used to produce virtually every form of baked good, including bread, cookies, pastries, pizza, cakes, and muffins, among others.
  • However, it is possible that it may not produce the exact best version of these items because it is often a compromise between what is required for a variety of different recipes.
  • There are specialty flours available for several of these bakes as well, such as bread flour, pastry flour, and 00 flour for pizza, among others.
  • Having said that, there are some baked goods for which all-purpose flour is nearly ideal.
  • The majority of cookies, as well as pancakes and waffles, taste wonderful when cooked using all-purpose flour.
  • In reality, there are some cakes that are more successful when made with all-purpose flour.
  • A little additional structure is needed in cakes that contain a lot of moist components, such as fruit cake or banana bread, and the increased gluten in all-purpose flour is ideal for this purpose.

How to convert all-purpose flour to cake flour

  • The good news is that if you don’t have cake flour on hand, it’s rather straightforward to manufacture your own at home using all-purpose flour and cornstarch, which is an ultra-fine powder formed from the starchy endosperm of dried corn kernels.
  • Because cornstarch is gluten-free, you may use it to basically ‘dilute’ the gluten content of all-purpose flour, and the fine grain of the cornstarch aids in the absorption of additional moisture into the mixture.
  • This strategy works well when you’re in a hurry, and it’s also a sensible way to avoid buying a variety of various types of flour that you’ll have to use up eventually.
  • 2 tablespoons cornstarch and 1 cup all-purpose flour are all you need to produce 1 cup of your own cake flour.
  • Make sure your measuring cup is level before adding the rest of the flour.
  • To ensure that everything is fully combined together, whisk the mixture together and then sift it many times.

What is self-raising flour?

  • It is made out of all-purpose flour, baking powder, and salt, and it is used to make self-rising bread.
  • Adding baking powder to your dough initiates a chemical reaction, which results in the formation of hundreds of small air bubbles, which allows the baked good to rise.
  • Because it is frequently added separately, self-raising flour is essentially a time-saving product that has two components in one package, saving the baker time.
  • If your recipe calls for all-purpose flour as well as baking powder, you may simply substitute the same amount of self-raising flour and omit the baking powder altogether.
  • When a recipe calls for self-raising flour and you only have all-purpose flour, you may manufacture your own by combining the all-purpose flour, baking powder, and salt in a small mixing bowl.
  • Since previously said, this is a smart approach to organize your pantry, as it eliminates the need to have many varieties of flour on hand that all need to be used.
  • To produce your own self-raising flour, combine 1 cup all-purpose flour with 1 12 teaspoons baking powder and 14 teaspoons salt in a mixing bowl until well combined.
  • To ensure that all of the ingredients are well combined, whisk them together and then sift them together.
  • Interested in learning more about the many varieties of flour available?
  • Check out our post on the differences between bleached and unbleached flour for some further information.

There’s a Difference Between Cake Flour and All-Purpose Flour, and It Matters When Baking

  • Unless you’re a professional baker, you may believe that there is no difference between cake flour and all-purpose flour (or that there isn’t even a difference).
  • Isn’t flour just that: flour?
  • Wrong.
  • There is a significant difference between the two flours — despite the fact that one of them appears to indicate that it is suitable for all uses in its name — and you cannot swap one for the other in most recipes.
  • If a recipe calls for cake flour but you only have all-purpose flour on hand, there are several reasons why you might want to go out to the shop to purchase some cake flour rather than making the transition to regular flour.
  • Of course, there are certain similarities between the two flours.
  • Wheat flours are similar in that they are both manufactured from the same grains and processed in much the same way.
  • It is important to note that not all flours are derived from the same sort of wheat.
  • Essentially, the only difference between the two flours is the amount of protein they contain.
  • Some wheat is harder than others, and the higher the protein level of the wheat, the harder the wheat is.

In part due to the fact that all-purpose flour is derived from a tougher wheat, the protein level of all-purpose flour is around 10 to 12 percent, whereas the protein content of cake flour (which is made from a softer wheat) is approximately 7 to 8 percent.Because high-protein flours absorb more water than low-protein flours, when the same quantity of water is used to make both all-purpose flour and cake flour, the dough will be stiffer than the dough made with cake flour.Therefore, cake flour is preferable for baking cakes since you want the dough to be soft and malleable while baking cakes.

For those who are already in the middle of baking when they realize they are out of cake flour, you may replace a mixture of all-purpose flour and cornstarch for the cake flour you’ve forgotten about.It is as simple as taking a cup of all-purpose flour and removing two teaspoons of it, then adding two tablespoons of cornstarch back in to make something that resembles cake flour.Believe us when we say that your cake will thank you!

Cake Flour Substitute

  • It is possible that this content contains affiliate links.
  • Please take the time to read my disclosure policy.
  • If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch.
  • The most important step is to sift them together.
  • Use this combination in place of cake flour in any recipe that asks for it.
  • As my baking experience improves, I find myself using cake flour into my recipes more and more.
  • The fact is that cake flour provides the softest, most supple cakes and cupcakes available.
  • Despite my best efforts, I frequently run out of this essential item when I’m in the middle of a recipe testing session.
  • So when I’m in a hurry, I whip up this very simple cake flour alternative.
  • But let’s take a step back for a moment.
See also:  What Is Castella Cake?

What is Cake Flour?

  • Cake flour is a low-protein flour that has been ground to a fine consistency to be used in baking.
  • While whole wheat flour has around 7-9 percent protein, all-purpose flour, which is a tougher grain, contains anywhere between 10 and 12 percent What does this signify for those who bake?
  • It turns out that the amount of protein in a meal has a direct relationship with gluten production.
  • Because cake flour has less protein than regular flour, less gluten is generated during the mixing process.
  • The absence of gluten production results in a softer, fluffier texture in the baked goods.
  • A high protein level in bread flour indicates that more gluten is formed during the mixing process, which is a good thing.
  • The most fundamental breakdown is as follows:
  1. Cake flour has a low protein content and hence has less gluten, resulting in the softest texture, which is ideal for vanilla cake.
  2. All-purpose flour has a medium protein content and a moderate gluten content, making it ideal for almost any application.
  3. Bread flour has a high protein content, which results in greater gluten production and a harder texture, which is ideal for making bread.

What Does That Mean for Baking?

  • The smooth, sensitive texture of cake flour translates straight into the baked goods you create.
  • Some recipes, on the other hand, are just incompatible with fine cake flour.
  • Chocolate cake, for example, already contains cocoa powder, which is a very fine dry ingredient with a high concentration of caffeine.
  • Most of the time, the combination of cake flour and cocoa powder results in a cake that is fragile.
  • Additionally, because carrot cake and banana cake contain additional moist components (the fruits or vegetables), cake flour isn’t the best choice for these cakes.
  • You’ll need a more robust flour, such as all-purpose flour.
  • In the case of vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other desserts in which a fluffy texture is preferred, I use cake flour.
  • Cake flour may be used for all-purpose flour to produce a softer funfetti cake, which I have found to be successful.
  • With no further modifications to the recipe, substitute the ingredients 1:1.

How to Make a Homemade Cake Flour Substitute

  • Step 1: Measure 1 cup all-purpose flour into a measuring cup.
  • 2 Tablespoons should be removed.
  • Step 2: Measure out 2 tablespoons cornstarch and set aside.
  • Add to the flour mixture.
  • Cornstarch contains less gluten than flour, making it an excellent tenderizing component for use in the preparation of cake flour.
  • Step 3: Sift the ingredients together TWICE.
  • Essentially, sift into a mixing bowl only once or twice.
  • Continue to sift it through the sifter a second time.
  • Sifting not only ensures that the two components are well combined, but it also aerates the mixture, making it more comparable to actual cake flour in consistency.
  • Step 4: Take 1 cup of the mixture and set it aside.

You’ll get around 1 cup out of it anyhow, but sifting can increase the volume a little more because it’s adding air.

Items You Need

  • The following items are required: cornstarch, all-purpose flour, sifter or fine mesh sieve.
  • Measure with a one-cup measuring cup, an eighth-cup measuring cup, or a Tablespoon (1/8 cup Equals two Tablespoons).
  • PS: The flour jar depicted above is available for purchase here.
  • The flour, granulated sugar, brown sugar, and confectioner’s sugar are all made with this method.
  • They’re just fantastic!
  • If you’re looking for cake flour, though, I’m pleased to recommend some of my favorite brands.
  • Swans Down and Softasilk are two of my favorite fabrics.
  • (I am not affiliated with either company; I am simply a fan!) Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.
  • Both brands produce high-quality outcomes at a reasonable cost.
  • Cake flour may be found in the baking aisle, next to the all-purpose flour, on the shelf.

Subscribe For More Baking Tips

In order to provide additional tried-and-true baking courses, I’ve put up an email series for anyone who wants to learn more. I’ve also included some of my most popular recipes in this collection. Print


  • If you want to produce your own homemade cake flour alternative, you simply need two basic ingredients: all-purpose flour and cornstarch. The most important step is to sift them together. Use this combination in place of cake flour in any recipe that asks for it. 1-cup (16-tablespoons) all-purpose flour (spooned and leveled)*
  • 2 teaspoons (16g) cornstarch
  • 1 cup (125g
  • 16-tablespoons) sugar
  1. Begin with 1 cup all-purpose flour as a base. Remove 2 Tablespoons (16g) from the amount, leaving you with 14 Tablespoons. (You may use the 2 Tablespoons you saved for another use.) It’s as simple as putting it back in the flour bag or canister!
  2. 14 Tablespoons of flour should be combined with 1 tablespoon of cornstarch.
  3. Sift the ingredients together TWICE. Basically, sift the ingredients into a mixing basin. Continue to sift it through the sifter a second time. Sifting not only ensures that the two components are properly combined, but it also aerates the mixture, resulting in a consistency that is close to that of actual cake flour.
  4. 1 cup of this combination should be measured (with a spoon and a level) You’ll end up with around 1 cup anyway, however sifting might occasionally result in higher volume due to the addition of air.
  5. You should now have 1 cup of cake flour, which you may use in any recipes that call for cake flour going forward. It’s possible to perform this procedure in bulk if the recipe calls for more than 1 cup cake flour
  6. nevertheless, I feel it’s preferable to create each cup of cake flour individually.


  1. To begin, use 1 cup all-purpose flour as a base. 2 Tablespoons (16g) are removed, leaving you with a total of 14 Tablespoons. (Second, re-use the 2 Tablespoons you removed before.) It’s as simple as putting it back in the flour bag/canister!
  2. Mix in the 14 tablespoons of cornstarch into the flour mixture.
  3. Double-sift the mixture. Sift into a large mixing basin, and that’s about it. Repeat the process with the sifter another time. When mixing the two ingredients together, sifting ensures that they are properly combined and that the consistency is comparable to actual cake flour.
  4. 1 cup of this mixture should be measured (spoon leveled) Because air is being introduced, you’ll have around 1 cup in any case, but sifting might occasionally result in a greater volume of product.
  5. With 1 cup of cake flour, you may use it in any recipe that calls for cake flour in its original form. It’s possible to perform this procedure in bulk if the recipe calls for more than 1 cup cake flour
  6. nevertheless, I feel it’s preferable to create each cup of cake flour individually

Keywords: cake, flour, and baking Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

How to Make Cake Flour With All-purpose Flour

  • Baked goods are typically made with cake flour, which is low in protein and very finely crushed.
  • Compared to all-purpose flour, this flour yields cakes and other baked products that have a finer and softer texture.
  • Following the recipe’s directions and using real cake flour will give you the best results when using cake flour in a recipe calling for it.
  • However, if you’re in a hurry and need to make a replacement, a mix of all-purpose flour and cornstarch will work just as well as the original recipe.

How to Make a Cake Flour Substitute

  • You can substitute the following ingredients if you don’t have cake flour on hand and need to bake a cake quickly: Make a 1:1 substitution by using 1 cup minus 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for every 1 cup of cake flour.
  • Toss everything together and follow the recipe exactly as indicated

Alternatively, arrowroot starch or arrowroot powder can be used in lieu of the cornstarch, however this will result in your cake baking for a shorter period of time and being more moist as a consequence. Arrowroot is a common component in gluten-free baking, and it may be used as a thickening in the same way that cornstarch can be used.

What Makes Cake Flour Special?

  • Cake flour is a finely milled flour prepared from soft wheat that is often bleached before being used in baking.
  • It is utilized in the production of delicate, soft crumb and fluffy texture in baked goods like as cakes and cupcakes.
  • Cake flour weighs less than all-purpose flour and has a slightly lower protein level than all-purpose flour due to its finer texture.
  • According to the USDA, it has the lowest protein level of all of the flours tested (including all-purpose, whole wheat, and bread flour).
  • Compared to all-purpose flour, which has 10 to 13 percent protein, cake flour contains five to eight percent protein.
  • If you make baked products, the gluten protein helps to bind together all of the other components.
  • The higher the protein content of a flour, the stickier and thicker the batter or dough will be when baked.
  • Bread flour contains a high concentration of protein, resulting in a sticky dough that bakes into a wonderfully chewy loaf of bread with a crisp crust.
  • Cake flour, on the other hand, is on the opposite end of the protein range, producing a light batter with a thick crumb instead.
  • While all-purpose flour may be used in virtually every baking recipe with at least moderate success (thus the term ″all-purpose″), cake flour makes the fluffiest, lightest cakes conceivable when combined with other ingredients.

Though the handmade alternative will not yield results that are identical to those obtained from using cake flour, they are quite comparable.

How to Make All-Purpose Flour With Cake Flour

If you find yourself with a surplus of cake flour but no all-purpose flour, you may do a similar switch in the opposite direction to compensate. Try substituting the following for your baked good: For every 1 cup of all-purpose flour called for in the recipe, use 1 cup + 2 tablespoons of cake flour in addition of the all-purpose flour.

The difference in weight between cake flour and all-purpose flour is explained by this factor. This modification will not compensate for the lack of protein in cake flour, making it an unsuitable choice for a sticky bread. Cakes, muffins, and quick breads will all turn out OK with only a slight change in texture.

If you’ve ever wondered about cake flour, all your questions are answered here! Learn all about why this ingredient is often used in recipes, what it is, where to get it, and how it’s used.

  • It has been years since I first used cake flour in my cake and cupcake recipes, long before I even established this website.
  • The reason for this is probably something you’ve heard me discuss during one of my Live recipe demos (which take place at 11 a.m.
  • EDT on Facebook and Instagram!).
  • It’s one of the most often requested questions I receive from readers.
  • So I figured it was past time for me to break it all down and explain it in detail in a blog post.
  • This will be the first in a series of postings that will not contain a recipe!
  • The series will be titled ″Bake like a Boss: tips and tactics that will take your baking to the next level,″ which is a working title for now.
  • What are your thoughts?
  • As a result, cake flour is the topic of discussion today.
  • On my website, I have a large number of cake and cupcake recipes, and the majority of them ask for cake flour.


  • Cake flour is a finely milled flour made from soft winter wheat that is used in baking.
  • It has a lower protein concentration than all-purpose flour and is finer, lighter, and softer in texture than all-purpose flour.
  • Additionally, it has been bleached, resulting in a softer tint and a less thick grain.
  • Cake flour creates less gluten than other types of flour because of its reduced protein concentration.
  • Having trouble baking bread and getting it to have that chewy, elastic feel is a common problem.
  • Isn’t it delicious?
  • It’s OK when you’re talking about soft pretzels, but it’s not so great when you’re talking about baked goods like cakes.
  • In terms of cake, we want it to be light, soft, and supple, with a fine, tight crumb and a delicate flavor.
  • That is exactly what you will get if you use cake flour in your baking!
  • I was really taken aback the first time I tried to bake a cake with cake flour.

It may seem insignificant, yet it had a significant impact on my life.I couldn’t believe how much of a difference it made in the cupcake.I’ve been a firm believer in it ever since!

Given that you’re going to the bother of creating a cake from scratch, wouldn’t you want it to be the greatest cake you could possibly make?Since that first cake, all many (cough!cough!) years ago, I’ve made it a point to keep cake flour on hand in my cupboard.


  • Cake flour is quite simple to get by in the United States.
  • I’ve never gone to a grocery that didn’t have it on the shelves.
  • It can always be found on the baking aisle, just next to all-purpose flour and in the same approximate vicinity.
  • There are many different types of flours available, including bleached all-purpose, unbleached all-purpose, bread flour, pastry flour, whole wheat flour, and so on.
  • The list is endless.
  • Cake flour is just another type of flour that serves a specific function and may be found in the same aisle as the other types of flour.
  • It is also available for purchase on the internet.
  • To see a variety of possibilities, please visit this page.
  • My favorite brands are Softasilk, Swan’s Down, King Arthur Flour, and Bob’s Red Mill, to name a several.
  • All of these items are fantastic and will produce amazing results.

If you are not a resident of the United States, you may encounter certain difficulties.As far as I’m aware, there’s nothing quite like it available on the European market.Neither ″self-raising flour″ nor ″sponge flour″ are terms used to describe cake flour.

To get the closest thing, use ″plain flour,″ sprinkled with a pinch of cornstarch (see ″Cake Flour Substitute″ below for further information).


  • Yes,

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