Using cake flour instead of regular all-purpose flour is a common substitution that can work well in some baking recipes. Cake flour has a lower protein content than all-purpose flour, which gives cakes and other baked goods a softer, finer texture. The differences between cake flour and all-purpose flour are important to understand when deciding whether you can substitute one for the other.
What is Cake Flour?
Cake flour is a finely milled flour made from soft wheat. It has a protein content between 6-10%, compared to 10-12% for all-purpose flour. The lower protein content means there is less gluten development when cake flour is mixed with liquid ingredients. This leads to a more tender, delicate texture in cakes and cupcakes.
In addition to having less protein, cake flour is usually bleached. This process chemically weakens the gluten strands, resulting in an even softer flour. Unbleached cake flour may have a slightly higher protein content than bleached cake flour. But it still produces a softer texture than all-purpose flour.
When to Use Cake Flour
Cake flour is ideal for soft, tender cakes with a fine, even crumb. Recipes where you want a light texture will benefit from cake flour. Examples include:
- Cakes – sponge, chiffon, angel food
- Cupcakes
- Biscuits
- Scones
- Shortbread cookies
You may also see cake flour used in some pastry and bread recipes, like croissants, where a softer dough is desired. In general, anytime a recipe calls for a low-protein flour, cake flour can be used.
Substituting Cake Flour for All-Purpose Flour
Because cake flour has a lower protein content than all-purpose flour, you cannot substitute equal amounts when baking. Cake flour must be adjusted to avoid a finished product that is too dense.
There are two main methods for substituting cake flour for all-purpose flour:
Method 1: Removestarch
For every 1 cup of all-purpose flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch.
For example:
- 1 cup all-purpose flour – remove 2 tbsp = 10 oz (284 g) all-purpose flour
- Add 2 tbsp cornstarch = 0.7 oz (18 g)
- Total = 10.7 oz (302 g) modified flour
This approximates the lower protein content of cake flour and prevents dense results when baking.
Method 2: Add liquid
For every 1 cup of all-purpose flour, add 2-3 tablespoons of extra liquid to the recipe.
The additional liquid also helps offset the extra protein content in all-purpose flour. You can add milk, water, juice, or other liquids called for in the recipe. Be sure to account for the change in liquid when looking at total volume.
Both the starch and liquid methods work well in most baking recipes. But adding liquid is easier since you don’t have to remove flour or add cornstarch. Just increase the milk, eggs, butter, etc. slightly.
When Not to Substitute with Cake Flour
There are some recipes where it’s best not to substitute cake flour for all-purpose flour:
- Yeast breads – The higher protein content of bread flour gives the structure needed for the gluten to stretch and trap gases during rising. Using cake flour can prevent proper rise.
- Cookies – Many cookie recipes rely on the protein content of all-purpose flour to achieve the right texture and spread. Substituting cake flour may cause cookies to flatten too much.
- Pie dough – Pie crust needs to be flaky. The lower protein in cake flour can prevent layers from forming properly.
- Quick breads – In recipes like muffins, pancakes, and waffles, you want some chew and structure that cake flour may not provide.
For these recipes, it’s best to use all-purpose or bread flour as directed. The protein content gives the structure needed for the right finished texture.
How to Store and Measure Cake Flour
Cake flour should be stored in an airtight container in a cool, dry place. Whole wheat flour and all-purpose flour have a longer shelf life, but cake flour is still fine for 6-8 months when stored properly.
Spoon cake flour into dry measuring cups and level off the top. Scooping measures too much flour. Be sure not to pack it down either. Then level off with a knife for an accurate measure.
Weighing the flour directly on a kitchen scale is the most accurate method. Use the gram weight rather than volume measurements for the best results.
Recipe Adjustments When Using Cake Flour
Substituting cake flour for all-purpose flour affects more than just flour amounts. Because cake flour absorbs liquid differently, you may need to adjust other ingredients in the recipe.
Liquid
Cake flour typically requires a little more liquid than all-purpose flour. Add 1-4 tablespoons extra liquid per cup of flour when you substitute. Consider the batter consistency as you mix – thin batters will spread more and be flatter when baked.
Leavening
With less gluten development, cakes made with cake flour benefit from extra leavening. Increase baking powder or baking soda slightly, by about 1/8 to 1/4 teaspoon per cup of flour.
Sugar & Fat
The tender texture of cakes made with cake flour allows more sugar for sweetness and butter or oil for moisture. You can increase these by a tablespoon or two in many cake recipes.
Eggs
Since cake flour absorbs moisture differently, you may need an extra egg when substituting in some recipes. Evaluate the batter and add a third egg if it seems too stiff.
Mixing Method
Take care not to overmix batters made with cake flour. The delicate gluten strands require a gentle hand. Mix just until combined and stop before overworking the dough.
Common Cake Flour Brands
Popular brands of cake flour include:
- Swans Down – The first retail cake flour, introduced in the 1920s
- Pillsbury – Both bleached and unbleached varieties
- King Arthur – Unbleached and marketed as “The Flour for Cake”
- White Lily – Softer, lower protein southern style flour
- Gold Medal – General Mills bleached cake flour
You can find cake flour in the baking aisle along with other types of flour. It’s more finely milled and brighter white than all-purpose flour. Organic cake flour and gluten-free cake mix varieties are also available from several brands.
Make Your Own Cake Flour
If you don’t have cake flour on hand, you can make a substitute at home. Here are two options:
All-Purpose Flour
For 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
Remove about 2 tablespoons from each cup of all-purpose flour. This accounts for the higher protein content compared to cake flour.
Whole Wheat Flour
Combine 2/3 cup whole wheat flour plus 1/3 cup all-purpose flour for a 1 cup cake flour substitute.
The lower protein whole wheat combined with higher protein all-purpose creates a similar protein level to cake flour.
Conclusion
Cake flour can produce superior cakes, cupcakes, and other delicate baked goods when used properly. Understand the differences between cake flour and all-purpose flour when substituting. Adjustments to the recipe and mixing method are also needed. With some trial and error, you can successfully use cake flour in place of all-purpose flour for tender, fine-textured results.