Cake flour is one of the most essential ingredients for creating soft, tender, and high-rising cakes. Milled from soft wheat flour and characterized by its low protein content, cake flour helps bakers achieve a delicate crumb that’s difficult to replicate with other types of flour. Whether you’re comparing cake flour vs all purpose flour, searching for the best cake flour substitute, or simply learning what cake flour is, this guide covers everything you need.
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What Is Cake Flour?
Cake flour is a finely milled low protein flour (typically 5–9%) designed to minimize gluten formation during mixing. Because gluten makes baked goods chewy, using cake flour yields lighter, softer, and more tender textures. Many commercial versions are bleached cake flour, which improves liquid absorption and allows cakes to rise higher with a finer crumb.
Main characteristics of cake flour:
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Very fine particle size
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Low gluten formation
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High starch content
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Often bleached for improved performance
If you’ve ever wondered “What is cake flour used for?”, the answer is simple: it’s ideal for recipes requiring softness, height, and a melt-in-your-mouth texture.
Cake Flour Protein Content: Why It Matters
Protein directly affects how much gluten develops in batters. With a low protein percentage, cake flour stays delicate even when mixed longer than expected. This is why cake flour gluten levels are significantly lower than other flours.
Comparison of protein levels
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Cake flour: 5–9%
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Pastry flour: 8–10%
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All-purpose flour: 10–12%
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Bread flour: 12–14%
This difference explains the results in the popular comparison cake flour vs all purpose flour—AP flour creates denser, chewier cakes unless modified.
Cake Flour vs All Purpose Flour
This is one of the most searched comparisons online. The key differences include:
Texture & Crumb
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Cake Flour: ultra-soft, fine crumb, tall rise
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All-Purpose Flour: denser, heavier, more structure
Protein Content
Cake flour has almost half the protein of AP flour, resulting in less gluten and a softer texture.
Best Used For
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Angel food cakes
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Chiffon cakes
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Sponge cakes
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Layer cakes
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Tender cupcakes
If you bake recipes that demand softness, cake flour outperforms AP flour every time.
Cake Flour vs Pastry Flour
Another common comparison is cake flour vs pastry flour. Both are low-protein flours, but not the same.
Differences:
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Cake Flour: lowest protein, ideal for high-rising cakes
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Pastry Flour: slightly higher protein, better for pies, muffins, and cookies
If your recipe calls for extreme softness, cake flour remains the better option.
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Cake Flour Uses in Baking
Because of its unique properties, cake flour shines in:
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Angel food cakes
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Chiffon cakes
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Sponge cakes
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Delicate pastries
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Soft cookies
Using cake flour helps achieve a light, airy texture, especially in butter-based cakes that need extra lift.
Cake Flour Substitute: AP Flour + Cornstarch
How to make cake flour at home
If you don’t have cake flour on hand, here is the best workaround:
For 1 cup of cake flour substitute:
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Measure 1 cup of all-purpose flour
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Remove 2 tablespoons
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Add 2 tablespoons of cornstarch
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Sift 2–3 times
This homemade mixture reduces the overall protein content and mimics the tenderness of cake flour. It’s also the best option when searching for how to make cake flour.
Bleached Cake Flour vs Unbleached Cake Flour
Bleached cake flour is more commonly used because bleaching:
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Weakens gluten further
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Helps cakes rise higher
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Creates a whiter, finer crumb
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Improves liquid absorption
However, unbleached options exist for bakers who prefer minimal processing.
Self-Rising Flour vs Cake Flour
Many beginners confuse self rising flour vs cake flour, but they are very different.
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Cake Flour: pure low-protein flour with no added leavening
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Self-Rising Flour: contains baking powder + salt
They cannot be substituted directly unless recipe ratios are adjusted.
How to Store Cake Flour
Proper storage helps prevent moisture absorption and rancidity. Keep cake flour:
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In an airtight container
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In a cool, dry cupboard
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Away from sunlight
For long-term storage, refrigerate or freeze to extend shelf life.
Best Cake Flour Brands
Depending on the region, some of the most recognized brands include:
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King Arthur
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Swans Down
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Bob’s Red Mill
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Robin Hood Cake & Pastry Flour
When choosing the best cake flour, look for protein percentages and whether you prefer bleached or unbleached varieties.
FAQs About Cake Flour
Is cake flour gluten-free?
No. Cake flour is made from wheat and naturally contains gluten, though in lower amounts.
Can I use cake flour for cookies?
Yes. If you want soft, delicate cookies. For chewy cookies, all-purpose flour is better.
Can I replace AP flour with cake flour?
It depends. Cake flour is not ideal for bread or pizza dough due to low gluten.
What happens if I overmix cake flour batter?
It’s more forgiving than AP flour, but overmixing can still cause density.
Conclusion
Cake flour is a core ingredient for bakers who want soft, high-rise, tender baked goods. Understanding cake flour vs all purpose flour, choosing the right cake flour substitute, and knowing the science behind its low protein flour structure helps you bake with confidence. Whether you’re a beginner or a professional, mastering cake flour dramatically improves your cake quality.
