What Is Cake flour and How Can I Use It?
If cake flour has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 640 recipes to try it in.
Key Points
- Cake flour is low-protein wheat flour designed for tender cakes.
- It typically contains 7-9% protein for minimal gluten development.
- Use it for angel food, chiffon, and other delicate cakes.
- Store in an airtight container in a cool, dry place.
- All-purpose flour can substitute, though the texture will be denser.
What is cake flour?
Cake flour is a low-protein wheat flour specifically designed for baking tender cakes and pastries. It typically contains 7-9% protein, which produces less gluten than all-purpose or bread flour. This results in a soft, delicate crumb.
It is different from all-purpose flour, which has higher protein content. Cake flour is ideal for angel food cake, chiffon cake, and other delicate baked goods. It can also be used in some cookies and pastries when a tender texture is desired.
How to Choose It
Look for flour labeled specifically as "cake flour". Some brands are bleached, which helps create an even more tender texture. Check the protein content on the label if available.
Store cake flour in an airtight container in a cool, dry place. It will keep for several months. For longer storage, keep it in the refrigerator or freezer.
How to Use It
Cake flour is the preferred choice for most delicate cakes. It produces a tender, fine crumb that rises well without becoming tough. It works especially well for angel food, chiffon, and sponge cakes.
It can also be used in some enriched doughs and pastries when a soft texture is desired. For general baking, it is sometimes blended with all-purpose flour.
Storage
Store cake flour in an airtight container in a cool, dry place. It will keep for several months at room temperature. For longer storage, keep it in the refrigerator or freezer.
Always bring flour to room temperature before using. This ensures proper hydration and consistent results.
Substitutes
All-purpose flour can be used in many cake recipes, though the texture will be denser. For a closer substitute, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch. Bread flour is not suitable for most cakes because it develops too much gluten.
Nutrition
Nutrition Facts
Serving Size 1 cup unsifted, dipped (137g)Where found
Cake flour is usually found in the baking supplies section or aisle of the grocery store or supermarket.
Food group
Cake flour is a member of the Cereal Grains and Pasta US Department of Agriculture nutritional food group.
How much does cake flour weigh?
| Amount | Weight |
|---|---|
| 1 cup unsifted, dipped | 137 grams |
Related
Cereal Grains and Pasta
- In Chinese:
- 蛋糕粉
- British (UK) term:
- Cake flour
- en français:
- farine de blé tendre
- en español:
- harina suave
Recipes using cake flour
There are 640 recipes that contain this ingredient.
Cocoa Layer Cake
A simple, one-bowl cocoa layer cake that comes together in minutes and bakes into two tender 9-inch layers. Rich chocolate flavor without fuss—perfect for beginners.
Chocolate Waffles
Chocolate waffles bake up crisp outside and tender inside, with cocoa, brown sugar, and a splash of rum for depth. Cake flour keeps them light. A brunch-meets-dessert waffle made for piling on berries, cream, or syrup.
Miss Lulu's Chocolate Waffles
Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.
Blueberry Muffins with Nutmeg Topping
Bakery-style blueberry muffins with nutmeg sugar topping. Three flours, butter, and buttermilk give a tender crumb and tall domed tops crowned with crackly spiced sugar.
Orange Yeast Waffles
Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.
Favorite Linzer Cookies
Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.
Basic Yellow Cake
Basic yellow cake from scratch with cake flour, almond and vanilla extracts, and the classic creaming method that gives it a tender, fine crumb. The blueprint recipe for layer cakes, cupcakes, and birthday cakes you will use again and again.
Best Chocolate Walnut Cookies
Slice-and-bake chocolate walnut cookies built on a flourless-style dough with a pound of melted semi-sweet chocolate, espresso, walnuts, and chocolate chips. Crackly tops, fudgy centers, almost no flour.
Buttery Almond Shortbread
Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.
Holiday Vegan Pumpkin Pie
A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.
Homemade Buttecream Cupcake
Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.
Festival Sugar Cookies
Festival sugar cookies: tender cake-flour roll-out cookies that hold any shape, perfect for cutter cookies, icing, and sprinkles. Holiday-tested recipe yielding five dozen.
Low-Fat Brownies
Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.
Kahlua Mousse Brownies
Kahlua mousse brownies, a thin sheet brownie spiked with coffee liqueur and instant coffee for deep chocolate-mocha flavor. Bake in a jelly roll pan and sandwich with ice cream for a fancy dessert.
Lemon Blueberry Cake
Moist lemon blueberry cake with cornmeal, buttermilk, and fresh lemon zest. Bursting with 3 cups of blueberries, this from-scratch sheet cake has a golden crumb and bright citrus flavor in every slice.
Blueberry Hill Muffins
From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.
Blueberry Hill Muffins
From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.
Ambrosia's Pound Cake
Classic pound cake the old way: a pound each of butter, sugar, flour, and eggs, separated and folded for a tall, tender, golden loaf. Serve with berries and toasted almonds.
Chocolate-Chip Cookie Muffins
Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.
Chocolate-Chip Cookie Muffins
Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.
Homemade Cupcakes & Buttercream Frosting
Cupcakes are also known as fairy cakes. They are delicious. Try this recipe.
Rich Pumpkin Bread or Muffins
Make a bunch of these buttery and moist pumpkin bread or muffins for Thanksgiving. Cream adds extra richness. Honey, molasses and vanilla with all the spices make the bread taste incredibly flavorful and tasty. They are also wonderful gifts for you to give away.
Reduced Fat Brownies
Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.
