Cake flour is a finely milled wheat flour made specifically for baking cakes and delicate desserts. It has a low protein content, which helps produce baked goods with a soft, tender texture and a fine crumb. Because of this unique quality, cake flour is often used in recipes where lightness and softness are more important than structure.
When people ask what cake flour is, the simplest answer is this: it is a flour that helps cakes stay fluffy rather than dense or chewy.
Cake flour is commonly used around the world, especially in professional baking, even though it may not always be available in every supermarket.
How Cake Flour Is Different from Other Flours
The biggest difference between cake flour and other types of flour is the amount of protein they contain.
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Cake flour: Low protein (about 7–8%)
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All-purpose/plain flour: Medium protein (10–12%)
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Bread flour: High protein (12–14%)
Protein forms gluten when mixed with liquid. Gluten gives baked goods structure, but too much gluten makes cakes tough. Cake flour creates less gluten, which is why cakes made with it feel lighter and softer.
Another difference is texture. Cake flour is milled extra fine, allowing it to blend smoothly into batters and create an even crumb.
Why Cake Flour Makes Cakes Light and Soft
Gluten development is the key factor in baking texture. Since cake flour contains less protein, it forms weaker gluten bonds, which leads to:
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Softer cakes
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Finer crumb
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Better rise
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Smooth, even texture
This makes cake flour ideal for sponge cakes, layered cakes, and cupcakes where a delicate structure is desired.
What Is Cake Flour Used For?
Cake flour works best in recipes that need a gentle structure. Common uses include:
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Sponge cakes
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Layer cakes
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Cupcakes
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Angel food cake
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Chiffon cakes
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Some cookies and pastries
It is not recommended for bread, pizza dough, or recipes that require strength and chewiness.
Can You Make Cake Flour at Home?
Yes, you can make a simple substitute if cake flour is not available.
Homemade cake flour substitute:
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Measure 1 cup (120 g) of plain or all-purpose flour
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Remove 2 tablespoons of flour
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Add 2 tablespoons of cornflour (cornstarch)
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Sift the mixture twice
This reduces protein content and creates a texture similar to cake flour.
Is Cake Flour the Same as Self-Raising Flour?
No, they are not the same.
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Cake flour does not contain raising agents
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Self-raising flour includes baking powder
Using self-raising flour instead of cake flour can change both the texture and rise of a recipe.
Related
FAQs About Cake Flour
What is cake flour best for?
Cake flour is best for cakes that need to be soft, fluffy, and light.
Can I replace all-purpose flour with cake flour?
Yes, but the result will be more delicate. This is ideal for cakes, not for bread.
Is cake flour necessary for good cakes?
Not always, but it improves texture and gives more professional results.
Does cake flour affect flavour?
No, it mainly affects texture, not taste.
Is cake flour healthier than other flours?
Nutritionally, it is similar to plain or all-purpose flour.
Why do professional bakers use cake flour?
Because it creates consistent, fine-textured cakes with excellent rise.
Finally
So, what is cake flour? It is a low-protein, finely milled flour that plays a vital role in creating soft, tender cakes. Whether purchased or made at home, cake flour helps bakers achieve lighter textures and better results. Understanding how it works allows you to choose the right flour for every recipe.