Cake flour vs. all purpose flour - which one should you use? I'll explain the differences between these two baking flours, and also how to make a cake flour substitute using all purpose flour!
Whether you’ve been baking for a long time or you are just getting started, you’ve probably come across recipes that call specifically for either cake flour or all purpose flour. But what exactly sets these two apart—and is it really necessary to keep both on hand?
There are actually about 10 different types of flour - almond, buckwheat, whole wheat flour, etc. The main difference between different types of flour is their gluten content.
There are high-protein wheat varieties (10-14% of protein), also known as “hard wheat”. These types of flour are used to make baked goods firm and more elastic.
Meanwhile, varieties with a lower protein content (5 to 10%), also called “soft wheat,” help make baked goods soft and tender. Pastry flour falls into this category.
So, where do cake flour and all-purpose flour fall into these classifications?
Cake Flour Vs All Purpose Flour
Understanding the differences is important because the type of flour you use affects the texture and structure of whatever you are baking. Cake flour creates fluffier, softer desserts with a fine crumb, while all purpose flour gives them a denser, chewier bite.
What Is Cake Flour?
Cake flour is a finely milled, soft wheat flour that’s known for its low protein content—typically around 6-8%. The low protein means it has less gluten, which results in lighter, softer baked goods with a tender crumb.
The texture of cake flour is also noticeably finer than other flours, and it tends to be bleached to alter the starch and increase its ability to absorb liquid. This gives cakes a moist, airy structure that melts in your mouth.
Best Uses for Cake Flour
- Sponge cakes - A classic tiramisu includes sponge cake.
- Angel food cakes
- Cupcakes
- Pound cake
- Delicate cookies like rosettes and spritz cookies
What Is All Purpose Flour?
All purpose flour (also known as ap flour) is a popular variety because it can be used for a wide range of baking needs. It typically has a higher protein content of 10-12%, which falls between cake flour and bread flour. Because of its medium protein level, all purpose flour works well for both chewy and tender recipes, though it won't provide the same ultra-soft texture as cake flour.
Best Uses for All Purpose Flour
- Cookies
- Muffins
- Pancakes
- Quick breads
- Pizza dough
- Yeast breads (when combined with bread flour or kneaded thoroughly)
Cake Flour vs All Purpose Flour: Key Differences
| Feature | Cake Flour | All Purpose Flour |
|---|---|---|
| Protein Content | 6-8% | 10-12% |
| Texture | very soft / super fine | medium |
| Bleaching | bleached | unbleached (but is also available bleached) |
| Amount of gluten | low | medium |
Substituting All Purpose Flour for Cake Flour
If you don’t have cake flour on hand, you can still achieve similar results with an easy kitchen hack. Creating a homemade cake flour substitute is as simple as combining all purpose flour and cornstarch.
How to Make a Cake Flour Substitute
For every 1 cup of cake flour that you need:
- Measure 1 cup of all purpose flour.
- Remove 2 tablespoons of the flour.
- Add 2 tablespoons of cornstarch.
- Sift them together several times to be sure they are well incorporated.
This DIY substitute lowers the protein content of the all-purpose flour, which makes it softer. It mimics the properties of real cake flour. It isn't exactly the same, but it’s a great option when you’re in a bind.
Liz's Tips for Substituting Flour
- Don’t skip the sifting! Sifting flour and cornstarch together multiple times helps lighten and aerate the mixture. This is the best way to replicate the fine texture of real cake flour.
- Adjust for moisture. All purpose flour tends to absorb more moisture. So, to prevent a dry cake, consider slightly increasing the amount of liquid the recipe calls for, or add an extra egg yolk to the batter.
Cake Flour vs All Purpose Flour: FAQs
For baked goods that are typically light, tender, and fluffy in texture, cake flour is really going to help you achieve that. You'll notice that cake flour is a lot finer in texture than all-purpose flour. This will translate to your baked goods as well.
Your cake will bake up perfectly, but it will not have the same soft, tender crumb. Try experimenting with both to see which you prefer.
Using cake flour in cookies can result in softer, puffier cookies with a tender crumb. They may spread less and have a cakier texture.
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