What is the difference between cake flour and all-purpose flour?

Cake flour has 8–9% protein vs 10–12% in AP flour. Lower protein means less gluten development and a more tender, finer crumb. Cake flour is also finer-milled and bleached.

Can I substitute AP flour for cake flour?

Yes: for every 1 cup of cake flour (95g sifted), use 90g AP flour. Or: 1 cup AP minus 2 tbsp, replaced with 2 tbsp cornstarch, sifted well.

Ingredient hub

Cake Flour

By Fidamen-Chefsolver Team | Reviewed by Chefsolver Staff

Cake flour is milled from soft wheat to a density of 0.44 g/mL — the lightest of the wheat flours at 8–9% protein. Its ultra-fine particle size means it compresses easily: a sifted cup weighs 95g while a scooped cup can reach 120g. That 25g difference collapses delicate crumb structures. Always spoon-and-level or weigh cake flour.

Best for layer cakes, chiffon cakes, angel food cake, and delicate muffins. Do not use for bread.

What is Cake Flour?

Powders and ground ingredients shift with grind size and packing pressure. A fluffed spoon can weigh far less than a scooped or pressed spoon, which is why gram values may seem high or low versus expectation. Keep your fill method consistent, then calibrate with weight.

Chef note:Professional bakers standardize one scoop style per recipe and trust grams for repeatability.

Quick convert

Ingredient

US cup = 236.588 mL
1 tbsp = 14.787 mL
1 tsp = 4.929 mL

Density source:USDA FoodData Central

Baking Conversion Chart

Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.

See the Baking Chart

Substitutes for Cake Flour

Out of this ingredient? Swap it with the options below and follow the exact ratio.

All-purpose flourdry
Use 90g AP flour per 100g cake flour called for, or replace 2 tbsp per cup with cornstarch.
Scale:by weight

How to measure flours

Flours swing wildly in weight by volume (a cup can jump from 120g to 150g). Protein and gluten strength also change from brand to brand. Weighing is the only way to keep hydration and texture consistent for bread, pizza, cakes, and pasta.

Spoon and level for loose; packed cups weigh more—use the packed toggle when available.
For bread and pizza doughs, aim for consistency: measure by weight when possible.

Why not use cups for flour?Flour compacts. Scooping a cup can add 20–50% more flour, yielding dry, dense bakes. Spoon-and-level helps, but weight is precise.

Does flour type matter?Yes. Protein varies (cake vs bread flour). Using weight keeps hydration steady even when you swap brands or styles.

Protein & gluten in flour

Cake Flour sits around 8.5% protein.

Storage & tools

Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
Rotate stock: first in, first out, even when the product looks unchanged.
Check best-by dates; potency can fade before the product looks old.

Store in an airtight container in a cool, dry place for up to 1 year. Sift before use.

Sources: CDC · FDA

FAQ

What is the difference between cake flour and all-purpose flour?: Cake flour has 8–9% protein vs 10–12% in AP flour. Lower protein means less gluten development and a more tender, finer crumb. Cake flour is also finer-milled and bleached.
Can I substitute AP flour for cake flour?: Yes: for every 1 cup of cake flour (95g sifted), use 90g AP flour. Or: 1 cup AP minus 2 tbsp, replaced with 2 tbsp cornstarch, sifted well.