Cake Flour vs. All-Purpose Flour: What’s the Difference? 

You’re ready to bake. You’ve got eggs, sugar, and butter. Then the recipe hits you with cake flour. But all you’ve got is all-purpose flour. 

Now what? Is it really that different? And will it ruin your cake if you swap them? These questions come up a lot, especially when you’re halfway through measuring the ingredients. Let’s look at how these two flours compare, and when it’s okay to substitute one for the other.

What Is Cake Flour?

Cake flour is a low-protein flour that’s milled fine. This gives it a soft, silky texture. It usually has about 5 to 8% protein, which is lower than all-purpose flour. Less protein means less gluten forms when you mix your batter. Less gluten means a softer, lighter, and fluffier cake, which is exactly what you want when you’re making something like angel food cake or a tender sponge.

In addition, cake flour is made from soft wheat and is often bleached. The bleaching process helps weaken the proteins even more and improves the flour’s ability to absorb liquid. That’s part of why baked goods made with cake flour are so tender and moist.

Cake flour also tends to clump because it’s so fine, so it’s a good idea to sift it before using. It’s perfect for recipes that need a light texture, like cupcakes, minimalist cakes, and muffins.

While you can substitute all-purpose flour for cake flour, the results will be denser and not quite as airy. The flip side? You probably don’t want to use cake flour in recipes that rely on more structure, like bread or chewy chocolate chip cookies. It just doesn’t have the strength to hold things together.

What Is All-Purpose Flour?

All-purpose flour is a mix of strong and soft wheat, with a medium gluten level of around 12%. This makes it great for everything from pizza dough and crusty breads to fruit cakes, double chocolate cookies, and pancakes.

Plus, it’s called all-purpose flour because it can be used to make a wide range of baked products. It’s not as strong as bread flour, which has more gluten for chewy bread. It’s also not as soft as cake flour, which is great for light and fluffy cakes. It’s somewhere in the middle, so it’s a good go-to for most recipes.

All-purpose flour is made from both hard red wheat and soft wheat, usually in an 80:20 mix. It’s convenient because you don’t need a bunch of different flours in your kitchen. Whether you’re making biscuits, banana muffins, or thickening a sauce, all-purpose flour is your friend.

In other countries like the UK, all-purpose flour is known as plain flour, but it’s the same thing. Though it’s called all-purpose, it’s not always the perfect choice for every recipe. However, it’s a solid option for most baking techniques. So, if you don’t want to stock up on different types of flour, this one usually gets the job done.

Differences Between Cake Flour and All-Purpose Flour

Cake flour and all-purpose flour might look the same, but they’re built for different jobs in the kitchen. Here’s a simple breakdown of what sets them apart and when to use each one:

Protein Content

The biggest difference between cake flour and all-purpose flour is protein. Cake flour has about 5 to 8% protein, while all-purpose flour usually lands around 10 to 12%. This matters because protein forms gluten when mixed with liquid. More protein means more gluten, which equates to a chewier texture. Less protein means less gluten, which gives cakes that soft, delicate crumb we all love.

If you’re baking something that needs to be light and fluffy, cake flour is your best bet. On the other hand, all-purpose flour works better for things that need a bit more structure, like cookies, quick breads, or pancakes.

Texture and Milling

Cake flour is milled extremely fine. This makes it feel almost like powder. It also blends more smoothly into batters and absorbs liquids well. This helps cakes rise nicely and have an even texture. On the flip side, all-purpose flour is a bit coarser, which isn’t a bad thing. It just gives a different result.

Cake flour can clump together in the bag because it’s fine. Hence, sifting it before using helps. All-purpose flour is less likely to do that, so sifting is optional unless a recipe calls for it.

Bleaching

Most cake flour you find in stores is bleached. This isn’t just for looks. Bleaching changes how the flour behaves. It helps weaken the protein and makes it easier for the flour to absorb moisture. This helps cakes stay tender and moist.

On the other hand, all-purpose flour can be bleached or unbleached. Unbleached all-purpose flour is a little stronger in flavor and better for recipes where structure matters more, like bread or pizza dough.

Best Uses

Cake flour is the go-to choice when you’re baking something that needs to be light, airy, and delicate. It’s perfect for layer cakes, angel food cake, sponge cakes, cupcakes, and anything else that should be soft and fluffy. 

Due to its low protein content, cake flour helps create that tender crumb you usually only get in bakery-style desserts. It’s especially great for recipes where the texture really matters—think chiffon cake or Swiss rolls.

On the other hand, all-purpose flour is more of a jack-of-all-trades. It works well in a wide range of recipes and provides enough structure for baked goods that don’t need to be super soft. You’ll want to use it for cookies, brownies, butterscotch, quick breads, banana bread, pancakes, and waffles. It’s strong enough to support a chewy cookie or dense banana loaf without making them too tough. 

While it can work in some cake recipes, you might notice the crumb isn’t as fine or tender as what you’d get with cake flour. So, when in doubt, match your flour to the texture you’re going for. Do you want it to be softer and fluffier? Go with cake flour. Going for chewy or hearty treats? All-purpose is the way to go.

Can I Substitute All-Purpose Flour for Cake Flour?

Yes, you can substitute all-purpose flour for cake flour. Your cake will still turn out fine, but expect some minor differences. Cake flour has less protein, which means less gluten forms when you mix it. This gives cakes their light, soft texture. On the other hand, all-purpose flour has more protein, so using it can make your cake a little denser and the crumb a bit coarser.

If you want to get closer to the texture of cake flour, there’s a simple trick: for every cup of cake flour, use one cup of all-purpose flour minus two tablespoons. Then, add two tablespoons of cornstarch. Sift it well to evenly combine and fluff it up. Doing this helps reduce the protein just enough to give your baked goods a softer feel.

Keep in mind that while this swap works in most recipes, it’s not exact. A cake made with this DIY mix might not be quite as tender or airy as one made with cake flour. But if all you have is all-purpose, don’t stress. The difference is small, and most people won’t even notice, especially if the cake is frosted, filled, or topped with something delicious.

Can I Substitute Cake Flour for All-Purpose Flour?

Yes, you can substitute cake flour for all-purpose flour, but it’s not always a straight swap. Since cake flour is lighter and softer, you’ll need to adjust the amount slightly. Replace one cup of all-purpose flour with one cup plus about two extra tablespoons of cake flour. Doing this helps balance out the lower density, so your recipe doesn’t end up off.

Cake flour has less protein than all-purpose flour, which means it forms less gluten. This is great for soft, fluffy baked goods, but not ideal for everything. If you’re making something like cookies, muffins, or bread, cake flour might not hold up as well. It could make your baked goods too delicate or crumbly. But if you’re making something like a light cake or tender scones, cake flour will work just fine.

Just like you can add cornstarch to all-purpose flour to mimic cake flour, this reverse swap needs a little measuring tweak to get it right. The texture might still be slightly different, but it’s usually not a big deal. So if you’re out of all-purpose flour, cake flour can definitely pinch-hit, as long as you’re baking something that doesn’t need a ton of structure.

How to Make Cake Flour at Home

Making cake flour at home is easy and only takes two ingredients: all-purpose flour and cornstarch. This quick DIY swap helps lower the protein in all-purpose flour, giving your cakes a softer, lighter texture, just like the real thing.

What You Need

• 1 cup of all-purpose flour (125 grams if you’re using a scale)
• 2 tablespoons of cornstarch
• whisk or spoon for mixing
• sifter (optional, but gives a smoother texture)

1. Measure your flour.

Start with one cup of all-purpose flour (125 grams if you’re using a scale).

2. Remove some flour.

Scoop out two tablespoons of the flour and set it aside or put it back in the bag. You won’t need it.

3. Add cornstarch.

Now, add two tablespoons of cornstarch to the remaining flour. This helps reduce the protein and makes the flour behave more like cake flour.

4. Mix it up.

Whisk the flour and cornstarch together well. You want it fully combined so you don’t get weird clumps in your batter.

5. Sift.

Sift the flour mix once or even twice if you want the texture to be extra light. Doing this helps break up any lumps and makes it easier to mix into your recipe.

What You Can Make Using Cake Flour

Cake flour is the secret ingredient for these cakes because its low protein content creates a light, tender crumb.

1. Angel Food Cake

Angel food cake is known for its ultra-light and airy texture. Cake flour is perfect for this cake because its low protein content prevents too much gluten from forming. This results in a cake that is soft, tender, and melts in your mouth. The fine texture of cake flour keeps that delicate crumb.

2. Ube Cake

Ube cake is soft and fluffy. Cake flour makes sure the crumb stays light and tender. The lower protein content of cake flour also prevents the cake from becoming too dense, which is crucial when dealing with the moist nature of ube. It helps the cake rise and stay airy, so the ube flavor shines through.

3. Chiffon Cake

Chiffon cake has the lightness of angel food cake but with a bit more richness. Cake flour keeps the airy texture while still giving the soft and tender crumb chiffon cakes are known for. The lightness and moisture of chiffon cake come from the balance of fat and egg whites, and cake flour supports this with its fine texture.

4. Cupcakes

Do you want your cupcakes to be light, fluffy, and easy to bite into? Cake flour is your go-to. Using cake flour makes sure your cupcakes won’t be too dense. The fine texture of cake flour helps them rise while keeping the crumbs soft and tender. These result in cupcakes that are both easy to eat and delicious.

5. Yema Cake

Yema cake is a Filipino favorite, known for its light, spongy texture and rich, custard topping. Cake flour is essential for creating that soft texture that complements the sweetness of the yema topping. It also helps the cake hold its shape while remaining airy and tender. 

6. Red Velvet Cake

Red velvet cake is known for its deep color and moist texture, but it also requires a delicate crumb. Cake flour works wonders here because it keeps the soft, tender texture red velvet cakes are famous for. The fine nature of cake flour also ensures the cake remains moist without being too dense. This lets the tangy cream cheese frosting shine.

7. Swiss Roll

Swiss rolls need a soft, pliable cake that can be rolled up without cracking. Cake flour’s fine texture is perfect for achieving that light, spongy cake that rolls easily. The cake stays soft and moist while also holding its shape, which is key for a successful Swiss roll or Filipino pianono. 

Frequently Asked Questions

Conclusion

Whether you’re baking a fluffy chiffon cake or chewy cookies, knowing the difference between cake flour and all-purpose flour helps you get the texture just right. Cake flour gives soft, delicate results, while all-purpose flour offers more structure and versatility. 

You can substitute one for the other, but the results won’t be exactly the same. If you want bakery-style cakes, cake flour is worth it. If you’re sticking to one bag of flour in the pantry, all-purpose has your back for almost everything else.

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

HICAPS also provides tools and resources to valued partners, such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free dealer locator that helps look for baking ingredients near me. 

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