If you’ve ever wondered about cake flour, all your questions are answered here! Learn all about why this ingredient is often used in recipes, what it is, where to get it, and how it’s used.

Square image of a copper measuring cup filled with cake flour, on a dark background.

I’ve been using cake flour in my cake and cupcake recipes since way before I ever even started this website. If you’ve been tuning in to my Live recipe demos (11am EDT on Facebook and Instagram!), then you’ve probably heard me explain why.

It’s one of the number one questions I get asked by readers. So I thought it was about time I break it all down and explain it in a post.

Vertical image with text overlay of a copper measuring cup filled with cake flour.

This is going to be the first in a series of non-recipe posts! I’m tentatively titling the series “Bake like a Boss: tips & tricks that will take your baking to the next level.” What do you think?

So, today’s topic is cake flour. I have a lot of cake and cupcake recipes on this site, and most of them call for cake flour.


Cake flour is a flour that is very finely milled from soft winter wheat. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It’s also bleached, so the color is paler and the grain is less dense.

Side-by-side comparison of cake flour and all-purpose flour.

Because of the lower protein content, cake flour produces less gluten. You know when you’re making bread and it gets that chewy, elastic texture to it? So yummy right?

Well, it’s good when you’re talking about soft pretzels, but it’s really not so good when you’re talking about cakes.

When it comes to cakes, we want them to be light, soft, and tender, with a fine, close crumb. And that is exactly what you will get if you use cake flour!

The first time I baked a cake with cake flour, I was astonished. It sounds silly, but it was kinda life-changing for me. I could not get over the difference it made in that cake.

Ever since then, I swear by it! I mean, if you’re going to go to the trouble of baking a cake from scratch, wouldn’t you want it to be the best possible cake? Ever since that first cake, all those (cough! cough!) years ago, I’ve always made sure to keep cake flour in my pantry.


Cake flour is pretty easy to find here in the US. I’ve never been to a supermarket that doesn’t carry it. It’s always found in the baking aisle, right in the same general area as all-purpose flour.

There are all sorts of flours: bleached all-purpose, unbleached all-purpose, bread flour, pastry flour, whole wheat flour… the list goes on and on. Cake flour is just another one of those, unique in its purpose, and it can be found right alongside all the others.

It can also be ordered online. Click here to see several different options.

Some of my favorite brands are Softasilk, Swan’s Down, King Arthur Flour, and Bob’s Red Mill. They are all great products and will yield excellent results.

If you do not live in the US, you might have a little more difficulty. As far as I know, there is nothing quite the same available in Europe. Cake flour is NOT “self-raising flour,” and it is NOT “sponge flour.” The closest thing would be “plain flour,” sifted with a little cornstarch (see “Cake Flour Substitute” below).

Vertical image of cake flour being sifted into a glass bowl.


In a pinch, yes. But if you really want to bake like a boss, I’d highly recommend keeping a box of cake flour in your pantry.

If you use all-purpose flour, you will notice that your cakes and cupcakes will have more of an open crumb. In other words, there will be bigger pockets of air within the cake.

They will also be a little more dense and chewy. I prefer the light, soft texture of cakes that have been baked with cake flour.


If you’re still not convinced, or if you live in a part of the world where cake flour is not available, you can create a reasonable facsimile by replacing 2 tablespoons (for every cup) of all-purpose flour with cornstarch.

Cornstarch has very little protein and it will help to lighten the all-purpose flour. Depending upon where you are in the world, it may go by the name “corn flour.” It is white and powdery. It is NOT corn meal, which is usually yellow and gritty.

Cake flour substitute: vertical image of a copper spoon placing cornstarch into a small brown bowl.

Sift the flour and cornstarch together, then measure, either by weight or by lightly spooning into a measuring cup and then leveling off. NEVER pack flour into a measuring cup!

With that said, just bear in mind that this substitution is still not exactly the same thing as cake flour, and so the results will be better but not identical.

Most of the recipes here on Baking a Moment are measured by cups and teaspoons, because that’s the way the majority of my readers bake. But if you prefer to measure your ingredients by weight, be sure to check out my free printable Weight Conversion Chart.

Free Printable Weight Conversion Chart Graphic


No, cake flour is not gluten-free. It is still made from wheat. While it does produce less gluten than all-purpose flour, it’s still not recommended for people who have a gluten intolerance.

If you want to bake a gluten-free cake or cupcake, substitute all the flour in the recipe for a gluten-free flour blend. Look for one that subs 1 for 1 (in other words, 1 cup of gluten-free flour is equivalent to 1 cup of all-purpose flour). Here are some good options:


Obviously cake flour is great for cakes. But what if you don’t bake a lot of cakes and you want to use up what you have left over?

Good news! Cake flour is great in all kinds of recipes. Any time you’re baking something that wants to be airy and delicate, cake flour is a great option.

Here are a few examples:

Things you can make with cake flour image collage

  1. Scones
  2. Biscuits
  3. Muffins
  4. Pancakes
  5. Waffles
  6. Quick Breads

But I would stick with all-purpose flour for things like cookies or pie crust, and use bread flour for anything yeasted (such as pizza dough or dinner rolls.

Horizontal image of a copper measuring cup filled with cake flour.

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