Cake flour

Very low-protein (7–9%), finely milled flour. The lower gluten means a softer, more delicate crumb. Essential for tender layer cakes. Always sift before measuring. Substitute: replace 2 tbsp per cup of all-purpose flour with cornstarch.

Cake flour

Used for

  • layer cakes
  • cupcakes
  • chiffon cake
  • delicate cookies

In the kitchen

  • Sift before using.
  • Measure lightly.

Picking it at the store

  • Swans Down and Softasilk are the standard brands.
  • Stays good about a year in an airtight container away from heat.

Related terms

Browse the full glossary →

Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.

Start free →

No credit card required