Ready to use

Cake flour heaped in a measuring cup, showing its ultra-fine, bright white, silky texture.

Demonstrates the distinguishing visual properties of cake flour — its fine grind, bright white color, and silky powdery texture — that set it apart from coarser flours.

Baking

Cake Flour

Fine, low-protein flour for tender, delicate cakes

Soft and finely milled, cake flour yields a tender, fine crumb in sponges and layer cakes. Its low protein keeps bakes light. Store it airtight to prevent clumping.

Cake flour is low-protein wheat flour (~7–9%), finely milled and usually bleached, designed to make the most tender, fine-crumbed cakes possible. Its low protein means less gluten and a softer, more delicate structure; the bleaching also helps it absorb more liquid and sugar, supporting the high-ratio cakes that turn out plush and white. Reach for it when fluffiness and a fine crumb are the goal.

Measured in: g
Storage: Airtight

Allergens

Gluten

Find it in

Baking Aisle

Types & varieties

Bleached cake flour

The standard; very soft and absorbent.

Unbleached cake flour

Slightly less absorbent; a more natural option.

Pastry flour

Between cake and AP (~8–10%); for pie crust and biscuits.

How to use

Use it for cakes that should be light and fine — sponges, angel food, chiffon, and tender layer cakes. Sift it for the airiest results. It's too weak for bread or chewy cookies.

Layer cakes and cupcakes
Angel food and chiffon cake
Tender biscuits and scones
Delicate pastries

How to store

Keep it airtight and dry. It's no more perishable than other flour but clumps with humidity, so sift before using. Note that flour is a raw agricultural product: don't eat raw dough or batter, and heat-treat flour before any no-bake use (E. coli/Salmonella risk).

Common uses

Layer cakes and cupcakesAngel food and chiffon cakeSponge and génoiseTender biscuits and sconesPound cakeDelicate muffinsCake doughnuts

Tips & pitfalls

Make a substitute: per cup of AP, remove 2 tbsp and replace with cornstarch.
Sift it for the lightest, finest cake crumb.
Don't use it for bread — it lacks the protein for structure.
It absorbs more liquid, so it suits sweet, high-ratio cakes.
Flour is raw and can carry E. coli or Salmonella — don't taste or eat raw dough or batter; cook or heat-treat it before using in any no-bake recipe.