Cake Flour vs. All Purpose Flour (What’s the Difference?)

Cake flour versus all purpose flour — what’s the real difference? In this post, you’ll learn how protein content affects texture, when to use each different type of flour, and how (and when) to substitute them in baking.

For more helpful kitchen tips, see my post on How to Clean a Cast Iron Pan and the The Best Way to Crack an Egg.

Cake Flour vs. All Purpose Flour

When comparing cake flour versus all purpose flour, the biggest difference is protein content — which directly affects gluten development.

• Cake flour: 5–7% protein
• All-purpose flour: 10–13% protein

More protein means more gluten. And more gluten means more structure and chew.

Less protein? Softer, lighter, more delicate baked goods.

That’s why cake flour produces tender cakes with a fine crumb, while all-purpose flour creates sturdier textures that work well for cookies, quick breads, and even some yeast breads.

Quick Comparison Chart

Here’s an easy side-by-side look:

What Is Cake Flour?

Cake flour is a finely milled flour made from soft wheat. It has a lower protein content than other flours, which limits gluten development during mixing.

Less gluten means:

• A softer crumb
• A lighter texture
• More delicate structure

This is why recipes like angel food cake, chiffon cake, and tender layer cakes often call specifically for cake flour. It helps create that fluffy, melt-in-your-mouth texture.

Because it’s milled so finely, cake flour also absorbs liquid differently than all-purpose flour. That finer texture contributes to smoother batters and more even baking.

What Is All-Purpose Flour?

All-purpose flour is exactly what it sounds like — versatile.

It’s made from a blend of hard and soft wheat, giving it a moderate protein level. That balance makes it suitable for:

• Cookies
• Brownies
• Muffins
• Pancakes
• Quick breads
• Some yeast breads
• Cakes (though slightly denser than with cake flour)

If you only keep one flour in your pantry, this is the one to have.

Is Cake Flour the Same as All Purpose Flour?

No — cake flour is not the same as all-purpose flour.

They differ in protein content, texture, and how they behave in recipes. Swapping them without adjusting measurements can change the structure and texture of your baked goods.

That said, substitutions can work with a few small adjustments.

Can You Substitute All-Purpose Flour for Cake Flour?

Yes, in most cases you can substitute all-purpose flour for cake flour — especially in casual home baking.

However, your baked goods may be:

• Slightly denser
• Less delicate
• A bit more structured

If you want a closer match, you can mimic cake flour at home (more on that below).

Can You Substitute Cake Flour for All-Purpose Flour?

This is where you need to be careful. Because cake flour has less protein, using it in a recipe designed for all-purpose flour can result in:

• Fragile baked goods
• Crumbly texture
• Lack of structure
• Collapsing layers in cakes

It’s generally best to only use cake flour when a recipe specifically calls for it.

When To Use Each Flour

Understanding when to use each one makes baking much easier.

Use Cake Flour For:

• Angel food cake
• Sponge cake
• Chiffon cake
• Tender layer cakes
• Cupcakes

Use All-Purpose Flour For:

• Cookies
• Brownies
• Muffins
• Quick breads
• Pancakes
• Pie crust
• Yeast breads

If structure matters (like bread), you need more protein. If tenderness matters (like cake), you need less.

How to Make Your Own Cake Flour

If a recipe calls for cake flour and you don’t have any, you can make a simple substitute.

For every 1 cup of cake flour needed:

• Measure 1 cup of all-purpose flour.
• Remove 2 tablespoons of flour.
• Add 2 tablespoons of cornstarch.
• Whisk thoroughly to combine.
• Sift once or twice for best results.

The cornstarch lowers the overall protein content and helps mimic the softer texture of cake flour. This substitute works well in most cake recipes.

Popular Brands of Cake Flour

If you’d rather buy it, here are some common brands:

• Pillsbury Softasilk Cake Flour
• Swans Down Cake Flour
• King Arthur Cake Flour
• Bob’s Red Mill Fine Pastry Flour
• General Mills Purasnow Cake Flour

You’ll usually find them in the baking aisle near other specialty flours.