Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Flour (Types and Gluten Development)

Cake Flour vs. All-Purpose Flour: Understanding Texture

This recipe demonstrates the difference between cake flour and all-purpose flour by creating two simple cakes and highlighting the effect on the final product's texture.

Prep Time
20 minutes
Cook Time
25-30 minutes
Servings
2 small cakes
Ingredients
  • 150 g Cake Flour
  • 150 g All-Purpose Flour
  • 150 g Sugar
  • 1.5 tsp Baking Powder
  • 0.25 tsp Salt
  • 75 g Unsalted Butter (softened)
  • 120 ml Milk
  • 1 Egg
  • 1 tsp Vanilla Extract

Part 1: Preparing the Cake Flour Batter

In a bowl, whisk together 150g cake flour, sugar, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Part 2: Preparing the All-Purpose Flour Batter

In a bowl, whisk together 150g all-purpose flour, sugar, baking powder, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Part 3: Baking the Cakes

Pour each batter into a greased and floured small cake pan. Bake in a preheated oven at 175°C (350°F) for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

Part 4: Cooling and Comparing

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Observe the texture of each cake. The cake made with cake flour will be softer and more tender, while the cake made with all-purpose flour will be slightly denser.

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FAQ

  • What is the difference between cake flour and all-purpose flour?

    Cake flour has a lower protein content than all-purpose flour, resulting in less gluten development and a more tender crumb.
  • Can I substitute cake flour for all-purpose flour in other recipes?

    Yes, but be aware that the texture of the final product will change. Cake flour will generally produce a softer and more delicate texture.
  • Why is it important not to overmix the batter?

    Overmixing develops gluten, which can result in a tough cake. Mix the batter until just combined to ensure a tender crumb.
  • Where can I buy Cake Flour?

    Cake flour is available in the baking section of most grocery stores. It can also be found online. If you can't find it, you can make your own by combining all-purpose flour with cornstarch.