How to Measure the Ratio Between Cake Flour & All-Purpose Flour

Different flour types require different measurements to make the same food item.

When making a cake, bread, cookies or any baked good, the type of flour you use can change the way the item behaves. Cake flour is processed and made differently than all-purpose flour and contains fewer proteins. All-purpose flour is middle range flour used in baking all goods including cakes, breads and cookies and has more protein than cake flour. As a result, when substituting either cake flour for all-purpose flour or all-purpose flour for cake flour, knowing the proper ratios can make a difference in how the food reacts. Usually, all-purpose flour is commonly used in place of the cake flour.

Instructions

1. Read the recipe and determine what type of flour it uses. Cake flours are generally only used for cake because of the low protein content. It holds water and sugar better and creates a softer and fluffier cake. Look at the initial measurement given in the recipe.

2. Subtract 2 tbsp. of all-purpose flour per every cup of cake flour in a recipe. If you are using all-purpose flour instead of cake flour, the common ratio distribution per one cup is one cup minus 2 tbsp.

3. Add 2 tbsp.of cake flour for every 2 cups of all-purpose flour in a recipe. If you are using cake flour rather than all-purpose flour, the ratio for the appropriate amount is on a 2 cup basis rather than a 1 cup basis and is 2 tbsp.per 2 cups added to the recipe.

Tips & Warnings

• When using all-purpose flour instead of cake flour, subtracting 2 tbsp. of flour and adding two tablespoons of gluten free corn starch will help balance out the protein differences.

• Use bleached all-purpose flour when substituting for cake flour rather than unbleached for a lower protein content.

References

• What's Cooking America: Types of Flour
• Baking Bites: Subbing All Purpose Flour for Cake Flour
• PBS: Everyday Food FAQ

Resources

• Read this Article in Spanish