Where To Buy Cake Flour?

An extremely delicate Italian “Wheat flour in grade 00 is prepared especially for making fresh cakes, pastries, and biscuits. The production of fresh pastries, including homemade pastries, uses this product extensively. Type of Granoro “00, which yields better-quality products, is extracted with a low extraction yield from the centre of soft wheat grain.

Which flour is most similar to cake flour?

Even before I even began this website, I used cake flour in my recipes for cakes and cupcakes. You’ve undoubtedly heard me explain why if you’ve been watching my Live recipe demos (11 a.m. EDT on Facebook and Instagram!).

It’s one of the most frequent queries I receive from readers. So I decided it was about time to summarize and explain everything in a post.

This post is the first of a series that won’t include recipes. The series’ working title is “Bake like a Boss: tips & tricks that will advance your baking.” How do you feel?

So cake flour is the subject for today. On this website, I have a ton of cake and cupcake recipes, and the majority of them call for cake flour.


Cake flour is a very finely ground flour made from soft winter wheat. It is finer, lighter, and softer than all-purpose flour and has less protein. Additionally, it has been bleached, making the color lighter and the grain less dense.

Cake flour doesn’t produce as much gluten because of the decreased protein level. When baking bread, have you ever noticed how chewy and elastic it becomes? Yummy, isn’t it?

Well, it’s good when you’re talking about soft pretzels, but when you’re talking about cakes, it’s actually not so wonderful.

We prefer our cakes to have a fine, close crumb and to be light, delicate, and tender. And if you use cake flour, you will definitely get that!

I was shocked when I used cake flour for the first time to create a cake. Although it seems absurd, it actually had a significant impact on my life. I was astounded by the transformation that it caused in that cake.

I’ve stood by it ever since! Why wouldn’t you want the best cake possible if you were going to the hassle of making one from scratch? Since baking my very first cake all those (cough! cough!) years ago, I’ve made it a point to always have cake flour on hand.


Here in the US, cake flour is rather simple to locate. I’ve never been to a grocery store where it wasn’t available. It is always located near all-purpose flour in the baking section of the grocery store.

There are several different types of flour, including whole wheat flour, bread flour, pastry flour, and unbleached all-purpose flour. Cake flour is one of those, special in its function and readily available next to all the others.

Softasilk, Swan’s Down, King Arthur Flour, and Bob’s Red Mill are a few of my favorite brands. They are all amazing goods that will produce fantastic outcomes.

It can be a little harder for you if you don’t reside in the US. As far as I’m aware, Europe doesn’t have anything quite like it. Cake flour isn’t “self-raising flour” or “sponge flour,” either. “Plain flour, dusted with a little cornstarch” would be the closest equivalent (see “Cake Flour Substitute below).


Yes, in a pinch. But I’d strongly advise keeping a box of cake flour in your cupboard if you truly want to bake like a champ.

You’ll notice that your cakes and cupcakes will have a more open crumb if you use all-purpose flour. In other words, the cake will have larger air pockets.

They’ll also be a little chewier and denser. Cakes made with cake flour have a lighter, softer texture that I find more appealing.


If you’re still not persuaded or if you reside in a region of the world where cake flour is not readily available, you can make a passable substitute by substituting 2 tablespoons of cornstarch for every cup of all-purpose flour.

Since cornstarch contains relatively little protein, it will aid in making all-purpose flour lighter. It may be referred to as “corn flour” depending on where you are in the world. It is powdery and white. It is NOT corn meal, which is typically grainy and yellow.

Combine the cornstarch and flour, sift them together, and then weigh or lightly pour the mixture into a measuring cup before leveling it out. NEVER fill a measuring cup with flour!

Just keep in mind that the outcomes will be better but not precisely the same since this alternative is still not exactly the same as cake flour.


No, cake flour contains gluten. It continues to be made of wheat. Even though it produces less gluten than all-purpose flour, it is still not advised for those who are intolerant to gluten.

Replace all of the flour in the recipe with a gluten-free flour mix if you want to make a cake or cupcake that is free of gluten. Find one that substitutes 1 for 1 (in other words, 1 cup of gluten-free flour is equivalent to 1 cup of all-purpose flour). Here are a few excellent choices:

What store carries cake flour?

PS: This is the above-depicted flour canister. I use them for my confectioners’ sugar, brown sugar, granulated sugar, and flour. They are fantastic!

But if you’re buying cake flour, I’m happy to provide the names of my top picks. I adore Softasilk and Swans Down. (I’m not working with either; I’m just a fan!) When I can locate it, I use unbleached; otherwise, I just use bleached. Both brands deliver excellent outcomes at a reasonable cost. Cake flour can be found in the baking section next to all-purpose flour.

Is there a cake flour alternative?

The combination of all-purpose flour and cornstarch is one of the more widely used alternatives to cake flour. It’s highly likely that you already have these ingredients on hand in your kitchen, making this an excellent idea. Why not utilize them effectively? The procedure for this substitution is quite similar to that used when using all-purpose flour alone. Take out two teaspoons of the all-purpose flour, add two tablespoons of cornstarch, and then measure out a cup. You’re ready to utilize your cake flour substitute after thoroughly combining everything.

So, you ask, what precisely does the cornstarch do? A good query. In essence, the cornstarch gives the cake more structure and makes it softer. This occurs because the cornstarch prevents the formation of excessive amounts of gluten. When you don’t have cake flour on hand or simply don’t want to spend the money on it, this is a great substitute. After all, cake flour is notoriously expensive. In order to have cornstarch on hand anytime you need it, keep some on hand in your pantry.

Will my own cake flour work?

Just two readily available items, cornstarch and all-purpose flour, are required.

Measure one cup of all-purpose flour, take out two tablespoons, and add the flour to a mixing bowl for each cup of cake flour specified in a recipe. Stir well after adding 2 tablespoons of cornstarch.

How can I transform regular flour into cake flour?

On sometimes, a recipe will instruct you to use cake flour in place of all-purpose flour. For these kinds of cakes, I always have cake flour on hand, but there is a quick way to transform all-purpose flour into cake flour if you don’t have any on hand or don’t want to run to the shop.

All-purpose flour to cake flour conversion:

Take one cup of leveled and spooned all-purpose flour. Add two tablespoons of cornstarch to the all-purpose flour after taking away two teaspoons. Before using, combine sifting.

What occurs if all-purpose flour is substituted for cake flour?

While cake flour makes the fluffiest, lightest cakes conceivable, all-purpose flour can be used in any baking recipe with at least some success (thus the name “all-purpose”). The homemade alternative won’t yield precisely the same outcomes as cake flour, but it will get close.

Will cake flour do?

Cake flour is the constant box in the back of your parents’ refrigerator, if you remember. Maybe I’m alone in that. In the refrigerator, my mother always kept a box of cake flour.

Cake recipes frequently (but not always) call for cake flour, which is a finely ground flour. Compared to all-purpose flour, which has a protein concentration of 10–11%, cake flour has a lower protein content of about 8%. The protein is crucial. It aids in giving our cakes structure. Our cake layers have structure and a soft and light (rather than tough) texture thanks to the cake flour’s decreased protein concentration. Cake flour is crucial for chiffon or angel food cakes in particular. We should have cake flour in our pantry because it is our friend, but chances are we don’t.

When the need for cake arises, you can be completely out of cake flour. I am all too aware of this! Fortunately, we can easily make a cake flour substitute out of all-purpose flour and cornstarch, which you most likely already have in your kitchen. Positive news, yes?

Creating Cake Flour:

1 cup of all-purpose flour should be measured. Take 2 tablespoons of all-purpose flour out of the canister and put it back. 2 tablespoons of cornstarch should be used in place of the all-purpose flour that was removed.

5 times sift the flour. Yes, five times. The mixture will be thoroughly combined and the flour will be made lighter and more aerated by sifting it with the cornstarch.

We are removing some of the gluten and replacing it with a tenderizing component by substituting cornstarch for a portion of the all-purpose flour. But how does cornstarch make a cake tender when it is so neutral? Well, cornstarch prevents the creation of gluten when combined with other cake ingredients, such as sugar. When considering eggs and buttermilk as examples of liquids in a recipe, it is components like sugar and cornstarch that compete with the flour for liquid absorption. When flour is allowed to absorb all of the liquid in a recipe and is mixed in a mixer like cake batter, the gluten development goes through the roof and the result is essentially a baguette. The addition of cornstarch and sugar makes the flour more liquid, which helps the formation of the gluten and results in a very soft cake texture.

My preferred brand of cake flour is made by King Arthur Flour. It’s unbleached cake flour, which is uncommon because cake flours are typically bleached, lacks strange additives, and has a slightly greater protein level than average, all of which contribute to regularly producing outstanding cakes.

Understanding Food: Principles and Preparations is a large reference book about anything from food service to food science if you’re like me and like to read very academic textbooks about food. It is a luxury. The best option is a used book.

Does cake flour equate to baking flour?

No, the two types of flour are not interchangeable. Cake flour has even less protein than pastry flour, with a composition of 7-8%. Additionally, bleaching cake flour weakens the proteins even more. Cake flour is hence ideal for making extremely light baked goods like angel food cake and chiffon cake. Your baked items may crumble from lack of structure if you use cake flour instead of pastry flour.

What other names are used for cake flour?

There are a few things to think about if you already have cake flour and want to make your cake. Cake flour can absorb a lot of water since it is milled to an extra-fine consistency (in fact, cake flour may be referred to as extra-fine or super-fine flour by some). As a result, the texture is sensitive and soft with a fine crumb. Cake flour is ideal if you want to make a tall, fluffy cake since the greater water absorption makes your batter rise a little taller! Your most delectable cake recipes will go smoothly as long as your recipe has enough water or liquid to account for this additional absorption. Cake flour ensures that cakes form up a little quicker than other flours, which is why you may get a lovely, tall cake from it. It also aids in the even distribution of fats in your cake, helping to avoid any clumps or chunks of butter.

Is baking powder necessary for cake flour?

Is there baking powder in cake flour? Not at all, no. There aren’t any rising agents in cake flour. Therefore, while using it, your cake will need to be baked with baking soda or powder.