Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Cake Flour
Flours & GrainsLow-protein, finely milled flour that produces tender, delicate cakes.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.48 g/cm3
1 Cup Weight
114g
Texture
Dry
Category
Flour
Top Substitute
All-Purpose Flour + Cornstarch
Use For 1 cup cake flour: use 1 cup AP flour minus 2 tbsp, add 2 tbsp cornstarch
The cornstarch dilutes the protein content to mimic cake flour.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 28.4 grams |
| 1/3 cups | 37.5 grams |
| 1/2 cups | 56.8 grams |
| 1 cups | 114 grams |
| 1.50 cups | 170 grams |
| 2 cups | 227 grams |
| 3 cups | 341 grams |
| 4 cups | 454 grams |
Density: 0.48 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Cake Flour
Optional shopping references for bakers who want to compare tools and pantry options related to cake flour.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Cake Flour
Storage Tips
Airtight container in a cool, dry place. Lasts 6-8 months.
Baking Science
7-9% protein. Less gluten means a softer, more tender crumb. Chlorinated to weaken gluten further and improve starch's ability to hold sugar and fat.
Recipe Context
For cakes: use weight to avoid dense crumb from over-measuring.
For bread: control hydration by weighing flour and liquids together.
For cookies: 10-20g extra flour can reduce spread noticeably.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Scooping directly from the bag compresses flour and can make bakes dry.
Brand Variance & Measuring Method
Baseline reference: 1 cup cake flour = 114g. In real kitchens, a practical range is usually 100g-128g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.