# Substituting cake flour for AP flour **URL:** \ **Category:** Cafe Society\ **Created:** [September 8, 2011, 6:22pm UTC](https://boards.straightdope.com/t/substituting-cake-flour-for-ap-flour/595636 "2011-09-08T18:22:45Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [September 8, 2011, 6:22pm UTC](https://boards.straightdope.com/t/substituting-cake-flour-for-ap-flour/595636/1 "2011-09-08T18:22:45Z")
In general, what is the effect of using cake flour in place of regular flour? I’ve made cakes with both, but always used whatever the recipe called for. If I switch cake for AP, do I need to use a bit more flour? Does it matter if I’m sifting before measuring? Will the resulting cake be discernibly different? This is for a chocolate cake, if it makes a difference. Mmmmmm… chocolate cake… ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [September 8, 2011, 7:34pm UTC](https://boards.straightdope.com/t/substituting-cake-flour-for-ap-flour/595636/2 "2011-09-08T19:34:42Z")
Cake flour is slightly lower in protein (gluten) than most national brands of AP flour. (Southern flours, like White Lily, are an exception). IMHO cake flour is also a little more finely milled. This makes a more delicate, tender end-product than a higher-protein flour. You can sub AP for cake flour, but you use LESS, not more, and adding some cornstarch also helps with creating a close sub.\* For every cup of cake flour called for in the recipe, reduce by 2 Tablespoons. If you can, replace that flour with an equal amount of cornstarch. See [http://baking911.com/pantry/flour,grains.htm#WHEAT%20FLOUR%20TYPES:](http://baking911.com/pantry/flour,grains.htm#WHEAT%20FLOUR%20TYPES:) \*If you are using White Lily, I’d just do a one-to-one sub.