Cake Flour Cup to Gram Calculator - Why Your Cakes Are Dense

Welcome! Let's measure your cake flour perfectly! ๐ŸŽ€

How much cups do you have?

You can use fractions like 1/2 or 3/4!

equals
115g
Perfect! โœ“

This can change the weight by 20%!

Different brands vary slightly

Popular amounts to convert:

Cake Flour

Low protein = tender, fluffy crumb ๐ŸŽ‚

Protein:7-9%
Perfect for:cakes

๐Ÿ’ก Technique: Fold gently like you're tucking in a cloud

Quick Reference for Cake Flour

Volume to Weight

  • 1/4 cup = 29g (1.0 oz)
  • 1/3 cup = 38g (1.4 oz)
  • 1/2 cup = 58g (2.0 oz)
  • 1 cup = 115g (4.1 oz)

Common Weights

  • 100g = 0.87 cups
  • 200g = 1.74 cups
  • 250g = 2.17 cups
  • 500g = 4.35 cups

Ounce Reference

  • 1 oz = 28.35g
  • 4 oz = 113g = 0.98 cups
  • 8 oz = 227g = 1.97 cups
  • 16 oz (1 lb) = 454g = 3.95 cups

Why measuring method matters: Scooped flour can be up to 20% heavier than spooned & leveled flour! For best results, always use the method your recipe specifies. When in doubt, spoon & level is safest. ๐Ÿ’•

๐Ÿ’ก Pro Tip: Always weigh your flour for the most accurate results! A kitchen scale is a baker's best friend. Happy baking! ๐ŸŽ‚

โœ… Got your measurement? Great!

But did you know choosing the wrong brand can ruin your cake?

๐Ÿ‘‡ Discover why Swans Down โ‰  Softasilk โ‰  King Arthur
(2-minute read that could save your next bake)

Scroll for Details

Quick Jump To:

๐ŸŽ‚ Quick Conversions ๐Ÿงช DIY Substitute ๐Ÿฅ Troubleshooting ๐Ÿ“Š Complete Chart โ“ FAQ

How much does 1 cup of cake flour weigh in grams?

1 cup of cake flour weighs approximately 114 grams when measured using the spoon-and-level method. However, weight varies by brand: Swans Down (113g), Softasilk (117g), and King Arthur (120g). The protein content difference (7-9%) affects both weight and cake texture.

Same Recipe, Different Flours - Cake Flour Cups to Grams Comparison

Bread Flour

130g/cup
Dense, chewy cake
14% protein = tough gluten

All-Purpose

125g/cup
Okay texture
10-12% protein = moderate

Cake Flour

114g/cup
Fluffy, tender, perfect!
7-9% protein = minimal gluten

Industry Standard

1 cup = 114g

Most recipes use this

Swans Down

1 cup = 113g

Premium brand

Softasilk

1 cup = 117g

Grocery store favorite

Quick Cake Flour Conversions (Most Used)

The Cake Flour Texture Science - How Protein Content Affects Your Baking

Protein Content = Texture

Cake Flour (7-9% protein)

Tender, fluffy, melts in mouth

All-Purpose (10-12% protein)

Slightly dense, okay crumb

Bread Flour (12-14% protein)

Chewy, tough, bread-like

Brand Comparison Chart

Swans Down
7.5% 113g/cup
Softasilk
8.0% 117g/cup
King Arthur
9.0% 120g/cup
Generic/Store
8.5% 114g/cup

Lower protein = more tender cakes

Compare with other flours: Complete Flour Comparison Tool | Bread Flour Calculator

Using a specific brand? Get brand-accurate conversions with our calculator
(Select your brand in the dropdown)

Make Your Own Cake Flour - DIY Substitute Recipe (Emergency Hack)

The Famous 2-Ingredient Formula

1 Cup Cake Flour =

1 cup - 2 Tbsp

All-Purpose Flour

(106g)

+

2 Tablespoons

Cornstarch

(8g)

Step 1: Measure 1 cup (125g) all-purpose flour into a measuring cup.
Step 2: Remove 2 tablespoons (16g) of flour.
Step 3: Add 2 tablespoons (16g) cornstarch.
Step 4: Sift together 5 times for even distribution.

How It Works

Cornstarch has zero protein, diluting the AP flour's protein from 10-12% down to ~8-9%, mimicking cake flour's low protein content.

Important Notes

  • โ€ข Sift 5 times for best results
  • โ€ข Works for most cakes
  • โ€ข Not ideal for angel food cake

Batch DIY Conversion Chart

DIY cake flour substitute measurements for different amounts
Need AP Flour Remove Add Cornstarch Final Weight
1/2 cup cake flour 1/2 cup 1 Tbsp 1 Tbsp 57g
1 cup cake flour 1 cup 2 Tbsp 2 Tbsp 114g
2 cups cake flour 2 cups 4 Tbsp 4 Tbsp 228g
2.5 cups cake flour 2.5 cups 5 Tbsp 5 Tbsp 285g
3 cups cake flour 3 cups 6 Tbsp 6 Tbsp 342g

Quick tip: Want to calculate the exact cornstarch amount for a different quantity? Try the calculator above โ†‘

Which Cakes Need Cake Flour? When to Use Low-Protein Flour

MUST Use Cake Flour

  • โœ“
    Angel Food Cake

    Needs ultra-tender structure

  • โœ“
    Chiffon Cake

    Light, airy texture essential

  • โœ“
    Red Velvet

    Signature tender crumb

  • โœ“
    Japanese Cheesecake

    Cotton-soft texture

Better With Cake Flour

  • โ€ข
    Layer Cakes

    Softer, more professional

  • โ€ข
    Cupcakes

    Lighter texture

  • โ€ข
    Pound Cake

    More delicate crumb

  • โ€ข
    Sponge Cakes

    Better rise & texture

Skip Cake Flour

  • ร—
    Carrot Cake

    Needs more structure

  • ร—
    Banana Bread

    AP flour is perfect

  • ร—
    Brownies

    Want denser texture

  • ร—
    Cookies

    Need chew & structure

Cake Emergency Room - Fix Dense, Dry, or Failed Cakes

Problem: Cake Collapsed in Center

Diagnosis:

  • โ€ข Used wrong flour (too much protein)
  • โ€ข Over-mixed batter (developed gluten)
  • โ€ข Too much leavening

Treatment:

  • โ€ข Use cake flour (114g per cup)
  • โ€ข Mix just until combined
  • โ€ข Check baking powder freshness

Problem: Dry, Crumbly Texture

Diagnosis:

  • โ€ข Too much flour (packed cups)
  • โ€ข Overbaked
  • โ€ข Wrong flour type

Treatment:

  • โ€ข Weigh flour: exactly 114g/cup
  • โ€ข Reduce baking time by 2-3 min
  • โ€ข Add simple syrup after baking

Double-check your measurements: Use our weight-accurate calculator to avoid packing errors.

Problem: Dense, Heavy Cake

Diagnosis:

  • โ€ข Used AP or bread flour
  • โ€ข Under-creamed butter
  • โ€ข Cold ingredients

Treatment:

  • โ€ข Switch to cake flour
  • โ€ข Cream butter 3-5 minutes
  • โ€ข Room temp ingredients only

More Baking Tools: Need temperature conversions? Check our temperature converter. Scaling recipes? Use our baker's percentage calculator.

Should You Buy Cake Flour? Quick Decision Guide

You NEED Real Cake Flour If:

  • โœ“
    Frequent baker: Make cakes 2+ times per month
  • โœ“
    Angel food enthusiast: DIY substitute doesn't work well
  • โœ“
    Professional results: Selling baked goods or special occasions
  • โœ“
    Consistency matters: Want same results every time

Top Pick:

Swans Down ($3.49)

Lowest protein, most tender results

DIY Substitute Works If:

  • โ€ข
    Occasional baker: Bake cakes a few times per year
  • โ€ข
    Testing recipes: Experimenting before committing to ingredients
  • โ€ข
    Emergency situation: Out of cake flour mid-recipe
  • โ€ข
    Budget-conscious: Prefer to use ingredients on hand

Cost Comparison:

DIY: ~$0.20 per cup

Real cake flour: ~$0.35 per cup

โœ“ Works for 90% of cake recipes

Pro tip: Buy a box of real cake flour to have on hand. Use DIY substitute for everyday baking, save the real stuff for special cakes.
Cake flour lasts 8 months in pantry, 2 years in freezer.

Complete Cake Flour Conversion Chart - All Brands (Swans Down, Softasilk, King Arthur)

Cake Flour Conversion Chart: Cups to Grams by Brand
Amount Weight in Grams by Brand Common Use
Standard Swans Down Softasilk King Arthur
1/4 cup 29g 28g 29g 30g Dusting, small batch
1/3 cup 38g 38g 39g 40g Single cupcake
1/2 cup 57g 57g 59g 60g Small cake layer
2/3 cup 76g 75g 78g 80g 6" round cake
3/4 cup 86g 85g 88g 90g Half batch cupcakes
1 cup 114g 113g 117g 120g Base measurement
1 1/4 cups 143g 141g 146g 150g 8" single layer
1 1/2 cups 171g 170g 176g 180g 9" single layer
2 cups 228g 226g 234g 240g Standard layer cake
2 1/4 cups 257g 254g 263g 270g Bundt cake
2 1/2 cups 285g 283g 293g 300g Two 8" layers
3 cups 342g 339g 351g 360g Three-layer cake

Need a custom amount? (e.g., 1.75 cups or 175 grams)

Use Custom Calculator โ†‘

Why Weight Matters

  • โ€ข Cake flour is super light and fluffy
  • โ€ข Easy to pack accidentally (adds 20%!)
  • โ€ข Sifting changes volume dramatically

Why Swans Down is Special

  • โ€ข Bleached & ultra-fine milled
  • โ€ข Lowest protein (7.5%)
  • โ€ข Most tender results

Critical: How to Mix Cake Flour Properly - Avoid Tough Cakes

WARNING: Cake flour is NOT like other flours!

Mix wrong = tough cake (defeats the whole purpose)

DO THIS

  1. 1. Sift cake flour 2-3 times before measuring
  2. 2. Fold in gently with rubber spatula
  3. 3. Mix JUST until no flour streaks
  4. 4. Stop immediately when combined
  5. 5. Use lowest mixer speed if using electric

NEVER DO THIS

  • โ€ข Beat vigorously (develops gluten)
  • โ€ข Use high mixer speed
  • โ€ข Mix for "2 minutes" like box says
  • โ€ข Keep mixing for smooth batter
  • โ€ข Use bread dough technique

Pro Secret: Slightly lumpy batter = tender cake. Smooth batter = tough cake!

Frequently Asked Cake Flour Questions - Common Problems Solved

Can I use cake flour for everything instead of all-purpose?

No, cake flour lacks the protein needed for many recipes:

  • Bread: Will be flat and won't rise properly
  • Pizza dough: Won't stretch, will tear
  • Cookies: Too soft, won't hold shape
  • Pie crust: Too tender, will fall apart

Cake flour is ONLY for tender baked goods like cakes, some muffins, and delicate pastries.

Why is my cake still dense even with cake flour?

Common reasons for dense cakes despite using cake flour:

  • Over-mixing: Developed gluten anyway (most common!)
  • Wrong measurement: Packed cups = too much flour
  • Old leavening: Baking powder loses power after 6 months
  • Cold ingredients: Prevented proper emulsification
  • Wrong ratio: Too much flour relative to fat/liquid

Solution: Weigh flour (114g/cup), mix minimally, check baking powder date.

Action step: Verify your measurements with our calculator โ€” make sure you're using 114g per cup, not a packed measurement.

Is self-rising flour the same as cake flour?

No, they're completely different:

Cake Flour:

  • โ€ข Low protein (7-9%)
  • โ€ข No leavening added
  • โ€ข For tender texture

Self-Rising:

  • โ€ข Medium protein (9-10%)
  • โ€ข Has baking powder & salt
  • โ€ข For convenience

Never substitute one for the other without adjusting leavening!

Should I buy cake flour or make my own substitute?

Depends on your baking frequency:

  • Buy if: You bake cakes monthly, want consistent results, make angel food cake
  • DIY if: Occasional baker, emergency substitution, testing recipes

The cornstarch substitute works for 90% of cakes but won't give quite the same professional texture as real cake flour.

Cost: ~$3-4/box vs pennies for DIY version.

Does cake flour expire? How should I store it?

Yes, cake flour expires faster than AP flour due to bleaching:

  • Shelf life: 8 months (vs 12 for AP flour)
  • Storage: Airtight container, cool, dry place
  • Freezer: Up to 2 years (bring to room temp before using)
  • Signs it's bad: Musty smell, yellowish color, bugs

Pro tip: Write the date on the container when you open it!

Professional Baker Secrets - Advanced Cake Flour Techniques

The "Cake Flour Hack" Pros Use

Double Sifting Method:

  1. 1. Sift cake flour into bowl
  2. 2. Measure needed amount
  3. 3. Sift AGAIN with dry ingredients

Result: 30% more volume, incredibly tender crumb

The "Reverse Creaming" Secret

For ultra-tender cakes with cake flour:

  1. 1. Mix cake flour + sugar first
  2. 2. Add soft butter, mix 1 min
  3. 3. Add liquids in 3 parts

Coats flour proteins, prevents gluten formation

Ready to experiment with these techniques?

Start by getting your base measurements right, then apply these pro methods.

Calculate Your Starting Point โ†‘

Quick Recap & Next Steps

Standard Measurement

1 cup cake flour = 114g
Always weigh for best results

Brand Matters

Swans Down (113g) โ‰  Softasilk (117g)
4g difference affects texture

DIY Option

1 cup AP flour - 2 Tbsp + 2 Tbsp cornstarch
Works for 90% of recipes

Use the calculator above for your specific recipe, or bookmark this page for next time.

Compare All Flour Types โ€ข Sugar Conversions โ€ข Temperature Converter

Complete Your Baking Toolkit

All Flour Types Bread Flour Sugar Converter Butter Calculator Leavening Converter Temperature Convert All Converters

Common Baking Problems & Solutions

Cake Collapsed in Center

Diagnosis:

Wrong flour type (too much protein), over-mixed batter, or too much leavening

Solution:

Use cake flour (114g/cup), mix just until combined, check baking powder freshness

Dry, Crumbly Texture

Diagnosis:

Too much flour (packed cups), overbaked, or wrong flour type

Solution:

Weigh flour exactly (114g/cup), reduce baking time by 2-3 minutes, add simple syrup

Dense, Heavy Cake

Diagnosis:

Used AP or bread flour, under-creamed butter, or cold ingredients

Solution:

Switch to cake flour, cream butter 3-5 minutes, use room temperature ingredients

Tough, Chewy Texture

Diagnosis:

Over-mixed batter developing gluten despite low-protein flour

Solution:

Mix on lowest speed, stop immediately when combined, fold by hand when possible

Frequently Asked Questions

Can I use cake flour for everything instead of all-purpose?

No, cake flour lacks protein for structure. Bread will be flat, pizza dough won't stretch, cookies won't hold shape, and pie crust will fall apart. Use cake flour ONLY for tender baked goods like cakes and delicate pastries.

Why is my cake still dense even with cake flour?

Common reasons: Over-mixing (develops gluten anyway), wrong measurement (packed cups), old leavening agents, cold ingredients, or wrong flour-to-liquid ratio. Solution: Weigh flour (114g/cup), mix minimally, check baking powder date.

Is self-rising flour the same as cake flour?

No, completely different. Cake flour: 7-9% protein, no leavening. Self-rising: 9-10% protein with baking powder and salt. Never substitute without adjusting leavening agents.

Should I buy cake flour or make my own substitute?

Buy if you bake cakes monthly or want consistent results. DIY (AP flour + cornstarch) works for 90% of cakes but won't match professional texture. Cost: $3-4/box vs pennies for DIY.

Does cake flour expire? How should I store it?

Yes, expires faster than AP flour (8 months vs 12). Store in airtight container, cool and dry. Freezer extends to 2 years. Bad signs: musty smell, yellowish color, bugs. Write open date on container!

Baking Assistant๐Ÿ‘จโ€๐Ÿณ