A finely milled, lower-protein flour for tender cakes and delicate crumbs.
1 cup = 120g
Cake flour
Measured
spooned and leveled
Category
Flour
Cake flour is milled very finely and contains less gluten-forming protein than bread or all-purpose flour. It supports the soft, even crumb wanted in layer cakes, sponge cakes, and other tender bakes rather than the chew expected from bread flour.
The fine powder is easy to compact and should be kept sealed against humidity. Break up lumps, spoon it lightly, and level once; the adopted result is about 120 grams per US cup.
Data last verified: August 5, 2026
Cake flour compacts readily, so a dipped or tapped cup can hold much more than an aerated spooned cup.
Bleached, unbleached, sifted, and homemade blends should not be assumed to share one bulk density.
spooned and leveled
Unbleached cake flour
120g per cup
Aerated, spooned, and leveled for the adopted measurement.
Bleached cake flour
Can settle differently and should follow its package or recipe weight.
These limited reference values are derived from the canonical cup weight. Use the converter for any other amount.
| Cups | Grams |
|---|---|
| ¼ cup | 30g |
| ⅓ cup | 40g |
| ½ cup | 60g |
| 1 cup | 120g |
A common emergency blend, but it does not exactly reproduce commercial cake flour.
Aerated, spooned, and leveled cake flour is about 120 grams per US cup under this site's convention.
Not for this conversion. Dipping compacts the fine flour and can produce a much heavier cup than spooning and leveling.
Its lower protein content limits gluten development, while its fine milling helps produce a soft, even crumb. It is best suited to tender cakes rather than chewy breads.
Seal it away from humidity and strong odors. Its fine particles absorb moisture readily, which encourages clumping and makes volume measurement less consistent.