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I Finally Replaced All-Purpose Flour and My Cakes Come Out Lighter Every Time
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items Flat, dense cakes that taste like cardboard no matter how carefully you follow the recipe. If that sounds like your Saturday afternoon, the flour is probably the problem. I spent two years blaming my oven before I swapped out a few pantry basics. Her...
Sections
5
Cake Flour That Actually Makes a Difference
Leavening Agents That Won't Let You Down
Sugars and Sweeteners for Tender Crumb
Fats and Dairy That Change Everything
Tools That Make Flour Work Better
Cake Flour That Actually Makes a Difference
I used to think flour was flour. Then I made the same vanilla cake recipe side by side with cake flour vs all-purpose. My husband thought they were from two different bakeries.
Swap this in for all-purpose next time you bake a layer cake. My crumb went from dense and gummy to pillowy in one batch. Perfect for anyone who follows recipes exactly but still gets disappointing results.
Pillsbury Softasilk Cake Flour, 26 oz Box
Grab this if you want something with a little more structure than typical cake flour. I used it for a tres leches and the layers held up without getting heavy. Stock up because it sells out around the holidays.
King Arthur Unbleached and Unenriched Cake Flour
Keep this on hand for angel food cake specifically. My grandmother used it and I finally understand why hers was always impossibly airy. For the person who has tried three angel food recipes and given up.
Swans Down Enriched, Bleached Cake Flour, 32 oz
Toss this into your cart if you bake more than once a month. The resealable bag actually stays closed, unlike the boxes that spill everywhere. I went through my first bag in three weeks and immediately reordered.
Bob'S Red Mill Super-Fine Almond Flour, 32 Oz
Leavening Agents That Won't Let You Down
Stale baking powder killed more of my cakes than I want to admit. I literally tested mine with hot water one day and nothing happened. No wonder my layers were flat.
Try dropping a teaspoon in hot water before your next bake. If it doesn't fizz like crazy, that's why your cakes are flat. This one stays potent way longer than the generic brand I was using.
Clabber Girl Gluten-Free Double Acting Baking Powder 8.1
Use this for any recipe with buttermilk or cocoa. I was accidentally using old baking soda for months and wondering why my chocolate cake tasted metallic. Fresh stuff fixed it instantly.
ARM and HAMMER, Baking Soda, 4 lb Box
Switch to this if you've ever noticed a weird tinny aftertaste in your baked goods. For anyone with a sensitive palate, this was night and day. Wish someone had told me years ago.
Rumford Aluminum Free Baking Powder
Snag a backup can and write the date on it with a Sharpie. Baking powder loses its punch after about six months and most people have no idea. I rotate mine now like a weirdo and my cakes are better for it.
Davis Double-Acting Baking Powder, 8.1 oz
Sugars and Sweeteners for Tender Crumb
Granulated sugar was fine until I realized superfine sugar dissolves faster and creates a smoother batter. One switch and the graininess in my buttercream disappeared overnight.
Use this for any white cake or buttercream where you can feel sugar granules. I made Swiss meringue buttercream with regular sugar once and it was like frosting with sand. Never again.
Domino, Premium Pure Cane Granulated Sugar, 1 lb box
Keep this sealed tight because it clumps the second humidity hits. For anyone making glazes or royal icing, the C&H dissolves cleaner than store brand. My cookie decorating improved immediately.
C&H Pure Cane Powdered Sugar, 2 lb Bag (Pack of 10)
Toss this into spice cakes and banana bread. Stays soft in the bag way longer than other brands I've tried. If you're tired of chiseling rock-hard brown sugar with a fork at 7 AM, just get this.
Wholesome Organic Light Brown Sugar 1.5 lbs
Pair this with your cake flour for basic vanilla or yellow cakes when superfine isn't necessary. Honestly it performs identically to name brands in cookies. Save the money for better butter instead.
Great Value Pure Granulated Sugar, 4 lbs
Fats and Dairy That Change Everything
Cold butter, room temp butter, melted butter. I used to just throw it in whenever. Learning the actual science behind butter temperature took my baking from mediocre to “did you buy this?” compliments.
Bring this to room temp before creaming with sugar. The higher fat content makes cakes richer without tasting greasy. For anyone who bakes from scratch and still feels like something is missing, this is probably it.
Kerrygold Grass-Fed Unsalted Pure Irish Butter Foil, 8 Oz.
Get the unsalted version so you control the salt yourself. I accidentally used salted butter in a caramel cake once and it tasted like a pretzel. Consistent and reliable for everyday baking.
Land O Lakes Unsalted Butter, 4 Sticks, 1 lb Pack
Throw two tablespoons into your next cake batter. Sounds weird but it adds moisture without making things heavy. A bakery owner friend told me this trick and I've never gone back.
Daisy Pure and Natural Sour Cream, 16 oz (1 lb) Tub
Use this instead of regular milk in any cake recipe that calls for it. The acidity reacts with baking soda and gives you that soft, tender crumb. I substituted regular milk for years like a fool.
Great Value 1% Lowfat Cultured Buttermilk
Tools That Make Flour Work Better
Measuring flour by scooping the cup directly into the bag was compressing it and adding way too much to every recipe. A kitchen scale changed my results more than any single ingredient swap.
Weigh your flour instead of scooping. I was accidentally adding 30% more flour to every recipe, which explains a lot. For anyone who measures by cups and still gets inconsistent results, this costs less than one failed cake.
Ozeri Pronto Kitchen Scale and Food
Sift your cake flour at least once before adding it to the bowl. Sounds fussy but it takes 30 seconds and the difference in texture is obvious. My batter went from lumpy to smooth immediately.
OXO Good Grips 3 Cup Stainless Steel Flour Sifter
Ditch the plastic bowls if you make meringue or whipped cream. Plastic holds grease and your egg whites will never peak properly. I fought limp meringue for a year before figuring this out.
Kitchenaid Universal Set of 3 Plastic Mixing Bowls in Red
Grab two of these so you can bake layers at the same time. Even heating means no more domed tops that you have to slice off. For the person who wastes half a cake layer just to get it flat, these pay for themselves fast.
Wilton Premium Non-Stick 9-Inch Round Cake Pan 9x2