All About Cake Flour: Everything You Need to Know

At Dello Mano, every handmade cake begins with the finest ingredients — and understanding those ingredients is part of creating true small batch luxury. One of the most important, yet often misunderstood, is cake flour.

Every great cake begins long before the kitchen — it starts with nature, quality ingredients, and respect for the craft.

Whether you're baking a feather-light sponge or aiming for a tender brownie crumb, knowing the role of cake flour can transform your baking.

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What Is Cake Flour?

Cake flour is a finely milled, low-protein flour designed specifically for light, tender baking.

While plain (all-purpose) flour typically contains 10–12% protein, cake flour sits much lower at around 7–9%. Less protein means less gluten development — and less gluten means softer, finer, more delicate cakes.

In small batch baking, every step — from selecting flour to blending batter — is done with care.

In Australia, cake flour isn’t as common on supermarket shelves as in the United States, but it remains a prized secret among artisan bakers.

Founder’s Insight:
At Dello Mano, selecting the right flour is a quiet but essential part of crafting our signature soft cake textures.

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Cake Flour vs Plain (All-Purpose) Flour

Cake Flour	Plain Flour
Lower protein (7–9%)	Higher protein (10–12%)
Ultra-fine texture	Medium-fine texture
Creates soft, airy cakes	Creates denser, chewier baked goods

Key difference:
Cake flour produces a softer, finer crumb — perfect for delicate cakes like sponges, chiffons, and some brownies.

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Why Use Cake Flour?

Choosing cake flour gives baked goods:

• A lighter crumb
• A finer, more tender texture
• Better rise for delicate cakes

When you're crafting something elegant — whether it’s a celebration cake or a luxury brownie — every ingredient choice matters. Cake flour ensures you achieve that professional, melt-in-your-mouth softness.

Dello Mano Philosophy:
Craftsmanship begins with the smallest choices — like selecting the perfect flour for the perfect cake.

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When Should You Use Cake Flour?

Cake flour shines best in recipes where a delicate texture is essential, such as:

• Sponge cakes
• Chiffon cakes
• Angel food cakes
• Pound cakes
• Some lighter brownie styles

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Should You Use Cake Flour in Brownies?

It depends on the type of brownie you're aiming for — but in most cases, plain (all-purpose) flour is the better choice for brownies.

• Texture Matters: Cake flour creates a light, airy crumb — but brownies are usually meant to be dense, rich, and chewy.
• Protein Content: Brownies benefit from the slightly higher protein of plain flour, giving them structure while maintaining their fudgy bite.
• Flavour Experience: Cake flour can sometimes dull the deep chocolate intensity that brownies are loved for.

Dello Mano Tip:
When crafting our award-winning brownies, we select the flour that perfectly complements the intended texture — ensuring every bite is a balance of richness and softness.

Quick rule of thumb:

• For fudgy or chewy brownies → use plain flour.
• For cakier brownies → you could experiment with cake flour, but plain flour is usually still better.

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What If You Only Have Cake Flour and Want to Make Brownies?

If cake flour is all you have, you can still make brownies — with a few simple adjustments:

• Reduce the fat slightly: Reduce butter or oil by about 1–2 tablespoons to avoid an overly greasy result.
• Increase mixing time slightly: Mix the batter a little longer to strengthen structure.
• Chill the batter: Rest in the fridge for 15–30 minutes before baking.
• Watch baking time: Start checking 5 minutes earlier than usual.

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How to Make a Cake Flour Substitute at Home

Can't find cake flour at your local shop? You can easily make a substitute:

• Measure 1 cup (125g) of plain flour.
• Remove 2 tablespoons of the flour.
• Replace the removed flour with 2 tablespoons of cornflour (cornstarch).
• Sift the mixture at least twice to combine fully.

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Common Questions About Cake Flour

What is cake flour in Australia?

Cake flour in Australia is sometimes labelled as "soft flour" or "low-protein flour." It’s available at specialist baking stores, health food shops, or online.

Is cake flour gluten-free?

No — cake flour is made from wheat and contains gluten. It simply has a lower protein content than plain flour.

Can I use self-raising flour instead of cake flour?

Not directly. Self-raising flour contains baking powder and salt, which can alter the structure, rise, and flavour of your recipe. It’s best to use plain flour with a cake flour adjustment if possible.

Where can I buy cake flour in Australia?

Specialist baking shops, health food stores, and online retailers usually carry it.

What if my cake recipe calls for cake flour but I only have plain flour?

Create a substitute: remove 2 tablespoons of plain flour and replace with 2 tablespoons of cornflour. Sift twice.

What if my cake recipe calls for cake flour but I only have self-raising flour?

If using self-raising flour, reduce or omit baking powder and salt — but texture and rise may vary.

Should you use cake flour in brownies?

In most cases, plain (all-purpose) flour is better for brownies. Cake flour can make them too soft.

What if I only have cake flour and want to make brownies?

Adjust fat, mixing time, and chilling to improve brownie texture when using cake flour.

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Final Thoughts: Choosing the Right Flour for Baking Success

Understanding ingredients isn’t just for professional chefs — it’s for anyone who dreams of creating truly memorable food.

At Dello Mano, every luxurious cake and brownie begins with small batch precision — choosing ingredients like flour carefully to craft textures that surprise and delight.

Discover the difference that craftsmanship makes. Explore our range of luxury handmade cakes and brownies.

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