What flours to use in a cake?

Question

I haven't made many cakes not from a box. I don't really like extremely light/fluffy cakes, so can I mix my cake flour with all-porpose or bread flour? Do I have to change the recipes much (i.e. more sugar)?

Answer 1

YES ! I use all purpose flour ONLY for the cake flour gives me an undesirable cake for my taste. Cooking / Baking is merely opinion so go ahead and make three cakes,, using different flour configurations for each then taste test! If you are thinking what to do with three cakes,,, remember they freeze well for months !! or you may know a little old gentleman next door that could use a smile and a taste of cake !

You should not have to adjust any sugars either... if you want, you can add some baking powder to one of those recipes as well for your testing. : ) This experimentation is how I get a good cookbook, the process of elimination keeps ensuring you the best recipes at your fingertips.... Happy Baking : )

Answer 2

It depends on the recipe. Some might specify cake flour, and others may just call for all-purpose flour. follow the directions.

Answer 3

There is a special kind of flour out there especially for cakes. In fact the packaging says cake flour on it.

Answer 4

You definitely need to use self raising flour. If you do not have this you can use all purpose (plain flour) by adding 2 teaspoons of baking Powder to each 1 cup of all purpose flour. This gives it the same qualities as self raising flour.

Answer 5

Use all-purpose flour in recipes unless cake flour is specified...

Answer 6

Plain flour or swans cake flour.

Answer 7

you want to all purpose flour. bread flour could make it to light and the cake could fall.

Answer 8

If you make your cake with all purpose/plain flour you will need to add baking powder - or it will not rise!@

Answer 9

cake flour or sift your flour do not use self rising..

Answer 10

Applesauce Spice Cake
12 Servings

2 Cups All-Purpose Flour
1/4 tsp Ground Cloves
1-1/2 Cups Sugar
1/4 tsp Ground Ginger
1 tsp Baking Powder
1/4 Cup Buttermilk
1 tsp Baking Soda
1/4 Cup Margarine, Softened
1 tsp Ground Cinnamon
1/4 Cup Shortening
1/4 tsp Ground Nutmeg
1/2 tsp Vanilla
3 Eggs
1 Cup Applesauce

Preheat the oven to 350ºF

In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, applesauce, and vanilla.

Beat with an electric mixer on low to medium speed until combined. Beat for 2 minutes on high speed. Add eggs and beat for 2 minutes more.

Pour the batter into a greased 13x9x2" baking pan. Bake for 30-35 minute or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Banana Spice Cake
Makes 8 servings

1/2 cup butter (1 stick) softened at room temperature
1/2 cup cream cheese (full fat) - softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract

Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time -
beating well after each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Chocolate Cake
Yield: 6 servings

2 c Flour
1 ts Cinnamon
3/4 c Sugar
1/2 ts Salt
3/4 c Vegetable oil
21 oz Can cherry pie filling
2 Eggs
6 oz Chocolate chips
2 ts Vanilla
1 c Chopped nuts
1 1/4 ts Baking soda
Confectioners sugar

Preheat the oven to 350ºF

Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour into greased and floured tube pan.

Bake for 1 to 1-1/2 hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar.
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Chocolate Eclair Cake
Yield: 6 servings

1 Box whole graham crackers
1 c Sugar
6 oz Package inst vanilla pudding mix
1/8 ts Salt
1/3 c Cocoa
3 c Milk
1/4 c Milk
8 oz Carton whipped topping
1/4 c Butter

Glaze:
1 ts Vanilla extract

Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.

In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.
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Cinnamon Pound Cake
Makes 1 loaf

Ingredients:
1-1/2 cups cake flour
2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter
1/2 cup sugar
1/4 cup packed golden brown sugar
3 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350ºF.

Butter and flour 8-1/2x4-1/2x2-1/2-inch loaf pan. Sift cake flour, cinnamon, baking powder, and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until very light and fluffy, about 5 minutes. Beat in eggs 1 at a time. Mix in vanilla.

Carefully mix in dry ingredients,mixing just until combined (do not overmix). Transfer to prepared pan; smooth top.

Bake until golden brown and cake tester inserted into center comes out clean, about 55 minutes. Cool cake 5 minutes in pan. Turn out onto rack. Turn right-side up and cool completely.

Cook's Note: Cake can be prepared up to 2 days ahead. Wrap tightly in plastic and store at cool room temperature.
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Pineapple Up-Side Down Cake
Serving Size : 12

2 pounds Fresh pineapple, peeled, cored, and cubed
2-1/2 cups Sugar, divided
1 teaspoon Ground cinnamon, divided
1 teaspoon Grated nutmeg, divided
1-1/2 sticks Softened butter, divided
1 teaspoon Baking powder
1 teaspoon Baking soda
1 pinch Salt
2 whole Eggs
1 teaspoon Vanilla
1 cup Milk
2-1/4 cups Flour

Preheat oven 350ºF.

In a mixing bowl, toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast-iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about 3-5 minutes.

For the batter: In a mixing bowl, cream one cup of the butter and 1-1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple.

Bake for about 40 minutes, or until the cake is golden-brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter.
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Ultimate Strawberry Cheesecake
Servings: 12

1 1/4 c Graham Cracker crumbs (fine)
1 lb Cottage Cheese, small curd
16 oz Softened Cream Cheese
1 1/2 c Sugar
4 Eggs
1/2 c Cornstarch
2 T Lemon juice
1/2 c Margarine or butter
1 pt Dairy Sour cream

----------STRAWBERRY GLAZE---------
1 T Cornstarch
1/4 c Water
1/3 c Light Corn Syrup
1/4 c Crushed Strawberries
1 t Lemon juice
1 dash Red food coloring (if desired)

Preheat the oven to 325ºF

Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs.

Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake for 70 minutes or until firm around the edge.

Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well.

STRAWBERRY GLAZE
Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze.