If a recipe calls for cake flour and all I have is AP flour?

Question

Can I just interchange them, or is there some conversion type stuff I need to do?

Also, if I want to add cocoa to something that does not call fgor it, can I just add it or so I need to make up for it with some more liquid?

Anyone have any suggestions?

Answer 1

The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp) is equivalent to 1 cup of cake flour.

I'm not sure about the cocoa.

Answer 2

Use a bit less AP flour to substitute for cake flour (about a tablespoon or two per cup less). You will notice a slight difference in texture in most things, but, not too much to worry about--the AP flour items will be a just little less tender.

Cocoa can be substituted for up to 1/3 of the flour in most recipes to make them chocolate--try it in your chocolate chip cookies with white, chocolate, and peanut butter chips! I've turned pound cakes, cookies, etc. chocolate this way.

Happy baking!

Answer 3

It says baking flour for a reason, it's lower in gluten.
The cake won't rise properly with all-purpose flour.

Anything you add will mean adjusting the recipe.
Baking is more precise than other types of cooking.

Answer 4

the flour will be ok, to add cocoa decrease flour by amount you add. e.g 1 tbs cocoa reduce flour by 1 tbs

Answer 5

You have to use less all purpose flour because it is heavier. For cocoa you will need to add extra fat. Try recipes.com.

Answer 6

yes

Answer 7

Differences in flours:

The following types of flours are made from some of the flours discussed above. They are often named by their application rather than how they are milled.

Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. Made from extra short or fancy patent flour, milled from soft wheat, cake flour often comes bleached, which gives it a bright, white appearance. In this book, flours are assumed to be unbleached unless otherwise indicated.

Pastry flour also has a low gluten content, though it contains a bit more than cake flour. Made from fancy clear flour, a soft wheat flour, it is used for making tart and pie doughs, some cookie batters, and muffins.

All-purpose flour is made from a blend of hard wheat flours or sometimes a blend of soft and hard wheat flours. All-purpose flour varies throughout regions in the United States; blends are often determined by the flours available and the cooking styles of the area. It is called all-purpose flour because it is intended for most baking needs for general household use, not commercial use, where having several different flours, each used for a specific purpose, is feasible.

High-gluten flour is milled from hard wheat and has an especially high protein content, making it high in gluten. It is often blended by the baker with other low-gluten flours to give them more strength and elasticity. It is also used for particularly crusty breads and pizza doughs. It does not darken the color of the final product, as does clear flour."

You could try a different recipe that calls for all purpose flour because it was "tested" with this kind of flour and they know the results were good.

Easy Chocolate Layer Cake

Ingredients:
2 packages (4 oz. each) HERSHEY'S SPECIAL DARK Chocolate Premium Baking Bar, broken into pieces
3 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans; line bottoms with wax paper.

Place chocolate in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted; cool slightly.

Stir together flour, sugar, baking soda and salt in large bowl. Add melted chocolate, water, oil, vinegar and vanilla; beat on medium speed of mixer until well blended. Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

hope these help. enjoy.