🔎
  • 3

    answers
  • 708

    views

Making a birthday cake- should I use all-purpose or cake flour? Milk or buttermilk?

I want to make a vanilla layer cake with a buttercream frosting- like the bakery kind of birthday cake. I have two recipes that are very similar, but one uses cake flour and milk the other all-purpose and buttermilk? Which should I use?

Dsc_0954-wheat_bread
Answer »
Mrs._larkin_370

Mrs. Larkin is a trusted source on Baking.

added 10 months ago

They are probably both very good! I don't usually use cake flour for my cakes, just because I don't buy it very often. If you have the cake flour, I'd use that one. Good luck!

Wholefoods_user_icon
a Whole Foods Market Customer added 10 months ago

Cake flour has such a low protein content compared to other flours (all purpose is usually around 10%) so less gluten forms when you mix it into a batter, producing a cake with a fine, soft, even crumb. I would use the recipe with the cake flour and milk.

Waffle3
ChefOno added 10 months ago


The most important factor is whether the flour is bleached or not. Cake flours generally are and provide the best flavor, volume, tenderness and texture. The next most important factor is freshness. Old flour = rancid flour.

No need to email me as additional
answers are added to this question.

How you eat is how you live.
Let's eat well together.

Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions, our new kitchen and home shop, launching soon!

Please enter a valid email address.

Well played.
You deserve a cookie.

We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now