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

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!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

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.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

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.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content