Wheat flour, white, cake, enriched
Whole food · Cereal Grains and Pasta
Enriched white cake flour is an ultra-fine, bleached powder milled from soft wheat, prized for its silky texture and stark white color. It yields a tender, delicate crumb in baked goods due to its low protein content, which minimizes gluten formation. Nutritionally, it provides a dense source of energy from carbohydrates, with added B vitamins and iron to compensate for milling losses.
💚 Why it's loved
Bakers adore cake flour for its ability to produce exceptionally soft, airy cakes and pastries, a result of its low gluten potential. It's a staple in kitchens worldwide, forming the foundation of everything from birthday cakes to delicate cookies and light, fluffy pancakes.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, it can cause rapid blood sugar spikes and offers minimal fiber, which may leave you feeling hungry soon after eating. It is also a common gluten-containing allergen. To mitigate blood sugar impact, pair it with protein (like eggs or nuts) or healthy fats (like butter or avocado) and consider using it in recipes that incorporate whole fruits or vegetables.
Key benefits
- Excellent source of quick energy from carbohydrates
- Enriched with iron and B vitamins like thiamin, riboflavin, and niacin
- Low in fat and contains no cholesterol
- Its fine texture ensures a smooth, lump-free batter
- Versatile base for countless sweet and savory recipes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'bleaching' process for cake flour isn't just for color; it artificially ages the flour by oxidizing its proteins, which further weakens gluten development and improves its baking performance.
Full nutrition (scales with serving)
| Water | 12.5 g |
| Energy | 362 kcal |
| Energy | 1515 kj |
| Protein | 8.2 g |
| Total lipid (fat) | 0.86 g |
| Ash | 0.39 g |
| Carbohydrate, by difference | 78.0 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 0.31 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 7.3 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 85.0 mg |
| Potassium, K | 105 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.62 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.63 mg |
| Selenium, Se | 4.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.89 mg |
| Riboflavin | 0.43 mg |
| Niacin | 6.8 mg |
| Pantothenic acid | 0.46 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 186 ug |
| Folic acid | 138 ug |
| Folate, food | 47.0 ug |
| Folate, DFE | 282 ug |
| Choline, total | 10.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 0.02 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.08 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Fatty acids, total saturated | 0.13 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.11 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.07 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.07 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.36 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.12 g |
| Threonine | 0.23 g |
| Isoleucine | 0.31 g |
| Leucine | 0.56 g |
| Lysine | 0.28 g |
| Methionine | 0.14 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.23 g |
| Valine | 0.36 g |
| Arginine | 0.31 g |
| Histidine | 0.17 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.34 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.28 g |
| Proline | 0.91 g |
| Serine | 0.43 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between cake flour and all-purpose flour?
Cake flour is milled from softer wheat and has a lower protein content (around 7-8%) than all-purpose flour (10-12%). This lower protein means less gluten forms, resulting in a more tender, delicate crumb. It's also typically bleached and has a finer texture.
Can I substitute cake flour in recipes?
Yes, in a pinch. For every cup of cake flour needed, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift the mixture several times to incorporate air and mimic cake flour's lightness.
Why is it called 'enriched'?
The milling process removes the bran and germ, stripping away many natural nutrients. 'Enriched' means that specific nutrients lost during processing—typically iron, thiamin (B1), riboflavin (B2), niacin (B3), and folic acid—are added back in.