What You Should Consider Before Using Bread Flour In Cake - Tasting Table

There's a reason why we call bread flour, "bread" flour, and it's because it has a higher amount of protein when compared to its all-purpose alternative. Bread needs more protein to create denser gluten strands, according to Bon Appétit. So, when it comes to light, fluffy bakes like cakes, which traditionally have a soft crumb, bread flour isn't the best replacement for all-purpose or cake flour, which should be a staple pantry item.

Using bread flour to replace all-purpose flour in a cake will form too much gluten in the batter and make your cake chewy. Cake is meant to be light in texture, so ideally, these two flours should not be swapped because they're essentially manufactured for two different purposes. If for some reason you want to try your luck at switching the two, Food to Impress says that you need to minimize activating the gluten in bread flour as much as possible. Stop mixing the batter as soon as your ingredients are combined, and then immediately put the cake in the oven to bake. This will give the gluten less time to activate and lessen the chance that your cake turns out with a loaf-like texture.

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