Cake Flour — Cups to Grams Conversion
One cup of cake flour, spooned and levelled, weighs 100g (85g if sifted first).
Cake Flour Cups to Grams Chart
| Cups | Grams | Grams (sifted) |
|---|---|---|
| ¼ cup | 25g | 21g |
| ⅓ cup | 33g | 28g |
| ½ cup | 50g | 43g |
| ¾ cup | 75g | 64g |
| 1 cup | 100g | 85g |
| 1½ cups | 150g | 128g |
| 2 cups | 200g | 170g |
| 3 cups | 300g | 255g |
Source: King Arthur Baking ingredient weight chart · Measurement method: Spooned & levelled
Tablespoon & Teaspoon Weights
| Measure | Grams | Notes |
|---|---|---|
| 1 tbsp (US/UK — 15ml) | 6.3g | Standard in US, UK, Canada |
| 1 tbsp (Australian — 20ml) | 8.3g | One-third larger than US/UK |
| 1 tsp (5ml — universal) | 2.1g | Same worldwide |
About Cake Flour
A very finely milled, low-protein flour (7–9%) designed for exceptionally tender cakes. Often bleached, which lets it absorb more fat and sugar — both desirable for a fine, delicate crumb in chiffon and angel food cakes.
Why the Weight Per Cup Varies
Cake flour is much lighter than plain flour per cup because of its very fine particle size: 100g per cup unsifted, dropping to 85g per cup if the recipe specifies sifting first — a 15g difference that matters in delicate cakes.
Names in Different Countries
A US product category. In the UK/AU, the plain-flour-plus-cornflour substitution below is the standard equivalent.
Common Recipe Uses
Chiffon cake, angel food cake, delicate American layer cakes.
Substitutions
Per 1 cup needed: 1 cup plain flour minus 2 tbsp, plus 2 tbsp cornflour, sifted together 2–3 times.
Frequently Asked Questions
Per cup: 1 cup plain flour minus 2 tbsp, plus 2 tbsp cornflour, sifted together at least twice.
Its very fine milling traps more air between particles — 100g per cup versus 120g for plain flour.
No — its low protein cannot form the strong gluten network bread needs. Use bread flour instead.
6.3g for a US/UK tablespoon (unsifted), or 8.3g Australian.
Recommended for accurate baking
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