How Many Grams in a Cup of Cake Flour?
1 cup = 114g · Tablespoon and teaspoon counts are US volume measures (16 tbsp and 48 tsp per cup). Spoon weights use this ingredient's density.
Quick values
- Cups
- 1
- Tablespoons
- 16
- Teaspoons
- 48
- Grams per tbsp
- 7.125g
- Grams per tsp
- 2.375g
- Grams
- 114
- Ounces
- 4.021235
- Pounds
- 0.251327
Cake Flour cups to grams conversion table
| Cups | Tablespoons | Teaspoons | Grams | Ounces |
|---|---|---|---|---|
| 1/4 | 4 | 12 | 28.5g | 1.005309 |
| 1/3 | 5.333333 | 16 | 38g | 1.340412 |
| 1/2 | 8 | 24 | 57g | 2.010617 |
| 2/3 | 10.666667 | 32 | 76g | 2.680823 |
| 3/4 | 12 | 36 | 85.5g | 3.015926 |
| 1 | 16 | 48 | 114g | 4.021235 |
| 1.5 | 24 | 72 | 171g | 6.031852 |
| 2 | 32 | 96 | 228g | 8.04247 |
Each US tablespoon ≈ 7.125g · Each US teaspoon ≈ 2.375g
About Cake Flour measurements
Cake flour is milled from soft wheat and bleached to weaken gluten, producing fine, tender crumbs in layer cakes, cupcakes, and chiffon desserts. One US cup weighs approximately 114 grams—noticeably lighter than all-purpose or bread flour. Lower protein content means less gluten formation, which keeps cakes soft rather than chewy.
Because cake flour is fine and fluffy, it settles quickly and compacts if scooped. Spoon it gently into a measuring cup and level without pressing. Sifting before measuring is recommended in many vintage recipes; modern conversions assume spoon-and-level unless the recipe specifies sifting first.
Common errors include using all-purpose flour by volume without adjusting weight, producing dense cakes. DIY cake flour—one cup all-purpose minus two tablespoons plus two tablespoons cornstarch—weighs differently from commercial cake flour; weigh 114 grams per cup of true cake flour for accuracy.
Keep cake flour in an airtight container away from strong odors—it absorbs smells easily. Use within six months for best results. Substitute with the cornstarch blend for emergencies, or use 114 grams all-purpose plus 2 tablespoons cornstarch per cup, understanding texture may differ slightly.
Cake flour's lighter density means volume-to-weight mistakes show up as dry, tough layers more quickly than with all-purpose flour. When a recipe calls for two cups of cake flour, weigh 228 grams total rather than trusting nested measuring cups. Chiffon and angel food cakes depend on precise dry ingredient ratios because they contain little fat to mask measurement errors. If you bake frequently, consider storing cake flour in a wide-mouth jar that allows easy spoon-and-level access without reaching into a narrow bag opening where flour compacts against the sides.
When sifting is required before measuring, sift onto parchment, spoon into the cup, and level—sifted volume matches the 114-gram standard only if you remeasure after sifting rather than sifting directly into a heaped cup.
Frequently asked questions
One cup of cake flour equals 114 grams when spooned and leveled. It is lighter than all-purpose flour due to finer milling and lower protein.
Spoon lightly into a dry cup and level. Avoid scooping or tapping. A kitchen scale set to 114g per cup delivers consistent cake texture.
Mix 1 cup all-purpose flour minus 2 tbsp flour plus 2 tbsp cornstarch, or use 114g commercial cake flour. Results are close but not identical.
Store sealed in a cool, dry pantry. Bleached cake flour keeps about six months; discard if it smells stale or clumps heavily.