What is the difference between flour and cake flour?

Cake flour has low protein content, around 7-8% while all purpose flour has around 11-12%. 2.Cake flour is made from soft wheat whereas all purpose flour is a combination of both hard and soft wheat. 3.Cake flour is finely ground and chlorinated sometimes as against all purpose flour. read more

The primary difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of AP flour is slightly higher. read more

All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour. read more