1 tablespoon of cake flour weighs 7.5 g. Cake flour is the same weight per tablespoon as all-purpose flour, because both are listed at 120 g per cup, but it behaves very differently: it is finely milled and low in protein, which gives cakes a tender, fine crumb. The tablespoon figure is useful for small adjustments, like replacing a spoonful of flour with cornstarch to lighten a cake.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
| Amount | Grams of cake flour |
|---|---|
| 1 teaspoon | 2.5 g |
| 1 tablespoon | 7.5 g |
| 2 tablespoons | 15 g |
| 3 tablespoons | 22.5 g |
| 1/4 cup (4 tablespoons) | 30 g |
| 1/3 cup | 40 g |
| 1/2 cup (8 tablespoons) | 60 g |
| 3/4 cup (12 tablespoons) | 90 g |
| 1 cup (16 tablespoons) | 120 g |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. All figures are approximate; verify with a kitchen scale when it matters.
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. Very finely milled, low-protein flour that gives cakes a tender, fine crumb. Sponge cakes, chiffon and delicate layer cakes.
A note on disputed figures. King Arthur lists 120 g per cup; finely milled cake flour is sometimes quoted at 100 g per cup when sifted, so spoon and level rather than scooping.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the cup, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Worked examples
A sponge cake with a fine, tender crumb
A sponge cake recipe uses 16 tablespoons of cake flour, about 120 g, which is a cup, sifted with baking powder before it is folded into the eggs. The sifting is important: cake flour clumps easily, and lumps will show up as white streaks in the finished cake.
Lightening an all-purpose flour cake
A baker lightening a cake recipe replaces 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch, which is 15 g of flour removed and 14 g of cornstarch added. The cornstarch dilutes the gluten and gives a finer crumb. This is a useful trick when you do not have cake flour in the cupboard.
A chiffon cake for a special occasion
A chiffon cake uses 12 tablespoons of cake flour, about 90 g, folded into whipped egg whites. The cake relies on the egg whites for its lift, and the low-protein flour keeps the crumb tender. Fold gently, because stirring knocks the air out of the whites.
Practical guidance
Spoon the flour into the cup and level it off with a straight edge. Scooping straight from the bag packs the flour down and can add 20 g or more per cup, which is enough to turn a tender cake dry and dense. Do not sift before measuring unless the recipe says sifted, because sifting adds air and changes the weight. If you bake often, the single best upgrade is a kitchen scale: weighing flour removes the biggest source of variation in home baking entirely. Until then, spoon and level every time, and use the same cup for the whole recipe so any small error stays consistent.
Scaling with tablespoons is easy once you know the weight of one spoon. To measure 100 g of cake flour, count out about 13.3 tablespoons, and for 50 g, about 6.7 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 15 g, and doubling it means 8 tablespoons, or 60 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale: counting out 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
When should you weigh cake flour instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the cake flour until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for liquids, a jug is fine, but for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container, cool and dry, up to 1 year.
- Sift cake flour before using it; it clumps easily.
- Replace 2 tablespoons per cup with cornstarch to mimic cake flour.
- Spoon and level, never scoop.
Frequently asked questions
How many grams is a tablespoon of cake flour?
One tablespoon of cake flour weighs 7.5 g, and one teaspoon is 2.5 g. A cup of cake flour is 120 g, the same as all-purpose flour, though cake flour is more finely milled and lower in protein.
Can I make cake flour from all-purpose flour?
Yes. For every cup of cake flour, use a cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch. Sift the mixture twice to combine it. It is a good substitute, though not identical to real cake flour.
Is cake flour the same as self-raising flour?
No. Cake flour is a low-protein flour with no leavening added. Self-raising flour is all-purpose flour with baking powder and salt already mixed in. They are not interchangeable, and using one for the other will change the rise.
Why is cake flour sometimes listed as 100 g per cup?
Because finely milled cake flour is sometimes quoted at 100 g per cup when sifted. Sifting adds air and lowers the weight, so the figure depends on the method. We use the King Arthur spooned-and-levelled figure of 120 g, and we recommend spooning and levelling rather than sifting before measuring.
How long does cake flour keep?
About a year in an airtight container in a cool, dry place. It is a refined flour with little fat, so it keeps longer than whole-grain flours, but check for a stale smell before using older stock.
Keeping a conversion note in the kitchen: if you cook from American recipes often, write the gram weights of the ingredients you use most on a card and stick it inside a cupboard door. A short list covering flour, sugar, butter, milk and oil will handle most recipes, and it saves you looking up the same number every time. Update the card when you buy a new ingredient, and note the method next to the weight, because a number without a method is only half a conversion.