King arthur cake flour recipes

"Can I make this recipe gluten-free by substituting gluten-free flour?" That's a question we field quite often here at King Arthur Flour. Yes, counterintuitive though it seems, America's oldest flour company is happy to advise you on how NOT to use our classic wheat flours.

We have the best birthday cake recipe: our Classic Birthday Cake.

It's a masterclass in simplicity.

This is one of King Arthur Baking's older white cake recipes.

A super moist chocolate cake made with beetroot.

With a super-soft, extra-tender crumb and subtle almond flavor, this yellow cake promises to be a new birthday (or everyday) favorite. Rich chocolate frosting is just what the cake needs to turn it into a happy celebration. To make the blue-iced robin's egg cake shown in the photo at right see "tips," below.

Cake flour is great, but if you don’t have it, you’re not out of luck. You can make your own cake flour substitute by combining all-purpose flour with a little bit of cornstarch.

Welcome to King Arthur Flour's Year of the Bundt! We're celebrating this classic American dessert with a variety of recipes throughout the year, and this cake is perfect for all of you chocolate-lovers: Chocolate Fudge Bundt Cake.

Cake soaks are a beloved pastry chef trick that elevate your cakes in so many ways. To master the cake soak and maximize it in your baking, read on.

This cake is everything you expect of a yellow cake: tender and buttery, with a nice hint of vanilla. Enjoy it simply plain for an afternoon indulgence, or layer it with a sweet and creamy buttercream or a decadently dense fudge frosting for an ultimate birthday party treat. This traditional butter cake may seem somewhat dry to those of you used to boxed cake mixes. For a moister cake, substitute vegetable oil for some of the butter; see "tips," below, for details. Also, be sure to serve it…