Bob Moore, a mechanically inclined tinkerer his whole life, was inspired to salvage a defunct mill and begin grinding whole-grain flours purely as a hobby. His wife Charlee had been the influence behind Bob's interest in whole grain nutrition, and he knew she was really onto something. Sure, there's a time and place to buy lighter flour, but whole grains offer the most complete nutrition and best flavor. Baked goods made with whole grain non-GMO flour are more flavorful and more nutritious, keeping your taste buds happy and your belly fuller for longer. Having mastered the ancient technique of cool, slow-grinding milling, Bob branched out to create flours from unexpected grains like spelt, amaranth and buckwheat. Explore our non-GMO varieties and gluten free flour options. Buy flour online today at Bob's Red Mill to see for yourself why it is America's Best Baking Flour.
Luckily, in the world of baking, there are some simple ways to ensure you create a moist cake and avoid this nightmare at your next dinner party.So if youre wondering how to make a moist cake, we have you covered, whether you havent made your cake yet or if your cake already came out too dry.
First things first: use real butter. The water content of margarine is higher than that of butter, meaning that it alters the texture and consistency of your cake. Opt for good-quality butter and make sure that its room temperature when you mix it into your batter (unless the recipe calls for something else). A good rule of thumb is to take your butter out of the fridge and place it on the countertop the day before your baking bonanza ensues.
One of the best moist cake rules of thumb is to make sure you dont overbake it. Be mindful of the clock or kitchen timer, and check for doneness 5 or 10 minutes before it goes off. Make sure you arent overmixing your batter, either, as this can incorporate too much air, causing your cake to fall and become dense and chewy.
Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, youre also decreasing the cakes ability to retain moisture.
To moisten a cake after baking, consider the poke and soak method.Use a toothpick or bamboo skewer to poke holes into your cake and add hydration back by way of a simple syrup. You can create a syrup to complement virtually any cake (from a cocoa syrup for your chocolate cake to a lime syrup for your pia colada cake).
This Triple Citrus Pound Cake shines bright with wonderful flavors of citrus. Its rich and buttery, but also moist and decadent. This particular recipe makes two loaves (which means its perfect for sharing or taking to a potluck or group picnic). The cake batter itself combines grapefruit, lime and orange zest, along with a good amount of grapefruit and orange juice, too. The frosting is made with fresh squeezed orange juice and can be adjusted based on your preference (for a looser glaze, add more juice).
This Rolled Strawberry Cream Sponge Cake is a showstopper dessert. Its a light and airy sponge cake wrapped around a flavorful strawberry cream cheese filling. The consistency of the filling complements the perfectly moist cakeand if you find your family and friends love this recipe, you can even make additional variations by simply swapping the strawberry preserves with raspberry, blueberry or any other fruit preserves youd like. Dont forget to wrap the cake in plastic wrap and place it in the fridge to set for 20-30 minutes before serving. Just before eating, dust your treat with confectioners sugar for a nice decorative touch.
This recipe for Springtime Lemon Cake with Raspberry Frosting comes to Bobs Red Mill courtesy of Maria Long from Staying Close to Home. Its a delicious lemon cake covered in a layer of vibrant raspberry frosting and bursting with flavors of spring: citrus and berries! The addition of plain Greek yogurt in the batter ensures a moist cake, while the fluffy frosting is both bright and creative. Keep this recipe on hand for any event, from your best friends brunch to your little ones birthday party.
Another springtime or warm weather favorite, this super moist, super delicious Gluten Free Lemon Blueberry Cake came our way via Karen Kelley from Seasonal Cravings. Its packed full of fresh blueberries and topped with a cream cheese buttercream frosting that has just the right amount of sweetness. Karen uses buttermilk, fresh lemon juice and vanilla to ensure a delicious cake with a fantastic texturet. We love the added bonus of coconut milk and a pinch of salt in her frosting, too. Top with fresh blueberries for a fresh and colorful presentation. You just may have found a new fan favorite.
This recipe for Blackberry Lime Cake comes from Carrie Sellman of The Cake Blog,and trust us when we say she knows a thing or two about crafting the perfect cake. With its hues of violet and the mingling of blackberries and lime, this cake tastes just as pretty as it looks. Before making her blackberry buttercream frosting, Carrie uses 12 ounces of fresh blackberries, a tablespoon of granulated sugar and a tablespoon of lime juice to create a blackberry reduction. She then incorporates this with egg whites, vanilla, unsalted butter and granulated sugar for a buttercream that is absolutely divine. Top the end result with edible micro flowers just before serving. Now your dessert is both delicate and delightful in both flavor and appearance.
This Pumpkin Cake with Toasted Coconut Frosting from Carol Speake of The Gardening Cook is so moist, so delicious and so quintessential for fall (but who are we kiddingwe could eat this cake all year long). The cake is made with canned pumpkin and topped with a classic buttercream frosting sprinkled with toasted coconut. If preferred, you can use milk in the frosting instead of an egg (simply omit the egg and add your milk a bit at a time until youve reached the desired consistency).
The addition of grated carrots makes this recipe for Carrot Pound Cake with Coconut Milk Icing both sweet and moist. The cake itself is slightly crumbly, with the wonderful flavors of walnuts and spices like cinnamon, ginger, and nutmeg. This recipe comes from Isadora Lassance of She Likes Food and results in a cake that is beautiful to look at and a pleasure to eat! The simple coconut milk icing is made with just two ingredients, coconut milk and powdered sugar.
Because of the sweet addition of one of our favorite tropical fruits, this cake is notorious for being moist and amazing. This recipe for Pineapple Upside Down Cake, courtesy of Nora Schlesinger from A Clean Break, incorporates canned, cored pineapple rings, plain Greek yogurt and granulated monk fruit sweetener. The glaze is made with a mix of monk fruit sweetener, tapioca flour, almond milk and a splash of vanilla. Like the recipe headnote says, serve this cake at tea time, during a coffee break or after a simple dinner party.
At Bobs Red Mill, we absolutely love lemon cakes. This Lemon Cake in particular was contributed by the wonderful Emily Dixon from One Lovely Life. It can be made in a stand mixer or food processor (instead of in a mixing bowl) depending on your preference. It utilizes ingredients like lemon zest, lemon juice, melted butter (or coconut oil) and our Gluten Free 1-to-1 Baking Flour. After baking, its brushed with a lemon honey syrup then topped with the glaze. Its magical, moist and made to devour quickly (so you might want to make a second one).
This wonderfully moist gluten free cake mix is so simple to prepare and perfect for all sorts of special occasions. It only requires two eggs, 2/3 cup milk, 1/3 cup vegetable oil and 2/3 cup boiling water. One package of mix makes an 8-inch layer cake (or 12 cupcakes).
This versatile vanilla yellow cake mix is made with a blend of gluten free flours and starches and can easily be used to create your favorite vanilla cake. It features nutritious whole grain sorghum flour along with sea salt, potato starch, tapioca flour, potato starch, sugar, sea salt, anthem gum and vanilla powder.
Bob's Red Mill Super-Fine Cake Flour is made from low-protein U.S. wheat that has been carefully milled and sifted to provide a super fine texture and a tender crumb. Its ideal for pound cakes, angel food cakes and chiffon cakes (as well as pancakes, cupcakes and biscuits).
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Cake flour is a light, finely milled flour with a lower protein content than all-purpose flour. Cake flour is milled from soft wheat and contains the lowest amount of protein when compared to other flours, around 5 to 8%. For comparisons sake, all purpose flour is usually 10 to 13% protein, which can produce good results for almost any recipe. However, the low protein and high starch content in cake flour helps create the lightest, most delicious cakes possible!
We love cake flour because, well duh, it is used in cakes and other light, airy baked goods, and of course these are our favorites to make! If you have stumbled upon one of the many delicious cake flour recipes out there, you may be wondering what exactly cake flour is, what it is best used for, and whether or not you can create it if you dont have it in your pantry right now! As total flour geeks, we at Bobs Red Mill have done years of research into all of the ingredients and processes that go into our flours, and cake flour is no different. So buckle up, because we are about to take you on a delicious journey through cake flour!
The thing that differentiates all flours from one another is something youve probably heard about a few times this year: gluten. Gluten makes up the protein content of flours, and every type of flour has a different protein content. In your baked goods and doughs, the gluten protein content helps the flour bind all the ingredients together. This means that the higher the protein content in your flour, the more dense and sticky the dough or batter will be. You can imagine that a flour often used in cakes and light-textured products would logically have a low protein content. And youd be right! As mentioned, cake flour ranges between 5-8% protein, whereas all purpose flour ranges between 10-13% protein.
If you already have cake flour and are planning to bake your cake, there are a few things to consider. Cake flour is milled to an extra fine consistency (in fact, cake flour may be referred to by some as extra fine or super fine flour), which allows it to absorb a lot of water. This results in a fine crumb and a soft, tender texture. The extra water absorption also allows your batter to rise a little taller with cake flour, so this type is perfect if you want to create a tall, fluffy cake! Just make sure that your recipe has enough water or liquid in it to account for this extra absorption, and your most delicious cake recipes will be smooth sailing! Cake flour also helps with the even distribution of fats in your cake, which will help eliminate any clumps or chunks of butter, and it makes sure that cakes set up a little faster than other flours, which is why you can get a beautiful, tall cake from it!
Of course, we believe we carry the best cake flour around, and if you live in America, you can most likely find ours and other brands in your local grocery store. If youre in Europe or Australia, it might be a little trickier. Cake flour is often bleached, which leaves it a little chlorinated as well as slightly acidic. This is banned in Australia and Europe, so youll want to look for a soft wheat flour. You can also use our cornstarch (referred to as corn flour in the UK) hack above, or you may be able to find unbleached cake flour in a specialty store. At Bobs Red Mill, our cake flour is unbleached because we love to keep things natural!
Most cake flour does not contain a rising agent, so you will still need to combine it with a leavening ingredient like baking powder or baking soda, but you may see a brand or two that does advertise self rising cake flour, which is also okay. If you do use self rising brands, just make sure that you do not also incorporate any additional rising agents into your recipe, as this may create some issues. Most cake recipes only call for a single rising agent.
Because of cake flours low protein content, it is not recommended to use cake flour when another type of flour is called for, even all purpose. Baking is so scientific that a seemingly small change like this could drastically affect your end result. If you are making pancakes or bread, for instance, you will have very different results if you substitute cake flour. On the other hand, if you are out of cake flour and have a recipe that calls for it, it is possible to simulate cake flour with some other ingredients.
You will always get the best results if you use actual cake flour, but if you dont have any on hand, then you can replace it with all purpose flour mixed with cornstarch. For every cup of flour you are using, remove 2 tablespoons of the flour and replace that with an equal amount of cornstarch. For instance, if your recipe calls for 3 cups of cake flour, you can use 3 cups of all purpose flour minus 6 tablespoons, and replace that 6 tablespoons with cornstarch. This will simulate the lower protein content in cake flour and still give you a light, tender cake. The cornstarch serves to prevent some of the gluten formation, which is what makes the all purpose flour seem more like cake flour in this substitution. Cake flour comes highly sifted, and it is recommended to sift it again, so with this substitute a minimum of five sifts is advised for those fluffy, airy cakes that we love!
If you are hoping to substitute for cake flour and you have something else on your shelf, you may be able to make it work, but there are some flours that are not ideal for this purpose. We will talk about a few of them here!
Theres really only one important thing to remember when baking a cake: let us try some at the end! Okay, that was a joke, but there are a lot of little intricacies to making delicious, tall, fluffy cakes, and cake flour is only one of them! We recommend doing your best to use the real thing whenever possible, but that does not mean your cake will not be delicious if you end up needing to substitute! We will even taste test for you, if you need it!
Many people refer to baking as more of a science than an art. That is true in many aspects, but especially when choosing your flour. Flour is easily one of the most important, if not the most important ingredient in any baking that you will be doing, and there are so many varieties it can be hard to differentiate between them for the best results.At Bobs, we have many different flour types, from all purpose flour to gluten free flour substitutes such as cassava flour, almond flour, coconut flour and more.
The key difference in flours is the amount of protein each contains. The higher the protein level, the sturdier and chewier your end product will be, whereas lower protein levels will yield a flakier result. We have put together a list of some of the most common types of flour that you can use for baking, and how you can best use each one!
Your typical, run-of-the-mill all purpose baking flour contains about 10-12% protein, which is a fairly moderate amount. All purpose flour is made by separating the three parts of the wheatthe bran, the germ, and the endospermand only grinding the endosperm. Its typically milled from high and low protein wheat, which makes it flexible enough for almost any baking purposeit is sturdy enough to support different types of bread, but not too strong for a tender cookie or brownie. This flour is typically bleached, but you can also purchase the unbleached version as well. We recommend always having a bag of all purpose flour in the pantry for your everyday baking needs!
The main difference with whole wheat flour is that it is made by milling the whole wheatthe bran, the germ, and the endospermnot just the endosperm. This process gives the whole wheat flour a darker color, wheatier taste, and more density. These are the same qualities your baked goods will have if you substitute whole wheat flour. It also has about 13% protein, higher than your all purpose flour. Start by substituting only 25% of your all purpose for whole wheat flour, and work your way up to about 50% if you like.
This flour is a Southern staple, and most self-rising flour comes from the Southern part of the United States. Self-rising flour is made with softer wheat and has a lower level of protein, 8.5%, which makes it ideal for creating tender and flaky biscuits and muffins. Self rising flour is also a wheat flour and contains baking powder and a dash of salt already, so you do not have to worry about mixing the extra ingredients!
At 5-8% protein, cake flour has the lowest protein content and is perfect for creating flaky cakes. Cake flour is milled to an extra-fine consistency, which helps it absorb more water and rise higher, as you want a cake to do. Your cakes will be extra tender if you use cake flour!
Pastry flour is a middle-man between your all purpose flour and your cake flour, at around 8-9% protein content. It will make your dish tender and flaky, but still maintains the sturdiness you need for things like pies, tarts, and other pastries. You can even make your own version of pastry flour by simply mixing about two parts all purpose flour to one part cake flour.
Of course, when making yeasted bread, which has a specific shape in mind, a flour with a very high protein content is most desirable. The 12-15% protein in bread flour helps maintain the shape of the bread and reacts with the yeast to help it rise correctly. You can find bread flour in either white or whole wheat, bleached or unbleached, whatever you prefer.
Whether youre looking for a specific flour or premade baking mixes that cut your baking time in half, there is a perfect flour out there for you! We even have a variety of gluten free flours to choose from. We would suggest keeping some all purpose flour in the kitchen in case you decide to bake on a whim, but you can get more specific when you have special projects in mind. Keep our advice in mind and try out your favorite baking recipes for Valentines Day or any day of the week! Check out our article on some perfect pink Valentines Day cakes here. Let us know your favorite types of flour and baking recipes in the comments below!