\" \" Cake flour has less protein than all-purpose flour, which means you end up with a lighter and moister end product. Now that the world is on a mission to bake as much in the kitchen as humanly possible, ingredients like all-purpose flour and cake flour are in the spotlight. For the amateur bakers out there who can't discern flour from baking soda or sugar from salt, here's an easy explainer that tells you everything you need to know about the difference between cake flour and all-purpose flour. Your typical batch of cake flour contains around 5 to 8 percent of protein, compared to all-purpose flour, which has around 10 to 13 percent. And consider spending a little extra to buy high-quality cake flour, especially for use in simple cake recipes where flavor is critical.