Inspired by the ripening produce and delicate flavors of spring, we want a cake that will match. One with a tender and light-as-air crumb. So, we reach for cake flour.

Unlike all-purpose flour, cake flour has a lower protein content and finer granulation, which is ideal when seeking to achieve a light and fluffy texture while ensuring the cake rises evenly and holds its shape. This soft wheat variety is finely milled and sifted for the perfect lightness to add to a variety of cake batters.

1. Angel Food Cake

This cake is distinguished by its fluffy, sponge-like consistency, achieved through whipped egg whites and minimal ingredients—typically no butter or egg yolks. Aptly named for its ethereal quality, angel food cake has become a timeless classic in American desserts, enjoyed for its delicate texture and simplicity.

Recipe: Vanilla Angel Food Cake

2. Cherry Chip Cake

We learned of this cake during a Baking School class, when fans of the now-discontinued Betty Crocker boxed cake mix highlighted its rich pudding-infused texture and vibrant bits of dried maraschino cherries. Our version swaps dried fruit for fresh and is served with a fresh cherry sauce for a show-stopping presentation.

Recipe: Cherry Chip Cake

3. Vanilla-Buttermilk Cake

Since 1894, great bakers have passed down the knowledge that there’s no substitute for Swans Down® Cake Flour. For perfect cakes, cookies, muffins, and more, nothing guarantees that first-bite smile like Swans Down. For great recipes and more, visit swansdown.com.

Recipe: Vanilla-Buttermilk Cake

4. Lemon Snacking Cake with Lemon Glaze

This Lemon Snacking Cake with Lemon Glaze is the brightest and zippiest of lemon cakes and is a perfect last-minute addition to your Easter dessert spread, as it can be assembled and baked in less than an hour. Cake flour makes for the lightest and most delicate of crumbs, and the sweet yet pucker-inducing glaze is the perfect finishing touch that zestily shatters with each delicious bite.

Recipe: Lemon Snacking Cake with Lemon Glaze

5. Coconut Almond Marble Chiffon Cake

A candy bar inspired our modern—and even more indulgent—makeover of the classic chiffon. We piled on coconut, almond, and chocolate for flavors reminiscent of an Almond Joy. Coconut oil, subbed in for the canola oil, adds depth and nuttiness without sacrificing the cake’s texture. 

Recipe: Coconut Almond Marble Chiffon Cake

6. Strawberry-Lime-Coconut Lamingtons

Lamingtons are a layered sponge cake dipped in sauce (usually chocolate) and covered with desiccated coconut. Our version is a springtime twist on the popular dessert. With lime-infused cake layers and a sweet strawberry glaze, these lamingtons are an elegant indulgence you won’t want to miss.

Recipe: Strawberry-Lime-Coconut Lamingtons

7. Yellow Layer Cake with Chocolate Frosting

Our yellow cake is rich, buttery, and moist thanks to the use of butter and oil, and tender and light due to cake flour. It’s sturdy enough to layer confidently but maintains its fluffy, airy crumb. The only thing that makes this cake better is a generous layer of indulgently decadent chocolate buttercream frosting. 

Recipe: Yellow Layer Cake with Chocolate Frosting

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