Hi! I'm trying to find out whats better to use? I just made a chocolate cake with self rising flour.. very impressed with the fact that it came out at a high level and very super moisty!

I think im keeping that recipe forever!!

Self rising cake... would it be cheaper to even use that instead of buying all the ingredients to even make a cake rise?!

I would love to see all kinds of answers, because i'm a newb!!!

And i must admit.. this chocolate cake is the first that was not a fail for a first time scratcher!!

Amysue.

I thought that the only difference between the two is that the self-rising already has baking powder added into it. If you added the other ingredients according to the recipe but used self-rising flour instead, you just got more leaveners, which is why it rose so well. Maybe someone else can say whether I'm right about that being the only differnce. I don't have any in the house to look at to check.

Yup. Only difference is pre-added baking powder.

Most self rising flours also already have salt in them.

Yup! self raising has baking powder and salt already added and most recipes that ask for all purpose/plain flour ask for baking powder and salt if they are to make a raising product like cake. But if you use self raising flour and then add baking powder it helps keep the top of the cake flat rather than develop a peak, but it still rises all round.

Not always. If you add additional baking soda/powder to self-rising cake it can result in a fallen cake.