Are cake flour & regular flour interchangeable? Is there a significant difference in the two? I usually use box mixes but have a receipe that calls for cake flour that I would like to try & wondered if it would make a difference to use reg. flour since I keep it on hand. Thanks for any info. on this.
Cake flour is made with a softer wheat so it makes for a finer crumb in cakes. Regular flour will work, it just depends on what you want. I prefer to use cake flour and super fine sugar. My cakes come out taller and much finer in texture.
I used regular flour and sugar for many years and had success with those. It's mostly a matter of preference.
If the recipe calls for cake flour, it will probably work better if you do use cake flour.
JMO
Michele
Cake flour and AP (all purpose) flour are not interchangeable 1:1. 
However, you can substitute AP flour using the substitution chart below:
http://www.joyofbaking.com/IngredientSubstitution.html
My sister prefers cakes made with AP flour, I like cakes made with cake flour. 
Everything you ever wanted to know about cake flour:
http://tinyurl.com/24k3wq
http://tinyurl.com/ytwf55
HTH
Cake flour and AP (all purpose) flour are not interchangeable 1:1.
However, you can substitute AP flour using the substitution chart below:
http://www.joyofbaking.com/IngredientSubstitution.html
My sister prefers cakes made with AP flour, I like cakes made with cake flour.
Everything you ever wanted to know about cake flour:
http://tinyurl.com/24k3wq
Wow Jan! Thank you so much for the links to all the info! The substitution chart is amazing! Thanks again!
http://tinyurl.com/ytwf55
HTH
I've been wondering why most chocolate cakes call for AP flour instead of cake flour? I personally prefer cake flour.
I use softasilk cake flour all the time and it says on the box that it can be used as a AP flour by adding two Tablespoons. If a recipe calls for cake flour and you want to use AP, omit two Tablespoons.
wow! i didnt know that!
i love the texture of cakes baked with cake flour!!
even if the recipe calls for AP flour, i always substitute with cake flour and never had any problems.
Cake flour is made with a softer wheat so it makes for a finer crumb in cakes. Regular flour will work, it just depends on what you want. I prefer to use cake flour and super fine sugar. My cakes come out taller and much finer in texture.
I used regular flour and sugar for many years and had success with those. It's mostly a matter of preference.
If the recipe calls for cake flour, it will probably work better if you do use cake flour.
JMO
Michele
where do you find the super fine sugar?
I've been wondering why most chocolate cakes call for AP flour instead of cake flour? I personally prefer cake flour.
I have noticed this as well but I must tell you that I use it in my Chocolate cakes and they are to die for!!!!!!!! I do notice that they are not as dense as if/when I use AP flour but they are super duper yummy and light (especially the german chocolate)!! Try it, you will never go back to AP in Chocolate cake. The only cake I don't us Cake Flour for is my carrot cake. I use Wheat and AP because of the heaviness the carrots ad and I have always thought the carrots would be to heavy for the Cake Flour but someone else could probably chime in a prove me wrong here!! 
where do you find the super fine sugar?
I am in SoCal and get mine from the baking specialty store Surfas or a at grocery store near me called Vallarta (I almost fell over when I saw it there)!!
Good luck!
Do be careful if you flour your pans. I don't flour my pans anymore, but when I did, my cakes never turned out of the pan if I floured it with cake flour. I don't know why that was, but I'd suggest you use cake flour in the recipe and AP to flour the pan.
Thanks for this thread!
Questions:
Will cakes made with cake flour stand up well to fondant?
I am assuming cake flour should be avoided for carving 
I follow the basic WASC recipe for all of my cakes but found that "butter recipe yellow" cake mix acts weird (no rise, very dense). Perhaps if I try it with cake flour instead of AP.
Do you really think that the substitution (3/4 c AP + 2 T corn starch) will produce the same results? I am going to try that and try cake flour in a side-by-side comparison.
Oh, and I've never had red velvet cake before but a client wants one -- is it supposed to be dense? Should I use AP flour for that one?
i can't answer all of your questions but you can certainly cover a cake made with cake flour with fondant.
for the substitution, i use a ratio of 7:1 AP flour to cornstarch...i have provided a reference below
http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=1&id=87689
a CC member also did a test to compare the effect on AP flour and cake flour...i have attached the photo
i also found a recipe for Red Velvet Cake on recipezaar. it is the highest rated recipe on the recipezaar website and it uses cake flour.
http://www.recipezaar.com/8972
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