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    I always measure my flour and other dry ingredients by spooning the ingredient into my measuring cup and leveling it off with a knife. You don’t want to pack or shake your flour into your measuring cup because it will be too much flour and create a much denser cake.

    Yes, but it’s not my favorite. I prefer cake flour when called for. It’s much lighter in texture and offers a bit of a sweet taste to a cake, compared to all-purpose flour. Cake flour is great for vanilla and white cakes. You can make your own cake flour from all-purpose: measure the amount of flour needed for your recipe. Then, for every one cup of cake flour called for, remove two tablespoons of the all-purpose flour and add 2 tablespoons cornstarch in place of it. When you’re done with that step, sift the mixture at least six times before adding to the batter.