Victoria, we're thrilled to hear you're a loyal King Arthur baker and have been pleased with the results of using our flour. One of my fellow baker specialists, JoAnn, experimented with just the thing you're asking about--using bread flour to make cakes. Our taste testers found the cakes to be drier, less tender, and they didn't have as pleasant of a mouth-feel. JoAnn's a pastry chef by trade, so she's takes more of an extreme stance but she said, "I'd never use bread flour to make a cake!" That being said, it probably would be okay in a pinch. Most people are so excited to eat a homemade cake, textural nuances don't hinder their experience. Stick with AP for now, but let us know if you have different results! Kye@KAF

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