Kat at King Arthur

March 17, 2020 at 4:35pm

Hi, Eileen! While we don't recommend swapping out all of your all-purpose flour or cake flour for white whole wheat flour, feel free to experiment with replacing up to 25% of the flour in your cake with white whole wheat, and increasing the amount of liquid in your batter by two teaspoons per cup of flour swapped. Your cake will be denser, but it will still be cake! 

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