Hi Mirella, many cake recipes do require the strength of all-purpose flour to help make a sturdier cake. This is particularly true if the cake recipe has lots of add-ins like fruit, nuts or chips. Bundt cake recipes also often call for all-purpose flour because they need a certain amount of resilience to survive de-panning. For best results, we'd suggest sticking to the flour called for in the recipe. That being said, we're sure you can find some delicious recipes on our website to use up your cake and pastry flour!

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