Hi Josephine! While we haven't tried mixing '00' Pizza flour with AP flour in traditional cake recipes, that gluten forming protein level in the AP flour (which is just a bit higher than cake flour) may lend a touch of extra support. Since you're up for some experimentation, we say go for it! I may limit your recipes to single layer cakes since that softness from the '00' flour will create a fine and tender crumb...one that may not be suitable for stacking or slicing for multiple layers.  Let us know how it goes!

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