Convert Cake Flour from Cup (US) to Teaspoon
How many teaspoons is 1 US cup of cake flour?
1 US cup of cake flour (soft flour) is 48 teaspoons. 2 US cups of cake flour is 96 teaspoons. 1/2 US cup of cake flour is 24 teaspoons. 1/4 US cup (0.25 US cup) of cake flour is 12 teaspoons. Use the converter below for any amount.
- These figures use the US cup (240 ml). A metric cup is slightly larger at 250 ml, so it holds a little more.
- Cup sizes are not standard worldwide, so the same cup of an ingredient can weigh more or less depending on the country. What is a cup measurement →
- A teaspoon here is the 5 ml standard, the same in the UK, Europe, and Australia. A US teaspoon is fractionally smaller at about 4.9 ml. When teaspoon size matters →
- A little over or under won't ruin the bake, though it can nudge the final taste or colour.
More about measuring Cake Flour
Cake Flour substitutes
Ran out? What to use instead of cake flour →
No measuring cups? The tool below gets you close, and a measuring cup set keeps every batch the same.
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48 TeaspoonCake Flour Calculators & Baking Tools
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Common Cake Flour Conversions
Here are the most common cake flour conversions from cups (US) to teaspoons.
| Cups (US) | Teaspoons |
|---|---|
| 0.25 cups (US) | 12 tsp |
| 0.5 cups (US) | 24 tsp |
| 0.75 cups (US) | 36 tsp |
| 1 cup (US) | 48 tsp |
| 1.25 cups (US) | 60 tsp |
| 1.5 cups (US) | 72 tsp |
| 2 cups (US) | 96 tsp |
| 2.5 cups (US) | 120 tsp |
| 3 cups (US) | 144 tsp |
This is a volume conversion, so the result is the same for every ingredient. Use the cups (US) to teaspoons volume converter to switch between cups, tablespoons, teaspoons, and millilitres without weighing.
Frequently Asked Questions
- What is 1 US cup of cake flour in teaspoons?
- 1 US cup of cake flour is 48 teaspoons. The ratio is fixed, so 2 US cups of cake flour is 96 teaspoons and 0.5 US cups is 24 teaspoons. Use the converter above for any quantity, or check the conversion chart on this page for the most common amounts at a glance. Open the cake flour converter
- How many teaspoons is 1.5 US cups of cake flour?
- 1.5 US cups of cake flour is 72 teaspoons. The ratio is fixed, so 1 US cup of cake flour is 48 teaspoons and 2 US cups is 96 teaspoons. Type any other amount into the converter above for the exact figure, or use the chart above for the common ones.
- What is 2 US cups of cake flour in teaspoons?
- 2 US cups of cake flour is 96 teaspoons. Conversions scale in a straight line, so halving or doubling a recipe keeps the same ratio. 1 US cup of cake flour is 48 teaspoons, and you can multiply or divide that figure to match whatever your recipe needs. Enter any amount in the converter above for an exact teaspoons reading.
- How many US cups of cake flour is 48 teaspoons?
- 48 teaspoons of cake flour is 1 US cup. The conversion works the same in reverse, so you can switch between teaspoons and US cups without changing the result. This helps when a recipe lists US cups but you would rather weigh or measure in teaspoons. The converter above and the chart above cover both directions for any amount.
- What is 1/2 cup (US) cake flour in teaspoons?
- 1/2 US cup of cake flour is 24 teaspoons. The ratio is fixed, so 1 US cup of cake flour is 48 teaspoons and 2 US cups is 96 teaspoons. Half measures come up often when scaling a recipe down, and the figure divides cleanly. Use the converter above for any other amount, or the chart above for the common ones.
Related to Cake Flour
Plain Flour
Last-resort straight swap when out of cake flour. Expect a sturdier crumb. Works in muffins and pound cakes, less so in delicate sponge. See our Plain Flour converter.
Bread Flour
Bread flour sits at the high end of protein (around 12 to 14%) while cake flour sits at the low end (7 to 9%), so they produce opposite textures. They differ by cup (150 g vs 130 g); they are not a straight swap, but blending half cake and half bread flour gives roughly the protein of plain flour. See our Bread Flour converter.
Self Raising Flour
Self-raising flour is plain flour pre-mixed with baking powder, so it has more protein than cake flour (around 10 to 12% vs 7 to 9%) and a slightly heavier cup (140 g vs 130 g). They are not a swap; cake flour gives a tender crumb, self-raising flour supplies its own lift. See our Self Raising Flour converter.
Oat Flour
Cake flour still has a little gluten (around 7 to 9% protein) to hold a sponge up; oat flour has none, so it cannot carry a light sponge on its own. It suits flatter bakes: muffins, pancakes and soft cookies, where nothing has to stay tall. See our Oat Flour converter.
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