How to make a cake with bread flour

Need cake but only have bread flour? No problem! Learn how to make a cake with bread flour instead... Baking hacks for when you’re low on ingredients.

With less frequent shopping trips and irregular grocery deliveries during this time, you may not be able to get hold of all the baking ingredients you would like, yet still want to spend time in the kitchen baking.

Award-winning organic flour brand Doves Farm share the secrets behind flour...

Struggling to find flour and yeast? Doves Farm have also launched an Organic Flour Baking Box (£11 plus delivery), available to purchase on their website and delivered direct to your door! The pre-packed box is available most weekday mornings, subject to availability, and contains a useful selection of their organic flours - including plain, self raising, bread and specialty flours - plus Quick Yeast for bread baking. Find out more at

Strong bread is not usually used for cake making but if that’s all you have in the cupboard then this is the recipe to follow. We like to fill sponge cake layers with buttercream and jam.



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For the cake:

  • 2 eggs
  • 125g caster sugar
  • 100ml sunflower oil
  • ½ tsp vinegar
  • 100g Doves Farm Organic Strong White Bread Flour
  • 20g cornflour
  • 3 tbsp baking powder
  • oil, for tins

For the filling:

  • 50g butter (or vegan butter)
  • 100g icing sugar
  • 3 tbsp strawberry jam
  • icing sugar, to dust


To make the sponge cake:

Preheat the oven to: 180°C, Fan 160°C, 350°F or Gas mark 4.
Rub some oil around the inside of two 18cm/7” round, loose bottom cake tins and pre-heat the oven.
Break the eggs into a mixing bowl, add the sugar, oil and vinegar and beat well.
Measure the bread flour, cornflour and baking powder into another bowl and stir to combine.
Sieve the flour blend onto the egg mixture and, using a metal spoon, gently cut and fold everything together. Take care not to overmix.
Divide the mixture between the prepared tins and smooth the tops.
Bake for 20-25 minutes.
Leave the cakes in the tin for 5 minutes then turn them out onto a rack to cool.

To make the filling:

Put the butter into a mixing bowl and beat until softened.
Add the icing sugar a little at a time mixing to a smooth buttercream paste.
Spread over one cold cake.
Spread the jam over the other cake and place it, jam side down, on the buttercream
Before serving sieve a little icing sugar over the top of the cake.

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