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America's Favorite Cake Flour Since 1894

For over 100 years, bakers have preferred Swans Down Cake Flour. That’s because Swans Down is made from the finest American soft winter wheat and repeatedly sifted so that its 27 times finer than all-purpose flour. Swans Down Cake Flour is a pure soft flour that does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.

My family and I are truly satisfied customers. Swans Down Cake Flour has been passed down in my family for many years.
Swans Down is simply the best flour for cakes. Hands down!
No other flour would produce a cake as fluffy and delicious tasting as Swans Down.
I have used this flour for my baking for many, many years, it is the best!
My mom always said Swans Down was best. 70 years later, it still is...
My family has baked with Swans Down Cake Flour for over 90 years. Our recipes and cake traditions have been handed down from generation, to generation.
I learned to bake with my Grandmother using Swans Down Cake Flour.
My family will only eat cake if it has been made with Swans Down Cake Flour.
I always receive compliments on my cakes. My secret is Swans Down.
Reviews
  • Mary Stuart says:

    What is the shelf life of an un opened box of cake flour that has been in the cabinet for a couple of years. I bought it and then did not make the cake, so is it still good?

  • Mrs. J Bielak says:

    This is the only flour I used to make my special
    angel cake recipe. Can you help me find a Canadian
    Supplier. Or an American source I can order from.

  • Elizabeth Abt says:

    I never used swansdown before and since i did i will use it a lot more for my baking,things tast better and get a lot fluffer.

  • barbara lundstrom says:

    Does your flour expire?

    • Swans Down says:

      Hi Barbara,
      Since wheat flour is a natural product, derived from a plant, it does not have an indefinite shelf life. Please take a look here at our Baking Tips page, under “Expired Flour,” for more information. Happy baking!
      https://swansdown.com/tips/

  • Maureen Lilla says:

    My mom used Swans Down cake flour in her 7-egg sponge cake then cut the 360 degree circle in half to make two 180 degree halves, turned each sideways to form two separate arches, and frosted each of them with pineapple cream frosting then covered them with coconut “fur” and decorated them with jelly bean eyes and pink paper ears. Easter bunnies. But she insisted it had to be Swans Down in the green box. I see only red boxes. What was the difference?

    • Swans Down says:

      Hi Maureen! Swans Down used to make a self rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that the green box Swans Down is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:

      1. Swans Down cake flour in the red box can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.

      OR

      2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.

  • Kathy West says:

    How long is cake flour safe to use after the best by date? I have some that says best by 5-19-19, I don’t want to make my pound cakes and them either not turn out or not be safe. But I know sometimes them dates are just a guide and you can still use certain things.

  • Renza says:

    Where do I find this flour in the prov of Quebec in Canada?

  • CAROL HAIRSTON says:

    Does swan still make the flour in the green that what i used for baking growing up

    • Swans Down says:

      Hi Carol! Swans Down used to make a self-rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:

      1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.

      OR

      2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.

  • CAROL HAIRSTON says:

    Does swan still make the flour in the green box that what i used for baking growing up

    • Swans Down says:

      Hi Mary! Swans Down used to make a self rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:

      1. Swans Down cake flour in the red box can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.

      OR

      2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.

    • Swans Down says:

      Hi Carol! Swans Down used to make a self-rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:

      1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.

      OR

      2. You can use Presto Self-Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.

  • mari says:

    Hi,
    I’m looking for the self-rising, the one on the green box that you used to sell by the 80’s. Is it still on market?

    Thank you!

    • Swans Down says:

      Hi Mari! Swans Down used to make a self rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books or family recipes, and here are two suggestions for how to replace it:

      1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.

      OR

      2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.

  • Cynthia Collins says:

    Does Swans Down have a recipe for 7-up cake?

  • Mary Oporto says:

    How can I recreate the green box of cake flour using swans down red box? Please let me know as soon as you can. We are trying to recreate a recipe of my deceased mother’s for Christmas? Thank you so much!!!

    • Swans Down says:

      Hi Mary, Swans Down used to make a self-rising cake flour (as opposed to pure cake flour) that was in the green box. We realize that this product is specified in many older recipe books and family recipes, so here are two suggestions for how to replace it:

      1. Swans Down cake flour (in the red box) can be made into “self rising” flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each 1 cup of flour.

      OR

      2. You can use Presto Self Rising Cake Flour, which is made by our parent company, Reily Foods Co., and is equivalent to the Swans Down in the green box.

      Happy baking!

  • Lauren says:

    My most favorite flour!

  • Linda S Grant says:

    Your Banana Bread calls for Buttermilk.
    I only have 2% Milk. Is that ok to use?

    • Swans Down says:

      Hi Linda, yes you can use 2% milk, but add about a teaspoon (at the most) of fresh lemon juice to the mix to account for the acidity of buttermilk. Happy baking!

  • Suzanne says:

    Why do I have to sift the flour….can I leave that out

    • Swans Down says:

      Hi Suzanne!
      Here’s some information on the benefits of sifting, from our Baking Tips:
      Sifting cake flour is one of the most important secrets to perfect baking. Sifting removes lumps and aerates flour so it incorporates easily into batters. Sift the flour and spoon into measuring cup, then level off making sure not to pack the flour. Always sift Swans Down Cake Flour unless the recipe specifically calls for unsifted.

  • Wanda J. Whitener says:

    HI,
    Do you have a Scones recipe?

    • Swans Down says:

      Hi Wanda! We currently are developing some scones recipes. Please stay tuned to the site; they’re coming soon. Happy baking!

  • Becky Carr says:

    My question has been submitted a few times by others. I don’t see any response from SwansDown though. Should I not used out of date flour?

  • Kimberly Jones says:

    Does Swans Down make a gluten free option of this cake flour?

  • Adrienne says:

    Hello, I need to know if it is possible to purchase Swans Down flour in a much larger capacity (5 lbs) or more. I do a ton of baking and this is the only flour I use, but I need a larger amount, and at a savings when buying in bulk.

    • Swans Down says:

      Hi Adrienne,
      At this time Swans Down is only available in the box. However, we’re looking into possible larger-quantity options for the future, so please stay tuned! Happy baking.

  • Collette says:

    Swans Down is the only flour I use for my cakes. I make so many a year, it would be great if it was sold in a larger volume. Anything bigger than 32oz? Anything I can do outside of buying multiple boxes?

  • Brenda says:

    Where can Swansdown cake flour be urchased?

  • Jeanne Wardwell says:

    When did you stop making cake mixes? I believe it was your company that made Lemon Flake cake mix; my mother swore by it. Do you have the recipe available?

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