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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 it’s 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
  • Jessica says:

    What is the allergy information regarding Swans Down. Specifically if there a possibility of cross contamination with peanuts or tree nuts?

    • Swans Down says:

      Hi Jessica,
      Swans Down Cake Flour does not contain tree nuts or peanuts. In addition, Swans Down Cake Flour is processed in a peanut/tree nut free facility.
      To also explain, Swans Down Cake Flour is processed and packaged in a dedicated room only for Swans Down Cake Flour. This room has a separate air duct, so this room has its own ventilation system. For additional information please contact our Consumer Relations Department at 1-800-535-1961. Happy Baking!

  • Tracy says:

    Hello Swans Down,
    Do you sell unbleached flour?

  • Monica says:

    Do you have to sift it if recipe calls for sifted flour or is it already fine enough?

    • Swans Down says:

      Hi Monica,

      Though Swans Down Cake Flour is 27 times finer than all purpose flour it should be sifted first, then from the sifted cake flour spoon lightly into a nested measuring cup and level the top by passing a spatula over it.

      Cake flour becomes compact while sitting on shelves, thus when one does not sift first then measure one will be adding more cake flour than the recipe requires. This will cause the cake to be dry, lacking flavor and can cause cake to not rise to the proper height.

      Happy Baking!

  • Shelley says:

    Years ago my mother made a cake with a brown sugar walnut nut botte and the batter had finely crushed walnuts. She used Swans self rising cake flour that came in a green box. Was this a recipe off that box? Where can I purchase this cake flour?

    • Swans Down says:

      Hi Shelly, What a throw back!! This product has been out of production for nearly 20 years. We searched the Swans Down recipe archives and unfortunately was not able to find a Self Rising cake recipe that called for brown sugar and walnuts. Sorry we weren’t much help, but would LOVE to have the recipe if you come cross it. Happy Baking!

  • Kecia says:

    Is this flour sold in 50 pound bags?

  • Janis Igleheart Outman says:

    I am one of the descendants of the Igleheart Brothers. It is so nice to see that the cake flour is still loved today, as it was years ago. I have collected many of their cookbooks, and baking ware. I have even been to Evansville to look up family history. So nice to see this website.

    • Swans Down says:

      Hi Janice, It is delightful to hear from you. Swans Down Cake Flour is definitely a beloved brand. Since 1894 Swans Down has been Passed Down from generation to generation creating wonderful family traditions that we’re sure the Inglehart Brothers would be proud of today. We should compare collections one day. Happy Baking!

  • JUNEO says:

    I tried for days trying to find swans down cake flour my mom used it in her cakes and i remember her holding a large bowl cupped in her arms mixing for the cake. {Problem i cannot mix by hand is the cake ok using a hand mixer. Can you help?
    s

    s

    swans

    do

    • Swans Down says:

      Hi Juneo, You can certainly use a hand mixer in place of mixing by hand when preparing Swans Down recipes. Happy Baking!

  • Cuong Vo says:

    What is the protein percentage of your cake flour?

  • Jean corrick says:

    I recently purchased a box of Swans Down cake flour and when I opened it it has a chemical odor, I mixed up the dough but still had the odor and tasted off, any idea if it is safe.

    • Swans Down says:

      Hi Jean, We apologize for this. Your contact information was forwarded to our Consumer Affairs Department. Someone will be in contact to assist you with this. Happy baking!

  • Allyne Holland says:

    Do you have a Swans Down cake flour cook book?

  • Gena Hahn says:

    IT is unfortunate that we can no longer get this flour in Canada. I thought of ordering online, but the shipping cost is insane: 28$ for one box, 44$ for 8. The latter works out to $8 a box, while the discounted price (8 or more) is $2.85. The problem, as usual between the two countries, is shipping by FedEx. USPS would be cheaper. I suppose I, and many others, will forgo Swans Down in the future. Too bad.

    • Swans Down says:

      Hi Gena, I’ve forwarded your info to our Consumer Affairs Department. Someone will be contacting you to see if they can help to locate a distributor in your area.

  • Lisa Kauppinen says:

    Where can I find this cake flour in bulk in Southeast Wisconsin?

    • Swans Down says:

      Hi Lisa, We love hearing from our Swans Down consumers! Currently Swans Down is availably only in a 2 pound package. In the Southeast Wisconsin area you should be able to find Swans Down at Pick N Save or Metro Market. Here’s a link to our Find A Store for other locations. https://swansdown.com/stores/

  • Carolyn Hernandez says:

    Hello I have a question? My mom made the original tea cakes, using the Swans Down Cake Flour, but when she died all of her recipes disappeared, do you have the original recipe for tea cakes?

  • 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?

  • Brenda says:

    Where can Swansdown cake flour be urchased?

  • 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?

  • 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.

  • Kimberly Jones says:

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

  • 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?

  • 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!

  • 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.

  • 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!

  • Lauren says:

    My most favorite flour!

  • 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 1/4 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!

  • Cynthia Collins says:

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

  • 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 1/4 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 1/4 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 1/4 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 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 1/4 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.

  • Renza says:

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

  • 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.

  • 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 1/4 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.

  • 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/

  • 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.

  • 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.

  • 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?

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