Substituting Cake Flour with All-Purpose Flour

The flavor profile of the baked good will not be drastically different with this substitution, as the main difference between cake flour and all-purpose flour is the protein content, not the flavor. However, the denser texture may alter the perception of sweetness and complexity, as the denser crumb does not dissolve the sugars as readily on the palate. There might be a slight increase in the perception of floury notes due to the higher gluten content in all-purpose flour, but overall flavor changes will be subtle.