DO YOU GET A BETTER CAKE BY USING THE CAKE FLOUR OVER THE REGULAR ALL PURPOSE FLOUR? WHAT IS THE DIFFERENCE REALLY?
NEED TO MAKE A CAKE FOR MY SONS 2ND PARTY AND WANT IT TO COME OUT FLAWLESS. MY CAKES AWAYS COME OUT UNEVEN AFTER BAKING ONE SIDE IS ALWAYS HIGHER THAN THE OTHER AND IT IS HEAVY SOMETIMES AND NOT SPONGY ENOUGH WITHA TOUGH CRUST. WHAT IS THE REASON FOR THIS???? 
Hi,
Cake flour won't help the uneveness of the cakes as much as the right cake pan and the use of those little cakestrips around the sides of the pan.
A poor recipe can turn out fabulous in the right cake pan.
However, cakeflour will help keep the cake light. The texture, the "beads of breadlike dough" in the cake will be tiny rather than small. Again, cakeflour won't substitute proper mixing and folding. Mixing is rougher than folding. If you have fluffed up egg whites, you want to fold, not mix, otherwise you deflate the air trapped within the protein of the egg and it flattens out the finished product. No rise.
You'll do fine. Be sure to invest in some really good cakepans, parchment paper, or at least soem cakestrips. Which ever is most economical for you.
links...
http://www.candylandcrafts.com/bakingaids.htm
http://www.farinex.ca/english/conseils/consgat11.htm
http://www.baking911.com/cakes/problems.htm
Happy Cooking.
the difference in cake flour vs. bread flour vs. all purpose flour is the amount of protein and how easily the gluten develops.
Cake flour produces more tender cakes but bread made with it wouldn't be as good.
Bread flour produces better crust and chew, and cakes made with it wouldn't be as good.
All purpose flour is in between and, as the name implies, can be used for everything. there will be a slight compromise in texture but most people would likely appreciate bread or cakes made with it.
THANKS YOU ALL WERE VERY HELPFUL. APPRECIATE IT.
DO YOU GET A BETTER CAKE BY USING THE CAKE FLOUR OVER THE REGULAR ALL PURPOSE FLOUR? WHAT IS THE DIFFERENCE REALLY?
NEED TO MAKE A CAKE FOR MY SONS 2ND PARTY AND WANT IT TO COME OUT FLAWLESS. MY CAKES AWAYS COME OUT UNEVEN AFTER BAKING ONE SIDE IS ALWAYS HIGHER THAN THE OTHER AND IT IS HEAVY SOMETIMES AND NOT SPONGY ENOUGH WITHA TOUGH CRUST. WHAT IS THE REASON FOR THIS????
If you're cakes are higher only on one side then your oven is probably not level. There should be two leveling "feet" on the bottom front corners of your oven. They're screws that you can adjust up and down to level the whole oven. Use a level placed on top of your range and level side to side and front to back. You might also check your rack. Sometimes oven racks can get warped and cause uneven cakes.
I would also recommend getting a thermometer for your oven and checking the temperature.
If you want to use cake flour, I would advise finding a recipe that calls for cake flour. If you want to exchange one for the other, you need to make an adjustment. I agree that it is not the type of flour that is making your cake bake unevenly. Maybe try turning your oven down to 325 and level it up like was mentioned.
Seems like you just need some new recipes.
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