The primary ingredient in a traditional cake is flour, typically wheat flour. Flour forms the structural base of the cake, providing it with texture and body. When combined with other ingredients such as sugar, eggs, and butter, flour undergoes a chemical transformation during baking that causes the cake to rise and develop a light, airy structure. The type and quality of flour can significantly affect the cake's final texture and flavor. While variations exist, with recipes incorporating alternative flours, wheat flour remains the cornerstone of most traditional cake preparations.