Homemade Cake Flour Substitute

You only need two common ingredients– all-purpose flour and cornstarch– to make a homemade cake flour substitute. Sifting them together is key. Use this mixture whenever a recipe calls for cake flour.

ingredients for homemade cake flour substitute

As my baking experience grows, I use cake flour more and more in my baking. There’s no denying that cake flour produces the softest, most tender cakes and cupcakes. I try to keep my kitchen stocked with this crucial ingredient, but sometimes I quickly run out when I’m recipe testing. So in a pinch, I make this super easy cake flour substitute.

Let’s back up for a minute though.

What is Cake Flour?

Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%. What does this mean for baking? You see, protein content is directly related to gluten formation. Cake flour’s lower protein means less gluten is formed as you mix the batter together. Less gluten formation equates to a softer, fluffier texture.

Bread flour has a high protein content, which means more gluten forms during the mixing process. Super basic breakdown:

  1. Cake flour = low protein = less gluten = softest texture = great for vanilla cake
  2. All-purpose flour = medium protein = moderate gluten = suitable for anything
  3. Bread flour = high protein = more gluten formation = hardest texture = great for bread

Vanilla cake batter in a glass bowl

What Does That Mean for Baking?

Cake flour’s soft, tender texture directly translates into your baked good.

However, some recipes simply can’t withstand fine cake flour. Chocolate cake, for example, already has cocoa powder— which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake. Additionally, carrot cake and banana cake contain additional wet ingredients (the fruits or veggies), so cake flour isn’t really ideal. You need a stronger flour like all-purpose flour.

I stick to cake flour when making vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other cakes where a fluffy texture is favorable. I’ve been successful substituting cake flour for all-purpose flour to create a softer funfetti cake. Make a 1:1 substitution with no other changes to the recipe.

slice of vanilla sheet cake on a pink plate

How to Make a Homemade Cake Flour Substitute

Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons.

Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.

Step 3: Sift together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.

Step 4: Measure 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.

homemade cake flour substitute ingredients

homemade cake flour substitute in fine mesh sieve

homemade cake flour substitute in glass bowl

Items You Need

PS: Here’s the flour canister pictured above. I use these for my flour, granulated sugar, brown sugar, and confectioners’ sugar. They’re awesome!

homemade cake flour substitute in measuring cup

If you’re purchasing cake flour, though, I’m happy to share my favorite brands. I love Swans Down and Softasilk. (Not working with either, just a genuine fan!) I use unbleached when I can find it, otherwise I just stick with bleached. Both brands provide quality results for a good price. You can find cake flour in the baking aisle next to the all-purpose flour.

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homemade cake flour substitute in glass bowl

Homemade Cake Flour Substitute

  • Author: Sally
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 cup
  • Category: Baking
  • Method: Mixing
  • Cuisine: American

Description

You only need two common ingredients– all-purpose flour and cornstarch– to make a homemade cake flour substitute. Sifting them together is key. Use this mixture whenever a recipe calls for cake flour.


Ingredients

  • 1 cup (125g; 16 Tablespoons) all-purpose flour (spoon & leveled)*
  • 2 Tablespoons (16g) cornstarch

Instructions

  1. Start with 1 cup all-purpose flour. Remove 2 Tablespoons (16g) so you have 14 Tablespoons total. (Use the 2 Tablespoons you removed another time. Just put it back in the flour bag/canister!)
  2. Add cornstarch to the 14 Tablespoons of flour.
  3. Sift together TWICE. Basically, sift into a mixing bowl. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
  4. Measure (spoon & level) 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.
  5. Now you have 1 cup of cake flour that you can use in any recipes requiring cake flour. If the recipe requires more than 1 cup cake flour, you can do this process in bulk, but I find it’s better to make each cup of cake flour separately.

Notes

  1. Basically you need 14 Tablespoons (3/4 cup + 2 Tablespoons; 109g) of spoon & leveled all-purpose flour. Sometimes it’s easier to measure 1 cup (16 Tablespoons) then remove 2 Tablespoons than to individually measure 14 Tablespoons. Alternatively, you could measure 3/4 cup flour then add 2 Tablespoons.
  2. Cornstarch is extra fine and lowers the gluten formation in the all-purpose flour, similar to cake flour. In the UK, cornstarch is referred to as corn flour. Make sure you are not using cornmeal. They are completely different ingredients.

Keywords: cake, flour

182 Comments

  1. Luciana Pinto says:

    Hi, just wondering if I need to change the quantity of butter for making a giant cookies, it ask for cake flour and corn flour. I will add other amount of corn flour, maybe my cookies will be dry, I was calculating in my thoughts… Can you help me?
    Thanks

  2. I plan on using your recipe – “The Best Vanilla Cake I’ve Ever Had”! What ratios of general flour and corn starch do you advise to reach 3 + 2/3 cup cake flour? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Joey, It would be best to do this process 4 times for approximately 4 cups of cake flour and then from that measure 3 and 2/3 cups (420g).

  3. I was wondering two things.
    Can you use cake flour as and extender if the recipe is an old favorite yellow box recipe calling for 18.25 when all companies have downsized to 15.25 ?
    Or would using one of your create a cake flour do for a 3 oz extender?
    I have seen alot of recipes on the net and they use SP flour plus other ingredients but the recipe I speak of calls for oil and I think I’ll use butter instead,pudding mix , 4 eggs and white wine. Lots of ( liquid here). Any thoughts? Thanks very much.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Parker, I wish we could help but we have never tried to add to a boxed cake mix. You would likely need to add more than just cake flour to the mix.

  4. What would be the difference between cake flour and pastry flour?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mercy, Cake flour has even less protein than pastry flour. This is a good article that you might find helpful: https://www.thekitchn.com/good-question-p-1-8151

  5. Would using substitute cake flour in your angel food cake recipe work well? Thanks in advance!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Natalie, For the angel food cake in a pinch you can use this cake flour substitute. But real cake flour is ideal.

  6. Thank you! This is very helpful, especially since I only need 1/2 cup of cake flour for a jelly roll cake.

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