Cake flour is a finely milled, low-protein flour made from soft winter wheat. It is known for its ability to produce light, tender baked goods. It has a lower gluten content than all-purpose, creating soft, delicate cakes. Many dessert recipes specifically call for the softer flour to achieve a fine crumb and airy consistency. However, not everyone keeps cake flour in their pantry, and running to the store in the middle of baking isn’t always an option.
Fortunately, you can create a simple and effective substitute for cake flour using two everyday pantry staples: all-purpose flour and cornstarch. While all-purpose has a higher protein content and a coarser texture, incorporating a small amount of cornstarch helps to soften the mixture and mimic some of the properties of cake flour. Cornstarch also inhibits gluten development, making the final baked product lighter and fluffier.
Although this homemade substitute isn’t an exact match for store-bought, it’s a reliable option that works well in most recipes. Whether baking a classic lemon cake, delicate cupcakes, or a tender pound cake, this easy swap ensures you can still achieve a delicious result.
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Cake Flour: How to Make Cake Flour Substitute
If your recipe calls for cake flour and you don’t have any, it’s easy to make a suitable replacement with all-purpose flour and cornstarch. Here’s how.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Desserts, Cakes
Ingredients
- 7/8 cup all-purpose flour
- 2 tablespoons cornstarch
Instructions
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Measure the Flour Properly
Start by stirring the all-purpose flour to loosen it. Then, use the spoon and sweep method: Spoon the flour into a 1-cup dry measuring cup until it overflows. Use the back of a butter knife or the straight edge of a wooden spoon to level off the excess without packing it down. -
Replace Some Flour with Cornstarch
From the measured flour, remove two tablespoons and set it aside. Replace the removed flour with two tablespoons of cornstarch. -
Combine and Sift
Whisk or sift the flour and cornstarch together at least once to ensure they are evenly distributed. Sifting helps create a finer texture, more closely resembling cake flour.
Credit: Diana Rattray
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Now, your homemade cake flour substitute is ready to use! Simply measure it as you would store-bought cake flour in your recipe.
