Cake flour substitutes

Best swap: All-purpose flour + cornstarch. Use ⅞ cup all-purpose flour (1 cup minus 2 tbsp) plus 2 tbsp cornstarch per 1 cup.

Cake flour is low in protein, which gives cakes a soft, fine crumb. Swapping a little of the flour for cornstarch lowers the protein of plain flour and mimics it closely.

I need cups of cake flour Change this and every amount below updates.

What to use instead of cake flour

1. All-purpose flour + cornstarch

Best Pantry staple

⅞ cup all-purpose flour (1 cup minus 2 tbsp)

2 tbsp cornstarch

Best for: Light sponges, layer cakes, cupcakes

Measure 1 cup of all-purpose flour, remove 2 tablespoons, then add 2 tablespoons of cornstarch. Sift a few times to blend.

Cake flour substitutes: common questions

How do I substitute for cake flour?

For 1 cup of cake flour, measure 1 cup of all-purpose flour, take out 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift several times so it blends evenly.

What does cake flour do?

Its low protein content means less gluten forms, giving cakes a softer, finer and more tender crumb than all-purpose flour would.

More ingredient swaps

🥛 Buttermilk 4 substitutes 🥚 Eggs (in baking) 4 substitutes 🧂 Baking powder 2 substitutes 🧂 Baking soda 1 substitute