Make cake flour at home with just all-purpose flour and cornstarch! This easy substitute gives cakes a soft, light texture, and is perfect for baking.
Published: March 20, 2025 by Pamela
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I won’t go into detail about the difference between cake flour and all-purpose flour here, but if you want to learn more, I wrote a full article about it (check it out here). What’s important to know is that cake flour is key for soft, fluffy cakes, like my vanilla cake recipe. It creates a light texture and tender crumb, making a big difference in certain recipes.
However, not all cakes require cake flour. For example, in my chocolate cake recipe, I use all-purpose flour instead because cocoa powder naturally softens the texture, so cake flour isn’t needed. But when a recipe calls for it, this homemade cake flour substitute works perfectly!
That being said, if you don’t have cake flour on hand, there’s no need to worry. You can easily make it at home with just two ingredients, a quick and simple way to get the right texture without an extra trip to the store.
Why Use Cake Flour?
Cake flour has less protein than all-purpose flour, which makes cakes softer and more delicate. It also absorbs more liquid and sugar, helping create a tender crumb. Using only all-purpose flour can make cakes denser and heavier, so this substitute is a great solution.
Ingredients to make Cake flour at home:
- All-purpose flour
- Cornstarch
Measurements are posted in the recipe card below the instructions.
Instructions to make Cake flour:
- Add 1 cup of all-purpose flour to a mixing bowl. Using a measuring tablespoon, remove 2 tablespoons of flour and return them to your flour container. Make sure to level the spoon so the measurement is accurate. (This is the set of measuring spoon I use)
- Replace the removed flour with 2 tablespoons of cornstarch. Level the spoon for precision. Cornstarch helps lower the protein content of the flour, making the cake softer.
- Whisk the mixture well, then sift it at least two or three times. Sifting helps remove lumps and ensures the cornstarch is evenly distributed throughout the flour. This step is important because cake flour is much finer than regular flour, and this process helps achieve a similar texture.
Frequently Asked Questions:
- Why do I need to add cornstarch? Cornstarch lowers the protein in all-purpose flour, making cakes softer and more tender.
- Do I have to sift the flour? Yes! Sifting helps distribute the cornstarch evenly and makes the flour lighter, closer to real cake flour.
- Can I make a big batch and store it? Yes! Mix 1 cup of cornstarch per 8 cups of flour and store it in an airtight container.
- Can I use this for any recipe that calls for cake flour? Yes! Just replace 1 cup of cake flour with 1 cup of this homemade version in any recipe.
- Can I Use a Flour Other Than All-Purpose to Make Cake Flour? No, this method only works with all-purpose flour because it has the right protein content. Other flours, like bread flour, have too much protein, making cakes dense. On the other hand, whole wheat flour is heavier and will change the texture completely. If you need a gluten-free option, it’s best to use a pre-made gluten-free cake flour blend instead.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Homemade Cake Flour
Ingredients
- 1 Cup All-Purpose Flour (125g)
- 2 Tbsp Corn Starch
Instructions
- Add 1 cup of all-purpose flour to a bowl. Remove 2 tablespoons and put them back into your flour container, you won’t need them.
- Replace the removed flour with 2 tablespoons of cornstarch and mix well.
- Sift the mixture at least twice to ensure the cornstarch is evenly distributed. This helps mimic the fine texture of cake flour.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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