Substitute for Cake Flour in Cake: Best Options
Cake flour has lower protein (7-8%) than all-purpose flour (10-12%), producing delicate, tender cakes with a fine, velvety crumb. It's bleached to weaken gluten further, creating the light texture that defines a great cake. The substitute must produce a similar tender crumb.
Best Substitute
All-Purpose Flour + Cornstarch
Remove 2 tbsp from each cup of all-purpose flour, replace with 2 tbsp cornstarch, then sift
Cornstarch dilutes the protein content of all-purpose flour, mimicking cake flour's low-protein structure. Sift the mixture 2-3 times for the lightest results. This produces cakes with a tender, delicate crumb.
Other Options
Pastry Flour
1 cup pastry flour per cup of cake flour
Protein content (8-9%) is between cake and all-purpose flour. Produces a tender cake, though slightly less fine-crumbed than cake flour.
All-Purpose Flour (reduced amount)
Use 2 tbsp less all-purpose flour per cup of cake flour called for
Using slightly less flour helps compensate for the higher protein content. Cakes will be slightly denser but still good. Best for everyday cakes.
Frequently Asked Questions
What can I use instead of cake flour for cake?
For each cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch. Sift the mixture 2-3 times. This reduces the protein content to mimic cake flour's delicate texture.
Why is cake flour better for cakes?
Cake flour has lower protein (7-8% vs 10-12% for all-purpose), which means less gluten development. Less gluten produces a softer, more tender, finer-crumbed cake. It's also bleached, which weakens the remaining gluten and absorbs more liquid.