Cake Flour Substitute: Easy DIY Recipe with AP Flour
The best substitute for cake flour is All-Purpose Flour + Cornstarch at a 7/8 cup (14 tbsp) all-purpose flour + 2 tbsp cornstarch per 1 cup cake flour ratio. It works best for layer cakes, cupcakes, muffins. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
All-Purpose Flour + Cornstarch
7/8 cup (14 tbsp) all-purpose flour + 2 tbsp cornstarch per 1 cup cake flour
The classic DIY substitute. Sift together twice to distribute the cornstarch evenly and aerate the mixture. The cornstarch dilutes the protein.
What are the other substitutes for cake flour?
All-Purpose Flour (reduced)
1 cup minus 2 tbsp all-purpose flour per 1 cup cake flour
A simpler substitute when cornstarch is unavailable. Sift multiple times to aerate. Results will be slightly less tender than with cake flour.
Pastry Flour
1 cup pastry flour per 1 cup cake flour
Protein content (8-9%) is very close to cake flour. The closest direct swap with nearly identical results. No adjustments needed.
Gluten-Free Cake Flour Blend
1 cup GF cake flour blend per 1 cup cake flour
Commercial blends designed for cakes. If unavailable, mix 3/4 cup rice flour + 1/4 cup tapioca starch + 1/2 tsp xanthan gum per cup.
What should you know before substituting cake flour?
Cake flour is bleached and chlorinated, which weakens gluten and allows it to absorb more sugar and fat. This is why cakes made with cake flour are so tender. When substituting, sift your mixture multiple times-aeration helps mimic the fine texture.
How do you substitute cake flour in a recipe?
A finely milled, low-protein wheat flour (7-9%) that produces tender, delicate baked goods with a fine, soft crumb.
The best substitute for cake flour depends on what role it plays in your recipe. Our top recommendation is All-Purpose Flour + Cornstarch (7/8 cup (14 tbsp) all-purpose flour + 2 tbsp cornstarch per 1 cup cake flour), which works well for layer cakes, cupcakes, muffins.
If you need a different option, All-Purpose Flour (reduced) (1 cup minus 2 tbsp all-purpose flour per 1 cup cake flour) is another reliable choice. A simpler substitute when cornstarch is unavailable. Sift multiple times to aerate. Results will be slightly less tender than with cake flour.
When substituting cake flour, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and Celiac Disease Foundation. See our testing methodology for details.
What can you use instead of cake flour in specific recipes?
Frequently Asked Questions
How do I make cake flour from all-purpose flour?
Measure 1 cup all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift the mixture together twice to combine evenly and aerate.
Why does cake flour make cakes more tender?
Cake flour has only 7-9% protein compared to 10-12% in all-purpose flour. Less protein means less gluten development, resulting in a softer, more tender crumb in cakes and cupcakes.
Can I use all-purpose flour instead of cake flour?
Yes, but reduce the amount slightly: use 1 cup minus 2 tablespoons of all-purpose flour per cup of cake flour called for. Sift it well. The cake will be slightly denser but still good.