Substitute for Flour in Cake: Tender and Delicate Crumb
When making cake, the best substitute for all-purpose flour is Cake Flour. Cake flour has lower protein (7-8%) which creates a softer, more tender cake with a finer crumb. Use slightly more because it is lighter. The result is a noticeably more delicate cake. All-purpose flour provides structure in cakes. Lower protein flour creates more tender cakes. Cake flour is ideal but AP flour works in most recipes. The substitute should create a tender, fine crumb.
Best Substitute
Cake Flour
1 cup + 2 tbsp cake flour per cup of AP flour
Cake flour has lower protein (7-8%) which creates a softer, more tender cake with a finer crumb. Use slightly more because it is lighter. The result is a noticeably more delicate cake.
What else can I use instead of all-purpose flour in cake?
AP Flour + Cornstarch
7/8 cup AP flour + 2 tbsp cornstarch per cup of AP flour
DIY cake flour. Sift together twice. The cornstarch dilutes the protein for a more tender result.
Almond Flour (partial swap)
1/2 cup almond flour + 1/2 cup AP flour per cup of AP flour
Creates moist, tender cake with nutty flavor. Adds richness. Works well in pound cake and citrus cakes.
Gluten-Free 1:1 Blend
1 cup GF blend per cup of AP flour
Creates gluten-free cake with similar texture. Some blends produce slightly denser results. Add 1 tsp extra baking powder.
Frequently Asked Questions
What flour makes the softest cake?
Cake flour makes the softest, most tender cake because of its lower protein content (7-8% vs 10-12%). Use 1 cup plus 2 tablespoons of cake flour per cup of all-purpose flour. If you do not have cake flour, mix 7/8 cup AP flour with 2 tablespoons cornstarch.
Can I use self-rising flour instead of all-purpose flour in cake?
Yes, but omit the baking powder and salt from the recipe since self-rising flour already contains both. Use a 1:1 ratio. The cake will rise and taste the same.