The best substitute for cake flour is 1 cup of all-purpose flour with 2 tablespoons removed and replaced with 2 tablespoons of cornstarch, sifted together thoroughly.
You’re in the middle of a recipe that calls for cake flour, and your pantry doesn’t have it. That box of all-purpose flour sitting right there feels like a natural swap, but using it straight up will give you a denser, tougher cake than you want. The fix takes about two minutes and uses two ingredients you probably already own.
Why Cake Flour Matters
Cake flour is milled from soft wheat, giving it a lower protein content — around 7 to 8 percent — compared to all-purpose flour’s 10 to 12 percent. Less protein means less gluten development, which translates to a tender, fine-crumbed cake. All-purpose flour alone builds too much structure, turning delicate layers into something closer to bread.
The trick is diluting all-purpose flour’s protein with a starch that adds no gluten at all. Cornstarch does exactly that, and it’s already in most American kitchens.
The Standard Substitute: All-Purpose Flour + Cornstarch
This is the most widely recommended and tested method, endorsed by baking resources including King Arthur Baking. It reliably lowers the protein content to cake-flour territory.
- Measure 1 cup (120 grams) of all-purpose flour.
- Remove 2 tablespoons (15 grams) of that flour and return it to the bag.
- Add 2 tablespoons (16 grams) of cornstarch to the remaining flour.
- Whisk to combine, then sift through a fine-mesh sieve at least twice — ideally two to five times. Sifting aerates the mixture and distributes the cornstarch evenly, which is what makes the texture work.
- Measure 1 cup of the sifted mixture using the spoon-and-level method for your recipe.
The finished blend should feel noticeably lighter and fluffier than plain all-purpose flour. If it clumps or feels dense, sift it once more.
For bulk preparation, sift several cups at once and store the blend in an airtight container. Label it so you remember what it is next month.
Other Substitutes Worth Knowing
If you’re out of cornstarch or need a gluten-free option, these alternatives work, though each has trade-offs.
| Substitute | Ratio per 1 Cup Cake Flour | Key Notes |
|---|---|---|
| All-Purpose + Arrowroot | ¾ cup AP flour + 2 tbsp arrowroot powder | Sift the same way; arrowroot is a good corn-free alternative. |
| Pastry Flour | 1:1 (1 cup pastry flour = 1 cup cake flour) | Closest textural match; slightly higher protein than cake flour but lower than all-purpose. |
| Almond Flour | ¾ cup almond flour per 1 cup cake flour | Dense and high-fat; add an extra egg or a splash of milk if the batter seems dry. |
| Gluten-Free Blend + Cornstarch | ¾ cup GF blend + 2 tbsp cornstarch | Check that your GF blend doesn’t already contain cornstarch before adding more. |
| Whole Wheat Flour | 1:1 (1 cup whole wheat = 1 cup cake flour) | Pinch-use only. Results in a noticeably denser, heartier texture. Do not use for delicate cakes. |
If you’re on a strict gluten-free diet, skip any substitute that contains all-purpose flour and use almond, oat, or a certified gluten-free blend instead.
Common Mistakes That Ruin the Substitute
The right ratio matters, but execution trips people up just as often.
- Skipping the sifting. The cornstarch won’t distribute evenly, leaving patches of starch that create gummy spots and a dense crumb. Sift at least twice.
- Using 1 cup of all-purpose flour straight. No adjustment. This gives you a higher-protein flour that produces a tough, chewy cake — the opposite of what cake flour is for.
- Adding too much cornstarch. More than 2 tablespoons per cup makes the cake crumbly or gummy. Stick to the ratio.
- Confusing corn flour with cornstarch. In the US, cornstarch is a fine white powder; corn flour is ground dried corn and behaves very differently. Check the label.
- Using almond or coconut flour at a 1:1 ratio. These flours absorb far more liquid. At equal volume, they’ll produce a dry, crumbly batter that may collapse in the oven.
This substitute works well in tender cakes, muffins, and quick breads. Skip it for yeasted doughs like bagels or pizza crusts, where higher protein is structurally necessary.
FAQs
Can I use self-rising flour instead of cake flour?
Not directly. Self-rising flour contains baking powder and salt that will alter the recipe’s chemistry. If you’re in a pinch, you can make a substitute by adding 1½ teaspoons of baking powder and ¼ teaspoon of salt to 1 cup of the DIY cake flour blend above, but adjust the recipe’s other leavening agents accordingly.
Is it better to weigh flour for this substitute?
Yes. Volume measurements vary because of how tightly flour is packed. Using a kitchen scale (100 grams of cake flour equals about 85 grams of all-purpose flour plus 15 grams of cornstarch) gives you a more reliable result every time.
Does this substitute work for gluten-free baking?
Only if you replace the all-purpose flour with a certified gluten-free all-purpose blend. The cornstarch itself is gluten-free. Use the same 2-tablespoon swap and sift thoroughly. For dedicated gluten-free recipes, use almond, oat, or coconut flour instead, with the ratio adjustments listed above.
References & Sources
- King Arthur Baking. “Cake Flour vs. All-Purpose Flour.” Explains protein differences and the DIY cake flour method.
- Tasting Table. “Cake Flour Substitutes You Might Have In Your Pantry.” Lists multiple substitution ratios and trade-offs.
- Food52. “How to DIY Cake Flour and Self-Rising Flour.” Covers sifting technique and bulk preparation.
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