You’re halfway through a cake recipe, open the pantry, and realize you’re fresh out of cake flour. Been there. Instead of running to the store or skipping the bake altogether, you can make a cake flour substitute in five minutes using just all-purpose flour and cornstarch. It’s the same DIY cake flour method I’ve used for years, and it works like a charm for turning regular flour into a fluffier, lighter option perfect for cakes, cupcakes, and even pancakes.
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Homemade Cake Flour
Cake flour is lower in protein than all-purpose flour, which gives baked goods that tender, melt-in-your-mouth texture. But most of us don’t use it often enough to keep a bag on hand, and honestly, I can rarely find it stocked anyway. That’s why I always go the homemade cake flour route. Just measure, mix, and sift. No weird ingredients, no guessing.
This substitute for cake flour comes in handy when I want bakery-style texture without the extra trip to the store. And it’s a great way to turn all-purpose flour into cake flour with what I already have. Just be sure to mix it well and measure accurately for the best results.
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Measure Like a Pro
Even though this cake flour substitute only calls for two ingredients, accuracy is key. For the best results every time, I recommend measuring using the spoon-and-level method. It ensures you’re not packing in too much flour or skimping on cornstarch. If you have a kitchen scale, even better! It’s the most reliable way to make consistent, high-quality homemade cake flour every time.
Cake Flour Substitute Recipe
Equipment
- Kitchen Scale (optional)
- Fine-Mesh Sieve
Instructions
- Sift together the flour and cornstarch.1¾ cups all-purpose flour, ¼ cup cornstarch
Notes
- Make sure your cornstarch is fresh.
- Use the spoon-and-level method when measuring baking ingredients. This ensures you get the right ratio, although using a kitchen scale will give you the most accurate results.
- Be sure to mix the ingredients well and sift the mixture before storing.
What to Make with Cake Flour
This homemade cake flour substitute is perfect anytime a recipe calls for cake flour but you don’t have any on hand. Because it’s lighter and lower in protein than all-purpose flour, it creates a super soft, tender crumb, which is exactly what you want in delicate bakes. I love using it for treats like churro bundt cake, Italian sponge cake, or even something light and airy like lemon angel food cake. It’s also great in cookies where you want a softer texture, like my frosted sugar cookies.
Any time you need a substitute for cake flour, this easy mix has you covered. Just remember: this DIY cake flour works best in recipes where tenderness really counts. Whether you’re turning all-purpose flour into cake flour for a last-minute birthday cake or prepping ahead for the holidays, it’s always good to have a batch ready to go.
How to Store
Stored in an airtight container, this substitute for cake flour will keep in your pantry (dark, dry, cool spot) for up to 1 year. You can store it in the refrigerator if you prefer.
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