How to Make Homemade Cake Flour {Substitute}

Learn how to to make homemade cake flour with 2 simple ingredients. This is a quick and easy substitute with just all purpose flour and cornstarch!

You can go to the store and search for special flour (and spend more money), or just use what you likely already have around your house. It's also a great recipe to have in a pinch as a substitute when you didn't realize you ran out of your favorite flour! For more helpful baking tips, check out How to Blind Bake Pie crust and How To Make Brown Sugar. 

What is Cake Flour?

It's a low protein flour that's typically used in baking, especially cakes, in order to give them a wonderfully firm but soft texture. This is typically the flour that is used in fancy bakeries to create high quality desserts.

How to make DIY cake flour substitute recipe from scratch?

1. Measure out- 1 cup of all purpose flour.
2. Remove- 2 tablespoons of all-purpose flour from your cup and dump it back into your flour bag.
3. Add in- 2 tablespoons of cornstarch into your cup of all purpose flour.
4. Sift- Five separate times!

See what I mean-You only need 2 ingredients to make this!

Cake Flour vs All-Purpose Flour vs. Pastry flour (Is it the same as plain flour?)

The main difference is the protein content. Cake flour has a lower protein content at 7%-8% than compared to a harder all-purpose flour with 10%-12% protein. This lower protein count implies that less gluten is formed as the batter is mixed, which results in a light, airy, tender and fluffy cake textures. It's also excellent to use for cupcakes. Pastry flour is also considered to be a high quality fine textured flour with about 9 percent protein.

I have used this flour in this Chocolate Raspberry Mousse Cake and this Funfetti Cake (Confetti Cake) and these Yellow Cupcakes as well as these Red Velvet Cupcakes and of course these Chocolate Chip Cupcakes. In all of these recipes, I needed the main component of the dessert to be light because the frosting would be heavy. Using this type of flour helps to create balance between the light and heavy components.

In general, this flour is preferred for cakes, cupcakes and small tea cakes, which typically are fluffier than other desserts. It is typically NOT used to bake breads, cookies or muffins, which are denser.

Can I use all-purpose flour to replace cake flour?

No, these two flours cannot be used interchangeably. All-purpose flour would make your desserts more dense and heavy unlike the other one, which makes it light and tender.

Tips and techniques for homemade cake flour

The key is sifting- You need to sift these 2 ingredients multiple times because it allows the cornstarch and flour to mix together thoroughly.

Make more- You can easily double or triple this recipe and because it has a long shelf life.

Don't forget to remove some flour- You need to remove and replace 2 Tbs of flour with 2 Tbs cornstarch. If you forget to omit the flour, this recipe won't work at all.

Store in tightly sealed container- Because this will ensure humidity and other unwanted things stay out of the flour and keeps it fresh longer.

Where to buy this flour? If you are purchasing this rather than making at home, you can find it in the baking aisle of almost all the grocery stores. You can also order online. The two popular brands that I have used before are Swans Down and King Arthur.

Storage

Room Temperature- Store this in a sealed container away from humidity for up to 4-6 months. Beware of climate and humidity affecting shelf life.

Fridge- Store in a sealed container away from possible liquid spills for up to 1 year.

More Baking Tips

• How to Frost a Cake Smoothly
• How to Color Fondant
• How to Make Homemade Sprinkles
• How to Soften Brown Sugar
• How to Frost a Cake Smoothly

Recipe