Substitutes for cake flour
Cake flour substitutes
Cake flour is low in protein, which gives cakes a fine, tender crumb. All-purpose flour with a little cornstarch comes closest.
What cake flour does
A low-protein, finely milled flour that makes tender, fine-crumbed cakes.
Quick reference
| Substitute | Amount |
|---|---|
| All-purpose flour + cornstarch Sources vary | ⅞ cup all-purpose flour + 2 tbsp cornstarchper 1 cup cake flour |
| All-purpose flour alone | ⅞ cup all-purpose flourper 1 cup cake flour |
When the substitute matters
- Layer cakes and sponges: all-purpose flour plus cornstarch.
- No cornstarch: 1 cup minus 2 tablespoons all-purpose flour.
- Do not use corn flour or cornmeal in place of cornstarch.
The substitutes, in detail
All-purpose flour + cornstarch
Amount: ⅞ cup all-purpose flour + 2 tbsp cornstarch per 1 cup cake flour
Sources vary
King Arthur gives 105 g flour + 14 g cornstarch. Purdue gives a lighter version: 1 cup minus 1 tbsp flour plus 1 tbsp cornstarch.
- Measure 1 cup all-purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch.
- Sift or whisk together well (Taste of Home sifts several times).
Best for
- layer cakes
- cupcakes
- chiffon and sponge cakes
Not for
- recipes that need the flour's full protein, such as bread
What changes
The cornstarch lowers the protein of the mix, so the crumb is close to cake flour.
- vegan
- dairy-free
- egg-free
All-purpose flour alone
Amount: ⅞ cup all-purpose flour per 1 cup cake flour
Extension charts measure both flours sifted.
- Measure 1 cup all-purpose flour and remove 2 tablespoons.
Best for
- cakes
- cookies
Not for
- very light sponge and chiffon cakes
What changes
Works, but the crumb is slightly coarser and less tender than with cake flour.
- vegan
- dairy-free
- egg-free
Don't use
- Corn flour (or cornmeal) in place of cornstarch
Chowhound warns corn flour contains protein, which can make the cake chewier. In the UK, cornstarch is sold as corn flour.
How we source this
Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.
Sources
- America's Test Kitchen — Cake Flour Substitute
- King Arthur Baking — How to make cake flour
- Food Network — Ingredient Substitution Guide
- Taste of Home — The Ultimate Guide to Baking Substitutes for Wet and Dry Ingredients
- Purdue Extension — Substitutions and Equivalents in Food Ingredients (CFS-145-W)
- Chowhound — The Best Swap For Cake Flour In A Pinch
- Land O'Lakes — Ingredients Substitutions (Kitchen Reference)
- North Dakota State University Extension — Ingredient Substitutions (FN198, reviewed Jan. 2023)
- University of California Cooperative Extension (San Joaquin County) — Ingredient Substitution (Nancy Feldman, April 2001)