What to use instead of cake flour

You can replace cake flour with all-purpose flour by removing some of the protein. Mix 1 cup of all-purpose flour with 2 tablespoons of cornstarch, then sift the mixture together 4 or 5 times. This mimics cake flour's lower protein content, which produces a softer crumb. Use this mixture 1:1 in place of cake flour in your recipe.

If you do not have cornstarch, all-purpose flour alone will work in most cakes, though the texture will be slightly denser and tougher than intended. The difference is noticeable in delicate cakes like angel food or chiffon, but less so in denser cakes like chocolate or spice cake. Use it 1:1 by weight or volume.

A second option is pastry flour, which sits between all-purpose and cake flour in protein content. It produces results closer to cake flour than all-purpose does. Use it 1:1 in your recipe.

Key Takeaways

  • All-purpose flour mixed with cornstarch (1 cup flour plus 2 tablespoons cornstarch, sifted together) is the closest substitute and works 1:1 in any cake recipe.
  • Plain all-purpose flour works in most cakes but produces a slightly denser texture because it has more protein than cake flour.
  • Pastry flour is a middle ground between all-purpose and cake flour and can be used 1:1 without adjustment.
  • Sifting the flour-and-cornstarch mixture multiple times is important because it distributes the cornstarch evenly and aerates the flour.

Why cake flour matters in baking

Cake flour has less protein (around 7 to 8 percent) than all-purpose flour (around 10 to 12 percent). Protein in flour develops gluten, which creates structure and toughness. Lower protein means less gluten development, which results in a tender, fine crumb instead of a chewy, dense one.

The difference shows most in tender cakes like vanilla, white, or yellow cake, where a delicate texture is the goal. In chocolate cakes or cakes with strong flavors, the difference is less noticeable because other ingredients mask the texture change.

How to make the cornstarch substitute

Measure 1 cup of all-purpose flour into a bowl. Remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. Sift the mixture together into a clean bowl, then sift it again into a third bowl. Repeat until you have sifted it 4 or 5 times total.

The repeated sifting breaks up any lumps and distributes the cornstarch evenly throughout the flour. This matters because cornstarch needs to be spread throughout the mixture to lower the overall protein content uniformly. A single sift will not do this.

Make this mixture right before you bake. Cornstarch and flour do not stay mixed during storage, so a batch made days ahead will separate and give you uneven results.

When to use all-purpose flour without adjustment

If you are baking a dense cake like chocolate cake, carrot cake, or spice cake, plain all-purpose flour is acceptable. These cakes rely on flavor and moisture more than on a delicate crumb, so the extra protein does not ruin them.

Cookies, brownies, and quick breads also tolerate all-purpose flour well. Cakes that include oil or sour cream instead of butter also mask the texture difference because fat tenderizes the crumb regardless of flour type.

Avoid plain all-purpose flour in angel food cake, chiffon cake, or any cake that depends on a light, airy texture. These recipes fail noticeably without the lower protein content.

Using pastry flour as a substitute

Pastry flour has protein content between all-purpose (10 to 12 percent) and cake flour (7 to 8 percent), usually around 9 to 10 percent. It produces a texture closer to cake flour than all-purpose does, without the need to mix and sift.

Use pastry flour 1:1 in place of cake flour. No adjustment is needed. The results will be slightly less tender than cake flour but noticeably better than all-purpose flour alone. If you bake regularly, keeping pastry flour on hand is simpler than mixing the cornstarch substitute each time.

Measuring by weight versus volume

Baking is more accurate by weight than by volume. If your recipe lists cake flour in grams or ounces, weigh your substitute instead of measuring by cups. One cup of cake flour weighs about 120 grams; one cup of all-purpose flour weighs about 125 grams.

If you are using the cornstarch-and-all-purpose mixture, weigh it as you would all-purpose flour. The small amount of cornstarch does not change the weight enough to matter. If your recipe calls for 240 grams of cake flour, use 240 grams of your mixture.

What not to use as a substitute

Do not use self-rising flour, which contains salt and baking powder already mixed in. Substituting it will throw off the leavening and salt in your recipe and ruin the cake.

Bread flour has even more protein than all-purpose flour and will make your cake tougher, not better. Whole wheat flour, oat flour, and specialty flours change the flavor and texture in ways that go beyond what a straightforward substitute can fix.

Frequently Asked Questions

Can I use cornstarch by itself instead of cake flour?

No. Cornstarch alone has no gluten-forming protein and will not provide structure. The mixture of all-purpose flour and cornstarch works because the flour still provides structure while the cornstarch dilutes the protein content. Cornstarch by itself produces a cake that falls apart.

Does the type of cornstarch matter?

No. Regular cornstarch and cornstarch labeled "non-GMO" or "organic" work the same way. Arrowroot powder and tapioca starch are similar starches that work as substitutes for cornstarch in this mixture, though cornstarch is the most common and reliable choice.

How long does the flour-and-cornstarch mixture last?

Use it the same day you mix it. Cornstarch and flour separate during storage, so a batch made ahead will not stay mixed. Make a fresh batch each time you bake, or keep pastry flour on hand instead.

Will my cake taste different if I use a substitute?

The flavor will be the same. The texture will change slightly — the crumb may be a bit denser or tougher depending on which substitute you use. The taste of the cake itself comes from sugar, butter, eggs, and flavorings, not from the type of flour.

What if my recipe calls for cake flour but I only have bread flour?

Bread flour has more protein than cake flour, so it will make your cake tougher. If you have no other option, use it, but the result will not be ideal. All-purpose flour or pastry flour are much better choices if you have them available.