I make cake flour substitute when I want the source flavors without the thin, generic write-up that usually follows recipes around the internet. This version keeps the original quantities, times, pan sizes, and servings, but I write the method the way I actually think through it in the kitchen.
The backbone is all-purpose flour, cornstarch. Those ingredients tell me what the recipe is trying to be before I even start: rich, practical, and built around a few strong flavors rather than a long list of fussy extras.
I pay attention to the details that change the result: the listed prep time is 2 minutes, the cook time is 0 minutes, and the recipe serves 1. When the source gives a rest, chill, or pan size inside the instructions, I keep that in the method too.
Why I keep coming back to this
- It has a clear main flavor.I can taste why cake flour substitute works instead of guessing after the fact.
- The method is practical.I focus on what I watch, smell, and check while cooking.
- It can be adjusted carefully.I keep the base recipe intact and make small changes only after one honest batch.
- Leftovers have a plan.I include storage notes because that is where many recipes leave me guessing.
What you need (and what each one is doing)
- 14 Tablespoons all-purpose flour.I use this as listed. Note: 110g.
- 2 Tablespoons cornstarch.I use this as listed. Note: 16g.
How I make it
Step 1 — Sift flour and cornstarch together
I sift flour and cornstarch together in a large bowl. Repeat so the mixture is sifted twice. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
Step 2 — Measure (spoon & level) 1
I measure (spoon & level) 1 cup from this mixture. You’ll have about 1 cup anyway, but sometimes sifting can produce more volume since it’s adding air.
Step 3 — You have 1 cup
I you have 1 cup of cake flour that you can use in any recipes requiring cake flour. If the recipe requires more than 1 cup cake flour, you can do this process in bulk, but I find it’s better to make each cup of cake flour separately.
Tips from my kitchen
- Sift twice.That is the whole trick, not a decorative step.
- Measure gently.Packed flour makes heavier cakes.
- Make what I need.Freshly sifted substitute is lightest.
- Label leftovers.It looks just like plain flour later.
Variations I have actually tried
- Two cups:I repeat the formula twice for even mixing.
- Cupcakes:It works nicely in tender cupcake batters.
- Snack cakes:I use it when a softer crumb matters.
- Not bread:I keep stronger flour for yeast loaves.
- Sieve method:A fine-mesh sieve works if there is no sifter.
What can go wrong and how I avoid it
- Rushing heat.I keep the heat where the recipe needs it because burned dairy, scorched sugar, or tough seafood cannot be fixed later.
- Skipping the rest.If the method asks for cooling, chilling, or standing time, I use it. Texture often finishes during that pause.
- Changing too much at once.I test one swap at a time so I know what caused a change.
- Ignoring visual cues.Times matter, but color, thickness, softness, and aroma tell me when to move.
Storing and reheating
I usually make this right before baking. If I have extra, I keep it airtight and sift again before using.
Humidity can clump cornstarch, so I do not make a large batch for long storage.
How I like to serve it
I serve cake flour substitute in the way that supports its strongest flavor. Rich recipes get something crisp or acidic nearby; spicy recipes get rice, bread, dairy, or another calm side; sweet recipes get coffee, milk, or small portions.
If I am making it for guests, I prepare any garnish or side before the final step. That way the food is served at its best texture instead of sitting while I look for plates.
Frequently asked questions
Is this identical to cake flour?
No. True cake flour is milled differently, but this substitute works well in many tender cakes.
Why sift twice?
Sifting blends the cornstarch evenly and aerates the flour.
Can I make more than 1 cup?
Yes. Repeat the same 14 tablespoons flour plus 2 tablespoons cornstarch for each cup.
Do I measure before or after sifting?
Sift first, then spoon and level 1 cup from the mixture.
Can I use it for bread?
No. Bread needs stronger flour and more gluten structure.
If you make this, leave a comment with what you changed or what you served with it. I read those notes because they help me understand how the recipe behaves in real kitchens.
Cake flour substitute
Description
Cake flour substitute made with all-purpose flour, cornstarch. I keep the source amounts and practical timing, then explain the checks I use while cooking.
Ingredients You’ll Need
Instructions
- Sift flour and cornstarch together in a large bowl. Repeat so the mixture is sifted twice. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
- Measure (spoon & level) 1 cup from this mixture. You'll have about 1 cup anyway, but sometimes sifting can produce more volume since it's adding air.
- Now you have 1 cup of cake flour that you can use in any recipes requiring cake flour. If the recipe requires more than 1 cup cake flour, you can do this process in bulk, but I find it's better to make each cup of cake flour separately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 453kcal
- % Daily Value *
- Total Fat 1g2%
- Trans Fat 0.0g
- Sodium 4mg1%
- Potassium 116mg4%
- Total Carbohydrate 96g32%
- Dietary Fiber 3g12%
- Protein 11g22%
- Calcium 16 mg
- Iron 5.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sift twice. That is the whole trick, not a decorative step.
Measure gently. Packed flour makes heavier cakes.
Make what I need. Freshly sifted substitute is lightest.
Label leftovers. It looks just like plain flour later.
Frequently Asked Questions
No. True cake flour is milled differently, but this substitute works well in many tender cakes.
Sifting blends the cornstarch evenly and aerates the flour.
Yes. Repeat the same 14 tablespoons flour plus 2 tablespoons cornstarch for each cup.
Sift first, then spoon and level 1 cup from the mixture.
No. Bread needs stronger flour and more gluten structure.
You may also like...
