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Cake flour substitute

Cake flour is milled from soft wheat with less protein (about 7–9%, against 10–12% for all-purpose), so it forms less gluten and bakes a finer, softer crumb.

The recipe calls for

of cake flour. Every swap below is sized for that amount.

  1. All-purpose flour + cornstarch

    Standard
    • ⅞ cup all-purpose flour
    • 2 tbsp cornstarch

    Whisk together, then sift twice so the starch is evenly spread.

    Best for: Layer cakes, chiffon, sponge.

  2. All-purpose flour alone

    • ⅞ cup all-purpose flour

    Use 2 tbsp less per cup and mix gently.

    Best for: When you have no cornstarch; crumb will be a bit sturdier.

Choosing the right swap

Replacing a little flour with cornstarch dilutes the protein, the same effect as using softer wheat.

Missing cake flour? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

Can I use self-rising flour instead of cake flour?

Only if you remove the recipe’s baking powder and salt, and the crumb will still be less tender.

Is cake flour the same as pastry flour?

No. Pastry flour sits between cake and all-purpose in protein. Use the cornstarch mix for cakes.