Don't let missing cake flour stop you from making delicate cakes, cupcakes, or pastries! This simple substitution creates the tender, fine texture cake flour is famous for.
The cornstarch reduces protein content, mimicking cake flour's lower gluten development that creates those perfectly soft crumbs.
Here's the proven method plus tips for achieving bakery-quality results with common pantry ingredients.
The 2 Best Substitutes
1. All-Purpose Flour + Cornstarch
Easy
(5/5)
Substitution Ratio
1 cup AP flour - 2 tbsp + 2 tbsp cornstarch = 1 cup cake flour
Texture: Very close to real cake flour
Flavor: Neutral
Best for: Cakes, cupcakes, delicate pastries
Pros & Cons
Common ingredients
Nearly identical results
Quick to make
Extra step of sifting
Slightly different protein content
Pro Tip
Sift mixture 3 times for finest texture. Measure flour first, then replace.
2. All-Purpose Flour (Reduced)
Easy
(3/5)
Substitution Ratio
3/4 cup + 2 tbsp all-purpose flour = 1 cup cake flour
Texture: Slightly denser than cake flour
Flavor: Neutral
Best for: Simple cakes when no cornstarch available
Pros & Cons
Only one ingredient
No special items needed
Quick
Denser result
Not as tender
Different protein level
Pro Tip
Not as tender as cornstarch method but works in a pinch.
Expert Tips
Professional Secrets
- Always sift the mixture at least 3 times for best texture
- Measure all-purpose flour first, then remove 2 tbsp before adding cornstarch