I use cake flour almost exclusively in my cakes, though you will sometimes find all purpose flour or even self rising flour sprinkled in a few recipes. I’ve had several people tell me they can’t find cake flour at their local store so I thought I would share how to actually make cake flour at home. It’s really easy, all you need is AP flour and cornstarch!
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Cake Flour Video Tutorial
What is Cake Flour?
Cake Flour is a speciality type of flour that has a lower protein ratio than that found in All Purpose flour. Because of its lower protein ratio (only about 8%), it naturally creates less gluten making it great for baking when you want your final results to be much more tender and soft. It is also usually bleached.
It is generally lighter than all purpose flour as well since it is sifted several times when made. Cake flour comes in at a weight of 4 ounces while all purpose flour measured in the same amount comes out to 4 ½ ounces.
This is important information to keep in mind when making substitutions in your baking.
How to Make Cake Flour
This is a very easy recipe that you can follow if you don’t have any at home.
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You will need all purpose flour, cornstarch and a sifter! For every cup of cake flour you recipe requires, simple measure 1 level cup of all purpose flour then remove 2 tablespoons of the flour.
Next measure and add 2 tablespoons of cornstarch to the flour and sift 4-5 times. This will work whenever you are in a pinch.
The cornstarch addition stops gluten formation in your cakes but also provides more of that tender structure we love about cake. This is why I love it so much!
Cake Flour Recipe
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Equipment
- Measuring spoons
Ingredients
- 1 cup all purpose flour
- 2 tbsp cornstarch
Instructions
- For every cup of cake flour you recipe requires, simple measure 1 level cup of all purpose flour then remove 2 tablespoons of the flour.
- Next measure and add 2 tablespoons of cornstarch to the flour and sift 4-5 times.
- Use in your recipe requiring cake flour.
Video
Notes
Nutrition
What Flour Brands Do You Use?
I personally buy and use Swans Down. It has been used for making cakes in my family for years, and I totally trust it.
It does require additional sifting but that is totally fine since I know it will make the cake even lighter.
Cakes That Use Cake Flour
Here are some of my favorite recipes that truly benefit from the soft texture that it provides. Give them a try and let me know what you think!
- Ultimate Lemon Pound Cake
- 7 Up Pound Cake
- Pineapple Rum Cake
- Kentucky Butter Cake
- Caramel Cake
- German Chocolate Cake
- Cream Cheese Pound Cake
- Sour Cream Pound Cake
Other Tutorials to Try
If you are missing other ingredients, try making this DIY Powdered Sugar or this Egg Substitution List and the Ultimate List of Baking Substitutions!
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Can you do the same substitution with wheat flour to make it whole wheat cake flour?
I’ve not tried to make cake flour with whole wheat, the protein amount is different in wheat so it most likely won’t be the the same texture. I’ve never tried it.
Should flour be measured before or after sifting?
Measure then sift for this recipe.
How much starch would need for 3/4 cup?
1 1/2 tablespoons
Can you buy cake flour? If so, what brand do you recommend?
I use Swan’s Down
King Arthur unbleached cake flour. Sold at your local Publix store, Amazon and online direct from King Arthur.
if you already have cake flour do u sift first then measure or measure and then sift?
Do you use this in the recipe as if it’s 1 cup of cake flour or do you measure this mixture after sifting? In other words, do you remeasure after all the sifting in case aeration increases the volume?
You measure it after all of the steps and continue with your recipe.
Just add 2 tablespoon of cornstarch instead of 2 tablespoons per cup