How to Replace Cake Flour (3 Methods to Try in a Pinch)

7 Min Read
Rate this post

Sometimes you start a dish only to discover halfway through that you’re missing an ingredient. Cake flour is one of those items that not everyone usually has on hand. Nonetheless, cake flour is used in many recipes, particularly those for baked goods.

So, what should you do if you don’t have cake flour but still want to bake? These easy substitutions will assist!

Why Use Cake Flour

Before we get into how to replace cake flour, it’s important to understand why you’d need cake flour in the first place. Cake flour has much less protein than all-purpose flour and even less protein than bread flour.

Because of the lower protein content, cake flour has less gluten. Cake flour has less gluten than other flours, making it lighter and fluffier, resulting in softer, fluffier pastries.

You want your cake, muffins, or soft cookies to be pleasant and supple when you bake them. Using cake flour is a simple approach to get these outcomes.

A chewy, firm texture is great for bread, but when it comes to cake, lighter is preferable!

Why Substitute Cake Flour

The most typical reason for needing a cake flour alternative is because you don’t have any on hand. Although some individuals may just use all-purpose flour, which is more popular in households, this choice will have an impact on your baking.

If you want that ideal, soft texture, use a cake flour replacement rather than simply all-purpose flour. You’ll be happy you did!

You might also try using a cake flour replacement to enhance your cake recipe. For example, you may attempt to make your cake a bit moister.

In this situation, you might try the arrowroot substitution described further down. It’s always a good idea to strive to improve your recipes, and experimenting with cake flour substitutes might be a fantastic approach to make your favorite cake even better!

Cake Flour vs. Self Rising Flour

Many people believe that the soft, fluffy baked products produced by cake flour are the result of a leavening agent added to the flour. This, however, is not the case.

Cake flour is just a softer kind of wheat flour. Cake flour-based baked products are softer and rise more readily because the flour is so light, enabling the steam in the cake and the leavening chemicals used to easily push the cake upward. Cake flour has nothing added to it and is just naturally soft!

Nevertheless, self-rising flour contains leavening chemicals. Self rising flours often include baking powder, making them ideal for producing fast breads, pancakes, or muffins. Your baked items will get a little boost, but this is due to the chemical leavener, not the flour itself.

Cake flour and self-rising flour are not interchangeable. Although while self-rising flour produces soft baked products, it contains a significant quantity of gluten, which you want to avoid when making cakes.

Don’t worry, there are various alternatives to cake flour!

1 – Cake Flour Substitute with Cornstarch

If you have all-purpose flour on hand, you’re already halfway to a superb cake flour alternative. You just need corn starch now! By limiting the production of gluten during baking, adding cornstarch to all-purpose flour can help keep your baked products soft.

Keep in mind that gluten in cake results in a coarser, chewier cake—you want light and fluffy! Cornstarch gives your cake structure while it bakes and provides a wonderful sponginess that is also characteristic of cake flour.

To prepare a cake flour replacement using all-purpose flour and cornstarch, sift 1 cup all-purpose flour and 1 cup cornstarch together. Make sure they’re nicely combined! Then, exactly like cake flour, use this mixture.

If you just need one cup, simply scoop one cup of the mix and continue with your recipe. It’s as simple as that!

2 – Arrowroot for Cake Flour

You may use arrowroot in the same way you used cornstarch and all-purpose flour to produce a cake flour replacement.

Instead of 1 cup all-purpose flour and 1 cup cornstarch, add 1 cup arrowroot powder. The arrowroot powder will also assist your baked products remain soft by preventing gluten from developing while they bake.

If you use arrowroot powder, your cakes may bake a bit quicker, so check for doneness a few minutes earlier than if you used ordinary cake flour.

One advantage of combining arrowroot powder with all-purpose flour is that the arrowroot powder tends to trap in moisture, making your baked items even more soft than normal.

Arrowroot is the way to go if you want soft, delicious cake!

3 – Pastry Flour Substitute

If you don’t have all-purpose flour, cornstarch, or arrowroot to substitute for cake flour, pastry flour is your best bet. Pastry flour has less gluten than all-purpose flour but still contains roughly 11% protein, while cake flour contains just 8% protein.

Pastry flour will keep your cakes soft, but they will be a bit more solid. Since pastry flour has less starch than cake flour, your cakes may have a somewhat gummier texture. When in a need, though, pastry flour will suffice and will not harm your cake!

As directed in the recipe, substitute pastry flour for cake flour. There is no need to change anything!

Although baking using cake flour yields great cake results with little effort, cake flour may be substituted as required. Always start with cornstarch and all-purpose flour since this is the best method to duplicate cake flour.

Nonetheless, try all of the substitutions; you never know when you’ll come upon something that will make your meals even more fantastic!


How do I substitute cake flour?

It’s really simple to make your own cake flour alternative. To make one cup of cake flour, take two tablespoons of all-purpose flour and combine it with two teaspoons of cornstarch or arrowroot powder.

What is the equivalent of 3 cups of cake flour to all-purpose flour?

Here’s how it works: Use a measuring cup to scoop and level 1 cup of all-purpose flour for every cup of cake flour called for in a recipe (or whole wheat flour, if you want a nuttier flavor and slightly more nutritious bake).

What is the hack for cake flour?

You may make cake flour by weighing out the same quantity of all-purpose flour as is asked for in the recipe. Next, for every cup of all-purpose flour you’re using, take out two teaspoons and replace them with cornstarch.

What can I use in place of 1 2 cup cake flour?

A 2 cup measuring cup. Fill up the empty area with all-purpose flour. Place the contents into a small mixing dish and whisk it together. Follow the recipe exactly as written. 2 c. cake flour

1 tablespoon cornstarch added to a 1For1

How to make a cake flour?

4 cup plus 2 tablespoons all-purpose flour (105g) and 2 teaspoons cornstarch (14g). In a recipe, use in lieu of cake flour, replacing by equal weight or volume. To produce cake flour, follow these steps: 3 beaten eggs

What is the best substitute of cake flour is not?

You’ll get the greatest results if you use genuine cake flour, but if you don’t have any on hand, you may use all-purpose flour combined with cornstarch. Remove 2 tablespoons of flour for every cup of flour used and replace it with an equal quantity of cornstarch.

How much cake flour equals 1 cup all-purpose flour?

To match the amount in 1 cup of all-purpose flour, add an additional 2 tablespoons per cup of cake flour. If you’re using all-purpose flour instead of cake flour, reverse the following ratios: Reduce the amount of AP flour by 2 tablespoons each cup of cake flour, and increase the amount of corn starch by 2 tablespoons per cup.

How do I substitute cake flour for all-purpose flour by weight?

The most exact approach to replace cake flour for all-purpose flour is to use a kitchen scale and substitute ounce for ounce. All-purpose flour weighs around 4.5 ounces per cup, while cake flour weighs approximately 4 ounces per cup.

How much baking powder for 3 cups of cake flour?

About Baking Powder in Cake Batter

Based on the premise that 1 teaspoon of baking powder produces adequate lift for each cup of flour in the batter, the right quantity of baking powder for our pound cake recipe should be around 1 34 teaspoons.

What does cornstarch do to cake flour?

Cornstarch adds a crumbly and delicate dessert-like texture to cake, cookie, pie filling, and shortbread recipes. Cornstarch is often used as an anti-caking agent in the food industry.

You might also like

Leave a Reply

Your email address will not be published. Required fields are marked *