Out of All purpose flour, one case
Cake flour vs all-purpose flour
2 options, ranked, with the exact amount
Use Cake flour
Same amount as the all purpose flour
Plus 2 tbsp per cup
You can substitute cake flour for all-purpose flour by adding 2 tablespoons extra cake flour per cup. For all-purpose to cake flour, remove 2 tablespoons per cup and add 2 tablespoons cornstarch.
- Best for —
- cakes
One casethe full all purpose flour card
Why it works
All purpose flourCake flour and all-purpose flour differ primarily in protein content. Cake flour has lower protein (7-9%) for tender results, while all-purpose flour has moderate protein (10-12%) for balanced baking. The substitution works by adjusting protein content through flour ratios or adding cornstarch to mimic cake flour's properties.
Every option, one card
Ranked| # | Substitute | Instead of all purpose flour |
|---|---|---|
| 1 | Cake flourcakes | Same amountPlus 2 tbsp per cup |
| 2 | All-purpose + cornstarchwhen you need cake flour | Same amount- 2 tbsp + 2 tbsp cornstarch per cup |
Cake flour
similar taste, lighter texture
Cake flour has lower protein content (7-9%) than all-purpose flour (10-12%), making it good for tender, light baked goods.
- Best for
- cakes, muffins, tender cookies, biscuits, pancakes
Add 2 tablespoons extra cake flour per cup for the same structure as all-purpose flour. Sift before measuring for best results.
All-purpose + cornstarch
similar taste, lighter texture
Create a cake flour substitute by mixing all-purpose flour with cornstarch to reduce protein content.
- Best for
- when you need cake flour, tender baked goods, light textures
For every cup of cake flour needed, use 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch.
All-purpose flour for cake flour
similar taste, lighter texture
Remove 2 tablespoons all-purpose flour per cup and add 2 tablespoons cornstarch to mimic cake flour's low protein content.
- Amount
- Same amount
- Best for
- cakes, muffins, tender cookies, when you need cake flour texture
Mix 1 cup all-purpose flour minus 2 tablespoons with 2 tablespoons cornstarch. Sift together before using.
How it behaves in this recipe
When substituting between cake flour and all-purpose flour, consider the protein content and desired texture. Cake flour provides tender, light results while all-purpose flour offers more structure and versatility.
Tips for substituting all purpose flour
5 tips- Sift cake flour before measuring for most accurate results
- Cake flour develops less gluten - mix gently to avoid tough textures
- All-purpose flour needs more gentle mixing when used for tender baked goods
- Use cake flour for light, tender textures; all-purpose for more structure
- Test small batches to find the texture you prefer
Notes on all purpose flour
- Mix all-purpose flour with cornstarch to reduce protein content
- Use pastry flour as a middle ground between cake and all-purpose flour
- Adjust mixing time based on protein content of your flour
- Consider the desired texture when choosing your substitute
Questions
5 questionsCan I use cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour by adding 2 tablespoons extra cake flour per cup to compensate for its lower protein content.
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour can substitute for cake flour by removing 2 tablespoons per cup and adding 2 tablespoons cornstarch to mimic cake flour's low protein content.
What's the difference between cake flour and all-purpose flour?
Cake flour has lower protein content (7-9%) than all-purpose flour (10-12%), making it better for tender, light baked goods. All-purpose flour is more versatile for general baking.
Can I use cake flour for bread?
Cake flour can be used for bread, but it will produce a more tender, less chewy result due to its lower protein content. It's better suited for quick breads than yeast breads.
Do I need to adjust the recipe when substituting flours?
Yes, adjust the amount of flour used. Add 2 tablespoons extra cake flour per cup when substituting for all-purpose, or remove 2 tablespoons all-purpose flour per cup and add 2 tablespoons cornstarch when substituting for cake flour.