What's the Best Substitute for Cake Flour?
Whether you're out of Cake Flour or looking for a healthier alternative, finding the right substitute can save your recipe. Low-protein, finely milled flour with 7-9% protein content, used for tender, delicate baked goods like cakes and pastries In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for cake flour are all-purpose flour with cornstarch, pastry flour, or a homemade blend of all-purpose flour and cornstarch.
Best Substitutes for Cake Flour
All-Purpose Flour + Cornstarch
Ratio
1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch
Best For
- cakes
- muffins
- quick breads
- tender pastries
Description
Most common and effective substitute that reduces protein content
Sift together thoroughly to ensure even distribution
Pastry Flour
Ratio
1:1
Best For
- cakes
- pastries
- tender baked goods
Description
Similar protein content (8-9%) to cake flour
Closest substitute in terms of protein content
All-Purpose Flour (Sifted)
Ratio
1:1
Best For
- cakes where texture is less critical
- muffins
- quick breads
Description
Sifting adds air and lightens the flour
Sift 2-3 times for best results
Gluten-Free Flour Blend
Ratio
1:1
Best For
- gluten-free cakes
- allergen-free baking
Description
Commercial gluten-free flour blends designed for baking
Choose blends specifically formulated for cakes and pastries
How to Choose the Right Substitute
When choosing a substitute for Cake Flour, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Cake flour is bleached, which affects how it interacts with other ingredients
Always sift cake flour before measuring for accurate results
Don't overmix batter when using cake flour - it can become tough
Cake flour works best in recipes with chemical leaveners (baking powder/soda)
For extra tender results, use the reverse creaming method
Store cake flour in an airtight container in a cool, dry place
Cake flour has a shorter shelf life than all-purpose flour
Use cake flour for angel food cake, chiffon cake, and sponge cakes
The low protein content prevents gluten development for tender crumb
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications