Cake flour substitutes
Cake flour substitutes — 4 options, ranked, with the exact amount
Use All-purpose flour + cornstarch
Per 1 cup cake flour
1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch
Most common and effective substitute that reduces protein content.
The best substitutes for cake flour are all-purpose flour with cornstarch, pastry flour, or a homemade blend of all-purpose flour and cornstarch.
Cake flour is chosen for how little gluten it can make, not how much. At 7 to 9% protein and milled very fine, it is what makes a cake tender and close-crumbed instead of bready.
- Verdict —
- Works
- Best for —
- cakes
Updated 26 Jul 2026 · no sponsored swaps
Bindingprimary
It carries just enough protein to hold a crumb together and not enough to make it chewy — the soft, fine, velvety texture of a layer cake is gluten deliberately kept weak. Put a high-protein flour in the same batter and it bakes tough and faintly rubbery, which is the one failure this ingredient exists to prevent.
Every option, one card
Ranked · per 1 cup cake flour| # | Substitute | Instead of 1 cup cake flour | Verdict |
|---|---|---|---|
| 1 | All-purpose flour + cornstarchcakes | 1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarchWorks | Works |
| 2 | Pastry flourcakes | Same amountWorks | Works |
| 3 | All-purpose flour (sifted)cakes where texture is less critical | Same amountTweak it | Tweak it |
| 4 | Gluten-free flour blendgluten-free cakes | Same amountYou'll taste it | You'll taste it |
All-purpose flour + cornstarch
similar taste and texture
Most common and effective substitute that reduces protein content.
- Covers
- Binding
- Best for
- cakes, muffins, quick breads, tender pastries
Sift together thoroughly to ensure even distribution.
Pastry flour
similar taste and texture
Similar protein content (8-9%) to cake flour.
- Covers
- Binding
- Best for
- cakes, pastries, tender baked goods
Closest substitute in terms of protein content.
All-purpose flour (sifted)
similar taste, different texture
Sifting adds air and lightens the flour.
- Covers
- Binding
- Best for
- cakes where texture is less critical, muffins, quick breads
Sift 2-3 times for best results.
Gluten-free flour blend
different taste and texture
Commercial gluten-free flour blends designed for baking.
- Covers
- Binding
- Best for
- gluten-free cakes, allergen-free baking
Choose blends specifically formulated for cakes and pastries.
Questions
3 questionsCan I use all-purpose flour instead of cake flour?
Yes, but you'll get a denser, less tender result. For best results, substitute 1 cup cake flour with 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch.
What's the difference between cake flour and all-purpose flour?
Cake flour has 7-9% protein content and is finely milled, while all-purpose flour has 10-12% protein. The lower protein in cake flour creates less gluten, resulting in tender baked goods.
Can I make my own cake flour?
Yes! Mix 1 cup all-purpose flour minus 2 tablespoons with 2 tablespoons cornstarch. Sift together 2-3 times to ensure even distribution.
Tips for substituting cake flour
9 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