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Substituting Cake Flour with All-Purpose Flour + Cornstarch

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VegetarianVeganGluten-FreeDairy-FreeNut-Free
Contains WheatContains Gluten

You will need:

0.0cupAll-Purpose Flour
2tbspCornstarch
Substitution ratio: 1 cup Cake Flour = 1 g All-Purpose Flour + 2 tbsp Cornstarch

Nutrition Facts

For Substitution Ingredients
Serving size
17g
Calories 65
% Daily Value*
Total Fat 0.0g
0%
Total Carbohydrates 15.4g
5%
Dietary Fiber 0.1g
1%
Total Sugars 0g
0%
Protein 0.2g
0%
Sodium 1.5mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best Uses

Cookies
Cakes
Breads
Muffins
Pie Crusts

Effects on Your Baking

Flavor Impact

No noticeable change! The main difference is in texture, not taste.

Texture Changes

Cake flour has a lower protein content than all-purpose flour, which makes baked goods softer and more delicate. Adding cornstarch to all-purpose flour helps mimic cake flour’s tenderness by reducing gluten formation. However, this may still be slightly denser than real cake flour, so add flour slowly until you reach your desired texture.

Structural Effects

Since all-purpose flour has more protein, this substitution may make cakes and other baked goods a bit sturdier and less airy than if using real cake flour. However, it still works well in recipes that call for cake flour, especially when sifted well to incorporate air.

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