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Running out of cake flour used to stop my baking plans completely, especially when I was in the middle of making a layer cake or cupcakes for one of my kids’ birthdays. Over time, I started making my own cake flour at home, and now I actually do this on purpose because it works so well. This simple kitchen basics recipe is one of those foundational techniques that makes baking more flexible and less stressful. Once you know how to make cake flour, you can use it in so many recipes like White Layered Cake, Banana Cream Bundt Cake, Sugar Cookie Bars, Chocolate Chip Cookie Cake, and even softer breakfast bakes like Sourdough Discard Pancakes and Sourdough Discard Waffles. It’s one of those small baking tricks that makes a big difference in texture.
While you’re here, browse my ever growing collection of Cake Recipes.
Why You’ll Love This Recipe
- Saves a trip to the store
- Makes cakes softer and lighter
- Uses simple pantry ingredients
- Works in cakes, cupcakes, and soft cookies
- Great foundational recipe for your Baking Basics repertoire
- Helps improve texture in recipes like Bakery-Style Cinnamon Rolls, Sourdough Discard Brownies, and Fruit Pizza with Sugar Cookie Crust
Ingredients
- All-purpose flour
- Cornstarch
Yes, it’s that EASY!
Equipment
- Measuring cup — Accurate measuring is important for flour so your texture turns out right.
- Measuring spoons — You’ll need these to properly measure and replace the flour with cornstarch.
- Flour sifter or fine mesh strainer — Sifting is what gives cake flour its light texture and helps it blend evenly. This is especially helpful when making cakes like White Cake or Banana Cream Bundt Cake.
- Mixing bowl — Helpful for sifting and mixing everything together evenly.
How to Make
Cake flour is softer and lighter than all-purpose flour because it has a lower protein content. When you make cake flour at home, what you are really doing is lowering the protein level of all-purpose flour by adding cornstarch and then aerating the mixture through sifting. This small change makes a noticeable difference in the texture of cakes, cupcakes, and even soft cookie recipes.
To make homemade cake flour, start by measuring your all-purpose flour carefully. The most accurate way to measure flour is to spoon it into the measuring cup and level it off so you don’t accidentally pack in too much flour, which can make baked goods dense. After measuring, a small portion of the flour is removed and replaced with cornstarch. The cornstarch helps soften the flour and creates that classic fine, tender crumb you expect in bakery-style cakes.
The most important step in this process is sifting. Sifting combines the flour and cornstarch evenly while also adding air to the mixture, which helps create lighter cakes. I like to sift the mixture at least twice. This step is especially helpful when using this flour in recipes like Chocolate Chip Cookie Cake, Lemon Sugar Cookie Bars, Frosted Sugar Cookie Bars, or Fruit Pizza, where a soft texture really matters.
Once sifted, the flour is ready to use immediately in any recipe that calls for cake flour. This works beautifully in layer cakes, cupcakes, soft cookies, and even some sweet breads.
While you’re here, browse all of my Baking Basics in my Kitchen Basics Category
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PrintHomemade Cake Flour
This easy homemade cake flour substitute uses all-purpose flour and cornstarch to create a softer, lighter texture for cakes, cupcakes, and other tender baked goods.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 1 cup
- Category: Basics
- Method: Mixing
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 TBSP cornstarch
Instructions
- Measure 1 level cup of all-purpose flour into a measuring cup.
- Remove 2 TBSP of the flour and discard it or save it for another use.
- Add 2 TBSP cornstarch back into the measuring cup.
- Sift the flour and cornstarch mixture together into a bowl.
- Sift again 1 to 2 more times until fully combined and light in texture.
- Use immediately as 1 cup of cake flour in your recipe.
Notes
- Be sure to spoon and level the flour for the most accurate measurement.
- Sifting is important because it evenly distributes the cornstarch and helps create a lighter texture.
- This substitute works well in cakes, cupcakes, and other recipes that call for cake flour.
- For a larger batch, use this rule: for every 1 cup of cake flour needed, measure 1 cup all-purpose flour, remove 2 TBSP, and replace it with 2 TBSP cornstarch.
Recipes That Pair Well With This
This homemade cake flour works especially well in soft, tender baked goods. It’s a great ingredient to use in recipes like Bakery Style White Layered Cake, Banana Cream Bundt Cake, Chocolate Chip Cookie Cake, and Sugar Cookie Bars because it helps create a lighter crumb and softer texture. It also works well in breakfast recipes like Sourdough Discard Pancakes and Sourdough Discard Waffles when you want a softer, more tender result. Using cake flour in desserts like Fruit Pizza with Sugar Cookie Crust or Sourdough Discard Brownies can also give your baked goods a more bakery-style texture.
More Recipes to Try
Once you start making your own baking basics at home, it opens the door to so many from-scratch recipes. This cake flour substitute pairs well with other foundational recipes like
- Homemade Powdered Sugar
- Homemade Whipped Cream
- Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Bakery-Style Cinnamon Rolls
- No Knead Dutch Oven Cheesy Bread
- and Homemade Marinara Sauce for savory baking nights when you’re making garlic bread or pizza bread alongside dessert.
Tips for Little Helpers
This is a great recipe to let kids help with because it involves measuring, leveling flour, and sifting. Kids can help spoon the flour into the measuring cup, level it off, and help sift the flour into the bowl. It’s a simple way to teach basic baking skills and measuring techniques.
Tips for Success
Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off instead of scooping directly into the flour bag. Always sift the flour and cornstarch together at least twice so the mixture is fully combined and light. Store extra cake flour in an airtight container so it stays fresh and ready for baking.
FAQs
What is the difference between cake flour and all-purpose flour?
Cake flour has a lower protein content than all-purpose flour, which creates a softer, lighter texture in cakes and baked goods.
Can I use this homemade cake flour in any recipe?
Yes, this substitute works in most recipes that call for cake flour, especially cakes, cupcakes, and soft cookies.
Do I really have to sift the flour?
Sifting is very important because it evenly distributes the cornstarch and adds air to the flour, which helps create a lighter texture.
How much cake flour does this make?
This recipe makes the equivalent of 1 cup of cake flour.
Storage
Store homemade cake flour in an airtight container or jar in a cool, dry place for up to 6 months.
Freezing Instructions
Cake flour can be stored in the freezer in an airtight container for up to 6 months. Let it come to room temperature before using so it measures correctly.
Variations
You can make larger batches of cake flour and store it for later. Just repeat the same ratio and sift well before storing. This is helpful if you bake often and make recipes like White Layer Cake, Banana Cream Bundt Cake, Sugar Cookie Bars, Sugar Cookie Cake ,or Chocolate Chip Cookie Cake regularly.
Final Thoughts
Knowing how to make cake flour at home is one of those simple kitchen basics that makes baking easier and more flexible. With just two pantry ingredients, you can create a flour that produces softer cakes, lighter cupcakes, and tender cookies. Once you start doing this, it becomes second nature and makes from-scratch baking even more enjoyable.
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