How do you make cake flour from all-purpose flour?

For 1 cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk or sift together two or three times to combine evenly. The cornstarch lowers the protein, giving a softer, more tender crumb.

What is the difference between cake flour and all-purpose flour?

Cake flour has less protein (about 7-9%) than all-purpose flour (about 10-12%). Less protein means less gluten, which gives cakes a softer, finer, more tender crumb. That's why delicate cakes often call for cake flour. Adding cornstarch to all-purpose flour mimics the lower protein.

Can I just use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour 1-to-1, but the cake will be a little denser and less tender. For the best texture in delicate cakes, use the cornstarch substitute. For sturdier cakes and most everyday baking, plain all-purpose flour is perfectly fine.

A bowl of sifted flour with cornstarch to make a cake flour substitute.

Baking Basics

Cake Flour Substitute (Easy 2-Ingredient Fix)

Name: DIY Cake Flour Substitute
Prep time: 2 min
Total time: 2 min
Yield: 1 cup
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; 2 tbsp cornstarch

ByThe Home Baking Ideas Kitchen July 1, 2026July 1, 2026

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Make a cake flour substitute by replacing 2 tablespoons of each cup of all-purpose flour with 2 tablespoons of cornstarch. The cornstarch lowers the protein, mimicking cake flour’s soft, tender crumb. It takes a minute, uses two pantry staples, and works 1-to-1 in any recipe that calls for cake flour.

The Quick Version

Per 1 cup: 1 cup all-purpose flour, minus 2 tbsp, plus 2 tbsp cornstarch.

Sift 2–3 times so the cornstarch distributes evenly.

Why it works: less protein = less gluten = softer crumb.

Use 1-to-1 for cake flour in any recipe.

How to make it

Measure 1 cup all-purpose flour, then take out 2 tablespoons.
Add 2 tablespoons cornstarch in their place.
Whisk or sift together 2–3 times to combine.

Foolproof tip: sift the mixture right into your batter bowl — extra sifting is what gives cake flour (and this substitute) that signature airy lightness.

Frequently asked questions

How do you make cake flour from all-purpose?

Per cup: remove 2 tbsp all-purpose flour and add 2 tbsp cornstarch, then sift 2–3 times. Use 1-to-1.

What’s the difference between cake and all-purpose flour?

Cake flour has less protein (~7–9% vs ~10–12%), so less gluten and a softer, finer crumb. Cornstarch mimics that.

Can I just use all-purpose instead?

Yes, 1-to-1, but the cake will be a bit denser. Use the cornstarch trick for delicate cakes.

DIY Cake Flour Substitute

Prep 2 minTotal 2 min1 cup

Ingredients

1 cup (125 g) all-purpose flour
2 tbsp cornstarch

Instructions

Measure 1 cup of all-purpose flour, then remove 2 tablespoons of it and return that to the bag.
Add 2 tablespoons of cornstarch to the flour to bring it back to 1 cup.
Whisk or sift together two or three times so the cornstarch is evenly distributed.
Use 1-to-1 in place of cake flour for a softer, more tender crumb.

More baking help

See our full baking substitutions cheat sheet, or swaps like buttermilk and baking powder.

The Home Baking Ideas Kitchen

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