Substitute for Cake Flour: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most common substitute for one cup of cake flour is made by measuring one cup of all-purpose flour, removing two tablespoons of it, and replacing them with two tablespoons of cornstarch. Sifting these ingredients together is a key step to combine them thoroughly and aerate the mixture, which helps create a lighter texture in the final baked good.

This simple swap works well in many recipes that call for cake flour, from cupcakes to layer cakes. Using a substitute will slightly alter the final texture of the baked good, making it a little less tender than if cake flour were used. Understanding the available options can help you get a result that is very close to the original recipe’s intention.

Substitutes for cake flour (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Cake flour has less protein than all-purpose flour, which gives a softer, finer crumb
• Weighing flour gives more consistent results than cups

How to choose a cake flour substitute

Choosing the best substitute depends on the ingredients you have and the texture you want to achieve. Cake flour has a lower protein content than all-purpose flour, which helps create a softer, finer crumb in baked goods. Less protein means less gluten development, which results in a more tender structure. Adding cornstarch to all-purpose flour is a way to mimic this lower protein content, as cornstarch contains no protein and interferes with gluten formation, helping to create a more delicate crumb.

If you have both all-purpose flour and cornstarch, combining them is the preferred method for delicate recipes that rely on a very light texture. For sturdier cakes or when you do not have cornstarch, using a slightly smaller amount of all-purpose flour on its own is also a reliable option that yields good results.

Substitutions by recipe type

The type of cake you are making can guide your choice of substitute. Each option performs differently, affecting the final crumb and structure of the baked good.

• All-purpose flour and cornstarch: This is the best choice for recipes where a very light and delicate texture is important. We suggest this mixture for airy chiffon cakes, classic layer cakes, and tender cupcakes. The cornstarch helps to soften the texture of the all-purpose flour, producing a result closer to what cake flour would yield and ensuring a delicate crumb.
• All-purpose flour alone: Using only all-purpose flour is suitable for most cakes where a super-fine crumb is not the primary goal. Simply use seven-eighths of a cup (which is one cup minus two tablespoons) of all-purpose flour for every cup of cake flour required. The resulting cake will be slightly less tender, but the difference is often minimal in sturdier recipes.

What changes when you substitute

When you replace cake flour, the main difference will be in the texture of the final product. Baked goods made with an all-purpose flour substitute will have a slightly less tender crumb than those made with cake flour. The difference is often subtle but can be more noticeable in very delicate cakes like chiffon.

To get the best results, proper preparation is key. When using the cornstarch mixture, sifting is essential for evenly distributing the cornstarch and aerating the flour. This simple step helps prevent clumps and ensures a uniform, light texture throughout your cake. For the most consistent and accurate results in any baking project, we suggest weighing your flour. Measuring by weight is more precise than measuring by volume in cups, which can vary depending on how the flour is packed into the cup.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.