Substituting Cake Flour with All-Purpose Flour + Cornstarch
You will need:
Nutrition Facts
Best Uses
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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