How to make cake flour

If your prescription calls for it cake flour but you don't have any in hand, you still have options. Here's how to make cake flour, using only all purpose flour and corn starch.

Why should you use cake flour?

Cake flour has a lower protein percentage than all-purpose flour. (King Arthur cake flour has a protein percentage of 10%, while all-purpose flour is 11.7%). Because the protein in the flour is what forms the gluten, this means that cake flour has a lower gluten-forming potential. This translates into a softer, more delicate crumb – exactly what you're looking for in cakes.

Cup of cake flour next to all-purpose flour — King Arthur cake flour has a protein percentage of 10%, while all-purpose flour is 11.7%.

You can make your own dessert flour substitute by combining all-purpose flour with a little cornstarch. Cornstarch adds softness and lowers the overall protein content of the mix to mimic that of cake flour.

How to make cake flour: Mix together 3/4 cup + 2 tablespoons (105 g) all-purpose flour and 2 tablespoons (14 g) cornstarch. Use in place of cake flour in a recipe, substituting an equal weight or volume.

Save time by booking

Of course, the easiest way to always have cake flour on hand is to keep a box in your pantry. our Unbleached cake flour yields soft, higher-rising cakes with a fine, moist crumb. If you make a lot of cakes, stock up so you can always have cake flour on hand instead of having to make it yourself each time.