Cake Flour Substitute Recipe

Make a convenient cake flour substitute with 2 pantry staples and barely any effort. Perfect for soft, airy cakes like angel food cake!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings cup

Calories 443kcal

Place a wire mesh sifter over a large bowl. Add the flour and cornstarch and sift it together to combine.
Stir the mixture well to ensure the cornstarch and flour are evenly combined, and sift the mixture again to create a fine, airy texture.
You can store the cake flour substitute in an airtight container until ready to use. Sift it again before using it if stored for more than a few days.

Weigh the ingredients. Weighing the AP flour and cornstarch will give you the most accurate measurements, so the cake flour substitute has just the right texture. You need 105 grams of all-purpose flour and 10 grams of cornstarch.
Use cornstarch, not cornmeal. They are completely different ingredients. Cornstarch is a light, velvety powder commonly used as a thickening agent. Cornmeal is a coarse flour made from ground corn kernels and is used in cornbread.
Storage: You can store this cake flour substitute in an airtight container until ready to use. Sift it again before using if it's stored for more than a few days.
Scale the recipe up. You can easily make a large batch of homemade cake flour substitute by scaling the recipe up, sifting it all together, and then measuring out the amount of cake flour needed for the recipe from the big batch.