How To Make Cake Flour

How To Make Cake Flour

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Cake flour.  Let’s face facts:  I never have cake flour on hand when I need it.  Luckily, there’s a super easy way to turn good old all-purpose flour into cake flour, lightening your cake crumb, making it super soft and delicious.    Maybe you already know this trick.  It’s a good one.

Here’s a step by step.  From me to you!

How To Make Cake Flour

How to Turn All-Purpose Flour into Cake Flour

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Step One:  Measure out the all-purpose flour that you’ll need for your recipe.

How To Make Cake Flour

How To Make Cake Flour

Step Two: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin.  Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.

How To Make Cake Flour

Step Three:  Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.

How To Make Cake Flour

Step Four:  Sift the flour and cornstarch together.  Sift it again, and again and again.  The cornstarch and flour need to be well incorporated and the flour aerated.  Sift the flour and cornstarch mixture about five times.  Look at that!  You just made cake flour!

How To Make Cake Flour

+Joy the Baker

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460 thoughts on “How To Make Cake Flour

  1. I prefer to buy unbleached flour as well but when i want cake/pastry flour I can never find it unbleached and wondered why! Is there a reason why they don’t bleach the cake flour? I would definately prefer to skip the bleached stuff if I can…

    This will make a great (easy) substitute. Thanks!

  2. Joy, you rock. Cake flour is more money for less flour than AP plus the kind that they have at my nearby stores comes in an excessive amount of packaging. Now I know how to save some money and “reduce”. (Plus I always run out at an inopportune moment . . .)

  3. I was actually wondering about this the other day. I made the mistake of asking my boyfriend about it. He just turned ad looked at me very very blankly!
    Guess he had no clue either! But now I do know how to make regular all purpose flour into cake flour! Hooray!
    Thank you Joy.

  4. Interesting tip. I’ve always been under the impression that cake flour is lower in protein than all purpose flour (sort of the opposite of bread flour, which has more protein). Is this impression incorrect? I can see how replacing some of the flour with corn starch would reduce the gluten content, but, on some level, this, in my understanding, isn’t “real” cake flour. So I guess my question is, as someone asked above, how does the end product compare?

  5. wow, your timing is going in my favour alot lately, thanks joy! i got an emerican cupcake book the other week and it has cake flour all over the place. someone else told me all i have to do is take out two tablespoons of flour and not add anything. ended up with chai cupcakes the texture of stale donuts. lucky i kind of like stale donuts. but now i can cook fluffy things just like you guys in the us. very exciting, thanks again joy!

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