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Cake flour substitute

Flour, starch and crumbs · Checked against 4 sources · Updated November 4, 2026

Quick answer

For 1 cup of cake flour, whisk three-quarters cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Use it 1 for 1 by weight or volume. The cornstarch cuts the protein toward cake flour's 10 percent. Straight all-purpose works too, with a slightly coarser crumb.

How much do you need?

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. All-purpose flour and cornstarch

    • Vegan
    • Dairy-free
    • Nut-free
    • Egg-free
    • ⅞ cup 110 g all-purpose flour
    • 2 tbsp 16 g cornstarch
    How
    Whisk well. Sifting helps.
    Best for
    Layer cakes, cupcakes, chiffon.
    What changes
    Lowers protein, so the crumb is finer and more tender.

  2. All-purpose flour, scooped 2 tablespoons light

    • Vegan
    • Dairy-free
    • Nut-free
    • Egg-free
    • ⅞ cup 110 g all-purpose flour, sifted
    Best for
    Muffins and quick cakes.
    What changes
    Extension charts use this. Coarser crumb than the cornstarch version.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Layer cakesFlour and cornstarchClosest tenderness.
Muffins, quick breadsPlain all-purposeLittle difference.

Do not substitute here

  • Bread and cookies in reverse. Cake flour in place of all-purpose. Low protein means sunken bars and cookies that fall apart.

Questions

Can I use cake flour instead of all-purpose?

Not 1 for 1. Extension charts use 1 cup plus 2 tablespoons per cup of all-purpose, and King Arthur warns that the lower protein can sink bakes.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.