Cake flour is a must-have ingredient for bakers looking to create delicate, tender cakes and pastries. But, don’t worry if you don’t have any; this homemade cake flour is made with just two simple ingredients that you probably already have on hand! Use it for baking light and fluffy cakes, cupcakes, and pastries with a professional bakery finish. Give it a try when making my Perfect Bakery Style White Cake.
What is Cake Flour?
With a lower protein content of 7-8% compared to all-purpose flour (10-12%), cake flour is a specialized flour made from soft wheat that is finely milled for a fine texture. Cake flour helps to absorb more moisture which leads to a more stable structure and even rising of cakes. Using all-purpose flour instead of cake flour in a recipe that calls for it can result in a heavier, denser product.
Ingredients & Substitutions
Flour: You will need one cup of all-purpose flour for every 2 tablespoons of cornstarch.
Cornstarch: Replacing 2 tablespoons of all-purpose flour with cornstarch helps lower the protein content of the flour, which is what cake flour is. If you don’t have cornstarch, you could also use potato starch or tapioca flour.
Comparing Homemade Cake Flour to Storebought
Although homemade cake flour and store-bought cake flour have similar properties, there are some slight differences between them. One of the main differences is that store-bought cake flour is usually bleached, which can affect its texture and flavor, while homemade cake flour is not. Another difference is that store-bought cake flour is more finely ground than homemade flour, which can make a difference in the final texture of your baked goods. But, it is a great substitution when needed!
How to Store Homemade Cake Flour
If you want to make a big batch of cake flour, it will last up to 6 months. Be sure to keep the flour in an airtight container in a cool, dry place. When ready to use, sift the flour to redistribute any ingredients that may have settled during storage.
Homemade Cake Flour
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons cornstarch
Instructions
- Measure out one cup of all-purpose flour.
- Remove two tablespoons of flour from the cup.
- Add two tablespoons of cornstarch. Sift together.
- Store in an airtight container in a cool, dry place for up to 6 months.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
LOL great tip. Bless Aunt Inga haha
This is AWESOME! I vote that Aunt Inga is from MN/ND. (If I win can I get on the list to preorder your cookbook?! 🙂
lol— I so needed a laugh— please let Aunt Inga be around more!
Loved Aunt Inga. More please.
Hysterical! Watched it twice.
OMgoats, I could never pull that off, I would have been laughing the whole time. Great job! Toooo funny.
how great is that? Now I don’t need to have two containers of flour.
Way too funny – it even made my dog bark! The “recipe” I use for homemade cake flour is from Rose Levy Berenbaum, but it requires a little math and works best with weight versus volume: 85% all-purpose flour and 15% cornstarch (e.g., if you needed 1000g of cake flour you would use 850g AP and 150g cornstarch). Even in delicate white cake it works beautifully.
I always listen to Aunt Inga! lol she is hilarious!! thanks for the tip too……Aunt Inga shared it with me a few months ago and saved me a trip to the store!!
OMG!! I Looooooooove Aunt Inga!!