Homemade Cake Flour

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.