Have you ever wondered how to make Homemade Cake Flour??? I am sharing all the PRO baker secrets!

Homemade Cake Flour! from iambaker.net

 

How to Make Homemade Cake Flour

To make a large batch:

6 cups all-purpose flour

12 tablespoons of cornstarch

  1. Measure out 5 1/4 cups (656g) of all-purpose flour.
  2. Now add 12 tablespoons (3/4 cup) of cornstarch.
  3. Sift 5-6 times and store or use as needed. (Don’t skip the sifting!)

You can use this is any recipe that calls for cake flour.

Are you measuring your flour correctly?

Try these tips to make sure that it’s perfect every time and that you don’t ever have a sunken cake again!

  1. Fluff up the flour with a fork or spoon.
  2. Use a spoon to add the flour into your dry-cup measure (the one that measures exactly a cup at the top)
  3. Scrape off the excess with the straight edge of a knife.

 

Homemade Cake Flour! EASY and FAST and so much CHEAPER than store bought!

Professional bakers know that using CAKE FLOUR creates a beautiful crumb and a perfectly perfect cake.

See how I store my flour here… “How to Store Sugar“.  I used the exact same container and method for all of my flours!!

How to Store Flour!

Homemade Cake Flour! EASY and FAST and so much CHEAPER than store bought!
4.80 from 5 votes

Homemade Cake Flour

Prep Time 10 mins
Total Time 10 mins
Have you ever wondered how to make Homemade Cake Flour??? I am sharing all the PRO baker secrets!
Print Rate Comment

Ingredients

  • 1 c flour
  • 2 tbsp. corn starch

Instructions

  • Measure out one cup of AP flour.
  • Remove two tablespoons flour from the cup.
  • Add in two tablespoons of cornstarch.
  • Sift together.
Course: Dessert
Keyword: Homemade Cake Flour
Servings: 1 cup
Author: Amanda Rettke

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.

Try these other fabulous Homemade Recipes:

Homemade Baking Spray (Pan Release)

Homemade Cake Mix

Share with your friends!

Pin

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  2. 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?! 🙂

    Reply

  8. 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.

    Reply

  9. 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!!

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.