What can I substitute for cake flour?
Running low on cake flour? Here are the best verified substitutes, including how to adjust your measurements.
About cake flour
Cake flour is a finely milled, low-protein wheat flour with a protein content of around 7–9%, giving baked goods an exceptionally tender, fine crumb. Its lower gluten-forming potential prevents toughness, making it ideal for delicate cakes, biscuits, and pastries. The flour is often bleached, which further weakens gluten and allows it to absorb more fat and sugar.
Best substitute
Plain flour and cornflour blend
Replacing a portion of plain flour with cornflour (cornstarch) dilutes the protein content, closely mimicking the low-gluten properties of cake flour. Sift together well to ensure even distribution before using.
For every 1 cup of cake flour, use ¾ cup plus 2 tbsp plain flour combined with 2 tbsp cornflour
layer cakescupcakesbiscuitsbakingNot suitable for: breadNot suitable for: choux pastry
Alternative
Plain flour
Plain flour (all-purpose flour) can be used directly as a substitute, though the higher protein content will produce a slightly denser, chewier crumb. Best used when cake flour is unavailable and texture is not critical.
Use 1 cup of plain flour for every 1 cup of cake flour — expect a slightly less tender result
everyday cakesmuffinsquick breadsNot suitable for: delicate sponge cakesNot suitable for: chiffon cakes
What is cake flour called in other countries?
| Country | Name |
|---|---|
| Australia | cake flour |
| Canada | cake flour |
| New Zealand | cake flour |
| United Kingdom | cake flour |
| United States | cake flour |
Common names for cake flour
soft flourlow-protein flourextra fine flour