Using All-Purpose Flour + Cornstarch Instead of Cake Flour
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
For 1 cup cake flour: use 1 cup AP flour minus 2 tbsp, add 2 tbsp cornstarch
Excellent — nearly identical results
Recipe Adjustment Notes
The cornstarch dilutes the protein content to mimic cake flour.
The Science Behind This Swap
The cornstarch dilutes the protein content to mimic cake flour.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 12% across brands and measuring methods (100g-128g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry