Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Yes. Start with All-Purpose Flour + Baking Powder + Salt at 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt, then adjust liquid or bake time in small steps after a test batch.
Use 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
Closest homemade replacement for most recipes.
View full adjustment notes →Self-rising flour is milled from soft wheat at roughly 8-9% protein, so swapping in all-purpose (10-12%) for a tender pound cake or Victoria sponge develops measurably more gluten during creaming and folding — the crumb tightens from cottony to bready, and the dome cracks instead of doming smoothly. The integrated baking powder is also pre-aged, which matters when a recipe assumes a specific lift curve. For cakes specifically, the cake-flour-plus-baking-powder blend wins over straight AP, because protein content drives mouthfeel more than leavening does here.
On CupOrGram, 1 cup of self-rising flour is treated as 113 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Self-Rising Flour cups to grams →All-Purpose Flour + Baking Powder + Salt at 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt is the closest match — Closest homemade replacement for most recipes. If that is unavailable, Cake Flour + Baking Powder + Salt (1 cup cake flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt).