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Dorothy Thomas

Cake Flour Recipe

Learn how to make homemade cake flour—a lighter, finer alternative to all-purpose flour—perfect for tender cakes, cupcakes, and delicate pastries.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Baking Basics
Cuisine: Universal
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose flour
  • 2 tbsp Cornstarch

Equipment

  • Measuring cups, sifter or whisk, airtight container

Method
 

  1. For 1 cup cake flour, scoop 1 cup all-purpose flour, then remove 2 tablespoons of it.
  2. Replace the removed flour with 2 tablespoons cornstarch.
  3. Whisk or sift the mixture 3–4 times to ensure even distribution and fluffiness.
  4. Use immediately in recipes, or store in an airtight container for future use.

Notes

  • Why It Works: Cornstarch inhibits gluten formation, yielding a softer crumb.
  • No Cornstarch? Substitute arrowroot powder or potato starch.
  • Pro Tip: For ultra-fine texture, sift again before using.
  • Storage: Keeps for 3 months in a cool, dry place.