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Cake Flour
BakingFinely milled, low-protein flour for tender, delicate crumbs in cakes and pastries.
4 substitutes
Substitutes
All-Purpose Flour + Cornstarch
1 cup minus 2 tbsp AP flour + 2 tbsp cornstarch
Classic DIY cake flour. Sift together twice. Lowers protein to mimic cake flour.
✅Best for: cakes, cupcakes, muffins
All-Purpose Flour
1:1
Slightly denser, chewier result. Fine for casual baking.
✅Best for: casual cakes, muffins, quick breads
⚠️Not for: delicate sponge cakes, angel food cake
Pastry Flour
1:1
Protein between AP and cake flour. Very close to cake flour results.
✅Best for: cakes, pastries, scones, pie crust
Almond Flour
1:1 but add extra egg
Gluten-free, different texture. Dense and moist. Needs extra binding.
✅Best for: gluten-free cakes, macarons
⚠️Not for: light sponge cakes, nut allergies