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How to Make Cake Flour (Video Tutorial)

How to make cake flour in 2 minutes with just 2 ingredients! @natashaskitchen

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I love making my own cake flour substitute. It has just 2 ingredients and takes 2 minutes to make! You can bake the best vanilla cupcakes even if you don’t stock cake flour in your pantry!

Making your own is great because you know exactly what’s in it. You can choose to use organic unbleached flour which is tough to come by when you’re looking at the limited cake flour selections in the baking aisle.

It’s also way less expensive to make it yourself and your results will be equally amazing. Read on to watch the quick video tutorial and see just how easy it is! 

Enjoy this quick video tutorial and see just how easy this is!

Cake Flour Ingredients:

1 cup all-purpose flour, minus 2 Tbsp
2 Tbsp corn starch
Note: If your recipe calls for more cake flour, increase the ingredients proportionally; i.e. 2 cups flour (minus 4 Tbsp flour) with 4 Tbsp corn starch, etc.

How to make your own cake flour in 2 min with 2 ingredients! @natashaskitchen

How to make cake flour:

1. Measure flour by scooping it into a measuring cup and scraping the top off with the back of a knife to level it. Remove 2 Tbsp flour and return to your flour bin.

Cake Flour-5

Cake Flour-2

2. Add 2 Tbsp corn starch to your flour

Cake Flour-3

3. Sift the two together about 4-5 times to make sure they are really well combined. I used the OXO sifter (actually I use it for everything!)

Cake Flour-8

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The science behind cake flour:

Taking out some of the flour removes some of the gluten and the corn starch works as a tenderizing agent, producing a fluffy and super soft cake with a finer crumb.

How to Make Cake Flour (Video Tutorial)

4.84 from 6 votes
How to make cake flour in 2 minutes with just 2 ingredients! @natashaskitchen
I love making my own cake flour substitute. It has just 2 ingredients and takes 2 minutes to make! You can always have it on hand even if you don't stock cake flour in your pantry! Making your own is great because you know exactly what goes in it and it is way less expensive to make it yourself. This recipe substitutes 1 cup of cake flour. If your recipe calls for more cake flour, increase the ingredients proportionally; i.e. 2 cups flour (minus 4 Tbsp flour) with 4 Tbsp corn starch, etc.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by proportions

Ingredients

Instructions

  1. Measure flour by scooping it into a measuring cup and scraping the top off with the back of a knife to level it. Remove 2 Tbsp flour and return to your flour bin.
  2. Add 2 Tbsp corn starch to your flour
  3. Sift the two together about 4-5 times to make sure they are really well combined.

Recipe Notes

Proportions:
If your recipe calls for more cake flour, increase the ingredients proportionally; i.e. 2 cups flour (minus 4 Tbsp flour) with 4 Tbsp corn starch, etc.
The science behind cake flour:
Taking out some of the flour removes some of the gluten and the corn starch works as a tenderizing agent, producing a fluffy and super soft cake with a finer crumb.

 

How to make your own cake flour in 2 min with 2 ingredients! @natashaskitchen


More scrumptious goodies that call for cake flour:

Greek Yogurt Cupcakes with Blackberry Cream: These are prize-winning cupcakes! They are incredibly fluffy and you wont be able to stop after just one.

Greek Yogurt Cupcakes with Blackberry Frosting @NatashasKitchen-3-2

Chocolate Layer Cake with Creme Chantilly Frosting: it sounds fancy, but it’s really easy and turns out stunning, soft, chocolatey and delicious.

Triple Layer Chocolate Cake-1-2

Cherry Surprise Honey Cupcakes: These are light, fluffy, made with honey in leu of sugar and have a sweet cherry surprise in the center.

Vanilla Cupcakes

Perfect Vanilla Cupcakes: Perfection every time; these are my go-to cupcakes. They go well with just about any frosting.

Vanilla Cupcakes

The Storybook Cake Roll will make your taste buds dance. Moist, chocolatey, and just scrumptious!

Story Book Cake Roll-21

Final Final Picmonkey Hashtag banner

I hope this tutorial is helpful to ya! Be sure to pin it for future reference ;). Have an awesome weekend my friends!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Sara
    January 31, 2019

    Hello! Is there any ingredient i can use instead of cream cheese? In my country it’s not very popular and many cake recipes require cream cheese. Reply

    • Natashas Kitchen
      January 31, 2019

      Hi Sara, which recipe was the cream cheese question intended for? Reply

  • Lena
    April 2, 2018

    Hi Natasha, do you think it’s ok to use potato starch instead of corn starch? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Lena, I honestly haven’t tested that. It may work but I would suggest googling that to see if anyone else has tried. Reply

  • Cate
    December 20, 2017

    Adding cornstarch does not make cake flour. Cake flour is distinguished from all purpose by its soft low protein wheat variety and bleaching.

    Due to wheat variety and bleaching, cake flour has a protein content of around 7% – 8% protein. By contrast, all purpose flour is between 10% – 11.7% protein.

    Aside from the variety of wheat, the treatment makes a significant difference in performance. Bleaching changes the molecular structure of protein and starch. That in turns changes absorption rates and starch gelatinization rate during baking. It’s these changes that produce the desirable qualities of cake, including high rise, fine crumb, and short bite.

    Cornstarch produces the exact opposite. It does nothing to change the starch gelatinization rate of flour during baking. It’s highly hygroscopic, so it absorbs massive amount of moisture. Worse, when wet, it becomes very thick and gummy. Cake batter contains way too much moisture for cornstarch to become anything but gooey.

    I’ve studied in the US and abroad. Never has a baking instructor advocated use of cornstarch in cake batter. But some have explicitly stated never to do this for the reasons I stated above. Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      Hi Cate, thanks for sharing the science behind cake flour. This substitution does work well in baking recipes that call for cake flour and it is our go-to when we don’t have cake-flour on hand. Reply

  • Maggie
    May 21, 2017

    Cake flour is chlorinated pastry flour. Pastry flour is flour made from soft wheat so it has lower protein, which produces softer, more tender baked goods than all purpose flour which is made with hard wheat & is best for bread, etc. Chlorinating the flour alters the starch molecules so they can absorb more water and gives it strength to hold heavy ingredients like sugar so cakes rise properly & can hold their volume without falling flat. So substituting some corn starch would help absorb water. But if you’re making a high ratio cake that has more sugar than flour it would be worth it to find real cake flour. But I’m looking forward to trying this substitution for these cupcakes! Reply

    • Natasha's Kitchen
      May 22, 2017

      Thank you for sharing your insight Maggie! Please let me know what you think of the recipe! Reply

      • Maggie
        May 22, 2017

        It was a hit! Very tasty & soft & moist! Reply

        • Natasha's Kitchen
          May 22, 2017

          I’m happy to hear that Maggie! Thanks for sharing 😀 Reply

  • Frito
    April 23, 2017

    I’ve never bothered with paying attention to cake flour vs all purpose flour but decided to try this recipe to make baked doughnuts. Total success achieved! Easy substitution with minimal work in the sifting resulted in a fabulous finished product. Thanks for the tips!🍩👍 Reply

    • Natasha's Kitchen
      April 24, 2017

      My pleasure! I’m happy you found it helpful! 🙂 Reply

  • Jaimi
    April 7, 2017

    Hi! I am going to use Cup4Cup gluten free flour for this recipe. Do you know if the “make your own cake flour” approach will work for this?
    Thank you Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Jaimi, I’ve never experimented with making gluten free cake flour. I imagine it would work, but I just haven’t tested it to say for sure. Reply

  • Amalia
    April 3, 2017

    Hi! Is this flour, a low protein flour? I have some recipes, that need low protein flour,I can’t find in my local market. Thank you for your time! Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      HI Amalia, cake flour has less protein/gluten than all-purpose flour just because you are taking some out and adding corn starch as a replacement. I found this article form the kitchn that may help you with selecting low protein flowers. Reply

  • Anonymous
    March 8, 2017

    Hello, Thank you for the recipe!

    For making the cake flour:

    Instead of subtracting two tablespoons flour from the full cup, why not simply add two tablespoons of cornstarch to the cup, before the adding the flour, and then add enough flour to make one cup? Reply

    • Natasha
      natashaskitchen
      March 8, 2017

      I love that approach! Thank you for sharing!! Reply

    • Jeanie
      July 20, 2019

      Thanks, I was going to ask this same question. Makes more sense to me :~) Reply

  • Tere
    October 1, 2016

    Hi
    Thank you for the tip!
    Regards from Mexico! Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      You are welcome Tere! 🙂 Reply

  • September 20, 2016

    Hi Natasha,
    How many grams is your cup of flour equivalent to?

    Thanks for your help Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Aniqah, this chart may help in the future when looking at US measurements. One cup of flour is 120 grams. Reply

  • Lana
    June 10, 2016

    I tried some of the cakes from your blog, they were delicious!! Especially Boccone Dolce Cake. You decorate cakes so gorgeous. Do you make up these recipes yourself? Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Thank you so much Lana. They come from a variety of sources – some I make up myself, some are inspired by cookbooks, magazines, pinterest, many are from family, friends and even readers. The Boccone Dolce cake was originally from a gal I met through my blog (Mila Ivanov). Being immersed in food for a living, I can’t help but draw from everything :). Reply

  • Umm e Ariyan
    April 29, 2016

    Hi. If I use only all purpose flour… Is it ok? At now I don’t have corn starch. Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      It depends on the recipe you are using the flour for. Some recipes you can use all-purpose flour but a cake flour will almost always give you a lighter crumb with a cake. It just depends on the recipe. Reply

  • Jenya
    March 25, 2016

    Hi Natasha,
    Do you know if it’s possible to use Arrowroot powder instead of cornstarch? In many recipes you can use arrowroot as a substitute to cornstarch…wondering if anyone’s tried it in this cake mix? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Hi Jenya, I haven’t seen it done to make cake flour so I’m not sure. Sorry I’m not much help. Maybe someone else has tried? Reply

  • Rahul Khanna
    February 14, 2016

    Hi,
    Cornstarch same thing as corn flour ? Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      No, corn flour is ground cornmeal and cornstarch is different. Reply

  • Veronica O'Dell
    February 22, 2015

    Thank you so much for the recipe for cake flower, and explaining the science behind it. I knew if made cakes fluffier, but never know why. Now my baking efforts won’t be hindered when the pantry is low. Happy baking! Reply

    • Natasha
      natashaskitchen
      February 22, 2015

      Yay! I’m happy to hear that.  Reply

  • Marina
    February 7, 2015

    The cornstarch you have on the photo is a GMO corn starch. They do sell now non GMO cornstarch in Whole Foods and such Reply

    • Natasha
      natashaskitchen
      February 7, 2015

      Thank you so much for sharing that! I had no idea. I didn’t even think of that. Reply

  • Olga
    January 4, 2015

    Hi, can I use bleached Canadian flour for this recipe? Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      I haven’t tried this with Canadian flour, but since Canadian flour produces a softer product (since it has a higher gluten content), than all-purpose flour, you might use a little less corn starch when making it. I’d probably try cutting the corn starch to even 1 Tbsp. I’ve actually just used straight Canadian flour for some cake flour recipes such as my vanilla cupcakes and had great results without turning it into cake flour, so it depends on the recipe. Hope that helps 🙂 Reply

  • November 12, 2014

    I always wondered what made cake flour “cake flour.” So easy! By the way, your photographs are gorgeous! Reply

    • Natasha
      natashaskitchen
      November 12, 2014

      It’s cake! 🙂 Thank you so much Melissa for the sweet compliment 🙂 Reply

  • November 3, 2014

    I’ve got all ingredients at home and can’t wait to try it! I can’t believe how easy to make it is and of course cheaper than store bought!!! Reply

    • Natasha
      natashaskitchen
      November 3, 2014

      Totally! (wow I sounded a little like a surfer for a second there..) ;). It can also be relaxing to sift flour over and over in a strange, only a food blogger would think so, sort of way. I’ll have you know, that was one of my best comment replies yet! lol. I didn’t get enough sleep last night. This time change business is throwing off my game. 🙂 Reply

  • Your pregnancy looks good on you! 🙂 and amazing how much more they will charge you for this flour at the store, isn’t it? Reply

    • Natasha
      natashaskitchen
      November 1, 2014

      Awww thanks so much Marina 🙂 I agree; it’s crazy how much a small box of cake flour costs. Reply

  • T Bugera
    November 1, 2014

    Who knew it was this easy?! I would’ve been doing this a long time ago lol. Thanks for posting this! Reply

    • Natasha
      natashaskitchen
      November 1, 2014

      You’re so welcome. It really is easy peasy and you can pre-make a bag of it for future use 🙂 Reply

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