Bold Baking Basics, Homemade Ingredients How to Make Cake Flour 4.59 from 200 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Cake Flour: What is it? It's a clear path to lovely soft cakes, and I'm going to show you how to make it. By Gemma Stafford | October 31, 2018 | 314 Last updated on January 26, 2023 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! In this Bold Baking Basic, I’m going to show you how to make cake flour. You will get the same result as store-bought, and you can make it just as you need it. All you need is some all-purpose flour and cornflour, that’s it! Cake Flour is used in cake making to yield you lovely soft cakes. I actually had never heard of Cake Flour until I moved to the US. I didn’t know it was a type of flour, and I sure didn’t know you could make your own. Working as a professional chef, I have learned a lot of tips and tricks over the years. Now I’m going to show you some Bold Baking Basics that will equip you with the tools and skills to be able to tackle any baking question in the kitchen. How to make your own flour is important, because every country sells different products. Did you know you can also make your own Buttermilk and Homemade Extracts? What is cake flour? Great question! This is a finely milled, very low protein flour, usually 8-10%, that is used primarily for cakes because it produces less gluten and results in a tender, fluffy crumb. It’s most commonly seen in American recipes. It is very easy to make at home by mixing cornstarch with all-purpose flour (see below). [ Looking for a Gluten Free Flour? Make your own Gluten Free Flours with my recipes! ] Why use cake flour instead of regular flour? Because it contains less gluten, it produces a very soft, fluffy crumb. You know when you buy a cake at the store and it’s incredibly soft and you wonder why? One of the reasons is they used cake flour. When to use cake four? You probably guessed it, but you use it in CAKES, like my Vanilla Birthday Cake and much more. If you want to use cake flour instead of regular all purpose flour in a cake you can easily sub one for the other 1:1. Can I use plain flour instead of cake flour? Yes! You absolutely can. There is no down side to making this substitute. The only difference might not be AS soft and tender but it will still be really good. Does cake flour have baking powder in it? No it doesn’t. Cake flour doesn’t contain any raising agents. So when using it, you will need to use baking baking powder or baking soda into your cake. When making your own homemade cake flour just note that cornstarch is not a raising agent. It’s what is used to soften your flour and cake. For more Bold Baking Basics like DIY Condensed Milk, the Best-Ever Buttercream Frosting, and much much more click here. Get More Recipes! Gluten Free Flour LIVE: Flour Workshop Q&A Self-Raising Flour Try These Recipes! How To Make Homemade MozzarellaJalapeño Cheddar Cream CheeseHow To Make Chocolate Whipped CreamCrème Fraiche Whipped Cream Watch The Recipe Video! Play How to Make Cake Flour 4.59 from 200 votes Print Recipe Add to Favorites Loading… Cake Flour: What is it? It's a clear path to lovely soft cakes, and I'm going to show you how to make it. Author: Gemma Stafford Servings: 1 cup Prep Time 5 minsTotal Time 5 mins Cake Flour: What is it? It's a clear path to lovely soft cakes, and I'm going to show you how to make it. Author: Gemma Stafford Servings: 1 cup Ingredients 1 Cup ( 5oz/142g) all-purpose flour2 tablespoons cornflour (cornstarch) (cornstarch) Instructions Remove 2 tablespoons from one level cup of all-purpose flour, then add 2 tablespoons of corn flour back in.Sift well together before using.Label an airtight container with the name and date so you remember what it is and when you made it. Use within 8 weeks. Play Recipe Notes Substituting cake flour with a mix of all-purpose flour and cornstarch works because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? A cake that's just as tender as it would be if you used store-bought cake flour. Just be sure to sift your pseudo-cake flour well: you want the cornstarch to be thoroughly combined with the flour and the mix to be light and airy.