If you’re getting ready to bake and realize you’re out of cake flour, this DIY cake flour substitute is here to save the day!
It’s made with two simple ingredients, and you can put it together in minutes.
This magical kitchen trick will keep your cakes light and your tastebuds happy.
Discover this baking lifesaver that promises to elevate your cakes, cupcakes, and more!
What Is Cake Flour?
Cake flour is a finely-milled flour with a lower protein content (6-8%) than all-purpose flour. This gives it a soft and silky texture, resulting in a light, airy, and delicate crumb.
Typically bleached, the process not only whitens the flour but also aids in making cakes rise.
Cake flour is primarily used for desserts and ensures a melt-in-your-mouth experience.
For tender and ethereal desserts, cake flour is a baker’s dream!
Cake Flour vs. All-Purpose Flour
Ah, the age-old debate in the baking realm: cake flour vs. all-purpose flour. Let’s demystify the differences, shall we?
Cake Flour:
- Protein Content: Typically, cake flour boasts a protein content between 5-8%. This low protein level makes it ideal for producing soft, delicate baked goods.
- Texture: It’s finely milled, contributing to its soft and almost silky texture. This texture translates into a fine crumb in finished baked goods.
- Best For: As the name suggests, cake flour shines in light and airy cakes. It’s perfect for sponge cakes, angel food, and chiffon cakes.
- Baking Result: It yields a tender crumb with a high rise, perfect for that melt-in-your-mouth experience.
All-Purpose Flour:
- Protein Content: It comes in with around 10-12% protein content. This mid-range protein content makes it versatile.
- Texture: It’s not as finely milled as cake flour, resulting in a denser crumb in baked goods.
- Best For: True to its name, it’s suitable for various baking and cooking applications. From bread and cookies to roux and pasta, all-purpose flour works.
- Baking Result: It produces a sturdier structure. It’s often favored for recipes like bread or cookies.
In a Nutshell:
The choice between them often boils down to the desired texture of your baked goods.
For delicate, soft cakes, cake flour is your best bet. However, all-purpose flour comes to the rescue for more robust recipes or when you need versatility.
Ingredients
When these two ingredients mix in the right proportions, you have a match made in baking heaven:
- All-Purpose Flour – It provides structure to baked goods.
- Cornstarch – It lightens the protein content, resulting in a lighter and finer texture, mimicking true cake flour.
Together, they yield a tender crumb, perfect for your baking delights!
How to Make Cake Flour Substitute
Making a cake flour substitute is a breeze. It’s even quicker than running to the grocery store to get a bag of cake flour!
- Gather your ingredients and combine them. Measure 1 3/4 cups all-purpose flour and 1/4 cup cornstarch. Combine them in a mixing bowl and use them for your baking recipes.
- Spoon and level method. Spoon 2 tablespoons of cornstarch at the bottom of your 1 cup measuring cup. Fill the measuring cup with flour and then level it off with the back of a knife.
Tips for Success
Ensure your baking journey is smooth and your cakes are as fluffy as clouds! Here are some handy tips to make the perfect cake flour substitute:
- Sift for success. When mixing all-purpose flour and cornstarch, always sift them together multiple times. This ensures a uniform mixture and prevents lumps.
- Be precise. Baking is a science. Use exact measurements to ensure the best results. A slight change can alter the texture of your baked goods.
- Use fresh ingredients. Ensure both your all-purpose flour and cornstarch are fresh. Old or damp ingredients can impact the quality of your substitute.
- Use it wisely. While the cake flour substitute is versatile, it’s best for recipes that call for a tender crumb.
If a recipe requires explicitly all-purpose or bread flour, stick to those for the best results.
- Adjust your liquids. When using your substitute, keep an eye on the batter or dough’s consistency. Be ready to adjust the liquid quantity slightly if necessary.
Ways to Use Cake Flour
If you have a stash of your cake flour substitute, here are ways to put it to delicious use:
- Starbucks Coffee Cake
- Paula Deen Pound Cake
- Louisiana Crunch Cake
- Hawaiian Banana Bread
- Junior’s Cheesecake
How to Store
Once you’ve stirred up that delightful homemade cake flour substitute, store it properly. Here’s how to give it the tender love and care it deserves:
- Store it in an air-tight container. Transfer your cake flour substitute into an air-tight container. This ensures it remains dry, fresh, and free from any contaminants.
- Put it in a cool, dark place. Your pantry or a kitchen cabinet away from direct sunlight and humidity is ideal. It’ll stay fresh for 4 to 6 months.
- Refrigerate it. Store the cake flour substitute in a sealed container and place it in the refrigerator for longer storage. It’ll keep for up to a year.
- Label and date it. Labeling your container with the contents and the date you made the substitute is always a good idea. It’ll help you keep track and ensure freshness.
- Whisk it before using it. Give your cake flour substitute a quick whisk or sift before using it in recipes. This ensures a light and airy flour blend.
Best Cake Flour Substitute (2 Ingredients)
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servings2
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kcalThis simple cake flour substitute will save your recipes in a pinch! It’s so easy to make and requires only two ingredients.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup cornstarch
Instructions
- Combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch in a bowl. Mix well and use them for your recipe.
- Place 2 tablespoons of cornstarch into the bottom of your 1-cup measuring cup. Gently spoon the all-purpose flour into the same measuring cup on top of the cornstarch. Fill it to the brim and level off the top with a knife or the back of a spatula.
Notes
- If you only need 1/2 cup of cake flour, add 1 tablespoon of cornstarch to a 1/2 cup measuring cup. Fill the cup with all-purpose flour and level off.
- This substitute works best for cakes and delicate pastries where a fine crumb is desired.
