Substitutions

Substitute for Cake flour

6 tested substitutions — with the ratio and the caveat that decides whether it works.

Ratio	Cake flour	Works in
×1	AP flour + cornstarch (7/8 + 1/8 by weight) Sift together 2–3 times — closest match to store-bought cake flour. Kitchen-tested	baking
×1	All-purpose flour Slightly denser crumb — acceptable in most cakes. Reference ratio	baking
×1	pastry flour Nearly identical protein level. Reference ratio	baking
×1	"00" flour Fine grind helps tenderness in soft cakes. Reference ratio	baking
×1	gluten-free cake blend Add a binder if the blend has none; expect a sandier crumb. Reference ratio	baking
×1	rice flour + cornstarch blend Gluten-free option; delicate cakes only (chiffon, génoise). Reference ratio	baking

Baking is less forgiving than cooking — stick to substitutions marked « baking » and respect the ratio.

Frequently asked questions

What is the best substitute for Cake flour?

It depends on the recipe — the table above shows which substitutes work in baking vs cooking.

Can I substitute Cake flour in baking?

Baking is less forgiving than cooking — stick to substitutions marked « baking » and respect the ratio.