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Fine-mesh metal sieve for sifting flour and cornstarch, the key tool in how to make cake flour at home
Chef Emma

Homemade Cake Flour

A 2-ingredient cake flour substitute: all-purpose flour with some swapped for cornstarch, sifted until light and fine.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cup
Course: Baking
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled (125 g), minus 2 tbsp
  • 2 tbsp cornstarch 16 g; or arrowroot or potato starch

Equipment

  • Dry measuring cups and spoons
  • Fine-mesh sieve
  • Mixing bowl
  • Kitchen scale (optional)

Method
 

  1. Spoon all-purpose flour into a 1-cup measure and level it. Remove 2 tablespoons.
  2. Add 2 level tablespoons of cornstarch to the flour.
  3. Sift the mix into a bowl, then sift it 1 to 2 more times until light and even.
  4. Spoon the sifted mix back into the cup and level it before using. Repeat for each cup of cake flour your recipe needs.

Notes

By weight: 87.5% all-purpose flour plus 12.5% cornstarch (105 g + 15 g per 120 g cup). Don't taste raw flour or batter. Store airtight up to 6 months, or freeze up to 1 year. Calories are an estimate per cup from USDA FoodData Central values.