How to Make Cake Flour

Homemade Cake FlourOnce upon a time I used to bake my cakes with all-purpose flour because I didn’t ever know that cake flour in a recipe was something I should REALLY be using.  Then one day I saw packaged cake flour next to the all-purpose flour at the grocery store and bought a bag for the next time I baked a cake.  And guess what?  It made a world of difference.  My cake tasted the same but the texture was soft and delicious, lighter and more delicate ~ not as airy as boxed cake mixes, which I’m not fond of, and definitely not as dense as a cake made with all-purpose flour, which I had grown accustomed to liking ~ but somewhere in between the two.

It makes light, fluffy muffins, too.  Just substitute cake flour for all-purpose flour.

After I discovered the difference cake flour can make, though, I never seemed to have it on hand for spontaneous cake baking.  So after a bit of researching I learned how to make my own.  Using only two common kitchen ingredients I can bake a cake at the drop of a hat!  Anytime I want!  No pre-planning!  You can, too.  Here’s how:

How to Make Cake Flour

How to Make Cake Flour


  • 1 cup {or more} all-purpose flour
  • 2 tablespoons {or more} cornstarch


  1. Measure out the amount of all-purpose flour needed for your recipe and place it in a bowl {or make more, see note below}.
  2. For every cup of flour you added, remove 2 tablespoons of flour and return it to your flour container.
  3. Now add 2 tablespoons cornstarch replacing each of the 2 tablespoons of flour removed.
  4. Sift 5 times.
  5. Always measure the flour that's needed for a recipe after it's sifted.


You can make cake flour for a specific recipe or make larger quantities and store it in a ziploc bag or container.

Cake Flour Collage

Cake Flour Collage 2

Make sure to sift 5 times so the mixture is well incorporated and the flour aerated so it’s soft-as-silk.  {Isn’t there a brand of cake flour that’s actually named that?}  It’s true ~ you won’t believe how silky your cake flour will be.

Happy “Lighter” Baking!

This recipe was featured on:
Mandy’s Recipe Box

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8 Responses to How to Make Cake Flour

  1. Kay June 11, 2014 at 4:49 pm #

    So good to know this Lori! There have been times when I didn’t have enough cake flour …. drove to the grocery store to get more. I will definitely be making this.

  2. Michelle June 12, 2014 at 9:36 am #

    Thanks for sharing, I’ve always wondered about this!

  3. Angelina June 13, 2014 at 11:04 am #

    Am I correct in thinking if I need 4 cups of flour I’d take out 8 T. and insert 8 T. cornstarch.

    • Lori June 16, 2014 at 10:33 am #

      Yes, Angelina. Remove 2 tablespoons of flour for each cup added and replace it with 2 tablespoons of cornstarch.

  4. Elizabeth June 18, 2014 at 1:31 pm #

    Thanks for sharing! I tried this before without success but only in one recipe, so it is quite possible it was the recipe. Do you think after storing you should re-sift? I was just wondering!! Thanks for sharing. Cake flour is expensive!!

    • Lori June 18, 2014 at 2:15 pm #

      Hmm. I’ve never thought of resifting. I guess if it’s been sitting for quite a while it wouldn’t hurt. I haven’t resifted the extra flour I keep around but maybe I will next time because I don’t use it very often. Thanks for the tip.

  5. Vickie February 15, 2015 at 7:32 pm #

    Couldn’t you just add the 2 T of cornstarch to the measuring cup and then fill the rest of the way w/ flour? It seems that would eliminate a step. I like things to be simple as possible! Also, I wonder if you could use unbleached flour? Do you think it would work as well? Thanks for your site!

    • Lori February 16, 2015 at 9:14 am #

      Vickie ~ you’re a genius and I’m thinking, “why didn’t I think of that?” Of course you could and that’s what I’m going to do from now on. Yes, you can use unbleached all-purpose flour. That’s what I use.

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