If you're out of cake flour but want bakery-soft results, this simple pantry trick is all you need. How to make cake flour at home is surprisingly easy and gives your cakes that tender, melt-in-your-mouth texture...without a last-minute trip to the shop! I’ve used this method for years whenever I bake special cakes like my Matilda’s Chocolate Cake or Triple Layer Vanilla Cake, and it never lets me down.
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Cake flour gives your bakes a soft, fine crumb that’s ideal for celebration cakes, cupcakes, or even lighter bakes like my Choc Chip Banana Sheet Cake and Vanilla Cupcakes. It’s lower in protein than plain flour, which means less gluten development and fluffier results. This DIY version is perfect when you don’t have a box of the shop-bought stuff handy. And yes, you can make cake flour at home using just two ingredients!
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Why You'll Love This Recipe
- No need to buy a special flour
- Uses pantry staples: plain flour and cornflour
- Gives cakes a soft, airy crumb
- Works for cupcakes, sheet cakes, layer cakes and more
- It makes your special occasion cakes even more special! (I always use it for birthday cakes, dessert cakes...and of course, my son's wedding cake earlier this year!)
Recipe Ingredients
- Plain flour (all-purpose flour): The base of this DIY blend. Slightly higher in protein, but when lightened with cornflour, it mimics cake flour beautifully.
- Cornflour (cornstarch): Softens the plain flour by reducing the overall protein, which leads to more tender baked goods. Also helps with lightness and structure.
How to Make Cake Flour
- Step 1: Measure 100g of plain flour, then replace 14g of it with 14g of cornflour.
- Step 2: Sift the mixture over a sheet of baking paper, to evenly distribute the 2 ingredients.
- Step 3: Lifting the cake flour in the baking paper, pour it into an airtight container.
- Step 4: Use immediately or label the container for later.
Hint: Label your jar with the date you made it and its use-by date (same as the flour’s original expiry).
I always make my own cake flour now
This trick means I never have to buy cake flour again"
Substitutions & Variations
- Cup version: Here's how to make cake flour with just a cup and spoon: measure 1 cup of plain flour, remove 2 tablespoons, and replace with 2 tablespoons of cornflour. Sift well.
- No cornflour? Use potato starch or arrowroot as a backup. They’ll still lighten the flour, though the texture might be slightly different.
- Want self-raising cake flour? Add 1 ¼ teaspoon baking powder per cup. Works perfectly in my Orange Cake!
- Try this homemade cake flour in recipes like Gingerbread or Red Velvet Cupcakes for soft, rich results.
Equipment
This method doesn’t require any fancy gear. A good sifter or balloon whisk helps blend the flours evenly. You’ll also need a kitchen scale for accuracy.
Storage
- Store in an airtight container
- Keep at room temperature
- Use within 2 months, or by the flour’s expiry, whichever comes first
Top Tip
Weigh the flour blend if you can - it's more accurate than using cups, which is especially important when baking cakes.
FAQ
Yes! Just combine plain flour and cornflour using the method above. It's a wonderful substitute for cake flour.
You can substitute with arrowroot or potato starch, but the results may be slightly different.
Not exactly. Pastry flour has slightly more protein and is a bit stronger. Cake flour is softer and better for delicate cakes.
It’s perfect for bakes like Matilda’s chocolate cake, vanilla cupcakes, or gingerbread cupcakes...anything where a soft, tender crumb matters.
How to Make Cake Flour
Equipment
- 1 Sieve
Ingredients
- 105 grams Plain flour all purpose flour
- 15 grams Cornflour corn starch
Instructions
- Place both ingredients in a small bowl
- Hold the sieve over a sheet of baking paper and sift the ingredients onto it
- Lift the baking paper by the edges and use it to pour the cake flour into a container.
- Use straight away, or label the container with the use by date (same as the flour and cornflour).
Nutrition
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Sandra says
This was so easy to make!