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Ready for the secret? You only need one ingredient to turn all-purpose flour into cake flour: cornstarch. Yes, the stuff you use to thicken gravy. It’s a hero in disguise.

Here’s the formula: For every 1 cup of all-purpose flour, remove 2 tablespoons of it. Then, add back 2 tablespoons of cornstarch. That’s it. Sift them together, and boom—you’ve got cake flour!

Why does this work?

The cornstarch dilutes the protein in the all-purpose flour, lowering its overall gluten-forming potential. It also adds a bit of starch, which absorbs moisture and creates a softer structure. It’s like giving your flour a softness makeover.

And don’t skip the sifting! Sifting mixes the two powders evenly, and it also aerates the flour, which makes your cake lighter. You can sift it twice if you’re feeling fancy—it’s a tiny effort for a huge payoff.

Cake Flour Substitute | DIY Cake Flour - YouTube