What do I need to add to the flour to make my cake come out the same if I do not have cake flour?

I think this web side will help you.

http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Adding corn starch helps. I dont know the ratio off the top of my head, but its usually on the back of cornstarch containers.

All cake flour is bleached, however, not all AP flour is bleached.

I wouldn't recommend replacing bleached flour with unbleached flour - the results won't be the same (especially if you're making a pound cake which is butter heavy).

I made two butter pound cakes in bundt pans, one with bleached flour and one with unbleached flour. The results: the cake with unbleached flour had a greasy appearance and mouth feel in the lower third of the baked cake....

It appears that bleaching results in the flour particles developing jagged edges which helps in holding the butter in suspension.

More than you ever wanted to know about flour and cake making:

http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html

HTH

'Cake love' uses all purpose flour because he thinks it has something to add to the cake. He then adds potato starch to bring it up to the same standard as cake flour.

2 tablespoons cornstarch
7/8 cup all purpose flour

Yes, Rose Levy Beranbaum also recommends bleached AP with 15% potato starch substitution.

Thanks for all the input. That website was perfect.

CakeLove's cakes are incrdeible. Potato starch can be found in the health food section of the grocery store.