Substitute For Cake Flour

Baking By Christi52 Updated 6 Feb 2013 , 9:50pm by Christi52

Christi52 Posted 5 Feb 2013 , 8:00am
post #1 of 7

AWhat is the most successful substitute for cake flour? I've heard you can use plain flour but use 2 tablespoons per cup less, or substitute with plain flour with some cornflour added, but I don't know how much. I want to try a US recipe for red velvet cupcakes.

6 replies
-K8memphis Posted 5 Feb 2013 , 4:00pm
post #2 of 7

i used it once the one where you sub two tablespoons of cornflour for the same amount of all purpose flour


the cake tasted like corn!


but it was a vanilla pound cake--kinda dumb of me when you think about it considering the corny results


but red velvet has other flavors in it


but i'd just recommend using the all purpose flour and sift it a million times 


or get some cake flour at the grocery store

the all purpose will give it a bit different texture of course more chewy but i'd avoid the corn flour thing icon_biggrin.gif

Christi52 Posted 5 Feb 2013 , 9:26pm
post #3 of 7

AThanks for that, unfortunately we don't have cake flour in Australia!

jgs Posted 5 Feb 2013 , 9:42pm
post #4 of 7

i have used plain flour with cornstarch. 

kensoven Posted 5 Feb 2013 , 9:48pm
post #5 of 7

Hi Christi,


In Costa Rica we don't have cake flour either, I use this with great results:


3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)


Also I recommend you to have this substitution chart handy, has saved me several times:





cakeyouverymuch Posted 5 Feb 2013 , 10:51pm
post #6 of 7


check especially the final post in the above thread

Christi52 Posted 6 Feb 2013 , 9:50pm
post #7 of 7

AThanks so much everyone, that's helped a lot!

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