Best Substitutes For Cake Flour

Cake flour is a finely milled flour that is commonly used in baking cakes and other delicate pastries. It has a lower protein content than all-purpose flour, which gives baked goods a tender and delicate crumb. However, cake flour may not always be readily available in your pantry. In such cases, knowing the best substitutes for cake flour can come in handy.

This article will explore various substitutes for cake flour, their properties, and how to choose the right substitute for your baking needs. We will also provide some tips on cooking with substitutes and share a few recipes to help you get started.

Key Takeaways

• Cake flour is a low-protein flour that contributes to a tender crumb in cakes and pastries.
• When cake flour is not available, you can use all-purpose flour, pastry flour, or a combination of cornstarch and all-purpose flour as substitutes.
• The substitution ratio will vary depending on the recipe, but a general rule of thumb is to replace one cup of cake flour with one cup of all-purpose flour minus two tablespoons.
• To enhance the texture of your substitute, you can also add some cornstarch to mimic the properties of cake flour.

Why You Need A Substitute For Cake Flour

Cake flour is specially formulated for baking delicate cakes, with its low protein content allowing for a tender crumb. However, there are several scenarios where using a substitute for cake flour might be necessary:

1. Unavailability: Not everyone keeps cake flour stocked in their kitchen pantry. In such cases, substituting with ingredients readily available can save the day.
2. Emergency baking: Imagine wanting to bake a cake urgently and finding out that you’ve run out of cake flour. Having a suitable substitute on hand can save you a last-minute trip to the grocery store.
3. Dietary restrictions: Some people may have dietary restrictions or preferences that require them to avoid using cake flour. Having a good substitute allows them to still enjoy delicious baked goods.

Regardless of the reason, familiarizing yourself with the best substitutes for cake flour will make you a more versatile baker.

Types Of Substitutes For Cake Flour

1. All-Purpose Flour: All-purpose flour is the most common substitute for cake flour. It has a higher protein content than cake flour, giving it more gluten-forming potential. This means that using all-purpose flour alone may result in a slightly denser texture, but it can still produce a satisfactory outcome.
2. Pastry Flour: Pastry flour is another suitable substitute for cake flour. It has a lower protein content than all-purpose flour but higher than cake flour. This makes it a good middle ground for achieving a delicate texture in baked goods.
3. Cornstarch and All-Purpose Flour: Using a combination of cornstarch and all-purpose flour can mimic the lower protein content of cake flour. This combination helps create a lighter and more tender crumb in your baked goods.

Best Substitutes For Cake Flour

Each substitute mentioned above has its own advantages and disadvantages, but they can all be used successfully depending on the recipe and desired outcome.

1. All-Purpose Flour

All-purpose flour is the most easily accessible substitute for cake flour. It is versatile and can be used in various recipes. However, keep in mind that the higher protein content may lead to a slightly denser texture in your cakes.

Pro Tip:

To achieve a lighter texture when using all-purpose flour, you can supplement it with a small amount of cornstarch. For every cup of all-purpose flour, remove two tablespoons of the flour and replace them with two tablespoons of cornstarch. This will help mimic the low-protein properties of cake flour and yield a more tender crumb.

2. Pastry Flour

Pastry flour is an excellent alternative to cake flour, as it falls in between the protein content of cake flour and all-purpose flour. It has a delicate texture, making it ideal for cakes and pastries that require a light crumb. Pastry flour is less commonly found in households, but it can be easily purchased from specialty stores or online.

3. Cornstarch And All-Purpose Flour

Combining cornstarch and all-purpose flour is another effective substitute for cake flour. Cornstarch has low protein content, which helps to achieve a tender texture. To replace one cup of cake flour, use one cup of all-purpose flour minus two tablespoons, and replace those two tablespoons with cornstarch.

Choosing The Right Substitute For Cake Flour

When choosing a substitute for cake flour, consider the desired texture and the recipe you are working with. Here are some factors to keep in mind:

1. Texture: If you are aiming for a delicate and tender crumb in your cakes or pastries, pastry flour or a combination of all-purpose flour and cornstarch is your best choice. If a slightly denser texture is acceptable, all-purpose flour can be used.
2. Recipe Compatibility: Some recipes may specifically call for cake flour due to its unique properties. In such cases, it is best to follow the recipe as closely as possible to achieve the desired result. However, if you need a substitute, it is essential to choose one that complements the other ingredients in the recipe.
3. Availability: Consider what ingredients you have readily available in your pantry. If all-purpose flour is all you have, you can still create a satisfactory outcome by supplementing it with cornstarch.

Cooking With Substitutes For Cake Flour

When using a substitute for cake flour, there are a few guidelines to follow:

1. Substitution Ratio: The substitution ratio will vary depending on the recipe and the specific substitute used. As a general guide, you can replace one cup of cake flour with one cup of all-purpose flour minus two tablespoons. If using a combination of all-purpose flour and cornstarch, follow the same measurement, replacing two tablespoons of all-purpose flour with cornstarch.
2. Sifting: Sifting your substitute before measuring helps ensure an even distribution of ingredients and prevents any clumps from forming, resulting in a smoother batter.
3. Gentle Mixing: When incorporating the substitute into the batter, mix gently to avoid overdeveloping the gluten. Overmixing can lead to a denser texture in the final baked goods.
4. Observation: Keep a close eye on the baking process, as substitutes may slightly alter the cooking time. Use visual cues, such as golden brown color and a toothpick coming out clean when inserted into the center, to determine when the baked goods are ready.

Recipes Using Substitutes For Cake Flour

Here are a few recipes where you can use substitutes for cake flour:

1. Vanilla Butter Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 vanilla bean or 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
2. In a bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the all-purpose flour and baking powder.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
6. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the batter, or if using vanilla extract, add it now.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before frosting or serving.

2. Classic Chocolate Cupcakes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ⅓ cup Dutch-processed cocoa powder
• ½ teaspoon salt
• ¼ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup whole milk
• ¾ cup hot water

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
6. Stir in the hot water until the batter is smooth.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely before frosting.

Storage And Shelf Life Of Substitutes

Substitutes for cake flour, such as all-purpose flour, pastry flour, and cornstarch, can be stored in airtight containers in a cool and dry place, just like regular flour. Proper storage ensures their freshness and extends their shelf life.

All-purpose flour and pastry flour can be stored for up to a year if kept in optimal conditions. Cornstarch, being a starch, has a longer shelf life and can last for multiple years as long as it remains dry.

It’s always a good idea to check the expiration dates on the packaging of your substitutes and use them before the recommended date for the best results in your baking.

Conclusion

While cake flour is a specialized ingredient for delicate baked goods, having a substitute on hand can save the day in certain situations. All-purpose flour, pastry flour, and a combination of cornstarch and all-purpose flour are the best substitutes for cake flour. Each substitute offers different characteristics and contributes to the texture of the final product.

When baking with substitutes, remember to adjust the ratios, sift the ingredients for uniformity, mix gently, and monitor the baking process. With the right knowledge and a little experimentation, you can achieve delicious cakes and pastries using these substitutes, even when cake flour is not available.

FAQS

What Is Cake Flour And Why Might Someone Need A Substitute For It?

Cake flour is a low-protein flour specifically designed for baking cakes, cupcakes and other tender baked goods. Its lower protein content gives it a fine, delicate crumb and soft texture. However, if a recipe calls for cake flour and you don’t have any on hand, or if you want to avoid using it for any reason, you can substitute other flours or ingredients.

What Are Some Good Substitutes For Cake Flour?

All-purpose flour is the most common substitute for cake flour as it has a similar protein content. You can also try a combination of all-purpose flour and cornstarch to achieve a lighter texture. Other alternatives include pastry flour, self-rising flour, and even cake mix.

How Do I Make A Cake Flour Substitute With All-purpose Flour And Cornstarch?

For 1 cup of cake flour, measure out 2 tablespoons of cornstarch and add enough all-purpose flour to make 1 cup. Sift the two together several times before using in your recipe.

Can I Use Gluten-free Flours As Substitutes For Cake Flour?

Yes, there are gluten-free flours that can be used in place of cake flour, such as rice flour, potato flour, and corn flour. However, keep in mind that gluten-free flours have different properties than wheat flours and may require a different recipe or adjustments to get the desired texture.

What Other Ingredients Can I Use As Substitutes For Cake Flour?

Cornstarch is a popular ingredient in homemade cake flour substitutes, but you can also use potato starch, arrowroot powder, or tapioca starch. These ingredients help to lighten the texture of the flour and create a more delicate crumb in cakes and other baked goods.

Sources

Cake Flour Substitute – Sally’s Baking Addiction

How to Substitute Cake Flour (3 Methods to Try in a Pinch)

5 Best Cake Flour Substitutes to Try (How to Use Them) – BakingHow