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Cake Flour Substitutes

Exact conversion ratios for any recipe

Need to replace cake flour in your recipe? This comprehensive calculator covers 2 tested alternatives with exact conversion ratios tailored to your specific needs. The two most versatile options are All-Purpose Flour + Cornstarch (1 cup per cup) and Pastry Flour (1 cup per cup)—both perform reliably across a wide range of recipes. Each substitute listed here includes detailed texture impact ratings, so you'll know whether to expect similar results or noticeable differences. We've also tagged every option with dietary labels like vegan, dairy-free, gluten-free, and keto for quick filtering. The "best in" and "avoid in" notes help you match the right substitute to your recipe type—whether you're baking cakes, making sauces, or preparing savory dishes. Use the quantity selector below to get precise measurements calculated automatically. Our "when not to use" warnings help you avoid common substitution mistakes that could affect your final result. Scroll down for frequently asked questions covering specific scenarios and edge cases.

Updated Feb 2026

Substitution Calculator

Automatically adjusts substitutes based on your recipe type.

Tip: Changing what you're making may change the recommended substitutes.

Frequently Asked Questions

Quick answers to common questions about these substitutes

What are the best substitutes for cake flour?
The top cake flour substitutes are All-Purpose Flour + Cornstarch (1 cup per cup), Pastry Flour (1 cup per cup), and commercial replacers. All-Purpose Flour + Cornstarch works best in cake and cupcakes. Pastry Flour is ideal for cake and cupcakes. Each option has different texture impacts—use our calculator to compare exact ratios for your recipe.
What is the ratio for substituting cake flour?
Standard cake flour substitution ratios: All-Purpose Flour + Cornstarch uses 1 cup per cup, while Pastry Flour uses 1 cup per cup. These ratios may vary by recipe type—our calculator adjusts amounts based on context (baking, cooking, sauces) and your specific quantity needs. Always check the texture impact rating when choosing between options.
Will my recipe taste different with a cake flour substitute?
Taste and texture changes depend on your substitute choice. All-Purpose Flour + Cornstarch produces none taste impact with Very close to cake flour - light and tender texture changes. Pastry Flour has none taste impact. Substitutes rated "similar" or "neutral" taste closest to original. For best results, match the substitute to your recipe type—baked goods vs. cooking vs. sauces all have different recommendations.
When should I NOT use a cake flour substitute?
Avoid using All-Purpose Flour + Cornstarch in various recipes because it may affect texture negatively. Some recipes rely heavily on the original ingredient. Check each substitute's "avoid in" list before choosing—our calculator shows warnings for recipe types that don't work well with specific alternatives.
Can I use multiple cake flour substitutes in one recipe?
Yes, combining substitutes can work, but requires careful ratio adjustments. For example, you might use half All-Purpose Flour + Cornstarch (1 cup per cup ÷ 2) and half Pastry Flour (1 cup per cup ÷ 2) to balance texture and flavor. This works best when one substitute provides tenderness and another adds tenderness. Start with small batches to test results.

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