From scratch · Seasonings and stand-ins · A stand-in
Cake flour
Less all-purpose flour, sifted, for a tender cake.
✋ 2 min hands-on
⏱ 2 min start to finish
🍽 1 cup.
ContainsWheat.
Ingredients
- 109 g all-purpose flour, 1 cup minus 2 tablespoons, sifted
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Measure and sift | 2 min | – |
| In all | 2 min | 0 min |
How long it keeps
- Pantry: as for flour (NDSU: 6 to 8 months once opened).
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: sifter or fine strainer.
- For each cup of cake flour, measure 1 cup minus 2 tablespoons of all-purpose flour and sift it.
⚖️ Scaling1 cup cake flour = 1 cup minus 2 tablespoons all-purpose (NDSU, Missouri, Colorado State).
🛡 SafetyDon’t taste raw dough or batter, and wash your hands and the counter after handling flour: raw flour can carry germs that only baking kills (FDA).
Sources
- Ingredient Substitutions (NDSU Extension FN198, 2013; reprinted by Purdue Extension as HHS-784-W), NDSU Extension. Accessed 2026-10-25.
- In a Pinch: Ingredient Substitution (MP564), University of Missouri Extension. Accessed 2026-10-25.
- Ingredient Substitutions (Fact Sheet 9.329), Colorado State University Extension, 2013. Accessed 2026-10-25.
- Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.