Want to learn how to make homemade cake and pastry flour in 2 minutes? This recipe will help you create lighter, fluffier baked goods with 2 simple ingredients. Use this blend whenever a recipe requires cake flour.
If you read some of my cake recipes and have watched any of my baking videos, you will know that I often use cake and pastry flour in my recipes. I love the consistency that it creates in my cakes, cupcakes and donuts. While it can be expensive to buy cake and pastry flour in stores, it is actually really simple (and cheap) to make.
What is Cake and Pastry Flour
This type of flour has a lighter consistency than regular all-purpose (plain) flour and a lower protein and gluten content, due to the addition of corn starch which lightens the flour. It helps to create a softer cake due to the lightness in the flour and I guarantee that you will notice the difference when you start using it in your cakes, cupcakes and donuts.
Why You Need to Make This
This recipe is great in a pinch when you don’t want to run to the store to buy a different type of flour. Making your own cake and pastry flour will save you money and it only takes 2 minutes to create your own blend. Generally, it is a more expensive blend to buy in the store (if you can even find it) and with two inexpensive ingredients, it really makes more sense to cut down on the amount of flour you buy and make your own.
Ingredients and Substitutions
Cake and Pastry flour is made of two ingredients: all purpose flour and corn starch (often known as corn flour in some countries). If you are gluten free, check out my substitution recommendation below and also in my FAQ section.
How to Make Cake and Pastry Flour
I highly recommend using a weighing scale for this recipe to ensure accuracy. I will include cup measures as well for those who prefer to use US cups.
Start by weighing out 125 grams (1 cup) of all purpose flour in a bowl.
Remove 6 grams (1 tbsp) of the flour and pop it back in your flour bag/container. We will not be needing this.
Measure out 6 grams (1 tbsp) of corn starch (corn flour) and add to the flour. Notice that the scale currently shows 119 grams of flour.
When you add the cornstarch, the weight goes back up to 125 grams. Who else didn’t know that cornstarch weighs the same as all purpose flour? You learn something new every day!
Place a sieve over a bowl and add the cake flour.
Sift the cake flour blend two times to ensure that both ingredients are well incorporated.
And that’s it. Homemade cake and pastry flour is such a breeze to make and this recipe is quick and easy AND such a great way to save money on baking ingredients.
Common Questions
This recipe makes 125 grams of Cake and Pastry Flour which is equivalent to 1 cup of flour. To make more, simply scale up the recipe as needed. The ratio is for every 125 grams of cake flour needed, remove 1 tbsp of flour and add 1 tbsp of corn starch/flour. For 250 grams, double the flour, remove 2 tbsp and add 2 tbsp corn starch/flour.
Absolutely. Simply swap out the all purpose flour with a 1-to-1 Gluten Free flour blend. I highly recommend (and frequently use) Bob’s Red Mill 1-to-1 Baking Flour mix.
Yes. Store in an airtight container at room temperature. I will often make up more than I need so that I have it on hand for the next time I am baking a cake.
In most countries it is the same and the two are interchangeable. Generally it is used to thicken up sauces but it also works well to lighten flour and icing sugar. That being said, in some countries, corn flour is yellow as it is made from ground corn kernels. This is not the same as the very fine white corn flour that I am using in this recipe. Ensure the one you use is white.
Let’s Bake
Why not try this flour in some of these recipes:
- Indulge with my Dairy Free Coffee Maple Layer cake
- Be the star of any party with my Baked Ring Donuts
- Treat yourself to my easy Red Velvet Cupcakes
How to Make Cake and Pastry Flour
Equipment
- Bowl
- Sieve
Ingredients
- 125 grams All Purpose Flour (1 cup)
- 6 grams Corn Starch (1 tbsp – see note)
Instructions
- Weigh out 125 grams (1 cup) of all purpose flour in to a mixing bowl. Remove 6 grams (1 tbsp) of the flour.
- Add 6 grams (1 tbsp) of corn starch.
- Double sift to fully combine the ingredients.
- Use in recipes where cake and pastry flour is required.
Video
Notes
- This recipe makes 125 grams of Cake and Pastry Flour which is equivalent to 1 cup of flour. To make more, simply scale up the recipe as needed. The ratio is for every 125 grams of cake flour needed, remove 1 tbsp of flour and add 1 tbsp of corn starch/flour. For 250 grams, double the amount of flour (to 250 grams), remove 2 tbsp and add 2 tbsp corn starch/flour.聽
- If you are gluten free, sub the All Purpose Flour with a 1-to-1 GF flour blend mix (I highly recommend Bob’s Red Mill).聽
- Use immediately or store in a mason jar at room temperature for future use.聽
- Works well in cakes, cupcakes and traybake recipes.聽
- In most countries corn starch is the same as corn flour and the two are interchangeable. Generally it is used to thicken up sauces but it also works well to lighten flour and icing sugar. That being said, in some countries, corn flour is yellow as it is made from ground corn kernels. This is not the same as the very fine white corn flour that I am using in this recipe. Ensure the one you use is white.
Thank You!!! Saved me from Another trip to the store for an ingredient I will barely use.
I’m so happy to hear that Kristin. Happy baking!
I thought that pastry flour was defined by the % of protein in the flour, with cake flour being 6-8%, pastry flour 8-9%, and All Purpose flour 10-12%. How does substituting a tablespoon of corn flour (% protein?) for AP flour change the protein content?
This recipe is a great alternative for those who can’t find cake and pastry flour locally but want to achieve a lighter crumb in their cakes.
Do we need cornlour mixed flour to make crossonts. I made them with plain flour it was a big failure. How can we prepare flour for making crossonts?
I’m really not sure as I’ve never made croissants from scratch. They are on my ‘wish-list’ of recipes to attempt in the future.