Can I substitute cake flour for self-rising flour?


Kurt Olsen

14 teaspoon baking soda plus 12 teaspoon cream of tartar may be used in place of 1 teaspoon baking powder.

12 cup brown sugar should be replaced with 2 tablespoons molasses and 12 cup granulated sugar.

When using salted butter in a recipe that calls for unsalted butter, omit any additional salt the recipe calls for. When using unsalted butter instead of salted butter, add 12 teaspoon salt to the recipe.

Use 4 level tablespoons cocoa with 1 tablespoon vegetable shorting, butter, or oil to replace 1 ounce square unsweetened baking chocolate.

1 cup = ½ cup plus 1 tablespoon granulated sugar

2 tablespoons flour or 2 teaspoons fast cooking tapioca may be used in place of 1 tablespoon cornstarch.

To convert an all-purpose flour recipe to cake flour, use 1 cup and 2 tablespoons cake flour for every cup of all-purpose flour.

1 cup confectioners’ sugar, 1 cup packed light brown sugar, or 1 cup superfine sugar

12 cup dark brown sugar + 12 cup granulated sugar Equals 1 cup

Self-Rising All Purpose Flour

Use 1 cup cake flour and 2 tablespoons, 12 teaspoon baking powder, and 14 teaspoon salt in a recipe that asks for self-rising all-purpose flour.

To replace self-rising cake flour in a recipe, combine 1 cup cake flour, 12 teaspoon baking powder, and 14 teaspoon salt.

1 tablespoon lemon juice or vinegar, plus enough milk to form 1 cup. Allow 5 minutes before using. Alternatively, add 14 tablespoons cream of tartar to 1 cup whole milk.

1 packet = same sweetness as 2 teaspoons of sugar. 1 cup of sugar is equivalent to 12 packets.

Related Questions

  • Can cake flour be replaced with self-rising flour?

    Cake flour is soft and finely milled like self-rising flour, so it makes a good substitute in terms of tenderness and texture. Replace 1 cup self-rising flour with 1 cup cake flour, 12 teaspoon baking powder, and 12 teaspoon fine sea salt for every cup of self-rising flour called for.

  • Is cake flour the same as self-raising?

    Cake flour is NOT the same as “self-raising flour” or “sponge flour.” The closest thing would be “plain flour,” sifted with a little cornstarch (see “Cake Flour Substitute” below).

  • What happens if I replace all-purpose flour with cake flour?

    All-purpose flour has a protein concentration of 10-12%, whereas cake flour has a protein content of 7-8%. The lighter protein content creates a lighter consistency, which is why cake flour is typically used in cakes to create that airy texture. For the most part, these flours may be used interchangeably.

  • How do I substitute cake flour?

    The simplest method to produce a cake flour alternative, using just two ingredients and a sifter. It’s really simple to make your own cake flour alternative. To make one cup of cake flour, take two tablespoons of all-purpose flour and combine it with two teaspoons of cornstarch or arrowroot powder.

  • What can I use instead of 1 cup of self raising flour?

    Self-raising flour: 1 cup self-raising flour = 1 cup plain flour + 1½ tsps baking powder. 1 cup shortening equals 1 cup butter or margarine.

Contact Us

For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]