DIY Cake Flour and Self-Rising Flour: The Home Baker’s Guide
Learn the secrets to substituting cake flour and self-rising flour at home, ensuring perfect results in every bake—even when specialty flours are missing.
If you’ve ever felt stymied by a recipe that calls for cake flour or self-rising flour—and you don’t have either on hand—you’re not alone. The good news: both of these specialty flours can be easily made at home with ingredients you likely already have in your pantry. This guide will walk you through what cake flour and self-rising flour are, why they matter, how to make them yourself, and how to use or substitute them for the best baking results.
Contents
- What Is Cake Flour?
- How to Make Cake Flour at Home
- What Is Self-Rising Flour?
- How to Make Self-Rising Flour at Home
- How to Use & Substitute Homemade Flours
- Recommended Recipes Using DIY Flours
- Frequently Asked Questions (FAQs)
What Is Cake Flour?
Cake flour is a specialty flour prized by bakers for its fine texture and low protein content (usually 6–8%), creating cakes that are notably tender, soft, and high-rising. The lower protein means less gluten develops when you mix your batter, resulting in a lighter crumb—the hallmark of classic cakes like chiffon, angel food, and genoise.
Many classic and modern cake recipes specify cake flour to ensure the best possible texture, and sometimes the difference is striking. But don’t fret if you don’t have cake flour on hand—it’s very easy to make with everyday pantry ingredients.
How to Make Cake Flour at Home
Homemade cake flour is just a simple mix of all-purpose flour and cornstarch (cornflour). The cornstarch lowers the protein percentage and lightens the blend. Here’s how to do it:
- Step 1: Measure one cup (120g) of all-purpose flour. Remove 2 tablespoons.
- Step 2: Add 2 tablespoons (about 16g) of cornstarch.
- Step 3: Whisk together thoroughly to distribute the cornstarch.
- Step 4: Sift the mixture at least five times for a light, lump-free result. This also helps aerate the flour, which leads to a finer cake crumb.
| Ingredient | 1 Cup DIY Cake Flour |
|---|---|
| All-purpose flour | 1 cup minus 2 tablespoons (about 104g) |
| Cornstarch | 2 tablespoons (about 16g) |
Tip: You can scale this up or down—just keep the ratio: for every cup of cake flour required, use this method.
Why Does This Work?
Cornstarch is gluten-free and essentially dilutes the flour’s protein content, while also helping to maintain a tender, moist crumb. Sifting multiple times is crucial to thoroughly mix the two powders and introduce valuable air, lending lift and lightness to your cakes.
What Is Self-Rising Flour?
Self-rising flour is another bakery staple, often called for in Southern recipes like biscuits and quick breads. Unlike cake or all-purpose flour, self-rising flour is pre-mixed with salt and baking powder, giving it leavening power right out of the bag. Self-rising flour is usually milled from soft wheat, which, like cake flour, means a lower protein content (about 8–9%).
With self-rising flour, you don’t need to add additional salt or leavening; the blend is balanced to lift quick breads and baked goods that don’t require yeast. Note, however, that self-rising flour is not interchangeable with all-purpose flour: using it in the wrong context can throw off your recipe’s rise and seasonings.
How to Make Self-Rising Flour at Home
DIY self-rising flour only requires all-purpose flour, baking powder, and salt:
- Step 1: For every 1 cup (120g) of self-rising flour required:
- 1 cup (120g) all-purpose flour
- 1 1/4 teaspoons (about 5.5g) baking powder
- 1/4 teaspoon (about 1.13g) salt
- Step 2: Whisk or sift these together thoroughly until evenly blended and lightened. For best results, sift at least five times for a super-fluffy mix.
| Ingredient | 1 Cup DIY Self-Rising Flour |
|---|---|
| All-purpose flour | 1 cup (120g) |
| Baking powder | 1 1/4 teaspoons (5.5g) |
| Salt | 1/4 teaspoon (1.13g) |
If your recipe calls for 2 cups of self-rising flour, simply double the quantities for each ingredient.
Note: Major self-rising flour brands like White Lily or Presto are made with soft wheat and are even lighter than standard all-purpose flour blends. For the closest match to these, make your self-rising flour using your homemade cake flour as the base instead of all-purpose flour.
Why Do We Aerate and Sift?
Aeration is a baker’s best friend. Sifting the mixture multiple times disperses the baking powder and salt thoroughly, removes lumps, and adds much-needed air without overworking the flour.
How to Use & Substitute Homemade Flours
Once you’ve made your homemade flour blend, you can substitute it in any recipe that calls for cake flour or self-rising flour. But some caveats and tips will ensure success:
- Measure by weight when possible — homemade flour blends are most precise when you use a kitchen scale.
- Only use self-rising flour as a substitute for other self-rising flour — swapping it for all-purpose flour can cause baked goods to over-rise or taste overly salty.
- When to use cake flour? — best for cakes, cupcakes, delicate cookies, and some quick breads. Don’t use it for bread or chewy cookies that benefit from higher gluten structure.
- Substituting for specialty brands? — if a recipe calls for a brand like White Lily, mimic its low protein content by making self-rising flour from your own cake flour base.
Substitution Table
| If Recipe Calls For | Use This DIY Substitute |
|---|---|
| Cake Flour (1 cup) | 1 cup AP flour – 2 tbsp + 2 tbsp cornstarch, sifted well |
| Self-Rising Flour (1 cup) | 1 cup AP flour + 1 1/4 tsp baking powder + 1/4 tsp salt, sifted well |
| White Lily/Presto (1 cup) | 1 cup DIY cake flour + 1 1/4 tsp baking powder + 1/4 tsp salt, sifted well |
Recommended Recipes Using DIY Flours
Homemade cake flour or self-rising flour can be used in countless classic bakes. Here are some favorites specially suited to these blends:
- Sausage, Cheddar, and Chive Biscuit Bread
A richly flavorful, quick-rise loaf that combines sausage, chives, cheddar, and cake flour for a tender crumb. - No-Measure Chocolate Cake
A one-bowl wonder that’s virtually impossible to get wrong. Self-rising flour provides all the leavening power needed with minimal fuss. - 3-Ingredient Bacon Biscuits
The essence of Southern biscuit magic—just self-rising flour, buttermilk, and bacon. Incredibly simple, and remarkably delicious. - Classic Yellow Layer Cake
Substitute homemade cake flour for a lighter, fluffier cake crumb. - Angel Food Cake
Achieves that cloud-like texture thanks to the super-fine crumb of cake flour.
Frequently Asked Questions (FAQs)
Q: Why can’t I substitute self-rising flour directly for all-purpose flour in all recipes?
A: Self-rising flour contains added salt and baking powder. If you swap it for plain all-purpose flour without accounting for these ingredients, your baked goods could be too salty or over-leavened, resulting in unwanted flavors or textures.
Q: Is there a gluten-free substitute for cake flour?
A: Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour and combine it with cornstarch as directed. Results may vary depending on the brand and ingredients of your gluten-free flour.
Q: Can I use whole wheat flour to make DIY cake or self-rising flour?
A: Technically yes, but whole wheat flour has a much higher protein content and stronger flavor, resulting in denser and darker baked goods. It’s best to use white all-purpose flour for these substitutions to match classic results.
Q: How long does homemade cake flour or self-rising flour last?
A: Store your blended flour in an airtight container at room temperature. For best results, use within three months, as baking powder in self-rising flour can lose potency over time.
Q: Why do Southern biscuit recipes insist on self-rising flour?
A: Self-rising flour is widely used in Southern kitchens because it’s formulated with soft wheat and pre-mixed leavening, making biscuits lighter, flakier, and consistently tall. Southern cult brands like White Lily reputation rely on these traits.
Final Tips for Better Baking
- Always sift your DIY flours multiple times—this is crucial for texture and airiness.
- If following a recipe from the American South, check whether the use of White Lily or Presto is mentioned and adjust your flour blend accordingly (use cake flour as your base).
- Store homemade flour blends in airtight containers and label them with their preparation date and ingredients for easy use.
- When in doubt, measure flour by weight, not volume, for precision.
- Don’t discard extra flour blends—keep them for your next bake to speed up recipe prep.
Share Your Experiences
Have you used homemade cake flour or self-rising flour in your baking? Did it transform your cakes or breads? Share your results and tips with fellow home bakers to help perfect the art of effortless substitutions!
