Pastry Flour vs Cake flour
A side-by-side guide to substituting Cake flour for Pastry Flour (or vice versa).
Use 1.125 cup of Cake flour for every 1 cup of Pastry Flour.
Side-by-side
Cake flour
Conversion: Use 1.125× as much (1.125 cup per 1 cup)
Tags: commonvegandairy-freegluten-free
Notes: Even lower protein than pastry flour; produces exceptionally tender crumb. Best for cakes and tarts; may lack structure in laminated doughs.
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Even lower protein than pastry flour; produces exceptionally tender crumb. Best for cakes and tarts; may lack structure in laminated doughs. The conversion is use 1.125× as much (1.125 cup per 1 cup).
Common questions
Yes — Even lower protein than pastry flour; produces exceptionally tender crumb. Best for cakes and tarts; may lack structure in laminated doughs. Ratio: Use 1.125× as much (1.125 cup per 1 cup).
Use 1.125× as much (1.125 cup per 1 cup). For other quantities, use the SubSwap calculator.
They are similar in most uses, but Even lower protein than pastry flour; produces exceptionally tender crumb..
Cake flour is one of the options SubSwap lists for Pastry Flour. The 'best' choice depends on your recipe — see the full list of Pastry Flour substitutes.
Looking for more Pastry Flour substitutes beyond Cake flour?
See all Pastry Flour swaps →