Cornflour is one of the most underrated ingredients in baking. While many home bakers focus on flour, butter, sugar, and eggs, a small addition of cornflour can dramatically change the texture of cakes and cookies. If you’ve ever wondered how bakeries achieve that ultra-soft sponge or melt-in-the-mouth cookie texture, cornflour might be the secret.

In this detailed guide, you’ll learn:

• What cornflour is and how it works in baking

• Why it makes cakes softer and cookies tender

• How to substitute it correctly

• Pro tips for perfect texture

• Common mistakes to avoid

• Easy recipe ideas

Let’s dive in.

What Is Cornflour?

Cornflour (often called cornstarch in some countries) is a fine, white powder extracted from the starchy part of corn kernels. It is pure starch, meaning it contains no protein or gluten.

Unlike wheat flour, which contains gluten-forming proteins, cornflour does not develop gluten when mixed with liquids. This characteristic makes it extremely valuable in baking, especially when aiming for soft and delicate textures.

Why Use Cornflour in Baking?

Cornflour changes the structure of baked goods in several important ways:

1. Reduces Gluten Formation

Gluten gives structure and chewiness. That’s great for bread—but not always ideal for cakes and cookies. Adding cornflour dilutes the protein content of wheat flour, resulting in a softer crumb.

2. Creates a Fine, Tender Crumb

Cornflour absorbs moisture and helps create a smoother batter. The result? A velvety cake texture.

3. Improves Lightness

Because it’s lighter than regular flour, cornflour contributes to a fluffier structure in sponge cakes.

4. Enhances Cookie Texture

In cookies, cornflour helps produce that soft-center, slightly crumbly texture that feels luxurious.

Cornflour in Cakes: How It Works

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When used in cakes, cornflour acts as a tenderizing agent. Many professional bakers replace a portion of all-purpose flour with cornflour to mimic cake flour.

The Science Behind Soft Cakes

Wheat flour contains proteins (glutenin and gliadin). When mixed with liquid, they form gluten. Too much gluten makes cakes dense or chewy.

Cornflour contains no gluten proteins, so:

• It weakens the gluten network

• Prevents over-structure

• Produces a delicate crumb

How Much Cornflour to Use in Cakes?

A common formula:

For every 1 cup (120g) of all-purpose flour:

• Remove 2 tablespoons of flour

• Replace with 2 tablespoons of cornflour

This creates a homemade cake flour substitute.

For extra soft cakes, some recipes use:

• 1 cup flour + 3 tablespoons cornflour

But avoid replacing more than 25% of flour unless the recipe specifically calls for it.

Best Cakes That Benefit from Cornflour

• Vanilla sponge cake

• Chocolate cake

• Red velvet cake

• Pound cake

• Cupcakes

• Swiss rolls

Cornflour in Cookies: The Secret to Tenderness

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Cornflour gives cookies a soft, tender interior while maintaining structure.

What Cornflour Does in Cookies

• Creates softness in the center

• Prevents spreading too much

• Produces a slight crumble

• Enhances melt-in-mouth texture

How Much Cornflour to Add in Cookies?

For most cookie recipes:

• Add 1–2 teaspoons per cup of flour

• For ultra-soft cookies, up to 1 tablespoon per cup

Shortbread and butter cookies can use even more for a delicate texture.

Cake Flour vs Cornflour

Many bakers wonder if cornflour replaces cake flour.

Cake Flour

• Low protein wheat flour (about 7–8%)

• Very fine texture

Cornflour

• 100% starch

• No gluten at all

While cornflour alone cannot replace cake flour completely, mixing it with all-purpose flour creates a similar result.

Pro Tips for Soft Cakes Using Cornflour

1. Always Sift

Cornflour clumps easily. Sift it with flour at least once—preferably twice.

2. Measure Accurately

Too much cornflour can make cakes crumbly.

3. Don’t Overmix

Even with cornflour, overmixing can still develop gluten from the wheat flour.

4. Balance With Moisture

Since cornflour absorbs moisture, ensure enough liquid (milk, eggs, oil).

5. Use Room Temperature Ingredients

Better emulsification = softer texture.

Pro Tips for Soft Cookies Using Cornflour

1. Chill dough for better texture

2. Combine with brown sugar for extra moisture

3. Avoid overbaking

4. Use butter instead of margarine for richer texture

5. Store in airtight containers

Common Mistakes to Avoid

❌ Using Too Much Cornflour

Leads to crumbly, dry texture.

❌ Replacing All Flour

Cakes will collapse without structure.

❌ Skipping Sifting

Causes uneven texture.

❌ Baking at Wrong Temperature

Too high heat dries cakes quickly.

Simple Soft Vanilla Cake Recipe Using Cornflour

Ingredients:

• 1 cup all-purpose flour

• 2 tbsp cornflour

• 1 cup sugar

• ½ cup butter

• 2 eggs

• ½ cup milk

• 1 tsp baking powder

• 1 tsp vanilla

Method:

1. Preheat oven to 180°C.

2. Sift flour + cornflour + baking powder.

3. Cream butter and sugar.

4. Add eggs one at a time.

5. Fold in dry ingredients alternately with milk.

6. Bake 30–35 minutes.

Result: Ultra-soft crumb.

Soft Cookie Recipe with Cornflour

Ingredients:

• 1 cup flour

• 1 tbsp cornflour

• ½ cup butter

• ½ cup sugar

• 1 egg

• ½ tsp baking soda

Bake at 170°C for 10–12 minutes.

You’ll get soft, bakery-style cookies.

Storage Tips for Cornflour

• Keep in airtight container

• Store in cool, dry place

• Avoid moisture

• Shelf life: 1–2 years

Can Cornflour Make Cakes Too Soft?

Yes. If overused, cakes can:

• Collapse

• Crumble

• Become powdery

Balance is key.

Is Cornflour Good for Gluten-Free Baking?

Cornflour is gluten-free, but it cannot be used alone. Combine with:

• Rice flour

• Almond flour

• Tapioca starch

For structure, add xanthan gum.

When NOT to Use Cornflour

Avoid in:

• Bread

• Pizza dough

• Chewy cookies

• Dense brownies

These require strong gluten structure.

Bakery Secrets for Extra Soft Texture

1. Use cake flour + cornflour combination

2. Add a tablespoon of oil to cake batter

3. Slightly underbake cookies

4. Steam in oven for sponge cakes

5. Tap cake pan to remove air bubbles

Frequently Asked Questions

Can I replace flour entirely with cornflour?

No. It lacks structure.

Does cornflour make cake dry?

Only if used excessively.

Why are my cookies crumbly?

Too much cornflour or overbaking.

Can I use cornflour in eggless cakes?

Yes, but balance with yogurt or milk.

Final Thoughts

Cornflour may look like a simple white powder, but in baking, it’s a powerful texture enhancer. Whether you want a light sponge cake or soft, tender cookies, adding the right amount of cornflour can transform your results.

The key is moderation. Replace a small portion of flour, sift properly, and avoid overmixing. With these tips, you’ll achieve bakery-style softness at home.

If you’re serious about improving your baking texture, keep cornflour stocked in your kitchen. That one extra tablespoon could be the difference between an average cake and an unforgettable one.

Happy Baking! 🍰🍪