This whole wheat cake with freshly milled flour delivers the deliciously soft crumb and warm vanilla sweetness of your classic cake, plus the added flavor, texture, and nutrition of healthy whole wheat.
Whole grain flour yields a full, earthy taste and a hearty, tender texture that works very well in this delicious vanilla cake. The deeper flavor of the freshly milled flour pairs wonderfully with a decadent cream cheese frosting, a homemade vanilla or chocolate buttercream, or with sweet strawberry sauce and fluffy homemade whipped cream.
You’ll notice the texture is denser than a cake made with all-purpose flour; still tender and light, but with a classic, hearty, whole wheat taste. Made with simple ingredients, this cake is quick and easy, a perfect way to incorporate freshly milled flour and still enjoy sweet treats.
Freshly milled wheat flour retains all of its components: bran, germ, and endosperm. The vitamins, minerals, and fiber remain fully present in fresh flour, whereas store-bought flour rapidly declines in nutrition as it sits on the shelf. Milling your own flour boosts nutrition and adds a wholesome, nutty flavor to all kinds of recipes. It works well in whole wheat sourdough starter, too.
Why You’ll Love This Recipe
Flavorful – Whole wheat flour is naturally sweet, nutty, and earthy-tasting – providing a delicious complexity of flavor to this vanilla cake.
Nutritious – Freshly milled wheat retains the bran and germ, providing not only a fuller taste, but also a more nutrient-dense recipe, through increased fiber, vitamins B and E, and minerals.
Versatile – This cake bakes well in a 9×13, two 8-inch round pans, or as cupcakes. Dress it up with chocolate, vanilla, or lemon buttercream, tangy cream cheese frosting, or layer it with fresh fruit and whipped cream. It’s great for birthdays, holidays, or a special after-dinner dessert.
Ingredients
Freshly milled flour – I used freshly milled soft white wheat. If using store-bought, find a white whole wheat flour.
Milk – Full-fat milk helps achieve a softer crumb and richer flavor.
Sugar – You can swap the regular sugar for brown sugar, if you’d like.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Whole Wheat Cake
Step 1: Preheat the oven to 350 degrees F and prepare the cake pan by greasing or lining it with parchment paper. Add butter and milk to a saucepan and heat until the butter is melted. Set aside to cool.
Step 2: Crack four eggs into the bowl of a stand mixer with a whisk attachment. Start mixing at a low speed, then increase to high speed and whip the eggs for one minute.
Step 3: Slowly add the sugar and whip until light and fluffy – about 5 minutes. It will be pale in color. Add vanilla extract and oil and mix well.
Step 4: While the eggs are whipping, add wheat flour, baking soda, baking powder, and salt to a separate mixing bowl. Stir to combine.
Step 5: Turn the mixer on low, then alternate adding the milk and butter mixture and the dry ingredients to the whipped eggs. Mix only until just combined, then let the batter sit for about 5 to 10 minutes. Gently fold the batter with a spatula a few times before pouring.
Step 6: Pour the batter evenly into the prepared pan. Bake for 25 to 30 minutes for 8-inch cake pans or 35 to 40 minutes for a 9×13, or until golden on top. The center should not wobble when the pan is moved, and a cake tester inserted in the center of the cake should come out clean. Place the cake on a cooling rack while you prepare your frosting of choice.
Step 7: For the vanilla buttercream, add softened butter to the cleaned stand mixer bowl. Beat until smooth. Add powdered sugar, then mix on low speed until combined. Increase to high speed and whip until fluffy. Add heavy cream, salt, and vanilla, and whip for 1 to 2 more minutes.
Step 8: Frost the cake once fully cooled. Enjoy!
Tips
- Let the batter sit for 5 to 10 minutes before baking so the grains absorb the liquid and soften.
- Avoid over mixing the cake batter. It will still have a few lumps after combining.
- Freshly milled flour should be used within the first day or two of milling. After this period, it begins to lose nutritional value and flavor.
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Recipe FAQs
The cake on its own may be kept at room temperature for several days. Storage of a frosted cake depends on the kind of frosting. Cream cheese frostings need to be refrigerated, whereas buttercream can be kept at room temperature for 2-3 days.
Whole wheat flour adds density and nutrition to recipes, enhancing the flavor and health of this simple cake. The wholesome, nutty flavor pairs well with a creamy frosting or fruit topping. You should expect a denser texture and wholesome, earthy flavor.
Sure, just swap the dairy for non-dairy alternatives. Use water or a non-dairy milk, like oat milk or almond milk, in place of cow milk, and a neutral oil instead of butter.
Whole grain flour is delicious and nutrient-dense, working well in many recipes, including cakes, cookies, muffins, and breads.
Yes, you can. Store-bought wheat flour has less flavor and nutrition than freshly milled flour, but it’s still a fine option. You may need to adjust the liquid a touch, as store-bought flour is a bit less absorbent.
More Freshly Milled Flour Recipes from the Farmhouse
- Whole Wheat Cinnamon Rolls
- Whole Wheat Blueberry Muffins
- Whole Wheat Brownies
- Whole Wheat Tortillas
- Whole Wheat Biscuits
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Cake with Freshly Milled Flour
Equipment
- 2 8 inch round cake pans a 9×13 cake pan will also work
Ingredients
Cake
Buttercream
- 1 cup unsalted butter, room temperature, 227 grams
- 4 cups powdered sugar, 480 grams
- ¼ cup heavy cream, 60 grams
- 1 tablespoon vanilla extract, 15 grams
- ½ teaspoon salt, 3 grams
Instructions
- Preheat the oven to 350 degrees F and prepare the cake pan. Add butter and milk to a saucepan and heat until the butter is melted. Set aside to cool.
- Crack the eggs into the bowl of a stand mixer with a whisk attachment. Start mixing at a low speed, then increase to high speed and whip the eggs for one minute. Slowly add the sugar and whip until light and fluffy – about 5 minutes. It will be pale in color. Add vanilla extract and oil and mix well.
- In a separate mixing bowl, add the wheat flour, baking soda, baking powder, and salt. Stir to combine.
- Turn the mixer on low, then alternate adding the milk and butter mixture and flour mixture. Mix only until just combined, then let the batter sit for about 5 to 10 minutes. Gently fold the batter with a spatula a few times before pouring.
- Pour the batter evenly into the prepared pan. Bake for 25 to 30 minutes for 8-inch cake pans or 35 to 40 minutes for a 9×13, or until golden on top. The center should not wobble when the pan is moved, and a cake tester inserted in the center of the cake should come out clean. Place the cake on a cooling rack while you prepare your frosting of choice.
- For the vanilla buttercream, add softened butter to the cleaned stand mixer bowl. Beat until smooth. Add powdered sugar, then mix on low speed until combined. Increase to high speed and whip until fluffy. Add heavy cream, salt, and vanilla, and whip for 1-2 more minutes.
- Frost the cake once fully cooled. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
