Question 1

What wheat berries are best for yellow cake?

Accepted Answer

I used soft white wheat berries for this yellow cake. Their lower protein content works well for cakes where I want a soft, tender crumb rather than the stronger structure I look for in bread doughs. See this post and recipe for How To Make Cake & Pastry Flour from Freshly Milled Flour.

Question 2

Can I make yellow cake with 100% freshly milled flour?

Accepted Answer

Yes. This recipe was developed and tested with 100% freshly milled soft white wheat, so you don't need to add all-purpose flour to get a soft, tender cake.

Question 3

Do I need to sift freshly milled flour for this cake?

Accepted Answer

No, I make this recipe with the freshly milled soft white wheat flour whole and unsifted. If you'd like to learn more about sifting read this guide How to Sift Freshly Milled Flour | When, Why & How and making lighter flour blends for cakes and pastries, visit my How To Make Cake & Pastry Flour from Freshly Milled Flour guide.

Question 4

Why did my yellow cake turn out dense?

Accepted Answer

Make sure you cream the butter and sugar for the full 3–4 minutes and use room-temperature ingredients. Once the flour is added, mix only until combined, then give the finished batter its 10–15 minute rest before baking. Overmixing can work against the soft, tender crumb we're looking for.

Question 5

Can I make this yellow cake ahead of time?

Accepted Answer

Yes, bake and cool the cake layers completely, then wrap them well and refrigerate or freeze them until you're ready to assemble the cake. I especially like having the layers ready ahead of time so I can focus on filling, crumb coating, chilling, and decorating the cake when I need it.

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