This chocolate sourdough cake made with freshly milled flour delivers deep, chocolatey flavor in every bite. It’s a cozy bake for slow mornings, sweet celebrations, and everything in between.

A close-up of a slice of rich chocolate sourdough cake with thick, velvety frosting, served on a vintage floral plate. The full frosted cake with a slice missing is visible in the background on an ornate silver platter.

We absolutely love cake around here, especially when it’s made with fresh milled flour and a touch of sourdough. From Sourdough Lemon Poppy Seed Pound Cake, Sourdough Vanilla Cake with Fresh Milled Flour to Sourdough Carrot Cake, there’s just something about homemade cake that is so cozy.

This sourdough chocolate cake recipe is one of our most requested bakes here at the cottage. It’s a rich and tender chocolate cake. The blend of Dutch cocoa powder and a bit of instant espresso (*optional)deepens the chocolate flavor, while sourdough discard or active sourdough starter adds just the right amount of tang.

We love the extra depth of flavor that comes from baking with whole wheat flour (using soft white wheat flour). It’s the kind of cake that is perfect for any special occasion, or even a quiet moment when you just need something homemade and comforting.

Looking for a decadent chocolate buttercream to complement this cake? Try my chocolate cream cheese buttercream frosting—it’s rich, creamy, and the perfect finishing touch for any celebration.

Optional Overnight Ferment

If you choose to long-ferment the batter overnight (though equally delicious when baked the same day).
The fermentation process brings out even more richness, adds more tang and complexity. Pro tip: Store your leftovers in an airtight container in the fridge to keep the frosting fresh and the moist cake just as tender for the next day.

Another view of the plated slice of chocolate cake in focus, with the whole cake slightly blurred in the background. Rich layers and smooth frosting are visible.

Why You’ll Love This Recipe

Rich, Cozy Chocolate – Dutch cocoa and a touch of espresso create that bold flavor chocolate lovers crave in a rich chocolate cake.
Tender, Wholesome Texture – Using whole grains, natural oils, and whipped large eggs gives this cake soft, tender crumbs in every bite.
Simple to Adapt – Use vegetable oil (sunflower oil is what I used for this recipe), coconut oil, or even olive oil, and bake it as a layer cake, bundt cake, or even cupcakes.
Unforgettable Flavor Depth – The sourdough starter or discard adds a subtle tang that balances the sweetness and creates an incredibly rich, bakery-style finish.

Ingredients for a chocolate sourdough cake made with freshly milled flour are styled on a lace tablecloth with a soft beige cloth underneath. Ingredients include cocoa powder, soft white wheat flour (freshly milled and sifted), granulated sugar, milk, vegetable oil, sour cream, espresso powder, vanilla extract, sourdough starter, eggs, butter, salt, baking powder, and baking soda. Each item is labeled with bold text for clarity.

Ingredients for Chocolate Sourdough Cake

Soft White Wheat Freshly Milled Flour – Offers flavor and tenderness that store-bought can’t match.
Sourdough Starter or Discard – Adds depth and moisture (and uses up that discard beautifully!).
Dutch Cocoa Powder(you can use regular cocoa powder in a pinch) – Rich and dark, it gives this cake that unmistakable chocolatey soul. I prefer Dutch cocoa powder. Once you try it, you will love using it in all recipes calling for cocoa powder.
Vanilla Extract – enhances the chocolate flavor and adds a warm, sweet depth to the cake. Even in chocolate-forward recipes, it helps round out the richness for a more balanced, bakery-style taste.

A slice of the chocolate cake being lifted out with a silver cake server. A delicate floral plate is held in anticipation to receive the rich, moist slice.

Creative Twists & Variations

Make It into Cupcakes – Divide the batter into lined muffin tins and bake for about 18–25 minutes. They’re great for parties!
Skip the Coffee – If you’re baking for little ones or just prefer a gentler flavor, the espresso powder can be left out.
Frost with Chocolate Buttercream Frosting: For those moments when only chocolate will do—this rich, dreamy frosting wraps your cake in pure comfort. It’s my favorite for chocolate-on-chocolate days and sweet celebrations.
Frost with Vanilla Buttercream – Want a lighter finish? Try your favorite vanilla or cream cheese frosting instead.
Add a Flavor Twist – Orange zest, raspberry jam, or a splash of almond extract can add a fun seasonal flavor.

Tools You May Need

Grain Mill – For freshly milling soft white wheat berries.
Stand Mixer or hand mixer– Essential for creaming the butter and folding in egg whites with ease.
#60 Sieve – This gives your freshly milled flour the perfect cake texture.
Cake Pan Strips – Helps bake even, flat layers (no domes!). I always soak and wrap mine before baking.

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The finished chocolate cake is frosted and displayed on a white ceramic cake stand, centered on a linen cloth and crochet doily. The kitchen in the background glows with warm, soft lighting and dried baby’s breath.

How to Make A Chocolate Sourdough Cake Made with Freshly Milled Flour

Close-up of a grain mill actively grinding flour into a large bowl. The bowl is now filled with fluffy mounds of flour. Warm kitchen tones and copper utensils accent the scene.

Person in a green dress manually sifting freshly milled flour over a glass bowl using a round stainless steel sieve.

Step 1: Mill and Sift the Flour

Mill your soft white wheat berries and sift the flour using a #60 mesh sieve to get a cake-like texture. Set the bran aside for other uses like muffins or smoothies.

Two round cake pans being greased with coconut oil using a silicone pastry brush. A candle glows softly in the background, creating a cozy baking atmosphere.

The two cake pans are now fully greased and prepped, sitting side-by-side on a soft pink towel. A jar of coconut oil and a glowing candle are nearby.

Step 2: Preheat the Oven and Prep the Pans

Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or oil and dust lightly with flour. You can also use a bundt pan or make cupcakes. If using a cupcake pan, place it on a baking sheet to catch any drips.

A large mixing bowl with freshly milled flour, cocoa powder, baking soda, and salt sitting on a blush linen cloth. A metal whisk rests beside the bowl, ready to combine the dry ingredients.

The same mixing bowl with the dry ingredients now fully whisked together into a uniform chocolatey powder, with the whisk partially submerged in the mixture.

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. **If doing an overnight ferment, do not add the baking powder, baking soda, or salt at this point. Set those aside for the next morning.

A close-up of a stand mixer blending butter and sugar together. The mixture is still in the crumbly stage, with the metal beaters visible inside the clear mixing bowl.

Step 4: Cream the Butter

In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until light and fluffy, about 2–3 minutes.

Step 5: Add Sugar and Whip Until Aerated

Slowly add granulated sugar to the creamed butter and continue mixing until the mixture is light and almost white in color. This helps add air and structure to your cake.

The stand mixer now shows a smooth, creamy batter forming. The ingredients are fully incorporated, and the batter is pale and thick.

Step 6: Mix in the Remaining Wet Ingredients

Add the vegetable oil (we use sunflower oil), sour cream, sourdough starter or discard, and vanilla extract. Mix until the batter is smooth and creamy, but don’t overmix.

A top-down view of the finished chocolate cake batter. It’s glossy, thick, and rich in color, ready to be poured into pans.

Step 7: Combine Wet and Dry Ingredients

With your mixer on low, gradually add in the dry ingredients, mixing just until everything is incorporated. Scrape down the sides of the bowl as needed. **Remember for Optional Overnight Ferment: At this point, if you’re long-fermenting, you will omit the baking powder, baking soda, salt, and egg whites. Cover the batter and refrigerate. The next day, mix in the reserved leavening agents and fold in the whipped egg whites just before baking.

Step 8: Whip the Egg Whites

In a clean, dry bowl, whip the egg whites until stiff peaks form using a hand mixer. This adds volume and tenderness to the cake.

Egg whites whipped into soft peaks are being folded gently into the chocolate cake batter inside the stand mixer bowl. A spatula is in mid-motion, showing careful mixing.

Chocolate cake batter being poured evenly into a greased cake pan that rests on a digital scale reading 500 grams. The batter is smooth and velvety, mid-pour.

Step 9: Fold and Bake

Gently fold the egg whites into the cake batter using a rubber spatula.

Two round cake pans filled with smooth chocolate cake batter, resting on a textured coral towel atop a wooden table. A vintage lace doily peeks into the frame.

Divide the batter evenly between your prepared pans using a kitchen scale.

A top-down view of finished chocolate frosting in a mixing bowl. The texture is whipped and fluffy, with rich cocoa color and swirls from the spatula.

Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes before turning them out onto a cooling rack.

Step 11: Frost and Serve

Once your cakes are completely cool, place the first layer on a cake stand or serving plate. Spread a generous layer of this Easy Chocolate Cream Cheese Buttercream Frosting over the top using an offset spatula or butter knife.

Place the second layer on top, then add a thin crumb coat around the entire cake. This light layer of frosting seals in crumbs and gives a smooth base.

Refrigerate or freeze the cake at this stage—5–10 minutes in the freezer or up to 30 minutes in the fridge works well.

After chilling, apply your final layer of frosting over the top and sides until smooth and even. For best results, let the frosting sit at room temperature for 5–10 minutes if it has been chilled.

If you made your frosting while the cake was baking, you should be able to use it right away. But if you’re doing an overnight ferment and made your frosting the day before, be sure to let it soften before spreading.

Decorate as desired and serve your beautiful chocolate sourdough cake made with freshly milled flour, and enjoy!

A slice of chocolate sourdough cake about to be enjoyed—someone gently presses a fork into the moist, layered crumb. The cake rests on a delicate floral plate, set atop a lace and linen table setting for a cozy, vintage feel.

Tips for Best Results

Sift your flour, cocoa powder, and powdered sugar before mixing to keep the batter and icing smooth and light.
Whip your egg whites to stiff peaks—this adds lift and keeps the texture soft and airy.
Room temperature ingredients blend better and help everything bake up evenly.
Wrapping your pans with water-soaked cake strips helps the layers bake flat and evenly.
Cool your cakes completely before frosting to keep the topping from melting or sliding.
Needing help with converting your recipes to freshly milled flour this post will answer many questions for you. I also have a post all about what grains to use and how to use them for your recipes. If you love freshly milled flour I have a series of posts and recipes all about Freshly Milled Flour.

Cozy Pairings for Your Chocolate Sourdough Cake

Strawberries and Cream Frappuccino – In the warmer months, this icy drink adds a bright contrast to a rich cake.
Cherry Hibiscus Tea Blend – A light floral tea that balances the richness of the chocolate. Lovely for a brunch or Mother’s Day.
Honey Lavender London Fog – Calming and creamy, this dreamy tea latte pairs beautifully with a slice of deeply chocolate cake.
Caramel Chocolate Chunk Ice Cream – A decadent pairing for an extra indulgent dessert moment.
Homemade Spiced Chai Latte Mix – The spice and warmth of chai highlight the rich cocoa notes perfectly.
Gingerbread Latte or Hot Chocolate – Adds a festive, seasonal touch that turns dessert into a celebration.

A slightly angled close-up of the fully frosted cake, showing the smooth, even chocolate buttercream and clean cake edges. Baby’s breath and lace set the scene.

Storage Tips for Chocolate Sourdough Cake Made with Freshly Milled Flour

Avoid storing uncovered: Even in the fridge, uncovered cake can dry out quickly. Always use plastic wrap or a sealed container to retain moisture.
Refrigerate after frosting: Because this cake uses a cream cheese-based frosting, it’s best stored in the fridge. Place it in an airtight container or cake carrier to keep it fresh.
Let slices come to room temperature before serving: Chilled cake can firm up. For the best texture and flavor, allow slices to sit out for 15–20 minutes before enjoying.
Freeze unfrosted layers: You can bake the layers in advance and freeze them tightly wrapped in plastic wrap and foil. Thaw in the fridge overnight.
Freeze leftover frosted cake: Wrap individual slices in parchment paper, then store in a freezer-safe bag or container. Thaw overnight or enjoy slightly chilled.

FAQ’s

Can I make this without sourdough starter?

You can! Swap in a bit of plain yogurt or buttermilk if you’re out of starter. The cake will still be soft and flavorful.

Can I skip the espresso or instant coffee?

Yes, absolutely. It deepens the chocolate flavor, but leaving it out won’t ruin the cake, especially helpful if baking for little ones or anyone that is avoiding caffeine.

What if I don’t have freshly milled flour?

You can use cake flour or all-purpose, but they just won’t deliver the same depth of flavor or tender, homemade texture that freshly milled flour brings to this recipe.

Can I freeze the cake?

Definitely. Wrap the unfrosted layers well and freeze them for up to 3 months. Thaw at room temperature before decorating.

What kind of cocoa works best?

Dutch-process cocoa gives a smooth, rich chocolate flavor. You can use natural cocoa, too—it just brings a lighter, classic taste.

More Cozy Homemade Recipes from the Cottage;

Ingredients

2 ½ cups 300g soft white wheat flour, freshly milled and sifted
¾ cup 75g unsweetened Dutch-process cocoa powder, sifted
1 tablespoon 14g espresso powder (*optional)
1 tablespoon 14g baking powder
½ teaspoon 3g baking soda
1 teaspoon 6g salt
1 ¾ cups 350g granulated sugar
½ cup 120g sour cream, room temperature
6 large egg whites 200g, room temperature
¾ cup 180g whole milk, room temperature
⅔ cup 150g vegetable oil (or sunflower oil)
6 tablespoons 85g salted butter, softened
50 g sourdough discard or active sourdough starter
1 tablespoon 13g vanilla extract

How To Make

Begin by milling your soft white wheat berries into fresh flour. To get 300 grams of sifted flour, you’ll need to mill around 360-400 grams of berries—about 20-40% extra to account for bran loss and seasonal moisture. Use the finest setting on your grain mill. Once milled, sift the flour through a #60 sieve to remove the bran and create a delicate, cake-like texture. Set the sifted bran aside for another use, then weigh the sifted flour to ensure you have exactly 300 grams. Add more flour as needed to reach the full amount.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, a bundt pan, or line cupcake tins if using. For cupcakes, place the tins on a baking sheet to catch any potential drips.
In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. If you plan to long-ferment the batter overnight, omit the baking powder, baking soda, and salt and stir those in just before baking the next day.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 to 3 minutes until light and fluffy. Add the granulated sugar and continue beating until the mixture is pale and aerated.
Add in the sunflower oil, sour cream, sourdough discard or starter, and vanilla extract. Mix on medium speed until smooth and creamy. Be careful not to overmix—especially once the sourdough is added.
Pour in the room temperature milk and stir just until combined. Scrape down the sides of the bowl to ensure everything is incorporated.
Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed after each addition. Stop mixing as soon as the batter looks smooth and uniform.
For overnight fermenting: At this point, cover the batter tightly and refrigerate. The next day, mix in the reserved baking powder, baking soda, and salt. Then proceed with the next steps.
For same-day baking: Continue directly to the next step.
In a clean, dry bowl, whip the room temperature egg whites using a hand mixer until stiff peaks form. This step adds volume and tenderness to your cake.
Gently fold one-third of the whipped egg whites into the batter using a rubber spatula. Once combined, fold in the rest of the egg whites until the batter is light and airy.
Evenly divide the batter between the two prepared cake pans. Use a kitchen scale if desired for accuracy. Smooth the tops of the batter and place in the oven. Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes. Then turn them out onto a cooling rack and allow to cool completely before frosting.
Once the cakes are fully cooled, place one layer on a cake stand or serving plate. Spread a layer of frosting evenly over the top, then gently place the second layer over it. Apply a thin crumb coat to the whole cake and chill for 10 minutes in the freezer or 30 minutes in the refrigerator.
After chilling, frost the top and sides with the remaining buttercream. If your frosting has been refrigerated, let it sit at room temperature for 5 to 10 minutes to soften before using.
Slice and serve!

Notes

Use Room Temperature Ingredients
Cold ingredients don’t mix as smoothly and can cause the batter to break or curdle. Let your eggs, sour cream, milk, and starter sit out for 30–60 minutes before baking for best results.
How to Whip Egg Whites to Stiff Peaks
Use a clean, dry bowl—preferably metal or glass—for whipping. You’ll know you’ve reached stiff peaks when you lift the beaters and the egg whites stand tall without collapsing.
Don’t Skip the Sifting
Sifting freshly milled flour through a #60 sieve is what gives this cake its soft, tender crumb. Sift your cocoa powder too to avoid clumps and make mixing easier.
Avoid Overmixing
Once you add the flour and wet ingredients together, mix just until no dry streaks remain. Overmixing develops gluten and can make the cake dense instead of fluffy.
Folding Egg Whites Properly
Use a rubber spatula to gently fold in whipped egg whites in thirds. Go slow and scoop from the bottom of the bowl, turning the batter gently to keep the air in.
Level and Chill for Clean Frosting Use a serrated knife to level your cake layers if needed. Apply a thin crumb coat first and chill the cake before frosting fully—this helps lock in crumbs and gives a smooth finish.

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