Chocolate Sourdough Cake Made With Freshly Milled Flour

ByEmily Rider Updated
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This chocolate sourdough cake made with freshly milled flour delivers a deep, rich chocolate flavor with a tender, soft crumb that comes from freshly milled soft white wheat, Dutch cocoa powder, and sourdough starter or discard worked into every layer of the batter.

The optional overnight ferment deepens the flavor further, and the whipped egg whites keep the texture light and airy despite the density of the freshly milled flour and cocoa throughout.

If you love baking with freshly milled flour, you might also enjoy Sourdough Vanilla Cake with Fresh Milled Flour, Pumpkin Bread with Freshly Milled Flour, and Sourdough Animal Crackers with Freshly Milled Flour.

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.
Freshly milled flour flowing from a wooden grain mill into a glass bowl in a cozy kitchen, with a lit candle, copper cookware, and soft pink cloth creating a warm cottage-style setting.

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Why You’ll Love This Recipe

  • Deep, rich chocolate flavor in every layer – Dutch cocoa powder and optional espresso powder work together to create a bold, deeply chocolatey flavor that carries through the batter, the crumb, and the finished frosting without tasting bitter or flat.
  • Freshly milled soft white wheat for a tender crumb – Sifted soft white wheat flour adds a subtle nuttiness and a tender texture. The bran is sifted out so the crumb stays soft and light throughout the finished cake.
  • Sourdough discard or active starter both work – Unfed discard goes straight into the batter with no preparation needed. Active starter produces a slightly more developed flavor but both produce a well-risen, deeply flavored cake with a soft, even crumb.
  • Whipped egg whites for a light, airy texture – Folding stiff egg whites into the batter adds volume and keeps the crumb tender and light rather than dense, which is especially important when baking with freshly milled flour and Dutch cocoa.
  • Bake as a layer cake, bundt, or cupcakes – The batter is flexible enough to work across different pan sizes and formats. The bake time adjusts depending on the pan and the result stays consistent across all three.

Ingredients

For the Cake

  • Soft white wheat flour, freshly milled and sifted – Provides the primary structure for the cake while contributing a subtle nuttiness and tender crumb that comes from milling fresh. Sift through a number 60 mesh sieve to remove the bran and achieve a cake-like texture before weighing to 300 grams.
  • Dutch-process cocoa powder – Gives the cake its deep, smooth chocolate flavor throughout the batter and crumb. Dutch cocoa produces a darker, richer result than regular cocoa and blends more evenly into the batter without any bitter edge.
  • Espresso powder (optional) – Deepens the chocolate flavor without making the cake taste like coffee. Leave it out when baking if avoiding caffeine without any other changes to the recipe.
  • Baking powder – Provides the primary lift for the cake alongside the whipped egg whites. If doing an overnight ferment, hold this back and stir it in the next morning before baking.
  • Baking soda – Works with the acidity of the sourdough and sour cream to support browning and a tender crumb. Hold back for overnight ferment and add the next morning.
  • Salt – Balances the sweetness and sharpens the overall chocolate flavor throughout the finished cake. Hold back for overnight ferment and add the next morning.
  • Granulated sugar – Sweetens the cake and helps create the pale, aerated texture when creamed with butter. Beat until light and almost white before adding the wet ingredients.
  • Sour cream – Adds moisture and a mild tang that complements the sourdough and deepens the overall flavor without making the cake taste sour.
  • Egg whites – Whipped to stiff peaks and folded in at the end to add volume, lift, and a light, airy texture that keeps the crumb tender despite the density of freshly milled flour and Dutch cocoa.
  • Whole milk – Adds moisture and helps the batter come together smoothly before the dry ingredients are folded in.
  • Vegetable oil or sunflower oil – Keeps the crumb moist and tender throughout the bake and helps the cake stay soft after cooling and refrigerating.
  • Salted butter – Creamed with the sugar to build the base structure of the batter. Use fully softened butter for the smoothest result.
  • Sourdough discard or active starter – Adds moisture, mild tang, and depth to the batter without making the cake taste sour. Unfed discard goes straight from the refrigerator into the batter with no preparation needed.
  • Vanilla extract – Rounds out the chocolate flavor and adds a warm, balanced sweetness that carries through every layer of the finished cake.

For the Chocolate Buttercream Frosting

  • Salted butter – The base of the frosting. Beat until light and pale before adding anything else for the smoothest, most aerated result.
  • Full-fat cream cheese – Added to the butter one piece at a time for a smooth, creamy frosting with a mild tang that balances the richness of the Dutch cocoa and confectioners sugar.
  • Dutch-process cocoa powder – Sifted together with the confectioners sugar before adding to the butter and cream cheese to prevent lumps and distribute the chocolate flavor evenly throughout the frosting.
  • Confectioners sugar – Sifted before use to keep the frosting smooth and free of lumps. Adds sweetness and body to the finished frosting.
  • Heavy cream or milk – Added at the end to adjust the consistency of the frosting. Add one teaspoon at a time until the frosting spreads smoothly without being too stiff or too loose.
  • Vanilla extract – Rounds out the frosting and adds a warm depth that balances the intensity of the Dutch cocoa throughout.
An overhead shot of the chocolate cake with one slice removed and plated nearby. The cake is on a white pedestal surrounded by dried flowers and crochet lace for a nostalgic, cozy touch.

Variations & Add-Ins

  • Bake as cupcakes – Divide the batter evenly into lined muffin tins and bake at 350°F for 18 to 25 minutes until a toothpick inserted in the center comes out clean. Place the muffin tin on a baking sheet to catch any drips during baking.
  • Skip the espresso powder – Leave the espresso powder out entirely when baking for children or anyone avoiding caffeine. The chocolate flavor stays deep and balanced without it and no other changes to the recipe are needed.
  • Frost with vanilla buttercream – Swap the chocolate buttercream for a vanilla or cream cheese frosting for a lighter finish that contrasts the deep chocolate crumb. The Vanilla Cream Cheese Buttercream Frosting pairs naturally with this cake.
  • Add a flavor twist – Stir 1 tablespoon of orange zest into the batter with the wet ingredients, or swirl 2 to 3 tablespoons of raspberry jam between the layers before frosting for a bright, fruity contrast to the deep chocolate flavor.
  • Overnight ferment – Cover the batter tightly after mixing and refrigerate overnight without the baking powder, baking soda, or salt. The next morning stir in the reserved leavening agents, fold in the whipped egg whites, and bake as directed for a deeper, more developed flavor throughout.
  • Bundt cake – Pour the batter into a well-greased bundt pan and bake at 350°F for 45 to 55 minutes, checking doneness near the center with a toothpick before removing from the oven.

Recipe Tips

Mill and sift the flour before measuring – Mill the soft white wheat berries on the finest setting and sift through a number 60 mesh sieve before weighing to 300 grams. Sifting removes the bran and produces a cake-like texture that holds the crumb together without feeling dense or heavy.

Bring all ingredients to room temperature – Cold butter, eggs, sour cream, milk, and sourdough starter do not blend as smoothly and can cause the batter to look curdled before baking. Pull everything out 30 to 60 minutes before starting for the most even, cohesive batter.

Cream the butter and sugar thoroughly – Beat the softened butter for 2 to 3 minutes before adding the sugar, then continue beating until the mixture is pale and noticeably increased in volume. This step builds the air structure that keeps the crumb light despite the weight of the freshly milled flour and cocoa.

Sift the cocoa powder and confectioners sugar – Sift both before adding them to the batter or frosting to prevent lumps and distribute the chocolate flavor evenly throughout. This one step makes a noticeable difference in the smoothness of both the finished crumb and the frosting.

Whip egg whites to stiff peaks in a clean dry bowl – Any trace of fat or moisture in the bowl prevents the egg whites from reaching stiff peaks. Use a metal or glass bowl, lift the beaters to check, and stop when the whites stand tall without collapsing or sliding.

Fold the egg whites in thirds – Add one third of the whipped egg whites to the batter first to loosen it, then fold in the remaining two thirds gently with a rubber spatula. Scoop from the bottom of the bowl and turn the batter over slowly to keep as much air as possible throughout.

Wrap the pans with water-soaked cake strips – Soaked cake strips wrapped around the outside of the pans help the layers bake flat and evenly without doming in the center. This makes stacking and frosting the finished layers much cleaner.

Apply a crumb coat before the final frost – Spread a thin layer of frosting over the fully cooled cake and chill for 10 minutes in the freezer or 30 minutes in the refrigerator before applying the final coat. The crumb coat seals in loose crumbs and gives the finished frosting a smooth, clean surface.

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.
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.
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.
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.

Instructions

  1. Mill and sift the flour – Mill the soft white wheat berries on the finest setting and sift through a number 60 mesh sieve to remove the bran and achieve a cake-like texture. Weigh the sifted flour to exactly 300 grams, adding more milled flour as needed to reach the full amount. Set the sifted bran aside for another use.
  2. Preheat the oven and prepare the pans – Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, or line a muffin tin for cupcakes and place it on a baking sheet to catch any drips. Wrap the outside of the cake pans with water-soaked cake strips if using.
  3. Whisk the dry ingredients – In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until evenly combined. For an overnight ferment, hold back the baking powder, baking soda, and salt and set them aside to add the next morning.
  4. Cream the butter – In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 2 to 3 minutes until light and fluffy.
  5. Add the sugar and aerate – Add the granulated sugar and continue beating until the mixture is pale, noticeably increased in volume, and almost white in color. This step builds the air structure that keeps the crumb light throughout the finished cake.
  6. Add the wet ingredients – Add the vegetable oil, sour cream, sourdough discard or active starter, and vanilla extract. Mix on medium speed until smooth and creamy. Stop mixing as soon as everything looks incorporated to avoid overworking the batter.
  7. Add the milk – Pour in the room temperature milk and stir just until combined. Scrape down the sides of the bowl to make sure everything is evenly incorporated before adding the dry ingredients.
  8. Fold in the dry ingredients – With the mixer on low, add the dry ingredients in three additions, mixing just until the batter looks smooth and uniform after each addition. Stop mixing as soon as no dry streaks remain.
  9. Overnight ferment option – At this point, cover the batter tightly and refrigerate overnight. The next morning, stir in the reserved baking powder, baking soda, and salt. Then proceed with whipping the egg whites and folding them into the batter before baking.
  10. Whip the egg whites – In a clean, dry bowl, whip the room temperature egg whites with a hand mixer until stiff peaks form. The whites should stand tall without collapsing when the beaters are lifted.
  11. Fold in the egg whites – Add one third of the whipped egg whites to the batter to loosen it, then gently fold in the remaining two thirds with a rubber spatula. Scoop from the bottom of the bowl and turn the batter over slowly to keep the air throughout.
  12. Fill the pans and bake – Divide the batter evenly between the two prepared cake pans using a kitchen scale for accuracy. Smooth the tops and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  13. Cool the cakes – Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting. Do not frost warm cake as the frosting will melt and slide off the surface.
  14. Make the chocolate buttercream frosting – Beat the softened butter on medium-high speed for 2 to 3 minutes until light and pale. Add the cream cheese one piece at a time, beating well after each addition until smooth. In a separate bowl, sift together the cocoa powder and confectioners sugar. With the mixer on low, slowly add the cocoa and sugar blend to the butter and cream cheese mixture. Add the vanilla extract and heavy cream, then increase the speed to medium and beat for 2 to 3 minutes until the frosting is fluffy, smooth, and easy to spread. Add more cream one teaspoon at a time if needed to reach the right consistency.
  15. Frost and finish the cake – Place the first cooled layer on a cake stand or serving plate and spread a generous layer of frosting evenly over the top. Place the second layer on top and apply a thin crumb coat over the entire cake. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator. Apply the final layer of frosting over the top and sides until smooth and even. Slice and serve.
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.

Gifting Ideas

  • Deliver as a whole frosted cake – Place the fully frosted and chilled cake on a sturdy cake board and cover with a cake dome or wrap the edges loosely with plastic wrap before transporting. Tuck a small kraft paper tag under the dome with the cake name and a note to refrigerate after serving for the freshest texture.
  • Box individual slices – Cut the frosted cake into slices and place each one in a small pastry box lined with parchment paper. Tie the box with twine and add a small handwritten card with storage guidance and a note about bringing the slice to room temperature before serving for the best texture.
  • Bring as a birthday cake – The double layer format and chocolate cream cheese buttercream make this a natural fit for a birthday celebration. Decorate the top layer with fresh berries, chocolate shavings, or a simple dusting of cocoa powder before transporting on a cake board for a finished, celebration-ready presentation.

Freezing & Storage

  • Refrigerator – Store the frosted cake in an airtight container or cake carrier in the refrigerator for up to 5 days. Because this cake uses a cream cheese-based frosting, refrigerating after frosting is necessary to keep the frosting stable and the crumb fresh.
  • Room temperature before serving – Remove slices from the refrigerator and let them sit at room temperature for 15 to 20 minutes before serving. Chilled cake firms up significantly and the flavor and texture are noticeably better once the crumb has had time to soften back to room temperature.
  • Freeze unfrosted layers – Wrap each fully cooled unfrosted layer tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling.
  • Freeze frosted slices – Wrap individual frosted slices in parchment paper and place in a freezer-safe bag or container. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
  • Store frosting separately – If making the frosting ahead of time, store it in an airtight container in the refrigerator for up to 5 days. Let it soften at room temperature for 20 to 30 minutes and give it a quick whip to restore the texture before spreading or piping.

FAQ

Yes. Unfed sourdough discard goes straight from the refrigerator into the batter with no preparation needed. Active starter produces a slightly more developed flavor but both produce a well-risen, deeply flavored cake with a soft, even crumb.

Yes. The espresso powder deepens the chocolate flavor without making the cake taste like coffee, but leaving it out does not affect the texture or structure of the finished cake. No other changes to the recipe are needed.

Yes. Wrap the fully cooled unfrosted layers tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and assembling. Frosted slices can also be frozen for up to 2 months wrapped individually in parchment paper.

Dutch-process cocoa gives a smooth, deep chocolate flavor that blends evenly into the batter without any bitter edge. Regular unsweetened cocoa can be used as well and produces a slightly lighter, more classic chocolate flavor throughout.

Yes. Pour the batter into a well-greased bundt pan and bake at 350°F for 45 to 55 minutes, or divide evenly into lined muffin tins and bake for 18 to 25 minutes. Check doneness with a toothpick before removing from the oven in either case.

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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.
5 from 2 votes

Chocolate Sourdough Cake Made With Freshly Milled Flour

Author: Emily Rider
This chocolate sourdough cake made with freshly milled flour uses sifted soft white wheat, Dutch cocoa powder, and sourdough discard or active starter for a deep, rich chocolate crumb with a tender, airy texture from folded whipped egg whites.
Print Recipe Rate this Recipe Pin Recipe
Prep:25 minutes
Cook:25 minutes
Additional Time:45 minutes
Total:1 hour 35 minutes
Course: Desserts, Freshly Milled Flour
Cuisine: American
Servings: 1 9″ Double Layered Cake

Equipment

  • 1 Grain Mill
  • 1 Number 60 mesh sieve
  • 1 Stand mixer with paddle attachment
  • 1 Hand mixer
  • 2 Nine inch round cake pans
  • 1 Rubber Spatula
  • 1 Kitchen scale
  • 1 Wire Cooling Rack
  • 1 Offset spatula

Ingredients

For the Cake

  • 2½ cups soft white wheat flour freshly milled and sifted, 300 grams
  • ¾ cup Dutch-process cocoa powder sifted, 75 grams
  • 1 tablespoon espresso powder optional, 14 grams
  • 1 tablespoon baking powder 14 grams
  • ½ teaspoon baking soda 3 grams
  • 1 teaspoon salt 6 grams
  • 1¾ cups granulated sugar 350 grams
  • ½ cup sour cream room temperature, 120 grams
  • 6 large egg whites room temperature, 200 grams
  • ¾ cup whole milk room temperature, 180 grams
  • ⅔ cup vegetable oil or sunflower oil 150 grams
  • 6 tablespoons salted butter softened, 85 grams
  • ¼ cup sourdough discard or active sourdough starter 50 grams
  • 1 tablespoon vanilla extract 13 grams

For the Chocolate Buttercream Frosting

  • 1 cup salted butter softened to room temperature, 226 grams
  • 8 ounces full-fat cream cheese softened, 226 grams
  • ¾ cup Dutch-process cocoa powder sifted, 63 grams
  • 4 cups confectioners sugar sifted, 480 grams
  • 3 tablespoons heavy cream or milk at room temperature, 45 grams
  • 1 tablespoon pure vanilla extract

Instructions

  1. Mill and sift the flour – Mill the soft white wheat berries on the finest setting and sift through a number 60 mesh sieve to remove the bran and achieve a cake-like texture. Weigh the sifted flour to exactly 300 grams, adding more milled flour as needed to reach the full amount. Set the sifted bran aside for another use.
  2. Preheat the oven and prepare the pans – Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, or line a muffin tin for cupcakes and place it on a baking sheet to catch any drips. Wrap the outside of the cake pans with water-soaked cake strips if using.
  3. Whisk the dry ingredients – In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until evenly combined. For an overnight ferment, hold back the baking powder, baking soda, and salt and set them aside to add the next morning.
  4. Cream the butter – In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 2 to 3 minutes until light and fluffy.
  5. Add the sugar and aerate – Add the granulated sugar and continue beating until the mixture is pale, noticeably increased in volume, and almost white in color. This step builds the air structure that keeps the crumb light throughout the finished cake.
  6. Add the wet ingredients – Add the vegetable oil, sour cream, sourdough discard or active starter, and vanilla extract. Mix on medium speed until smooth and creamy. Stop mixing as soon as everything looks incorporated to avoid overworking the batter.
  7. Add the milk – Pour in the room temperature milk and stir just until combined. Scrape down the sides of the bowl to make sure everything is evenly incorporated before adding the dry ingredients.
  8. Fold in the dry ingredients – With the mixer on low, add the dry ingredients in three additions, mixing just until the batter looks smooth and uniform after each addition. Stop mixing as soon as no dry streaks remain.
  9. Overnight ferment option – At this point, cover the batter tightly and refrigerate overnight. The next morning, stir in the reserved baking powder, baking soda, and salt. Then proceed with whipping the egg whites and folding them into the batter before baking.
  10. Whip the egg whites – In a clean, dry bowl, whip the room temperature egg whites with a hand mixer until stiff peaks form. The whites should stand tall without collapsing when the beaters are lifted.
  11. Fold in the egg whites – Add one third of the whipped egg whites to the batter to loosen it, then gently fold in the remaining two thirds with a rubber spatula. Scoop from the bottom of the bowl and turn the batter over slowly to keep the air throughout.
  12. Fill the pans and bake – Divide the batter evenly between the two prepared cake pans using a kitchen scale for accuracy. Smooth the tops and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
  13. Cool the cakes – Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting. Do not frost warm cake as the frosting will melt and slide off the surface.
  14. Make the chocolate buttercream frosting – Beat the softened butter on medium-high speed for 2 to 3 minutes until light and pale. Add the cream cheese one piece at a time, beating well after each addition until smooth. In a separate bowl, sift together the cocoa powder and confectioners sugar. With the mixer on low, slowly add the cocoa and sugar blend to the butter and cream cheese mixture. Add the vanilla extract and heavy cream, then increase the speed to medium and beat for 2 to 3 minutes until the frosting is fluffy, smooth, and easy to spread. Add more cream one teaspoon at a time if needed to reach the right consistency.
  15. Frost and finish the cake – Place the first cooled layer on a cake stand or serving plate and spread a generous layer of frosting evenly over the top. Place the second layer on top and apply a thin crumb coat over the entire cake. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator. Apply the final layer of frosting over the top and sides until smooth and even. Slice and serve.

Notes

Mill and sift before measuring – Sift the freshly milled flour through a number 60 mesh sieve before weighing to 300 grams. Sifting removes the bran and gives the cake its soft, tender crumb rather than a dense or gritty texture.
Bring all ingredients to room temperature – Cold butter, eggs, sour cream, milk, and starter do not blend smoothly and can cause the batter to look curdled. Pull everything out 30 to 60 minutes before starting.
Whip egg whites in a clean dry bowl – Any fat or moisture in the bowl prevents the egg whites from reaching stiff peaks. Use a metal or glass bowl and check by lifting the beaters — the whites should stand tall without collapsing.
Apply a crumb coat before the final frost – Spread a thin layer of frosting over the fully cooled cake and chill before applying the final coat. This seals in loose crumbs and gives the finished frosting a smooth, clean surface.
 

Nutrition

Serving: 1g, Calories: 9714kcal, Carbohydrates: 1165g, Protein: 128g, Fat: 554g, Saturated Fat: 262g, Polyunsaturated Fat: 103g, Monounsaturated Fat: 141g, Trans Fat: 11g, Cholesterol: 1975mg, Sodium: 5433mg, Potassium: 3750mg, Fiber: 78g, Sugar: 849g, Vitamin A: 13329IU, Vitamin C: 1mg, Calcium: 1929mg, Iron: 32mg

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me

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