This sourdough vanilla cake with fresh milled flour is soft, tender, and gently sweet with rich, old-fashioned flavor. It’s naturally leavened and versatile—perfect for birthdays, teatime bakes, or slow weekend mornings.

I’ve been making this recipe for over 20 years, ever since I converted my favorite cake to freshly milled flour. It reminds me of my grandmother’s homestead kitchen—sifting flour by hand, baking from scratch, and making everyday cakes feel special.

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A beautifully plated slice of vanilla cake with buttercream frosting, with a blurred background of the remaining cake and delicate baby’s breath flowers.

Why You’ll Love This Recipe

  • Soft and tender crumb – Thanks to whipped egg whites and an active sourdough starter, each bite is light, moist, and gently tangy.
  • Old-fashioned flavor – The fresh milled flour adds a nutty depth, while the vanilla keeps it sweet, simple, and nostalgic.
  • Naturally fermented – A long ferment gives this cake better digestion and a beautiful rise—no need for commercial leaveners alone.
  • Every day or special – Lovely enough for birthdays, yet simple enough for a weekday tea or picnic basket.
  • Freezer-friendly and versatile – Stash slices for later, or dress it up with whipped cream, berries, or
  • your favorite glaze.


If you enjoy baking from scratch, try this cozy homemade vanilla extract or pair your cake with my vanilla cream cheese frosting for an extra sweet finish. Prefer chocolate? This easy chocolate buttercream frosting is rich, creamy, and just right for cupcakes or birthdays.

This recipe was fantastic! We used soft white grains. We made an 8 inch round and 12 cupcakes. We over filled the cupcake tins and it bakes up with a flat top which crispied like a cookie. So cupcake and cookie in one. Tasted like a vanillas graham cracker and sugar cookie combined. We topped with vanilla ice cream and strawberries. Delicious! ~Andrea S.

Ingredients

  • Freshly milled soft white wheat flour – brings a tender crumb and soft, nutty depth
  • Baking powder – gives the cake a light, natural rise (omit if fermenting)
  • Salt – balances the sweetness and enhances flavor (hold if fermenting)
  • Granulated sugar – pantry staple for sweetness and structure
  • Unsalted butter – softened for richness and a delicate crumb
  • Vegetable oil – keeps the cake moist and light
  • Vanilla extract – adds warmth and fragrant sweetness (add after fermenting)
  • Sourdough starter – for a gentle tang and natural fermentation
  • Egg whites – whipped and folded in for a fluffy, airy texture
  • Whole milk – adds moisture and softness throughout
A top-down view of a partially sliced frosted cake on a silver platter, with a floral plate holding a serving of the cake and a vintage fork.

Recipe Tips

Whip the egg whites separately – This step gives the cake its fluffy texture and a tender crumb. Gently folding them in keeps the batter light and airy.

Hold certain ingredients when fermenting – If you’re choosing to ferment the batter, mix only the flour, milk, sugar, oil, and sourdough starter. Wait to add the baking powder, salt, vanilla, and whipped egg whites until just before baking.

Look for golden edges – Your cue that it’s ready is when the edges turn golden brown and the center springs back gently. Trust your senses—it’s part of the rhythm of rustic baking.

Store it with care – Keep slices in an airtight container at room temperature for up to 3 days, or freeze for later. It’s even better the next day with a swirl of your favorite frosting.

What Makes This Sourdough Vanilla Cake with Fresh Milled Flour Different?

This cake uses a sourdough starter to enhance flavor rather than relying solely on baking powder for leavening. The fermentation process allows the grains in the freshly milled flour to fully hydrate, resulting in a more tender, delicate crumb.

The natural depth of the sourdough blends beautifully with the rich vanilla, while the fresh flour brings a subtle nuttiness that you won’t get from store-bought flour.

Unlike traditional vanilla cakes, which can sometimes taste overly sweet or one-dimensional, this cake has a more balanced flavor—warm, slightly tangy, and naturally rich. The result is a soft, moist cake with layers of flavor that make each bite better than the last.

A hand lifting a slice of cake from the platter, showing the cake’s soft crumb and smooth frosting.

Why Use Freshly Milled Flour?

For generations, home bakers have used freshly milled flour for its superior flavor and texture. Because it retains the natural oils and nutrients from whole grains, it produces a lighter, more delicate crumb than pre-packaged flours.

Freshly milled flour also absorbs liquid differently, which is why proper sifting and measuring are key when baking cakes. I’ve been baking with fresh flour for over 25 years, and I’ve learned a few tricks to make it work seamlessly in cakes like this one.

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Two cake pans filled with smooth, golden cake batter, ready to be baked.

How To Make Step By Step

  1. Mill and sift the flour: Use a grain mill and a fine sieve #60 or #50 to create a soft, cake-ready flour.
  2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt (if not fermenting).
  3. Cream butter and sugar: Beat in a stand mixer until light and fluffy. Add oil, milk, and starter.
  4. *If fermenting the Batter, Cover and rest the batter: Omit salt, baking powder, vanilla, and eggs. Ferment for 6–8 hours or overnight.
  5. Add held ingredients now if you *fermented the batter. Before baking, mix in salt, baking powder, vanilla, and gently fold in whipped egg whites.
  6. Prepare and bake: Divide into lined pans and bake at 350°F for 25–30 minutes. Cool on a rack.
  7. Frost and serve: Once cooled, frost as desired and enjoy each tender slice.
A beautifully frosted two-layer sourdough vanilla cake made with freshly milled flour, with a slice placed on a vintage floral plate. The cake has a light, fluffy texture with creamy white frosting. The background features a rustic table setting with silverware and lace details. The text overlay reads “Sourdough Vanilla Cake Freshly Milled Flour,” with the website URL “www.themoderndaycottage.com.”

FAQ’s

Yes, especially for cakes. Sifting removes excess bran, creating a lighter, more delicate crumb. Skipping this step can lead to a denser, heavier texture.

Yes, but the texture may be slightly denser than with a bubbly, active starter. It will still rise and taste lovely—just a little more rustic. A slower ferment with discard can deepen flavor beautifully.

Not at all. The sourdough adds depth, not tang. Most won’t even notice it’s sourdough—just that it tastes homemade and rich.

Absolutely. Fermenting is optional and adds depth, but this cake bakes beautifully same-day. Do what fits your rhythm.

Whipped egg whites help keep the cake airy and soft. Folding gently preserves that lift—don’t rush it.

Keep it in an airtight container at room temp for 2–3 days. You can also freeze unfrosted layers for up to 3 months. It’s a perfect make-ahead treat.

Recipe Variations

  • Add warming spices – A pinch of cinnamon, nutmeg, or apple pie spice gives the cake a cozy, autumnal feel—perfect with afternoon tea.
  • Try vanilla bean – Swap extract for vanilla bean paste or seeds scraped from a pod for a richer, speckled finish.
  • Use brown sugar – Replace half the granulated sugar with light brown sugar for a deeper, caramel-like sweetness and a moist, buttery crumb.
  • Make it citrus-kissed – Add orange or lemon zest to the batter for a bright, fresh note that pairs beautifully with cream cheese frosting.
  • Top with seasonal fruit – Layer with macerated berries in summer or roasted apples in fall for a rustic, fruit-forward version of this tender crumb cake.

More Cozy Homemade Recipes From The Cottage;

A beautifully plated slice of vanilla cake with buttercream frosting, with a blurred background of the remaining cake and delicate baby’s breath flowers.
5 from 3 votes

Sourdough Vanilla Cake with Fresh Milled Flour Recipe

Author: Emily Rider
This sourdough vanilla cake is soft, moist, and full of rich flavor. Freshly milled flour creates a delicate crumb, while the sourdough starter enhances depth without overpowering sweetness. Each bite is light, buttery, and perfectly balanced, making it ideal for any occasion.
Prep Time:20 minutes
Cook Time:30 minutes
Additional Time:30 minutes
Total Time:1 hour 20 minutes
Course: Sourdough
Cuisine: American
Servings: 1 double layered 9″ cake
Calories: 178kcal

Ingredients

  • 3 ¾ cups 450g freshly milled soft white wheat flour
  • 1 tbsp 14g baking powder (hold if fermenting)
  • 1 tsp 6g salt (hold if fermenting)
  • 2 cups 400g granulated sugar
  • 6 tbsp 85g unsalted butter, softened
  • cup 150g vegetable oil
  • 1 tbsp 13g vanilla extract (hold if fermenting)
  • ½ cup 100g sourdough starter
  • 6 large 200g egg whites
  • 1 cup 240ml whole milk

How To Make

  1. Mill and sift the flour: Mill soft white wheat berries on the finest setting. Sift with a #60 sieve to remove bran. Weigh 450g of sifted flour.
  2. Prepare dry ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt (if not fermenting). Set aside.
  3. Mix wet ingredients: In a stand mixer, cream butter and sugar until pale and fluffy. Add oil, vanilla (if not fermenting), milk, and sourdough starter. Mix until smooth, scraping down the sides.
  4. Combine the batter: Gradually add dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix.
  5. Optional ferment: Omit baking powder, salt, and vanilla if fermenting. Cover the batter and rest at room temp 2-4 houurs or refrigeratovernight. Before baking, stir in omitted ingredients.
  6. Whip the egg whites: In a clean bowl, beat egg whites to stiff peaks. Fold gently into the batter to keep it airy.
  7. Prepare pans and bake: Preheat to 350°F (175°C). Grease and line two 9” pans. Divide batter, smooth tops, and bake 25–30 minutes or until a cake tester comes out clean. Cool 10 minutes in pans, then transfer to a rack.
  8. Assemble the cake: Place one layer on a stand, frost, then top with the second layer. Apply a crumb coat, chill 15–30 minutes, then finish frosting.

Notes

Weigh your flour for consistency – Freshly milled flour is often more absorbent than store-bought, so weighing (450g) ensures accuracy. If using cups, lightly spoon flour in and level—never scoop, as it packs too much flour.
Always sift your fresh flour – A #60 sieve removes excess bran, giving your cake a lighter, more delicate crumb. Skip this step, and the cake may turn out denser. Save the bran in the freezer for pancakes or muffins.
Use a bubbly, active starter – For best results, feed your sourdough starter 4–6 hours before baking. A lively starter adds lift and flavor; discard can work, but your crumb may be a little denser.
Fold gently, don’t overmix – Once the flour is in, stir just until combined. Overmixing builds gluten, which can toughen the cake. If you see dry pockets, fold them in with a spatula instead of mixing further.
Whip egg whites to stiff peaks – This gives the cake its airy texture. If the peaks fall over, keep whisking. Make sure the bowl is spotless—any grease or yolk will deflate your whites.
For overnight fermenting – Omit the baking powder, salt, and vanilla extract until the next day. Let the batter rest 2–4 hours at room temp or refrigerate overnight. Add the held ingredients and freshly whipped egg whites just before baking.
Baking times can vary – Check for doneness around 25 minutes. A toothpick or tester should come out with soft crumbs. If it’s wet, give it a few more minutes and check again.
Cool completely before frosting – Let the cake sit in the pans for 10 minutes, then move to a wire rack. Frosting too soon will cause slipping and melting.
Storage tips – Store frosted cake in an airtight container at room temp for up to 3 days. Refrigerate for up to 1 week or freeze unfrosted layers (wrapped well) for up to 3 months.

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 36g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 107mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 1mg

Did you make this recipe?

If you make this recipe and love it, I’d be so grateful if you came back to leave a 5 ⭐️ rating. Don’t forget to TAG me @themoderndaycottage. I love seeing and sharing all of your creations!!

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

Cottage lifestyle blogger, sourdough maker, and freshly milled flour baker with over 25 years of experience—sharing trusted recipes, seasonal kitchen rhythms, and the everyday beauty of intentional homemaking.

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5 from 3 votes (3 ratings without comment)

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5 Comments

  1. This recipe was fantastic! We used soft white grains. We made an 8 inch round and 12 cupcakes. We over filled the cupcake tins and it bakes up with a flat top which crispied like a cookie. So cupcake and cookie in one. Tasted like a vanillas graham cracker and sugar cookie combined. We topped with vanilla ice cream and strawberries. Delicious!

    1. Andrea, your comment absolutely made my day! I’m so thrilled to hear how much you enjoyed the recipe — soft white grains are such a lovely choice for cake and pastries. And that cupcake-cookie combo? Genius! I can just imagine that crispy top with vanilla ice cream and strawberries… swoon-worthy.

      This is one of our favorite cakes, too. I’ve been making it for over 25 years — it started as my go-to birthday cake, when I began baking with freshly milled flour. I’m so happy to hear that it turned out beautifully for you, too.

      Thank you again for sharing your experience — it means so much!😊

  2. I l don’t see where to add the milk? The batter was dry without it so i just added it after combining wet+dry ingredients. Wonder if that’s correct though. Haven’t baked it yet!

    1. Hi Yarden, thank you so much for your thoughtful note. The milk does get added in Step 3—it’s mixed in right after creaming the butter and sugar, along with the oil, vanilla (if not fermenting), and sourdough starter. It’s written into both the blog post and the recipe card, but I completely understand how it might have been easy to miss.

      I really appreciate you taking the time to share your experience. I hope the bake turns out just right. Let me know how it goes—I’d love to hear!

    2. Yarden, how did the cake turn out? Checking to see if you needed any help. Hope it turned out great and you were happy with the results. Let me know if you need any help. Thank you for trying our tried and true recipes. 😊