This post contains affiliate links. Please read our disclosure HERE.

I have baked this sourdough vanilla cake with fresh milled flour more times than I can count. It has been a staple in my home for the past 24 years, and every single time, it turns out soft, fluffy, and full of rich vanilla flavor.

The combination of fresh flour and a sourdough starter gives it the best texture—light but never dry, tender but never dense. It’s the kind of cake that disappears fast, whether for birthdays, special occasions, or just a cozy afternoon treat.

Baking with freshly milled flour brings out flavors that store-bought flour just can’t match.

The sourdough starter naturally enhances the cake’s softness, creating a tender crumb that stays moist for days.

The slight nutty flavor from the fresh grain blends perfectly with the rich vanilla extract and subtle sweetness of brown sugar.

Whipping the egg whites separately gives the cake an airy, bakery-quality texture that feels light but satisfying.

Once baked to a beautiful golden brown, the layers are perfect on their own or paired with a silky cream cheese frosting.

If you love a sweet treat with depth, this cake is going to be your favorite white cake recipe.

Why You’ll Love This Sourdough Vanilla Cake with Fresh Milled Flour

01. Soft and Fluffy Texture – The combination of an active sourdough starter and whipped egg whites creates a delicate, airy crumb that stays light and tender. Each bite feels soft and almost melts in your mouth, making this cake stand out from traditional vanilla cakes.

02. Naturally Fermented – Allowing the batter to ferment enhances the depth of flavor while breaking down the grains for better digestion. The longer rest also helps create a beautifully structured cake with a natural rise, without needing commercial leaveners alone.

03. Perfectly Sweet & Balanced – The rich vanilla flavor shines through, complemented by the slight nuttiness of fresh milled flour and the gentle tang of sourdough. The result is a cake that’s naturally flavorful, not overly sweet, and pairs beautifully with any frosting or filling.

04. Great for Any Occasion – This cake is elegant enough for birthdays and celebrations but simple enough for a cozy afternoon treat. Whether served with a cup of tea, a drizzle of fruit compote, or a swirl of frosting, it’s a recipe you’ll reach for again and again.

Ingredients for Sourdough Vanilla Cake

• Freshly Milled Soft White Wheat Flour – Gives the cake a delicate structure while adding a light, natural sweetness.
• Active Sourdough Starter – Creates a soft texture and enhances the depth of flavor.
• Vanilla Extract – Adds warmth and balances the sourdough’s natural tang.

Find the full list of ingredients and exact measurements in the printable recipe card below.

Creative Twists & Variations for Sourdough Vanilla Cake with Fresh Milled Flour

• Lemon Vanilla Cake – Add lemon zest for a fresh, citrusy twist, perfect for spring baking.
• Chocolate Vanilla Swirl – Swirl in melted chocolate or cocoa powder for a marbled effect.
• Almond Sourdough Cake – Swap vanilla extract for almond extract for a deeper, nutty flavor.
• Cupcake Version – Bake the batter in cupcake tins for a fun, easy-to-serve dessert.

Tools you may need

• Grain Mill – Milling your own flour gives the best taste and texture.
• Stand Mixer – Helps incorporate air into the batter for the softest cake.
• Round Cake Pans – Ensures even baking for a beautifully layered cake.
• Cooling Rack – Prevents trapped steam, keeping the cake’s texture perfect.

For a complete Amazon list, click here.

Tips for Baking the Best Sourdough Cake

• Weigh Your Flour – Measuring by weight ensures accuracy and prevents a dense cake.
• Don’t Overmix – Mixing too much can make the cake tough. Stir until just combined.
• Room Temperature Ingredients – Helps create a smooth, even batter.
• Let the Cake Cool Fully – Prevents the frosting from melting and keeps the layers intact.

Sifting Freshly Milled Flour: A Time-Honored Tradition

Sifting flour isn’t a modern baking trend—it’s something home bakers have been doing for generations. Even when families picked up their flour from the local mill, they still sifted it at home, depending on what they were baking.

My great-grandmother always sifted her flour, even for bread, using a #50 or #40 sieve to lighten the texture. For cakes and pastries, a #60 sieve was often used to achieve an even finer flour, similar to today’s cake flour.

For those wondering why sifting is necessary when using freshly milled flour, the truth is, even past generations didn’t bake with all the bran.

While whole grain flour is nutritious, too much bran can make baked goods dense and heavy. Instead of wasting it, homesteaders found a win-win solution—the extra bran was saved for hearty recipes like rustic sourdough bread, bran muffins, or porridge, and the rest was fed to the chickens. The chickens would eat the bran, absorb its nutrients, and in turn, lay eggs rich in vitamins—perfect for breakfast or baking.

Even great-grandma sifted her flour, and if she thought it was important, we can trust that she knew a thing or two about making the best baked goods possible.

Step-by-Step Instructions for Sourdough Vanilla Cake with Fresh Milled Flour

Step 1: Mill and Sift the Flour

Start by milling soft white wheat berries on the finest setting of your grain mill to create a fine, powdery flour ideal for cakes. Once milled, sift the flour through a #60 sieve to remove larger bran particles. This step ensures a lighter texture in the final cake. You can use a manual or electronic sieve—both will work, but an electronic one makes the process faster. After sifting, weigh out the appropriate amount of flour to ensure accuracy. Store any sifted-out bran in an airtight, freezer-safe container for later use in pancakes, waffles, or hearty breads.

Step 2: Prep the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder (if not fermenting), and salt (if not fermenting) to ensure an even ingredient distribution and prevent clumping. Set this mixture aside while preparing the wet ingredients. *If fermenting overnight, do not add the baking powder, salt wait till bake day to add these to your batter.

Step 3: Mix the Wet Ingredients

In a stand mixer, beat the butter and sugar together on medium speed for 1-2 minutes, or until the mixture becomes pale and fluffy. This step incorporates air, making the cake lighter. Add the oil, vanilla extract (if not fermenting), and sourdough starter, then mix on low until everything is fully combined. Scrape down the sides of the bowl to ensure no unmixed pockets remain.

Optional Overnight Ferment

If fermenting, do not add the baking powder, salt, or vanilla extract at this stage. Instead, cover the batter with plastic wrap or a lid and let it sit at room temperature for 2-4 hours or refrigerate it overnight. This allows the sourdough starter to naturally develop flavor and structure. When ready to bake, mix in the baking powder, salt, and vanilla extract before proceeding to the next step. If fermenting, wait to whip the egg whites until baking day to ensure the best texture.

Step 4: Combine the Batter

Slowly add the flour mixture to the wet ingredients while mixing on low speed. Stir just until the flour is fully incorporated—overmixing can make the cake dense. The batter should be smooth but not overly thick. If you notice dry flour pockets, gently fold them in with a spatula rather than continuing to mix with the mixer.

Step 5: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites on medium-high speed using a hand mixer or stand mixer with a whisk attachment. Continue beating until stiff peaks form—this means when you lift the beaters, the peaks should stand straight up without collapsing. Gently fold the whipped egg whites into the batter using a spatula, moving in slow, circular motions to avoid deflating the air bubbles. This step makes the cake extra fluffy.

Step 6: Bake the Cake

Preheat the oven to 350°F (175°C). While the oven heats, grease and line two 9-inch cake pans with parchment paper to prevent sticking. Lightly flour the edges of the pans for easy release. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If the cakes appear too jiggly in the middle, bake for an additional 2-3 minutes, checking frequently. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Assemble the Cake

Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Frost the top generously with your favorite icing—we love it with either our Easy Chocolate Cream Cheese Buttercream Frosting or The Best Vanilla Cream Cheese Buttercream Frosting. Place the second layer on top, align it carefully, and apply a thin crumb coat to catch loose crumbs. Chill the cake for 15–30 minutes to set, then finish with a smooth final layer of frosting. Slice, serve, and enjoy every cozy bite!

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.

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 24 years, and I’ve learned a few tricks to make it work seamlessly in cakes like this one.

Cozy Pairings for Sourdough Vanilla Cake

• Honey Lavender London Fog Latte Recipe; A Cozy Drink;
  The warm, floral notes of honey and lavender pair beautifully with the light vanilla flavor of this cake. Enjoy a cozy slice with a steaming cup of London Fog for a soft, fragrant combination perfect for slow mornings.
• Homemade Spiced Chai Latte Mix: Easy Masala Recipe;
  A warm chai latte with bold spices like cinnamon, cardamom, and ginger complements the delicate sweetness of this vanilla cake. The hint of sourdough tang balances beautifully with the cozy warmth of chai, making this a perfect afternoon pairing.
• Caramel Chocolate Chunk Ice Cream;
  A scoop of caramel chocolate chunk ice cream melts into each bite of this vanilla cake, adding rich, buttery caramel notes and bursts of chocolate. The combination is indulgent yet balanced, making it a show-stopping dessert for special occasions.
• Blueberry Cheesecake Ice Cream Recipe;
  The tangy sweetness of blueberry cheesecake ice cream enhances the creamy, airy texture of sourdough vanilla cake. Serve a slice with a scoop on the side for a refreshing summer dessert or a cozy treat any time of year.

Storage Tips

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for longer storage, but bring to room temp before serving.
• Freeze unfrosted cake layers wrapped in plastic for up to 3 months.
• Keep away from humidity to prevent the cake from becoming dense.

FAQ’s

Can I use sourdough discard instead of an active starter?

Yes! Using sourdough discard is possible, but the texture may be slightly denser compared to using an active starter.

Does this cake taste sour?

Not at all! The sourdough enhances the flavor without imparting a tangy taste.

How does freshly milled flour affect the texture of cakes?

Freshly milled flour retains natural oils and nutrients, which can result in a moist and tender crumb. However, it may also contain more bran and germ, potentially leading to a denser texture if not sifted properly.

Can I substitute freshly milled flour for all-purpose flour in any cake recipe?

While possible, substituting freshly milled flour for all-purpose flour may require adjustments in liquid ratios and leavening agents. Experimentation and practice will help you achieve the best results. I am in the process of writing a blog post helping you with this!

How should I store freshly milled flour?

Freshly milled flour is best used immediately to retain its nutrients and flavor. If storage is necessary, keep it in an airtight container in a cool, dark place, and use within a few days for optimal freshness.

This sourdough vanilla cake is fluffy, light, and packed with flavor!

More Cozy Homemade Recipes From The Cottage;

• Chocolate Sourdough Cake Made With Freshly Milled Flour
• Cherry Hibiscus Tea Blend: A Cozy Springtime Recipe
• Sourdough Cherry Hand Pies with Freshly Milled Flour
• Homemade Cherry Jam Low Sugar with Pomona Pectin

Hi, I’m Emily Rider, the baker behind The Modern Day Cottage. With over 25+ years of experience in sourdough baking and freshly milled flour, I’ve spent years perfecting homemade recipes that bring warmth and flavor to every kitchen.

My passion for milling fresh grains and crafting traditional recipes comes from generations of home bakers in my family. I love sharing everything I’ve learned so you can enjoy baking from scratch with confidence.

Let’s make something delicious together!

If you try this recipe, please leave a 5 ⭐️ review below!

Let me know if you tried the overnight ferment or added a special twist!

Want more cozy cottage recipes? Join my email list for exclusive sourdough tips!