Sourdough Vanilla Cake with Fresh Milled Flour

Slice of sourdough vanilla cake made with fresh milled flour on a floral vintage plate with white buttercream frosting and layered crumb visible.

5 from 4 votes

Sourdough Vanilla Cake with Fresh Milled Flour

This sourdough vanilla cake with fresh milled flour is soft, moist, and tender with a delicate crumb. Made with freshly milled soft white wheat and sourdough starter, it bakes into a classic vanilla layer cake perfect for birthdays and celebrations.

Prep Time20

Cook Time30

Additional Time30

Total Time1 20

Course: Sourdough

Cuisine: American

Servings: 1 double layered cake 9" cake

Calories: 836kcal

Author: Emily Rider

Equipment

1 Grain Mill
1 #60 sieve
1 Stand Mixer
2 9" Cake Pans
1 Rubber Spatula
2 Parchment Cake Liners
1 Digital kitchen scale
1 Wire Cooling Rack
1 Cake leveler or serrated knife
1 Offset spatula

Ingredients

For the Cake Batter

3¾ cups freshly milled soft white wheat flour sifted, 450 grams
1 tablespoon baking powder omit if fermenting, 12 grams
1 teaspoon salt omit if fermenting, 6 grams
2 cups granulated sugar 400 grams
6 tablespoons unsalted butter softened, 85 grams
⅔ cup vegetable oil 150 grams
1 tablespoon vanilla extract omit if fermenting, 13 grams
½ cup sourdough starter or discard 100 grams
6 large egg whites 210 grams
1 cup whole milk 240 grams

For the Vanilla Cream Cheese Buttercream Frosting

1 cup salted butter softened, or unsalted butter plus ¼ teaspoon salt, 226 grams
8 ounces full-fat cream cheese softened, 226 grams
4 cups powdered sugar sifted, 480 grams
1 tablespoon vanilla extract 13 grams
2 to 3 tablespoons heavy whipping cream 30 to 45 grams

Instructions

Preheat and prepare pans – Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper circles to prevent sticking.
Mill and sift the flour – Mill soft white wheat berries on the finest setting of your grain mill. Sift the flour through a #60 sieve to remove the bran and weigh out 450 grams of sifted flour. Save the leftover bran in the freezer for pancakes or muffins.
Prepare dry ingredients – In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until well combined. Set this aside. *If fermenting the batter, skip the baking powder, salt, and vanilla extract for now.
Cream butter and sugar – In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is pale, fluffy, and has increased in volume.
Add remaining wet ingredients – Add the vegetable oil, vanilla extract (if not fermenting), sourdough starter, and whole milk to the butter mixture. Mix on medium speed until smooth and well combined, scraping down the sides of the bowl as needed.
Combine the batter – Add the flour mixture to the wet ingredients in two or three additions, mixing on low speed just until no dry streaks remain. Do not overmix or the cake will be dense.
Optional ferment – If fermenting, cover the bowl and let the batter rest at room temperature for 2 to 4 hours, or refrigerate overnight. Before baking, bring to room temperature and stir in the baking powder, salt, and vanilla extract.
Whip and fold egg whites – In a clean, grease-free bowl, beat the egg whites with a hand mixer on high speed until stiff peaks form. Gently fold the whipped whites into the batter in three additions, being careful not to deflate them.
Divide and bake – Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean and the tops spring back when lightly pressed.
Cool the layers – Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack. Remove the parchment paper and let them cool completely for at least 30 minutes before frosting.
Make the frosting – While the cakes cool, beat the softened butter in a stand mixer for 2 to 3 minutes until pale and fluffy. Add the cream cheese in chunks, beating well after each addition until smooth. Sift in the powdered sugar and mix on low until combined, then increase speed to medium until fluffy. Add the vanilla extract and 2 to 3 tablespoons of heavy cream, beating for 2 to 3 minutes until light and spreadable. Cover and refrigerate for 30 minutes to firm slightly.
Prepare your cake setup – Place a small dollop of frosting on a cake turntable, press a cardboard cake round on top to secure it, then add another dollop of frosting in the center to hold the first layer in place.
Level and stack the layers – Use a cake leveler or serrated knife to trim the domed tops off both cake layers so they sit flat. Place the first leveled layer on the prepared cake round and spread about ½ inch of frosting evenly over the top. Add the second leveled layer and press gently to secure.
Apply the crumb coat – Spread a thin layer of frosting over the entire cake to seal in crumbs. This doesn't need to look perfect. Refrigerate for 15 to 30 minutes until the frosting is set and firm to the touch.
Finish frosting – Apply the remaining frosting over the top and sides of the chilled cake, using the turntable to rotate for smooth, even coverage. Use an offset spatula to create smooth sides or soft swirls as desired.
Slice and serve – Let the finished cake sit at room temperature for 20 to 30 minutes, then slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve and enjoy.

Notes

Sift fresh-milled flour for tender texture – Use a #60 sieve to remove excess bran after milling. This keeps the crumb soft and light instead of dense, and the cake won't taste overly whole wheat.

Whip egg whites to stiff peaks – Make sure the bowl is completely clean and grease-free, or the whites won't whip properly. Stiff peaks should stand straight up when you lift the beaters.

Hold leavening if fermenting – If letting the batter rest for 2 to 4 hours or overnight, wait to add baking powder, salt, and vanilla until just before baking to prevent the baking powder from losing strength.

Let cake rest before slicing – Allow the frosted cake to sit at room temperature for 20 to 30 minutes before cutting. This softens the crumb and makes the frosting creamy for the cleanest slices.

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