Yellow Cake Made with Freshly Milled Flour

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Yellow Cake Made with Freshly Milled Flour

This yellow cake made with freshly milled flour has a soft, tender crumb with classic buttery vanilla flavor. Made with 100% freshly milled soft white wheat and finished with vanilla cream cheese frosting, it's a beautiful two-layer cake for birthdays, holidays, and celebrations.

Prep Time25

Cook Time30

Batter Resting Time15

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 435kcal

Author: Emily Rider

Equipment

Two 9-inch round cake pans
2 Wilton Cake Pan Bands *Optional, helps the cake bake evenly

Ingredients

For the Yellow Cake

3¾ cups freshly milled soft white wheat flour 450 grams
1 tablespoon baking powder 12 grams
1¼ teaspoons salt 7 grams
10 tablespoons unsalted butter softened, 142 grams
⅔ cup neutral oil 150 grams
2 cups granulated sugar 400 grams
4 large eggs room temperature
2 large egg yolks room temperature
1 tablespoon pure vanilla extract 13 grams
1¼ cups whole milk room temperature, 300 grams

For the Vanilla Cream Cheese Frosting

1 cup salted butter softened, 226 grams
8 ounces full-fat brick-style cream cheese softened and cubed, 226 grams
4 cups powdered sugar sifted, 480 grams
1 tablespoon pure vanilla extract 15 grams
3 tablespoons heavy whipping cream 45 grams

Instructions

Prepare the oven and pans – Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. If using cake bands, pre-soak them and wrap them around the pans before baking.
Mill the flour – Mill soft white wheat berries on the finest setting and weigh 450 grams of freshly milled flour. I use the flour whole and unsifted for this recipe.
Mix the dry ingredients – Whisk the freshly milled flour, baking powder, and salt together in a large bowl until evenly combined.
Cream the butter and sugar – In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar for 3–4 minutes, until lighter in color and fluffy. Scrape down the bowl as needed.
Add the oil – Mix in the neutral oil until completely incorporated.
Add the eggs and vanilla – Add the eggs one at a time, mixing after each addition. Add the two egg yolks and vanilla and mix just until combined.
Add the flour and milk – With the mixer on low, alternate adding the flour mixture and whole milk, beginning and ending with the flour. Mix just until combined, scraping down the bowl as needed. Avoid overmixing.
Rest the batter – Let the finished batter rest for 10–15 minutes. This gives the freshly milled flour time to absorb the liquid before baking.
Fill the pans – Divide the rested batter evenly between the two prepared cake pans and gently smooth the tops.
Bake – Bake for 28–32 minutes, or until the centers spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cakes – Let the cake layers cool in the pans for 10 minutes, then carefully turn them out onto a wire rack. Let them cool completely before frosting.
Cream the butter for the frosting – Beat the softened salted butter with the paddle attachment on medium-high for 2–3 minutes, until pale and fluffy.
Add the cream cheese – Add the softened cream cheese one cube at a time, beating well after each addition until completely incorporated and smooth.
Finish the frosting – With the mixer on low, gradually add the sifted powdered sugar. Add the vanilla and heavy whipping cream, then beat on medium-high for another 2–3 minutes, until light and fluffy. For a firmer frosting, reduce the cream to 1 tablespoon or leave it out.
Level the cake layers, if needed – Check the completely cooled layers before assembling. I use pre-soaked cake bands around my 9-inch cake pans for a more even rise, so I usually don't need to level them. If needed, use a cake leveler or serrated knife to trim the tops.
Fill and stack – Place one cake layer on a cake stand or serving plate. Spread an even layer of vanilla cream cheese frosting over the top, using as much or as little as you prefer. Place the second cake layer on top.
Crumb coat – Spread a thin layer of frosting over the top and sides of the cake to trap any loose crumbs.
Chill – Refrigerate the crumb-coated cake for 30 minutes to 1 hour, or until the frosting has firmed.
Finish frosting – Spread the remaining vanilla cream cheese frosting evenly over the top and sides of the chilled cake. Smooth or decorate as desired.

Notes

Use soft white wheat – I use 100% freshly milled soft white wheat for this cake. Its lower protein content works beautifully for the soft, tender crumb I want in a yellow cake.

Use cake bands for even layers – I use pre-soaked (in water) cake bands around my 9-inch cake pans to help the layers bake more evenly with flatter tops. This usually eliminates the need for me to level the cakes before stacking.

Adjust the frosting as needed – Use the full 3 tablespoons of heavy whipping cream for a softer, spreadable frosting. For piping or a firmer finish, reduce the cream to 1 tablespoon or leave it out.

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