A slice of Chocolate Cake Made With Fresh Milled Flour iced with chocolate buttercream sitting on a white plate.
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The Ultimate Chocolate Cake Made With Fresh Milled Flour

Prepare to indulge in this ultimate chocolate cake made with fresh milled flour. This heavenly confection is the perfect balance of rich, moist, velvety chocolate and the nutrition from freshly milled flour. Each and every bite is a symphony of flavors and textures that will transport your taste buds to new heights of bliss. So, if you love chocolate, then get ready to embark on a baking adventure that will redefine your chocolate cake experience. Also, I make this recipe with unsifted Freshly milled soft white wheat flour.

A slice of Chocolate Cake Made With Fresh Milled Flour iced with chocolate buttercream sitting on a white plate.
Yes, you can make a delicious, moist, soft chocolate cake from fresh milled flour. No, I did not even sift this flour!

Can You Make A Moist, Soft Cake Using Unsifted Fresh Milled Flour?

Yes! You can make a moist, soft, and decadent chocolate cake using unsifted fresh milled flour. Traditionally, sifting has been a crucial step to achieve lightness and uniformity in baked goods. However, I ventured outside of the box to see if I could make a delicious cake while leaving the nutritious parts (the bran & germ) of the wheat flour in! Also, I didn’t want to sacrifice taste and texture. So, let me be the first to reveal to you the secret to unsifted chocolate cake made with freshly milled wheat!

Bamboo and red grain mill

Why Should I Use Fresh Milled Flour To Make A Cake

Unlike commercially processed flour, fresh milled flour retains its natural oils, nutrients, and distinct flavors. Also, fresh milled grains give a depth of flavor & texture to your cakes that is unmatched with processed flour, all while still keeping a moist and tender crumb. Why not enjoy the best of both worlds: a cake that is not only more nutritious, but also incredibly delicious. So, it’s safe to say that when it comes to baking with fresh milled flour, you can indeed have your cake and eat it too! LOL Pardon the pun, but it’s hard to resist considering the topic!

Whole Chocolate cake made from fresh milled wheat. frosted with chocolate buttercream, sitting on a white plate on a bamboo cutting board next to a red spatula
I had to snap this photo pretty quickly, because it did not last long before someone was digging into this chocolate cake!

Ingredients To Make This Fresh Milled Flour Chocolate Cake

  • 1&3/4-2 cups Fresh Milled Soft Flour 210g (I milled a heavy 1 cup of soft white wheat berries to get this) (I did not sift)
  • 1/4 cup potato starch 32g (or cornstarch)
  • 1/2 cup melted butter 113g
  • 1/4 cup avocado oil (or olive oil) 54g
  • 1 cup sugar 200g
  • 2/3 cup brown sugar 150g
  • 3 eggs (room temperature)
  • 1 TBSP Vanilla Extract
  • 1/2 cup yogurt 120g (could use sour cream, kefir, or buttermilk)
  • 1/2 cup whole milk 120g
  • 1 tsp vinegar
  • 2/3 cup cocoa powder 64g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
a metal bowl full of chocolate cake batter made with unsifted fresh milled flour
This is actually a pretty simple cake recipe to mix up, and my whole family really enjoyed it!

Ingredients For The Chocolate Buttercream Frosting

  • 1 cup softened butter 230g
  • 3 cups powdered sugar 360g
  • 1/2 cup cocoa powder 60g
  • 1-4 TBSP whole milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
two round cake pans with chocolate cake batter baking in the oven
I am so lucky I was able to squeeze both my cake pans in my little oven!

Instructions How To Make Fresh Milled Flour Chocolate Cake

  1. Firstly, mill the flour.
  2. Then, add Potato Starch, baking soda, baking powder, salt, and cocoa powder into your flour. Wisk these dry ingredients together, then set aside.
  3. In a separate mixing bowl, add melted butter, oil, sugar, brown sugar, eggs, vanilla, vinegar, yogurt, and milk. Mix until wet ingredients are combined.
  4. Then, add the dry ingredients to the wet ingredients. Stir these together to combine. You want it smooth and incorporated, but not over mixed. Do this part by hand, not with a mixer.
  5. Let your batter sit for about 15 minutes while the oven preheats and you prepare your baking pans.
  6. Preheat oven to 350* F
  7. Prepare your cake pans. (I sprayed a decent amount of oil in my two 8 inch round cake pans. Then, I cut a piece of parchment paper in a circle to line to bottom of the pan. Spray the top of the paper as well.)
  8. Evenly distribute batter into both round cake pans. I used Two- 8 inch cake pans. (For Different size pans, baking times will vary.)
  9. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Keep an eye on it, you don’t want to overbake or it will be dry.
  10. Allow cakes to cool in the pan for about 15 to 20 minutes.
  11. Then, turn each cake out onto a wire rack to cool completely before frosting. (you can also put them in the fridge at this point if you wish.
  12. Make The Frosting While the cakes are cooling
two baked chocolate cakes cooling in two round cake pans.
You can see how the cakes have separated from the baking pans, this is a great sign of perfectly baked, and will come out of the pan with out any issue. Especially with that parchment paper circle we put on the bottom.

Instructions on Making The Chocolate Buttercream Frosting

  1. In a stand mixer (or hand mixer) beat softened butter on high for about 3 minutes until it is light and creamy. Scrape down bowl as needed during this.
  2. Then, add half the powdered sugar, cocoa powder, vanilla, salt, and 1 TBSP whole milk.
  3. Start SLOW and begin mixing.
  4. Once incorporated, turn speed up to high to whisk. It should get light and fluffy.
  5. Slowly add in more powdered sugar until you reach the desired level of sweetness. Scrape down sides of the bowl a few times during this.
  6. If it seems too thick you can add more whole milk to thin. (a little goes a long way!)
  7. Lastly, enjoy!!!
spatual frosting a chocolate cake with chocolate buttercream
This buttercream frosting complemented the chocolate cake perfectly!

How To Store A Cake Without A Cake Keeper

Since I travel the US in my RV with my family, my storage space is limited. This means, I don’t have room for a cake keeper or cake carrier to use only a few times a year. Although my family would probably love to gobble this cake up all in one day, I still need a solution for storing my cake, especially if we have a travel day coming up! I had to think on my feet on this one, because we did have a travel day soon after I made this very cake!

So, I Matt and I had to get creative! We decided upon a mixing bowl upside down over the cake. The cake sat on one of our dinner plates that somehow fit perfectly under that mixing bowl! Success! Now, what do we do with it tomorrow morning when we pack up the RV and travel to a different destination. Our solution was to put that whole cake, plate, and inverted mixing bowl into our microwave…..close the door….. and say a little prayer! Well, don’t you know, even with all those bumps and potholes across this great nation, it made it unscathed!

Feel Free To Checkout Our Youtube Channel HERE where you can find out a little more about us!

*Also, if you love Fresh Milled Flour- Join our Facebook Group for FREE HERE – Fresh Milled Flour

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Grain Mill

My Little Oven

Every Day Grain Storage Bins

Soft White Wheat

Ankarsrum Mixer

Checkout Some Of My Other Recipes

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A slice of Chocolate Cake Made With Fresh Milled Flour iced with chocolate buttercream sitting on a white plate.

Chocolate Cake Made With Unsifted Fresh Milled Flour

Prepare to indulge in a sensory delight with this ultimate chocolate cake made with fresh milled flour. This heavenly confection embodies the perfect balance of rich, moist, velvety chocolate and the nutrition from freshly milled flour. Each bite is a symphony of flavors and textures that will transport your taste buds to new heights of bliss. Get ready to embark on a baking adventure that will redefine your chocolate cake experience. I make this recipe with unsifted Freshly milled soft white wheat flour.
4.50 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
resting & cooling time 2 hours 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • 2 8 inch round cake pans

Ingredients
  

Chocolate Cake Ingredients

  • 1&3/4 – 2 cups Fresh Milled Soft Flour 210g I milled a heavy 1 cup of soft white wheat berries to get this (I did not sift)
  • 1/4 cup potato starch 32g or cornstarch
  • 1/2 cup melted butter 113g
  • 1/4 cup avocado oil or olive oil 54g
  • 1 cup sugar 200g
  • 2/3 cup brown sugar 150g
  • 3 eggs room temperature
  • 1 TBSP Vanilla Extract
  • 1/2 cup yogurt 120g could use sour cream, kefir, or buttermilk
  • 1/2 cup whole milk 120g
  • 1 tsp vinegar
  • 2/3 cup cocoa powder 64g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Chocolate Buttercream Frosting Ingredients

  • 1 cup 1 cup softened butter 230g
  • 3 cups Powdered sugar 360g
  • 1/2 cup cocoa powder 60g
  • 1-4 TBSP whole milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

Instructions To Make The Chocolate Cake

  • Firstly, mill the flour.
  • Add Potato Starch, baking soda, baking powder, salt, and cocoa powder into your flour. Wisk these dry ingredients together, then set aside.
  • In a separate mixing bowl, add melted butter, oil, sugar, brown sugar, eggs, vanilla, vinegar, yogurt, and milk. Mix until wet ingredients are combined.
  • Then, add the dry ingredients to the wet ingredients. Stir these together to combine. You want it smooth and incorporated, but not over mixed. Do this part by hand, not with a mixer.
  • Let your batter sit for about 15 minutes while the oven preheats and you prepare your baking pans.
  • Preheat oven to 350* F
  • Prepare your cake pans. (I sprayed a decent amount of oil in my two 8 inch round cake pans. Then, I cut a piece of parchment paper in a circle to line to bottom of the pan. Spray the top of the paper as well.)
  • Evenly distribute batter into both round cake pans. I used Two- 8 inch cake pans.
  • Bake for about 30 minutes, or until an inserted toothpick comes out clean. Keep an eye on it, you don’t want to overbake or it will be dry.
  • Allow cakes to cool in the pan for about 15 to 20 minutes.
  • Then, turn each cake out onto a wire rack to cool completely before frosting. (you can also put them in the fridge at this point if you wish.
  • Make The Frosting While the cakes are cooling.

Instructions To Make The Chocolate Buttercream

  • In a stand mixer (or hand mixer) beat softened butter on high for about 3 minutes until it is light and creamy. Scrape down bowl as needed during this.
  • Add half the powdered sugar, cocoa powder, vanilla, salt, and 1 TBSP whole milk.
  • Start SLOW and begin mixing.
  • Once incorporated, turn speed up to high to whisk. It should get light and fluffy.
  • Slowly add in more powdered sugar until you reach the desired level of sweetness. Scrape down sides of the bowl a few times during this. If it seems too thick you can add more whole milk to thin. (a little goes a long way!)

Video

Notes

For Different size pans, baking times will vary.
Keyword chocolate, chocolate buttercream, chocolate cake, fresh milled flour, fresh milled flour cake, freshly milled flour, layer cake, unsifted, whole grain, whole wheat cake

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18 Comments

  1. I’m making this NOW!. I’m in my 15 rest period. Could this be used in a small pound cake pan? I’m sharing so I’m using 2 8in aluminum pans and I’ll make my Aunt Cindy’s pour over chocolate frosting. I just got my mill and was sooo disappointed with the 18-20 cups of wheat I messed up on Tuesday, I HAD to make something today. Pray with me that this turns out as intended. I’ll let ya know. Thank you for this resource @

    1. I haven’t tried it in the pound cake pan. I would assume it should work, but the bake time would need to be longer. Just keep checking it with a toothpick to see when it’s done! Aunt Cindy’s pour over chocolate sounds amazing! I hope you love it!

  2. Do you think I could turn this into a marble cake by adding the cocoa as a paste at the end to a separated batter?

    1. Quite possibly, but I have not tried that. Let me know if you do! I am working on perfecting a yellow cake in the future, but not sure when I will have that out and ready to go. But, if you add the cocoa at then end. I would make the whole batter, then take out 1/2 and mix the cocoa in that.

  3. Baked my marble cake today using your chocolate cake recipe. I pulled about 1/3 of the batter and added 1/3 C cocoa plus a couple teaspoons of milk to that batter. I need to get some 8” pans, because my 9” doesn’t give much height, but crumb and taste are good. I also cut back on the sugars a bit, because my daughter is trying to be more healthy without giving up on sweets completely, and the 4 year old will not know the difference. I feel maybe a bit more vanilla would be nice, but this is a keeper. My son in law will get the chocolate recipe with peanut butter frosting for his birthday.
    I will be watching for your white or yellow recipe!

  4. 5 stars
    Made this today and it was AMAZING! It was way better than I expected. I didn’t have cornstarch so I substituted it with arrowroot powder. I also used about 1/3 cup less sugar. I weighed my wheat berries before milling and went with the weight of that. I did also measure the flour and it was way off (it measured 2 1/3 cup) but I stuck with the wheat berry weight, in which I am so thankful for. Both the cake AND the icing worked out perfectly. This will be added to our favourite recipes!

    1. I am so happy to hear that! I also prefer to bake by weight, but I write my recipes for other styles of bakers as well. I will look into the amount. Thanks so much! Happy Baking!

  5. 5 stars
    I recipe tested this today for my soon to be 2 year old’s party next weekend. I’m blown away. You’d never know it was whole wheat. So light! The texture and crumb were amazing. Perfect level of sweetness for a chocolate cake. Your everyday sandwich bread and pizza dough are weekly staples in our house, and reading your instructions has really helped me alter recipes that are made with store bought flour to better work with the freshly ground. I’m excited to continue trying recipes and techniques from your blog!

  6. 3 stars
    My cake fell in the middle. Did I whip my eggs too much?
    Also if is very fragile/crumbly and hard to frost.
    The taste is great, tho!

    1. There could be a few reasons the cake fell in the middle, could be over aerated or under baked or the oven was opened during baking. But, even if it falls it will still be delicious, just frost over it! lol. One trick to getting the frosting on is popping it in the freezer for a bit for the outside to firm up. Hope that helps!

  7. I made first time, was AMAZING!!! Think I only used 2 lg eggs. I freaked out cause I couldn’t find recipe. Soo glad it’s Yours!!!🥰 Made my own Healthier frosting with coconut oil recipe…Yummy! Ty Again. How many days should it be eaten in?

    1. Yay! I am so happy to hear it was a success! Nice job! Covered on the counter it should last 3-4 days. If longer, I would recommend slicing, and freezing.

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