Pumpkin Cake Made With Fresh Milled Flour
This pumpkin cake made with fresh milled flour is topped with a cream cheese buttercream frosting, and is oh so heavenly. You can make this a rustic and simple as you like, or dress it up fancy as a layered cake just by doubling the recipe. I love this pumpkin cake recipe, because the cake portion is a dump, mix, and go with no mixer needed. Honestly, this cake is delicious even without the creamy decadent frosting!
Can I Turn This Into A Layered Cake?
Yes, this can easily be turned into a layered cake. This recipe makes one 8 inch round cake, but if you double this recipe. Then, you can make two 8 inch round cakes. Also, double the recipe for the frosting if you want to frost the sides of the doubled layered cake.
How To Make Pumpkin Cupcakes With This Recipe
Also, you can turn this pumpkin cake into 12 delicious cupcakes. Just bake at 350*F for 20-25 minutes, just until the tops of the cupcakes don’t jiggle anymore. Then, you can top with the cream cheese buttercream frosting.
Ingredients To Make This Pumpkin Cake With Fresh Milled Flour
Pumpkin Cake Ingredients
- 1&1/2 cups Fresh Milled Flour 180g (Use a Soft white, einkorn, or spelt)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 TBSP Pumpkin Pie Spice (You could use cinnamon, ginger, and nutmeg separately if you prefer)
- 1/2 tsp salt
- 3/4 cup pumpkin puree 180g (unsweetened, plain)
- 3/4 cup brown sugar 150g
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup olive oil 57g (or other neutral oil)
- 1/4 cup melted butter 57g
Cream Cheese Buttercream Frosting Ingredients
- 1/2 cup softened butter 113g (1 stick, salted)
- 2 oz softened cream cheese 57g
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup 80g
- 1 – 1&1/2 cup powdered sugar to taste 120g – 180g
Instructions How To Make Fresh Milled Flour Pumpkin Cake
Prepare the Pumpkin Cake
- Firstly, Mill the Flour. I like to use soft white wheat, but Spelt or einkorn would be amazing too!
- To the freshly milled flour add in the baking powder, baking soda, Pumpkin Pie Spice, and salt. Stir to combine the dry ingredients.
- In another bowl, mix together the melted butter, olive oil, pumpkin puree, brown sugar, eggs, and vanilla extract.
- Then, add the dry ingredients to the wet ingredients, stirring until the batter is well combined and smooth.
- Preheat the oven to 350*F. Allow the batter to sit while the oven preheats. This will allow the fresh milled flour to absorb the liquid and soften the bran a bit.
- Prepare your 8 inch cake pan with softened butter. Use a good amount so the cake doesn’t stick coming out.
- Pour the batter into the prepared pan.
- Once the oven is preheated, bake cake for 35-40 minutes. The top should just be set and not jiggly anymore.
- Allow the cake to cool in the pan for 10-15 minutes.
- Then, allow the cake to cool on a cooling rack the rest of the way.
- While the cake is cooling, you can prepare the cream cheese buttercream frosting.
- Lastly, slice and enjoy!
Prepare The Cream Cheese Buttercream Frosting
- In a clean mixing bowl, add softened butter, and beat until smooth.
- Then, add the cream cheese, maple syrup, 1 cup of the powdered sugar, and vanilla extract. Beat to combine. If you like the frosting sweeter, you can add more powdered sugar to taste.
- You can add more powdered sugar if the frosting is too wet, and add a splash of milk or more maple syrup if the frosting is too dry.
- Once the cake has cooled to room temperature, you can frost the cake.
How To Store This Fresh Milled Flour Pumpkin Cake
Store this fresh milled flour pumpkin cake covered in an airtight container in the refrigerator for 3-5 days. For the best flavor and texture, remove the cake from the fridge about 30 minutes before serving to let it come to room temperature. For longer storage, you can freeze slices in a freezer safe container for up to 3 months — just thaw in the refrigerator overnight before enjoying.
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Pumpkin Cake Made With Fresh Milled Flour
Ingredients
Pumpkin Cake Ingredients
- 1&1/2 cups Fresh Milled Flour 180g Use a Soft white, einkorn, or spelt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 TBSP Pumpkin Pie Spice You could use cinnamon, ginger, and nutmeg separately if you prefer
- 1/2 tsp salt
- 3/4 cup pumpkin puree 180g unsweetened, plain
- 3/4 cup brown sugar 150g
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1/4 cup olive oil 57g or other neutral oil
- 1/4 cup melted butter 57g
Cream Cheese Buttercream Frosting Ingredients
- 1/2 cup softened butter 113g 1 stick, salted
- 2 oz softened cream cheese 57g
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup 80g
- 1 – 1&1/2 cup powdered sugar to taste 120g – 180g
Instructions
Prepare the Pumpkin Cake
- Firstly, Mill the Flour. I like to use soft white wheat, but Spelt or einkorn would be amazing too!
- To the freshly milled flour add in the baking powder, baking soda, Pumpkin Pie Spice, and salt. Stir to combine the dry ingredients.
- In another bowl, mix together the melted butter, olive oil, pumpkin puree, brown sugar, eggs, and vanilla extract.
- Then, add the dry ingredients to the wet ingredients, stirring until the batter is well combined and smooth.
- Preheat the oven to 350*F. Allow the batter to sit while the oven preheats. This will allow the fresh milled flour to absorb the liquid and soften the bran a bit.
- Prepare your 8 inch cake pan with softened butter. Use a good amount so the cake doesn’t stick coming out.
- Pour the batter into the prepared pan.
- Once the oven is preheated, bake cake for 35-40 minutes. The top should just be set and not jiggly anymore.
- Allow the cake to cool in the pan for 10-15 minutes.
- Then, allow the cake to cool on a cooling rack the rest of the way.
- While the cake is cooling, you can prepare the cream cheese buttercream frosting.
Prepare The Cream Cheese Buttercream Frosting
- In a clean mixing bowl, add softened butter, and beat until smooth.
- Then, add the cream cheese, maple syrup, 1 cup of the powdered sugar, and vanilla extract. Beat to combine. If you like the frosting sweeter, you can add more powdered sugar to taste.
- You can add more powdered sugar if the frosting is too wet, and add a splash of milk or more maple syrup if the frosting is too dry.
- Once the cake has cooled to room temperature, you can frost the cake.
Notes
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