Red Velvet Cake Made With Fresh Milled Flour

This Red Velvet Cake made with fresh milled flour is a super special treat! But, you won’t see a bright red cake in this recipe, because I am not going to use any food coloring at all. However, if you want to add it you can to get the color you desire! But, I am telling you when I say delicious treat, I mean it! This is super moist, airy, and paired with the cream cheese buttercream you just can’t go wrong!

Freezing The Red Velvet Cakes

The best way to help make sure you have a beautiful cake is to freeze the cake layers after they are baked. This will allow a smooth and easy finish while frosting, also will help it to stay together while slicing and serving.

Preparing The Cake Pans So They Don’t Stick

So, my favorite way to prepare cake pans to prevent cakes from sticking is to use softened butter. I heavily butter my pan, both bottom and up the sides. Then I cut a parchment paper circle out and butter the top of that as well. I love these Stainless steel cake pans, and they can be hard to find, so I will share a link HERE for them.

Ingredients To Make Fresh Milled Flour Red Velvet Cake

FMF Red Velvet Cake Ingredients

• 3 TBSP Cocoa Powder 22g
• 1/4 cup boiling water 60g
• 2 cups Fresh Milled Flour 210g (Soft White Wheat)
• 1/4 cup potato starch 32g (can sub cornstarch, tapioca starch, or arrowroot)
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup melted butter 226 (2 sticks)
• 1&3/4 cup cane sugar 345g
• 3 room temperature eggs
• 1 cup room temperature Buttermilk 240g (Can sub 1 TBSP white vinegar (or lemon juice) plus whole milk to make up the cup / 240g total)
• 1 TBSP Vanilla extract
• 1&1/2 tsp white vinegar or lemon juice

Cream Cheese Buttercream Frosting

• 1 cup softened butter 226g (2 sticks)
• 8 oz of softened cream cheese 227g (1 block)
• 4 cups powdered sugar 480g (to taste, you can add a bit more to thicken if needed)
• 1 TBSP whole milk 15g if frosting needs thinned
• 2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions To Make Red Velvet Cake With Fresh Milled Flour

FMF Red Velvet Cake Instructions

1. Firstly, in a small heat safe bowl, add cocoa powder and boiling water to bloom the cocoa powder. Stir to combine, and let it sit for 5 minutes or so to cool while you mix up your other ingredients.
2. Mill the flour, I use a soft white wheat.
3. Add Potato Starch, baking soda, baking powder, and salt into your flour. Wisk these dry ingredients together, then set aside while you mix your wet ingredients.
4. In a separate mixing bowl, add melted butter, sugar, eggs, vanilla, vinegar, and buttermilk. Beat together until wet ingredients are combined, and fluffy.
5. Add the cocoa mixture, and beat to combine.
6. 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.
7. Let your batter sit for about 15 minutes while the oven preheats and you prepare your baking pans.

Baking The Fresh Milled Flour Red Velvet Cakes

1. Preheat oven to 325* F
2. Prepare your cake pans. (I use softened butter, and heavily butter 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. Then, coat that with softened butter as well to prevent the cake from sticking.) You can see how I do this with my chocolate cake recipe video HERE.
3. Evenly distribute batter into both prepared round cake pans. I used Two- 8 inch cake pans. (*Alternate Pan size baking instructions below.)
4. Bake for about 33-38 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. I look for the edge of the cake to start to barely pull away from the side of the cake pan.
5. Allow cakes to cool in the pan for about 15 to 20 minutes.
6. Then, turn each cake out onto a wire rack to cool completely before frosting. (I highly recommend putting them in the freezer before frosting, so that they are easier to frost, and it will help the cakes to not fall apart as easily.
7. Make The Frosting While the cakes are cooling.

Instructions To Make The Cream Cheese Buttercream Frosting

1. To a stand mixer add softened butter, and mix to fluff, then add the softened cream cheese. beat until creamy and incorporated. Scrape the sides as needed. (Don’t overmix, or the cream cheese will get too soft.)
2. Add vanilla and salt, then briefly mix to combine.
3. Then, add most of the powdered sugar. Slowly mix until combined. Continue adding powdered sugar 1/2 cup (62g) at a time until the desired sweetness, scraping sides as needed. Thin with a little whole milk if frosting is too thick, and add more powdered sugar if the frosting is too thin.
4. Once the cake has cooled completely, then you can layer and decorate as desired.

How To Store Fresh Milled Flour Red Velvet Cake

To Store this fresh milled flour Red Velvet cake cover and place in the fridge for 3-5 days. Although storing it in the fridge will allow it to last longer, it can also dry it out the longer it sits in there. So, for longer storage, we like to slice, and then place in a freezer safe container and freeze for up to 2 months. 

Baking Pan Alternate Options

Baking Pan Size Variations–

• 9×9 Round Pans: bake for about 5-10 minutes less.
• 9×13 Rectangle Pan: bake for 5-10 minutes longer.
• Cupcakes: bake at 350*F for about 15-20 minutes.

Alternative Frosting Options For This Fresh Milled Flour Red Velvet Cake

While Cream Cheese Buttercream is the most common frosting option to pair a Red Velvet Cake with, I understand that not everyone likes a Cream Cheese Buttercream, so I wanted to share a list of some alternative frosting ideas.

1. Whipped Mascarpone Frosting – A silky, slightly tangy alternative to cream cheese frosting.
2. Vanilla Bean Buttercream – A smooth and lightly sweet option to let the red velvet flavor shine. Like the one in my Yellow Cupcakes HERE.
3. Ermine Frosting (Boiled Milk Frosting) – The traditional, old-fashioned red velvet cake frosting—light, fluffy, and less sweet than buttercream.
4. White Chocolate Buttercream – Adds a creamy, luxurious twist to red velvet.
5. Dark Chocolate Ganache – A bold pairing for those who love a richer cake.
6. Swiss Meringue Buttercream – Smooth, buttery, and not too sweet, perfect for a bakery-style cake.
7. Brown Sugar Buttercream – Adds a caramel-like depth of flavor.
8. Coconut Frosting – Great for a Southern-style twist.
9. Espresso Buttercream – Enhances the cocoa notes in red velvet.
10. Strawberry or Raspberry Buttercream – A fruity contrast that complements the cake’s slight tang.

So, let me know in the comments below which frosting is your favorite!

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Fresh Milled Flour Recipe Index

Red Velvet Cake Made With Fresh Milled Flour

This Red Velvet Cake made with fresh milled flour is a super special treat! But, you won't see a bright red cake in this recipe, because I am not going to use any food coloring at all. However, if you want to add it you can to get the color you desire! But, I am telling you when I say delicious treat, I mean it! This is super moist, airy, and paired with the cream cheese buttercream you just can't go wrong!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

cooling time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Servings 1 8 inch double layer caek

Equipment

• 2 8 inch cake pans

Ingredients

  

FMF Red Velvet Cake Ingredients

• 3 TBSP Cocoa Powder 22g
• 1/4 cup boiling water 60g
• 2 cups Fresh Milled Flour 210g Soft White Wheat
• 1/4 cup potato starch 32g can sub cornstarch, tapioca starch, or arrowroot
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup melted butter 226 2 sticks
• 1&3/4 cup cane sugar 345g
• 3 room temperature eggs
• 1 cup room temperature Buttermilk 240g Can sub 1 TBSP white vinegar (or lemon juice plus whole milk to make up the cup / 240g total)
• 1 TBSP Vanilla extract
• 1&1/2 tsp white vinegar or lemon juice

Cream Cheese Buttercream Frosting

• 1 cup softened butter 226g 2 sticks
• 8 oz softened cream cheese 227g 1 block
• 4 cups powdered sugar 480g to taste, you can add a bit more to thicken if needed
• 1 TBSP whole milk 15g if frosting needs thinned
• 2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

 

FMF Red Velvet Cake Instructions

• Firstly, in a small heat safe bowl, add cocoa powder and boiling water to bloom the cocoa powder. Stir to combine, and let it sit for 5 minutes or so to cool while you mix up your other ingredients.
• Mill the flour, I use a soft white wheat.
• Add Potato Starch, baking soda, baking powder, and salt into your flour. Wisk these dry ingredients together, then set aside while you mix your wet ingredients.
• In a separate mixing bowl, add melted butter, sugar, eggs, vanilla, vinegar, and buttermilk. Beat together until wet ingredients are combined, and fluffy.
  
• Add the cocoa mixture, and beat to combine.
• 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 325* F
• Prepare your cake pans. (I use softened butter, and heavily butter 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. Then, coat that with softened butter as well to prevent the cake from sticking.)
  
• Evenly distribute batter into both prepared round cake pans. I used Two- 8 inch cake pans. (*Alternate Pan size baking instructions below.)
• Bake for about 33-38 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. I look for the edge of the cake to start to barely pull away from the side of the cake pan.
  
• 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. (I highly recommend putting them in the freezer before frosting, so that they are easier to frost, and it will help the cakes to not fall apart as easily.
  
• Make The Frosting While the cakes are cooling.

Instructions To Make Cream Cheese Buttercream Frosting

• To a stand mixer add softened butter, and mix to fluff, then add the softened cream cheese. beat until creamy and incorporated. Scrape the sides as needed. (Don't overmix, or the cream cheese will get too soft.)
• Add vanilla and salt, then briefly mix to combine.
• Then, add most of the powdered sugar. Slowly mix until combined. Continue adding powdered sugar 1/2 cup (62g) at a time until the desired sweetness, scraping sides as needed. Thin with a little whole milk if frosting is too thick, and add more powdered sugar if the frosting is too thin.
  
• Once the cake has cooled completely, then you can layer and decorate as desired.
  

Notes

To Store The Cake– To Store this fresh milled flour Red Velvet cake cover and place in the fridge for 3-5 days. Although storing it in the fridge will allow it to last longer, it can also dry it out the longer it sits in there. So, for longer storage, we like to slice, and then place in a freezer safe container and freeze for up to 2 months. 

Baking Pan Size Variations–

• 9×9 Round Pans: bake for about 5-10 minutes less.
• 9×13 Rectangle Pan: bake for 5-10 minutes longer.
• Cupcakes: bake at 350*F for about 15-20 minutes.
•  

Keyword cream cheese buttercream, fmf cake, fmf red velvet cake, fresh milled flour cake recipe, fresh milled flour red velvet cake, freshly milled flour cake, red velvet cake

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