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slice of red velvet cake made with fresh milled flour

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!
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Prep Time 15 minutes
Cook Time 35 minutes
cooling time 2 hours 30 minutes
Total Time 3 hours 5 minutes
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.
    mixing the batter
  • 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.)
    parchment paper to a buttered cake pan
  • 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.
    as the fresh milled flour red velvet cake starts to cool it pulls away from the side of the 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.
    Baked and cooling fresh milled flour red velvet cakes
  • 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.
    cream cheese buttercream
  • Once the cake has cooled completely, then you can layer and decorate as desired.
    fresh milled flour red velvet cake

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-
  • 9x9 Round Pans: bake for about 5-10 minutes less.
  • 9x13 Rectangle Pan: bake for 5-10 minutes longer.
  • Cupcakes: bake at 350*F for about 15-20 minutes.
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