Yellow Cake Made With Fresh Milled Flour From Scratch

This is the perfect classic yellow cake made with fresh milled flour and it’s made from scratch! This cake really delivers that classic vanilla yellow cake with a moist and tender crumb, but perfectly simple so you can take it up a notch with any frosting or fillings.

I made this cake in honor of my husband, Matthew’s, Birthday. He really loves cake, and he loves a simple yellow cake. But, it has been hard for me to find that perfectly moist yellow cake made with fresh milled flour… Until now! Finally, I did it! So, I am here to share it with you today.

Today’s Classic Birthday Cake!

Today, I made a chocolate ganache buttercream frosting, and oh my goodness it was Ah-Mazing! If you really want a deep chocolate cake, I do have a chocolate cake with a more typical chocolate buttercream that is perfectly balanced, and not too sweet. You can grab both my chocolate cake and the chocolate buttercream HERE.

If you are a new cake baker, never fear! I am here to help you. There is a video for this yellow cake down below. Also, I have the chocolate cake step by step video. I will walk you through the process, see that video HERE. I will see you there!

Great Yellow Cake Frosting Options

There are several delicious frosting options that pair wonderfully with fresh milled flour yellow cake. Here are some popular choices:

1. Chocolate Buttercream: The combination of rich chocolate frosting with light and fluffy yellow cake creates a perfect balance of flavors. I have a lovely chocolate Buttercream recipe HERE.
2. Vanilla Bean Buttercream: A classic choice that complements the subtle sweetness of yellow cake. You can also add a hint of vanilla extract or vanilla bean for extra flavor.
3. Cream Cheese Frosting: This tangy and creamy frosting adds a delightful contrast to the sweetness of yellow cake. It’s particularly popular with carrot cake, but it works equally well with yellow cake. Checkout my Cream Cheese Frosting Recipe HERE.
4. Lemon Buttercream: Bright and zesty lemon frosting adds a refreshing twist to yellow cake, making it perfect for spring or summer occasions.
5. Whipped Cream Frosting: Light and airy whipped cream frosting is a refreshing option that complements the delicate crumb of yellow cake.
6. Coconut Buttercream: If you enjoy coconut flavor, coconut buttercream frosting is a delicious choice. It adds a tropical flair to yellow cake and pairs well with shredded coconut sprinkled on top.
7. Raspberry Buttercream: Tangy raspberry buttercream adds a burst of fruity flavor and vibrant color to yellow cake, creating a visually stunning and delicious dessert.

These frosting options offer a variety of flavors and textures to complement your classic yellow cake and elevate it to a special treat. Choose based on your preferences and the occasion!

Fresh Milled Flour Classic Yellow Cake Filling Options

If you want to get fancy, you can also level up your fresh milled flour yellow cake with many filling options. Here are some great choices:

1. Fruit Preserves or Jam: Spread a layer of your favorite fruit preserves or jam between the cake layers for a burst of fruity flavor. Raspberry, strawberry, apricot, and peach are all classic options. I have a small batch Raspberry Jam recipe HERE.
2. Lemon Curd: Tangy and creamy lemon curd is a delightful filling choice that pairs beautifully with the sweetness of yellow cake. It adds a refreshing citrusy flavor to each bite.
3. Pastry Cream: Also known as custard, pastry cream is a rich and creamy filling made with eggs, milk, sugar, and vanilla. It adds a luxurious texture and flavor to the cake layers. Grab my Fresh Milled Flour Pastry Cream recipe HERE.
4. Cream Cheese Filling: Sweetened cream cheese filling adds a tangy and creamy contrast to the sweetness of yellow cake.
5. Chocolate Ganache: Rich and decadent chocolate ganache is a luxurious filling choice that adds intense chocolate flavor and a smooth, velvety texture to the cake layers.
6. Coconut Cream: Creamy coconut filling made with coconut milk and sweetened shredded coconut adds a tropical twist to yellow cake. It’s perfect for coconut lovers.
7. Fresh Fruit: Layer slices of fresh fruit like strawberries, bananas, or peaches between the cake layers for a naturally sweet and juicy filling that adds freshness and texture.

These are just a few options to consider, but feel free to get creative and experiment with different fillings to create your own unique and delicious yellow cake masterpiece!

Ingredients To Make Fresh Milled Flour Yellow Cake

Choose Your Frosting First! I give 2 different options, but I also share so many options above. Also, you can get creative, and choose your own!

Chocolate Ganache Buttercream Ingredients

• 12 0z of a decent quality chocolate of your choice 300g (can use dark, milk, etc)
• 1&1/2 cup Heavy Cream 340g (I used half and half in the video for a thinner ganache)
• Pinch of salt
• 1/2 cup very softened butter 113g (not melted!) (1 stick)
• 1&1/2 cup powdered sugar 180g (to taste)

Vanilla Bean Buttercream Ingredients

• 1 vanilla bean (sliced longwise, and scrape out the vanilla beans)
• 1&1/2 cup softened butter 340g (Not Melted!) (3 Sticks)
• 3 cups powdered sugar 360g (to taste)
• pinch of salt
• 1-2 TBSP whole milk to thin if needed 15-30g (can use heavy cream or half and half also)

Ingredients To Make The Fresh Milled Flour Yellow Cake

• 2&1/2 cups fresh milled flour 300g (soft white wheat)
• 1/4 cup potato starch 32g (you can use cornstarch, tapioca starch, etc.)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt (if using unsalted butter)
• 1/2 cup softened butter 113g (not melted) (1 stick)
• 1/2 cup olive or avocado oil 105g
• 1&2/3 cup sugar 332g
• 3 large eggs (room temperature)
• 1 TBSP vanilla extract
• *optional – 1 tsp almond extract
• 1 tsp white vinegar
• 1/2 cup heavy cream, half and half, or buttermilk 120g (room temperature)
• 1/2 cup Yogurt 120g (vanilla or plain – room temperature)

Instructions To Make Yellow Cake Made With Fresh Milled Flour

Make The Yellow Cake Batter

1. Firstly, mill the flour. I used all soft white wheat.
2. Then, add potato starch, baking soda, baking powder, salt (if using unsalted butter) to the flour, and stir to combine. Set aside.
3. In a stand mixer, add room temperature butter, oil, and sugar. Cream together for 3-5 minutes until it becomes lighter in color, and increases in volume. Also, make sure to scrape the sides down as needed for even mixing.
4. Add eggs one at a time, mixing a little between each egg. Then, after all the eggs are incorporated, beat until mixture becomes fluffy (about 1-2 minutes more.)
5. Then, add the vanilla extract, almond extract (if using), vinegar, and heavy cream. Mix until well combined. (save the 1/2 cup yogurt until you have added half the flour mixture.)
6. Now, it is time to add in your flour mixture. Slowly mix in half the flour without overmixing.
7. Then, add in the yogurt, mix in just a little.
8. Lastly, add in the rest of the flour, and fold in with a spatula just until there is no dry flour mixture left. Don’t overmix it will deflate all the air you put in the cake, and make it tough.

Prepare & Bake The Cake

1. Preheat the oven to 350*F.
2. Let the yellow cake batter sit and allow the fresh milled flour to start absorbing all the liquid while the oven preheats. (15 mins or so.)
3. While the batter is resting, and the oven is preheating. Get two 8 inch round cake pans, and cut out parchment paper circles to line the bottom of the pan. (I like to trace the pan with a pencil to get the exact size I need.
4. Then, spray or grease the pans, and place a parchment paper circle into each pan, spray or grease the pans again including up the sides. (So, you want spray or grease under and above the parchment paper.)
5. Pour half the yellow cake batter into each pan. Gently tap the pans on the counter to let the top set and get any air pockets out.
6. Bake for 30 minutes, watch for the edges of the cake to pull away from the pan. Once this happens the cake is done! If it overbakes even a couple minutes, it will cause the cake to be dry. (you can use the toothpick trick, and cake crumbs or oil is ok to come off on the toothpick, it is still done. Just, not done if wet cake batter comes out.)

Cooling The Cake

1. After the cakes are baked, remove from oven, and let them cool in the cake pan for 20 minutes. (If you release them right away, they will make a mess, and not hold together. If you leave them too long to cool completely, they will tend to get stuck in the pan. I find that 15-20 minute mark is perfect!)
2. When it is time to release them from the pan, get a wire cooling rack, place on top of the cake pan, and flip the pan and cooling rack together over to release the cake from the pans. (see video)
3. Let the cakes cool completely on the wire rack before frosting (at least 1-2 hours.) You may find it easier to frost if you wrap the cooled cakes in plastic wrap, and freeze.

Choose Your Buttercream

1. Make the Buttercream of your choice. I have 2 options I will list.

Vanilla Bean Buttercream

1. To make the vanilla bean buttercream, in a clean bowl in a stand mixer, add room temperature butter, powdered sugar, and vanilla beans from the pod. (not the pod)
2. Then, mix on low speed for a few minutes until the ingredients are incorporated. Once combined, then turn up the speed to medium-high/high and mix until light and fluffy. Scrape the sides of the bowl as needed for even mixing.
3. Adjust the sweetness by adding more or less powdered sugar. Thin the buttercream buy adding whole milk a little at a time. Once, the buttercream is the sweetness, and thickness you prefer, it is done. Don’t frost the cake until it has completely cooled.

Chocolate Ganache Buttercream

1. To Make The Chocolate Ganache Buttercream, Heat the heavy cream in a saucepan or the microwave until it is hot, but not boiling.
2. Put chocolate in a large heat safe bowl, and pour the hot cream over the chocolate. Do not stir it yet!
3. Let the chocolate sit in the hot cream for 5 minutes (set a timer.) Then, add a pinch of salt, and whisk mixture until the chocolate has completely melted. The mixture may seem to separate, but keep stirring, and it will come together, and be a smooth chocolatey goodness!
4. Cover this chocolate mixture with plastic wrap, and let it cool on the counter for 2 hours. (You can cool in the fridge, but it will need to be stirred occasionally) But, since our cakes need to cool anyways, I find that 2 hours cooling works great for both!
5. Once the mixture is room temperature add it to a clean bowl in a stand mixer. Then, add softened room temperature butter, and powdered sugar.
6. Start mixing in slowly, but then when everything is incorporated, turn up the speed to medium-high/high. Beat this mixture until it is light and fluffy. Scrape down the sides as needed.
7. You can adjust the sweetness with the amount of powdered sugar to taste. Once light and fluffy, then the chocolate ganache buttercream is ready. Don’t frost the cake until it has completely cooled.

Assemble The Cake

1. Once everything has cooled. It is time to assemble and frost the cake. I like to use a pipping bag for this.
2. I place my first cake round with the smooth pan side down.
3. I will put all my buttercream in a pipping bag, and then start from the center, and fill the first cake top. I typically use about 1/3 the buttercream for this center layer.
4. Then, for my top cake round, I put the smooth pan side up for a nice smooth top. (You can carve off any dome of the cakes if you prefer, I usually just keep them, and fill in the gap with frosting! lol)
5. Then, I pipe a thick layer starting in the center of the top of the cake, and go around on my way out covering all of the top.
6. Lastly, Use a spatula or offset cake spatula if you have one to level off the top of the frosting, and let the excess overhang and fall to the sides. You can use this to go around the sides with the frosting. Decorate however you desire!

Baking Pan Alternatives

I bake my cakes in two 8×8 round cake pans, but you can bake in any baking dish you prefer. So, these are just baking time suggestions, it is important to check your cake for it’s doneness.

• 9×9 Round Pans: bake for about 5-10 minutes less.
• 9×13 Rectangle Pan: bake for 5-10 minutes longer.
• Cupcakes: bake for about 18-22 minutes.

How To Store Yellow Cake Made With Fresh Milled Flour

Store this cake covered at room temperature for 2-3 days. If you have a cake keeper, that is a great option. If not, I like to take a big mixing bowl and flip it upside down over the top of the plate of remaining cake. However, for longer storage, freeze cake up to 3 months. Defrost at room temperature for a couple hours.

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Fresh Milled Flour Recipe Index

Yellow Cake Made With Fresh Milled Flour Printable Recipe

Yellow Cake Made With Fresh Milled Flour From Scratch

Bake that perfect classic yellow cake made with fresh milled flour from scratch! This cake really delivers that classic vanilla yellow cake with a moist and tender crumb, but perfectly simple so you can take it up a notch with any frosting or fillings. I have given instructions for a vanilla or chocolate ganache buttercream, you just have to pick one!

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

cooling time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 1 8 inch round Two layer cake

Equipment

• 2 8 inch Round Pans This could be made as a flat sheet cake as well in a 9×13 baking dish. But, baking times may vary.

Ingredients

  

Yellow Cake Ingredients

• 2&1/2 cup fresh milled flour 300g soft white wheat
• 1/4 cup potato starch 32g you can use cornstarch, tapioca starch, etc.
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt if using unsalted butter
• 1/2 cup softened butter 113g room temperature, not melted (1 stick)
• 1/2 cup olive or avocado oil 105g
• 1&2/3 cup sugar 332g
• 3 large eggs room temperature
• 1 TBSP vanilla extract
• *optional – 1 tsp almond extract
• 1 tsp white vinegar
• 1/2 cup heavy cream, half and half, or buttermilk 120g room temperature
• 1/2 cup Yogurt 120g vanilla or plain – room temperature

Vanilla Bean Buttercream Ingredients

• 1 vanilla bean sliced longwise, and scrape out the vanilla beans
• 1&1/2 cup softened butter 340g Softened, but Not Melted! (3 Sticks)
• 3 cups powdered sugar 360g to taste
• pinch of salt
• 1-2 TBSP whole milk to thin if needed 15-30g can use heavy cream or half and half also

Chocolate Ganache Buttercream Ingredients

• 12 oz Decent quality chocolate of your choice 300g can use dark, milk, etc
• 1&1/2 cup Heavy Cream 340g I used half and half in the video for a thinner ganache
• Pinch of salt
• 1/2 cup very softened butter 113g (not melted!) 1 stick
• 1&1/2 cup powdered sugar 180g to taste

Instructions

 

Make The Yellow Cake

• Firstly, mill the flour. I used all soft white wheat.
  
• Then, add potato starch, baking soda, baking powder, salt (if using unsalted butter) to the flour, and stir to combine. Set aside.
• In a stand mixer, add room temperature butter, oil, and sugar. Cream together for 3-5 minutes until it becomes lighter in color, and increases in volume. Also, make sure to scrape the sides down as needed for even mixing.
• Add eggs one at a time, mixing a little between each egg. Then, after all the eggs are incorporated, beat until mixture becomes fluffy (about 1-2 minutes more.)
• Then, add the vanilla extract, almond extract (if using), vinegar, and heavy cream. Mix until well combined. (save the 1/2 cup yogurt until you have added half the flour mixture.)
• Now, it is time to add in your flour mixture. Slowly mix in half the flour without overmixing.
• Then, add in the yogurt, mix in just a little.
• Lastly, add in the rest of the flour, and fold in with a spatula just until there is no dry flour mixture left. Don’t overmix it will deflate all the air you put in the cake, and make it tough.
  
• Preheat the oven to 350*F.
• Let the yellow cake batter sit and allow the fresh milled flour to start absorbing all the liquid while the oven preheats. (15 mins or so.)
• While the batter is resting, and the oven is preheating. Get two 8 inch round cake pans, and cut out parchment paper circles to line the bottom of the pan. (I like to trace the pan with a pencil to get the exact size I need.
• Then, spray or grease the pans, and place a parchment paper circle into each pan, spray or grease the pans again including up the sides. (So, you want spray or grease under and above the parchment paper.)
  
• Pour half the yellow cake batter into each pan. Gently tap the pans on the counter to let the top set and get any air pockets out.
• Bake for 30 minutes, watch for the edges of the cake to pull away from the pan. Once this happens the cake is done! If it overbakes even a couple minutes, it will cause the cake to be dry. (you can use the toothpick trick, and cake crumbs or oil is ok to come off on the toothpick, it is still done. Just, not done if wet cake batter comes out.)
• After the cakes are baked, remove from oven, and let them cool in the cake pan for 20 minutes. (If you release them right away, they will make a mess, and not hold together. If you leave them too long to cool completely, they will tend to get stuck in the pan. I find that 15-20 minute mark is perfect!)
• When it is time to release them from the pan, get a wire cooling rack, place on top of the cake pan, and flip the pan and cooling rack together over to release the cake from the pans. (see video)
• Let the cakes cool completely on the wire rack before frosting (at least 1-2 hours.) You may find it easier to frost if you wrap the cooled cakes in plastic wrap, and freeze.

Choose Your Buttercream

• Make the Buttercream of your choice. I have 2 options I will list.
  

Vanilla Bean Buttercream

• To make the vanilla bean buttercream, in a clean bowl in a stand mixer, add room temperature butter, powdered sugar, and vanilla beans from the pod. (not the pod)
  
• Then, mix on low speed for a few minutes until the ingredients are incorporated. Once combined, then turn up the speed to medium-high/high and mix until light and fluffy. Scrape the sides of the bowl as needed for even mixing.
• Adjust the sweetness by adding more or less powdered sugar. Thin the buttercream buy adding whole milk a little at a time. Once, the buttercream is the sweetness, and thickness you prefer, it is done. Don’t frost the cake until it has completely cooled.

Chocolate Ganache Buttercream

• To Make The Chocolate Ganache Buttercream, Heat the heavy cream in a saucepan or the microwave until it is hot, but not boiling.
  
• Put chocolate in a large heat safe bowl, and pour the hot cream over the chocolate. Do not stir it yet!
• Let the chocolate sit in the hot cream for 5 minutes (set a timer.) Then, add a pinch of salt, and whisk mixture until the chocolate has completely melted. The mixture may seem to separate, but keep stirring, and it will come together, and be a smooth chocolatey goodness!
• Cover this chocolate mixture with plastic wrap, and let it cool on the counter for 2 hours. (You can cool in the fridge, but it will need to be stirred occasionally) But, since our cakes need to cool anyways, I find that 2 hours cooling works great for both!
• Once the mixture is room temperature add it to a clean bowl in a stand mixer. Then, add softened room temperature butter, and powdered sugar.
• Start mixing in slowly, but then when everything is incorporated, turn up the speed to medium-high/high. Beat this mixture until it is light and fluffy. Scrape down the sides as needed.
• You can adjust the sweetness with the amount of powdered sugar to taste. Once light and fluffy, then the chocolate ganache buttercream is ready. Don’t frost the cake until it has completely cooled.

Assemble The Cake

• Once everything has cooled. It is time to assemble and frost the cake. I like to use a pipping bag for this.
• I place my first cake round with the smooth pan side down.
• I will put all my buttercream in a pipping bag, and start from the center, and fill the first cake top. I typically use about 1/3 the buttercream for this center layer.
  
• Then, for my top cake round, I put the smooth pan side up for a nice smooth top. (You can carve off any dome of the cakes if you prefer, I usually just keep them, and fill in the gap with frosting! lol)
  
• Then, I pipe a thick layer starting in the center of the top of the cake, and go around on my way out covering all of the top.
• Use a spatula or offset cake spatula if you have one to level off the top of the frosting, and let the excess overhang and fall to the sides. You can use this to go around the sides with the frosting. Decorate however you desire!
  

Video

Notes

I made this with soft white wheat, you could also use fresh milled barley, or a combination of the two.

You can use cornstarch, potato starch, tapioca starch, etc. This helps lighten up the cake.

Storing the cake: Store this cake covered at room temperature for 2-3 days. If you have a cake keeper, that is a great option. If not, I like to take a big mixing bowl and flip it upside down over the top of the plate of remaining cake. For longer storage, freeze cake up to 3 months. Defrost at room temperature for a couple hours.

Keyword birthday cake, cake from scratch, cake recipe, classic cake, fresh milled flour, fresh milled flour cake, vanilla cake, yellow cake

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