Homemade Fresh Milled Yellow Cake with Buttercream Frosting
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Imagine a cake that feels like a warm hug from your childhood but with a little grown-up flair. This yellow cake, made with freshly milled flour, offers a rustic, nutty charm you won’t get with store-bought flour. Paired with rich, creamy buttercream frosting, each bite is a delightful mix of tender crumb and sweet smoothness. There’s something beautiful about the way fresh flour lends character to the crumb, and how perfectly sweet buttercream frosting can nurture your sweet tooth without overwhelming. Whether you’re baking for a cozy weekend or a special occasion, this recipe invites a bit of soulful baking into your kitchen. And if things don’t go perfectly, consider it just another part of the fun—each cake is a step deeper into finding your own perfect slice of happiness. Let me walk you through why this recipe is the perfect classic yellow cake.
What Makes This Recipe Great
Fresh milled flour for unbeatable flavor.
Using flour you mill yourself brings a unique, earthy nuttiness to the cake that’s often missing in conventional yellow cakes. It adds texture and depth while still keeping the cake light and tender, which might sound like a fancy upgrade but is actually quite accessible once you get the hang of milling your own.
Perfectly balanced richness.
The buttercream frosting complements the subtle flavor of the fresh flour without overpowering it. The butter’s creamy sweetness paired with just the right amount of vanilla makes every bite feel indulgent yet balanced, avoiding that cloying overly sweet finish some cakes can have.
Homey and approachable.
This recipe feels special but isn’t intimidating. Even if you’re new to fresh milling or baking from scratch, the instructions are straightforward enough to guide you smoothly through the process. Plus, it offers a little kitchen adventure without the stress often associated with complex baking.
For more freshly milled desserts try our oatmeal cream pies, strawberry crisp, or custard fruit tarts!
Overview of Ingredients
Fresh Milled Flour
Using freshly milled flour is the star here, bringing a vibrant, nutty flavor unique to home milling. If you don’t have a grain mill, you can use high-quality all-purpose flour, but expect a milder taste and lighter texture.
Butter
Real butter is essential for that rich cake flavor and creamy frosting texture.
Eggs
Eggs help create structure and moisture in the cake.
Sugar
Granulated sugar lends sweetness and helps with texture. You can try coconut sugar or a similar unrefined sweetener, but the flavor and color of the cake will noticeably shift.
Vanilla Extract
Pure vanilla extract lifts the flavor of both the cake and frosting. If you’re hesitant about flavorings, you can start with half the amount—vanilla is subtle and personal!
Milk
Whole milk works best to create a moist cake, but you can substitute with a non-dairy milk like almond or oat milk. Just expect slight differences in richness.
Powdered Sugar (for frosting)
This is essential for smooth, fluffy buttercream. You can’t really substitute this ingredient without losing the classic, fluffy texture and sweetness of the frosting.
Tips for Success
#1 Use room temperature ingredients
Butter, eggs, and milk should be at room temperature to blend smoothly into the batter. This helps create a consistent texture and prevents the batter from curdling or becoming lumpy.
#2 Don’t overmix your batter
Once you add the flour, mix just until it’s combined. Overmixing can develop gluten and make your cake tough instead of tender and soft. It’s a common baking hiccup, but easy to avoid with a gentle touch.
#3 Freshly mill your flour just before baking
Flour can start losing its fresh flavors and aromas soon after milling, so milling right before baking ensures the best taste and texture. It’s a little kitchen ritual that truly pays off.
#4 Use an offset spatula for frosting
An offset spatula helps spread the buttercream smoothly and evenly without digging into the cake layers. It’s a small tool that makes a big difference in presentation and ease.
#5 Don’t skip sifting the flour
I don’t normally recommend sifting fresh milled flour—but for this recipe, it makes a difference. Sifting out some of the bran helps create a lighter texture, which is especially important in cakes. Don’t worry, it’s still packed with nutrients and that signature fresh milled flavor. A bit of bran remains, giving you the best of both worlds: softness and substance.
#6 Bake on the center rack
Placing your cake in the center of the oven promotes even heat circulation and prevents overly browned edges or undercooked middles. This simple placement choice is a secret to consistent baking success.
Helpful Tools & Supplies
Whether you’re just dipping your toes into the world of fresh milled flour or you’re a seasoned home baker, I’ve taken the guesswork out of what you truly need. All of these tools and resources are available in my shop, designed to help your journey be smooth and nourishing:
Grain Mills
- NutriMill Classic Grain Mill – My go-to for fine, consistent milling; perfect for sandwich breads and everyday baking.
- NutriMill Harvest Grain Mill – Stone-ground elegance: this model delivers whole-grain flavor with a beautiful appearance.
Mixers
- Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.
Baking & Bread Tools
- Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
- Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.
Cookbooks & eBook Bundles
- Everyday Whole Grains Vol. 1 & 2 (printed & digital) – Packed with 70+ recipes built around fresh milled flour, from breads to snacks and desserts.
- The Fresh Breads Bundle – A comprehensive set including eBooks like The Perfect Loaf, the Cookie Jar, bulk baking guides, and a sourdough mini‑course—all centered on fresh milled flour.
- Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.
Specialty Items
- Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
- I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!
Why These Are Worth It
Every tool in this collection has been personally vetted to support you in baking with fresh milled flour. From the grain mills that make your flour, to mixers that knead dough, to resources that teach you every step—it’s all here to make sure your homemade bread journey is joyful, nourishing, and successful.
➡️ Explore all of these items and more in the Generation Acres Farm Shop — your one-stop spot for fresh milled flour baking essentials.
Equipment for Yellow Cake:
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Measuring Cups and Spoons
- 7-8 Inch Pans
- Offset Spatula
- Sifter or Fine Mesh Sieve
How to Make Yellow Cake with Buttercream
INGREDIENTS
Cake:
2 ½ cups fresh milled soft white wheat flour, finely milled & sifted (300 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups maple sugar or sugar (255 grams)
3 large eggs
1 teaspoon vanilla
¾ cup buttermilk (185 grams)
½ cup softened butter (115 grams)
¼ cup avocado oil (45 grams)
¼ cup plain greek yogurt (60 grams)
Icing:
4 cups powdered sugar (400 grams)
2/3 cup room temperature butter (150 grams)
3-4 tablespoons milk or heavy cream
1 ½ teaspoons vanilla
DIRECTIONS:
- Preheat the oven to 350 degrees F.
- Grease three 7 or 8 inch cake pans with butter and coat with flour.
- In the bowl of a stand mixer, cream together butter, oil, and sugar.
- Add in eggs, vanilla, and yogurt.
- Beat until lighter in color and fluffy, about 2-3 minutes.
- After you mill your flour, pour it through a sifter and sift until most of the bran is left behind (you should have 2 ½ cups after the flour is sifted).
- In a separate bowl, mix together the dry ingredients – flour, baking powder, baking soda, and salt.
- Working in batches, add ⅓ of the flour mixture into the wet ingredients, then half of the buttermilk, mixing well, on low speed, between each addition. Repeat, and end with adding in the remaining flour.
- Evenly pour batter into the 3 pans.
- Bake for 23-28 minutes, until a toothpick inserted in the middle comes out clean.
- While the cakes are baking, prepare the icing.
- Using the whisk attachment, beat the butter until it is creamed.
- Add in half of the powdered sugar, along with the vanilla and half of the milk.
- Add in the rest of the powdered sugar and beat on medium-high speed until fluffy.
- Add in remaining milk if needed to reach desired consistency.
- Allow the cakes to rest 10 minutes before removing from pan.
- Let them cool completely, then ice as desired.
Recipe Variations
Add Citrus Zest to Frosting:
Introduce a teaspoon of lemon or orange zest into the buttercream for a fresh, bright twist.
Chocolate Buttercream Swap:
If you want a chocolatey surprise, replace half the powdered sugar and vanilla in the frosting with cocoa powder for a rich chocolate buttercream.
Cream cheese:
Add in a block of cream cheese and whip with the butter to create a mildly tangy, but perfectly sweet icing.
Mini Cupcakes:
Turn the batter into minis by baking in cupcake tins for easy portioning and adorable presentation.
Favorite Frosting:
Instead of traditional buttercream, use your favorite frosting recipe to ice the cake with.
Almond Extract Instead of Vanilla Extract:
Swap the vanilla for almond extract for a simple twist in flavor.
Flavor Boosters
Add a Pinch of Sea Salt atop Frosting
A tiny sprinkle of flaky sea salt on the finished frosting enhances sweetness and provides a delightful contrast that brightens flavors.
Vanilla Bean Paste in the Batter
Using vanilla bean paste instead of extract adds tiny flecks and an intensified, natural vanilla aroma that elevates the cake’s character.
Toasted Nuts as Garnish
Sprinkle chopped toasted pecans or walnuts on top of the frosting for added crunch and a rustic touch.
Fresh Strawberries
Add a layer of crushed strawberries mixed with a tablespoon of sugar in between the layers to add a fresh, summery touch
Troubleshooting Common Problems with this Recipe
Cake Turns Out Dense
If your cake feels heavy, it might be due to overmixing the batter or using flour that’s too coarse. Sift your flour well and mix gently until just combined to keep it light.
Frosting Is Too Runny
If your buttercream feels soft and doesn’t hold its shape, try chilling it briefly or use cooler room-temperature butter next time. Adding powdered sugar gradually can also help stabilize it.
Cake Doesn’t Rise Enough
Make sure your baking powder is fresh and active. If the flour is too heavy or your eggs very small, it can affect rising, so measure ingredients carefully and try a little extra leavening if needed.
Grainy or Gritty Texture in Cake
This might happen if the freshly milled flour has larger bits or bran pieces. Sifting the flour and not milling too coarsely helps avoid this and keeps your cake delightfully tender.
Buttercream is Too Sweet
If the buttercream frosting tastes too sugary, you can balance it with a small pinch of salt or add a little lemon juice or cream to cut through the sweetness.
Freezing & Storing Leftovers
Freezing:
Wrap the fully cooled cake tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before frosting if needed.
Storing:
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep the frosting covered to prevent drying out.
Ways to Use Leftovers
Cake Trifle Delight
Layer leftover crumbled cake with whipped cream and fresh berries for a quick and charming dessert.
Frosted Cake Pops
Turn cake crumbs mixed with frosting into cake pops by rolling them into balls and dipping in melted chocolate for a fun, bite-sized treat.
Ice Cream Cake Base
Use leftover cake layers as the foundation for an ice cream cake, layering with your favorite ice cream and freezing.
Cake Parfait
Alternate layers of leftover cake, yogurt, and fruit in a jar for a delicious and easy parfait snack or breakfast.
Extra FAQs
What’s the best way to cream butter and sugar together?
Use room temperature butter and beat on medium speed until pale and fluffy, usually 3-5 minutes, to incorporate plenty of air.
Can I make this cake gluten-free?
You’d need a gluten-free flour blend designed for baking, but it won’t mimic freshly milled flour flavor exactly. Experiment in small batches first.
How long should I let the buttercream set before serving?
Chilling the frosted cake for about 30 minutes helps set the frosting, making slicing cleaner and serving easier.
Is it better to use cake flour or all-purpose flour if I can’t mill at home?
Cake flour is softer and will give a lighter texture closer to fresh milled flour, so it’s a better substitute than regular all-purpose.
Can I make this ahead of time?
Yes, you can bake the cakes the day before and ice them the next day. Just be sure to wrap them in plastic wrap or keep them covered.
Homemade Fresh Milled Yellow Cake with Buttercream
Ingredients
Cake:
- 2 ½ cups fresh milled soft white wheat flour finely milled & sifted (300 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups maple sugar or sugar 255 grams
- 3 large eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk 185 grams
- ½ cup softened butter 115 grams
- ¼ cup avocado oil 45 grams
- ¼ cup plain greek yogurt 60 grams
Icing:
- 4 cups powdered sugar 400 grams
- 2/3 cup room temperature butter 150 grams
- 3-4 tablespoons milk or heavy cream
- 1 ½ teaspoons vanilla
Instructions
- Preheat the oven to 350 degrees F.
- Grease three 7 or 8 inch cake pans with butter and coat with flour.
- In the bowl of a stand mixer, cream together butter, oil, and sugar.
- Add in eggs, vanilla, and yogurt.
- Beat until lighter in color and fluffy, about 2-3 minutes.
- After you mill your flour, pour it through a sifter and sift until most of the bran is left behind (you should have 2 ½ cups after the flour is sifted).
- In a separate bowl, mix together the dry ingredients – flour, baking powder, baking soda, and salt.
- Working in batches, add ⅓ of the flour mixture into the wet ingredients, then half of the buttermilk, mixing well, on low speed, between each addition. Repeat, and end with adding in the remaining flour.
- Evenly pour batter into the 3 pans.
- Bake for 23-28 minutes, until a toothpick inserted in the middle comes out clean.
- While the cakes are baking, prepare the icing.
- Using the whisk attachment, beat the butter until it is creamed.
- Add in half of the powdered sugar, along with the vanilla and half of the milk.
- Add in the rest of the powdered sugar and beat on medium-high speed until fluffy.
- Add in remaining milk if needed to reach desired consistency.
- Allow the cakes to rest 10 minutes before removing from pan.
- Let them cool completely, then ice as desired.
