Light & Fluffy Freshly Milled Summer Bundt Cake Recipe
This post may contain affiliate links. Please read our Disclosure Policy.
This bundt cake is soft, lightly sweet, and the perfect summer dessert—made with fresh milled soft white wheat flour, creamy white chocolate frosting, and a medley of fresh berries. It’s just the right balance of wholesome and indulgent.
A Festive Summer Cake Everyone Will Love
Looking for the perfect dessert to bring to your next summer celebration? This Summer Bundt Cake is it.
With its soft, tender crumb (thanks to fresh milled soft white wheat flour), a silky white chocolate cream cheese icing, and a colorful crown of fresh berries, this cake is a total showstopper. It’s festive without being fussy, easy to slice and serve, and holds up beautifully on the dessert table—even at outdoor gatherings.
Whether you’re headed to a 4th of July picnic, a neighborhood cookout, a pool party, or a sweet summer birthday, this bundt cake brings a wholesome, homemade touch that actually tastes as good as it looks.
And the best part? You can prep it ahead, keep the icing chilled, and decorate just before serving. It’s one of those desserts that makes people say, “Wait—you made this?”
Ingredients You’ll Need
This beautiful bundt cake comes together with simple, wholesome ingredients—many of which you probably already have on hand.
For the Bundt Cake
- 4 ¼ cups fresh milled soft white wheat flour (489g) – finely milled for a soft, tender crumb
- 1 tsp salt – balances the sweetness
- 3 tsp baking powder – gives the cake a light rise
- 1 ⅔ cups sugar or maple sugar (175g) – use maple sugar for a less refined option
- ½ cup butter, softened (115g) – adds richness and flavor
- 2 eggs – for structure and moisture
- 1 ¾ cups warm milk (432g) – helps hydrate the fresh flour
- ½ cup avocado oil (70g) – keeps the crumb moist without overpowering the flavor
- 2 tbsp plain Greek yogurt – adds a subtle tang and tenderness
- 1 tbsp vanilla – for classic, warm flavor
For the White Chocolate Cream Cheese Icing
- 1 cup white chocolate chips (160g) – melted gently for the silkiest finish
- 16 oz cream cheese, softened (453g) – the base of the icing
- 1/2 cup butter, softened (115 grams)
- 1 ⅓ cups powdered sugar (133g) – for sweetness and structure
Fresh Berries for Topping
- Strawberries
- Raspberries
- Blueberries
(Feel free to use any combination you love or have on hand!)
How To Make Fresh Milled Summer Bundt Cake
Bundt Cake:
4 ¼ cups fresh milled soft white wheat flour, finely milled (489 grams)
1 teaspoon salt
3 teaspoons baking powder
1 ⅔ cups sugar or maple sugar (175 grams)
½ cup softened butter (115 grams)
2 eggs
1 ¾ cups warm milk (432 grams)
½ cup avocado oil (70 grams)
2 tablespoons plain greek yogurt
1 tablespoon vanilla
White Chocolate Cream Cheese Icing:
1 cup white chocolate chips (160 grams)
16 ounces softened cream cheese (453 grams)
1/2 cup butter, softened (115 grams)
1 ⅓ cups powdered sugar (133 grams)
Berries:
Strawberries
Raspberries
Blueberries
Directions
- Preheat the oven to 320 degrees F.
- Prepare a bundt pan by using a stick of butter and rubbing it all over the inside of the pan including the center part. Then use some fresh milled flour to sprinkle over the butter. Roll the pan around so that the flour is evenly distributed and shake out any excess flour. The entire pan should be covered.
- Prepare the bundt cake by combining all of the dry ingredients in the bowl of a stand mixer, including the sugar.
- Add the butter and mix until the mixture turns crumbly.
- Then, add the eggs, milk, oil, yogurt, and vanilla. Beat together until just combined and do not overmix.
- Cover the batter and let rest for 30 minutes.
- Pour into the prepared pan and bake in the oven for 52-60 minutes.
- While the bundt cake is baking, rinse and dry your berries.
- Prepare the icing. Set up a double broiler by placing a heat proof bowl over a pot of simmering water. Add the white chocolate chips and stir until just melted. Be careful not to burn the white chocolate! As another option, use the microwave to melt the chocolate in 15-30 second increments, stirring in between.
- Beat the cream cheese in the bowl of a stand mixer for a couple minutes on high.
- While still mixing at high speed, add 1-2 tablespoons of butter at a time, making sure each addition is fully incorporated.
- Once all the butter is added, mix for another 3-4 minutes until nice and fluffy.
- On a lower speed, add the melted white chocolate into the bowl and mix for several minutes until fully incorporated.
- Add the powdered sugar a little bit at a time (about 4 additions) and mix for a few minutes until light and fluffy.
- Transfer to a bag with a piping tip if desired and refrigerate until the icing gets a little firmer.
- Once the bundt cake has finished cooking, wait 15-20 minutes before removing the bundt cake from the pan.
- Once cooled completely, pipe your desired amount of frosting onto the bundt cake. Fill the center of the cake with icing so that you can place the berries on top.
- Decorate with desired amount of berries.
Why Fresh Milled Flour?
Fresh milled flour is the secret to this cake’s soft texture and rich flavor. When you mill whole wheat berries at home, you retain all the nutrients—including the bran, germ, and endosperm—offering better digestion, improved flavor, and longer-lasting satiety.
Unlike store-bought flour, which is stripped of nutrients and often sits on shelves for months (or longer), freshly milled flour is alive, aromatic, and full of the vitamins and minerals your body craves.
And for cakes like this one, using soft white wheat gives you that light, tender crumb without sacrificing nutrition.
Tips for Success
- Generously grease and flour your bundt pan. This prevents sticking and keeps your cake intact when unmolding.
- Don’t overmix the batter. Overmixing can lead to a dense or tough texture, especially when using fresh milled flour.
- Let the batter rest. That 30-minute rest allows the flour to fully hydrate, creating a softer and more tender cake.
- Cool completely before icing. If the cake is warm, the icing will melt and slide off.
Frequently Asked Questions
Can I make this cake with store-bought flour?
Yes, but the texture and flavor will be different. If you’re using store-bought flour, substitute with an equal amount of all-purpose flour by weight (489g). You may need to adjust the liquid slightly, as fresh milled flour absorbs more moisture.
Can I use a different oil?
Avocado oil is neutral and healthy, but you can substitute it with melted coconut oil or light olive oil. Avoid strong-flavored oils like extra virgin olive oil.
Can I make this ahead of time?
Yes! You can bake the bundt cake a day in advance. Keep it tightly wrapped at room temperature. Wait to frost and decorate with berries until just before serving for the freshest look.
Do I have to use all three kinds of berries?
Not at all. Use whatever you have on hand—strawberries, blueberries, raspberries, or even blackberries. This recipe is very forgiving.
Light & Fluffy Freshly Milled Summer Bundt Cake Recipe
Ingredients
- Bundt Cake:
- 4 ¼ cups fresh milled soft white wheat flour finely milled (489 grams)
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 ⅔ cups sugar or maple sugar 175 grams
- ½ cup softened butter 115 grams
- 2 eggs
- 1 ¾ cups warm milk 432 grams
- ½ cup avocado oil 70 grams
- 2 tablespoons plain greek yogurt
- 1 tablespoon vanilla
- White Chocolate Cream Cheese Icing:
- 1 cup white chocolate chips 160 grams
- 1/2 cup butter, softened 115 grams
- 16 ounces softened cream cheese 453 grams
- 1 ⅓ cups powdered sugar 133 grams
- Berries:
- Strawberries
- Raspberries
- Blueberries
Instructions
- Preheat the oven to 320 degrees F.
- Prepare a bundt pan by using a stick of butter and rubbing it all over the inside of the pan including the center part. Then use some fresh milled flour to sprinkle over the butter. Roll the pan around so that the flour is evenly distributed and shake out any excess flour. The entire pan should be covered.
- Prepare the bundt cake by combining all of the dry ingredients in the bowl of a stand mixer, including the sugar.
- Add the butter and mix until the mixture turns crumbly.
- Then, add the eggs, milk, oil, yogurt, and vanilla. Beat together until just combined and do not overmix.
- Cover the batter and let rest for 30 minutes.
- Pour into the prepared pan and bake in the oven for 52-60 minutes.
- While the bundt cake is baking, rinse and dry your berries.
- Prepare the icing. Set up a double broiler by placing a heat proof bowl over a pot of simmering water. Add the white chocolate chips and stir until just melted. Be careful not to burn the white chocolate! As another option, use the microwave to melt the chocolate in 15-30 second increments, stirring in between.
- Beat the cream cheese in the bowl of a stand mixer for a couple minutes on high.
- While still mixing at high speed, add 1-2 tablespoons of butter at a time, making sure each addition is fully incorporated.
- Once all the butter is added, mix for another 3-4 minutes until nice and fluffy.
- On a lower speed, add the melted white chocolate into the bowl and mix for several minutes until fully incorporated.
- Add the powdered sugar a little bit at a time (about 4 additions) and mix for a few minutes until light and fluffy.
- Transfer to a bag with a piping tip if desired and refrigerate until the icing gets a little firmer.
- Once the bundt cake has finished cooking, wait 15-20 minutes before removing the bundt cake from the pan.
- Once cooled completely, pipe your desired amount of frosting onto the bundt cake. Fill the center of the cake with icing so that you can place the berries on top.
- Decorate with desired amount of berries.
Nutrition
Beautiful cake and clear instructions! I absolutely love this! I wish I had a mill!
Thank you!
If I use regular store flour, would I still let the batter rest prior to baking? And also would I change anything about the amount of flour if using all purpose store bought flour?
You don’t need to let it rest with store-bought all purpose flour. And usually you need a little more flour, but not much, if converting to all purpose