Homemade Fresh Milled Yellow Cake with Buttercream

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 quietly magical 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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Frosting Time 25

Total Time 1 10

Servings slices

Calories 574kcal

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.

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