Classic Einkorn Flour Yellow Cake with Chocolate Buttercream Frosting

An Einkorn flour yellow cake with chocolate buttercream frosting will make any day feel like a celebration! This recipe is a delicious twist on a classic cake because it’s made with Einkorn flour but you can use any flour you like. The rich chocolate buttercream frosting is made with grass-fed butter and coconut oil. So you could call this a healthy recipe that’s perfect for satisfying your sweet tooth. Couldn’t you?

Why Einkorn flour?

For us, the switch to Einkorn flour came from gut health issues we were both experiencing. In short, Einkorn wheat flour is a healthier alternative to traditional wheat flour.

Einkorn is an ancient grain that has never been hybridized. Because its gluten is totally different from modern wheat varieties, it’s easier to digest and contains more nutrients than modern wheat.

You can learn more about Einkorn wheat flour and get our best tips for cooking with it.

When making any major change to the ingredients you use, like flour, there can be a learning curve. We’ve created an Einkorn Conversion chart to help alleviate or shorten your transition to avoid waste.

Einkorn Flour Yellow Cake Recipe

Use two 9-inch cake pans or one 9″x13″ cake pan

If you don’t use the same ingredients as I do to make this cake, for instance, grass-fed butter, then use the kind you normally do. I cannot assure the same result, but it should turn out fine.

For better health and results, learn more about natural baking soda and real salt.

Cake Ingredients

• 4 cups All-purpose Einkorn Flour (480g)
• 2 sticks unsalted, grass-fed butter, at room temperature (I use Kerry Gold Butter)
• 1 1/2 cups sugar
• 4 eggs
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Real salt
• 1 Tablespoon vanilla extract 
• 1 cup milk (I use Raw, grass-fed A2A2 milk)
• 3 egg whites

Chocolate Buttercream Frosting

Will frost a two-layer cake.

• 2 sticks unsalted, grass-fed butter, softened
• 1/2 cup of virgin coconut oil, softened – You can use a stick of butter instead of coconut oil.
• 1 pound powdered sugar
• 3 Tablespoons raw, organic cacao powder
• 1 Tablespoon vanilla extract
• 1/4 cup water

Instructions for Cake 

• Preheat your oven to 375 degrees.
• Butter and flour the sides and bottom of two 9-inch cake pans – round or square.
  • A deep pan works best because the cake rises so nicely.
  • Be sure to remove any excess flour.
• Sift together the flour, salt, baking soda, and baking powder in a medium bowl.
• In a separate large bowl, use an electric mixer to cream the butter until it is light and airy.
• Add the sugar and beat the butter and sugar on high speed for 5 minutes.
• Add one egg at a time mixing on medium speed after each one until thoroughly combined.
• Add the vanilla extract and combine.
• Alternate adding the dry and wet ingredients to the batter.
  • Add one cup of the flour mixture then add about one-quarter cup of milk.
  • Use the medium speed of your mixture.
  • Begin and end with the flour.
  • Mix only until the flour is combined. Over mixing Einkorn flour is the main source of failure in recipes using it.
• In a separate bowl, whip the egg whites until stiff peaks form. Depending on humidity and room temperature. This can take several minutes.
• Use a spatula, Do NOT Use Your Mixer to gently, gently FOLD the egg whites into the batter.
  • This is my favorite tool, I use it for many tasks. In this recipe, it works great because it doesn’t disturb the raising agents in the batter.
  • Fold ONLY until the egg whites are combined. Don’t fold past this point – they don’t need to be fully incorporated.
• Use a spatula to pour the batter into the prepared cake pan(s).
  • Divide it as evenly as you can, if you use two pans.
• Barely lift the cake pans one at a time and give them a firm bang on your countertop to remove any air pockets in the batter.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan for 10 minutes then turn out onto a cooling rack and allow to completely cool.

Instructions For Frosting

• Place butter in a large bowl.
• Use your electric mixer and beat on high for 5 minutes.
• Continue mixing at high speed and add the sugar 1/2 cup at a time. Scrape the sides of the bowl often. If it clumps, add a little of the water and continue adding the sugar.
• Once all of the sugar is added, mix in the vanilla and any remaining water.
  • If you want a thinner frosting, add a little more water 1/8 tsp at a time until your desired thickness is reached.
  • If you want a thicker frosting, add the water slowly and stop adding as soon as you have your desired consistency.
• Now add the cacao one tablespoon at a time until completely incorporated.
  • You can add more or less to get your desired level of chocolatey goodness.
  • If you want vanilla frosting, leave out the cacao powder.

Assembling the Cake

• Frost completely cooled cake(s).
• Place one layer on your cake plate.
• Using a spatula, spread 1/2 – 3/4 cup of frosting on it.
• Add the second layer and then spread the remaining frosting over the top and sides of the cake.

Storing

An Einkorn flour yellow cake doesn’t last long at our house but it will keep at room temperature for 3-5 days depending on the temperature of your kitchen.

You can store it in the fridge in an airtight container for 5-7 days. If you refrigerate it, I would allow the cake to come to room temperature before serving so the frosting is soft.

I hope this Einkorn Flour Yellow Cake with Chocolate Buttercream Frosting helps make your celebration or any day a special event!

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