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einkorn flour yellow cake batter being poured into a cake pan

Classic Einkorn Flour Yellow Cake with Chocolate Buttercream Frosting

This Einkorn flour yellow cake recipe is a delicious twist on a classic cake. I use 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?
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 12 depending on the size of your slices
Calories: 468kcal
Ingredients
Cake Ingredients
  • 4 cups (480 gms) All-purpose Einkorn flour
  • 2 sticks Unsalted, grass-fed butter, at room temperature - (I use Kerry Gold Butter)
  • 1 ½ cups sugar
  • 2 ½ tsp Baking powder
  • ½ 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 Ingredients
  • 2 sticks Unsalted, grass-fed butter, softened
  • ½ cup Virgin coconut oil - 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
  • ¼ 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.
    Begin and end with the flour for best results.
    Use the medium speed of your mixture.
    Add one cup of the flour mixture then add about one-quarter cup of milk.
    Continue alternating until all of the dry and wet ingredients are added.
    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.
  • 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.
For Buttercream Frosting
  • Place softened 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 buttercream frosting, leave out the cacao.
Assemble 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.

Nutrition

Nutrition Facts
Classic Einkorn Flour Yellow Cake with Chocolate Buttercream Frosting
Amount per Serving
Calories
 
468
Calories from Fat 360
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
83
mg
28
%
Sodium
 
353
mg
15
%
Potassium
 
75
mg
2
%
Carbohydrates
 
65
g
22
%
Fiber
 
1
g
4
%
Sugar
 
26
g
29
%
Protein
 
2
g
4
%
Vitamin A
 
974
IU
19
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.