Fresh Milled Flour Chocolate Cake

Fresh Milled Flour Chocolate Cake is soft, moist, and rich enough for any chocolate craving! This two-layer cake is made with 100% whole wheat flour and covered in a fluffy chocolate buttercream frosting.

Are you looking for more Freshly Milled Flour Desserts? Try our Fudgy Spelt Brownies, Fresh Milled Flour Chocolate Chip Cookies, or Fresh Milled Flour Snickerdoodles.

How Do I Make Chocolate Cake with Fresh Milled Flour?

Grab the full recipe card with exact ingredient amounts below

Step 1: Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: In a large bowl, whisk together the freshly milled soft white wheat flour, hard white wheat flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: In a separate bowl, whisk the eggs, sour cream, oil, buttermilk, and vanilla until smooth.

Step 4: Add the wet ingredients to the dry ingredients and mix just until combined.

Step 5: Slowly pour in the hot water while mixing (use low speed if using a mixer). Continue mixing just until the batter is smooth and evenly combined. The batter will be a little loose.

Step 6: Let the batter rest for 10 minutes. This give the freshly milled flour time to absorb the liquid before baking.

Step 7: Divide the batter evenly between the prepared cake pans.

Step 8: Bake 24-27 minutes until a toothpick comes out with a few moist crumbs (not wet batter). Do NOT over bake, or it will dry the cake out!

Step 9: Let the cakes cool in the pans for 10 minutes. Turn them out onto wire racks and let them cool completely before frosting.

Pan Note: I tested this recipe using 9-inch Wilton nonstick round cake pans. Baking time may vary depending on the type of cake pan you use, so start checking the cakes around 24 minutes.

How Do I Make Chocolate Buttercream Frosting?

Step 1: Beat the softened butter for 2-3 minutes, until creamy and smooth.

Step 2: Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.

Step 3: Add the salt, vanilla, and heavy cream. Beat on high speed for 2 to 3 minutes, until the frosting is light and fluffy.

Step 4: If the frosting is too thick, add more heavy cream 1 tablespoon at a time. If it’s too thin, add a little more powdered sugar.

How Do I Store Fresh Milled Flour Chocolate Cake?

Storage: Store the frosted cake in a covered cake container at room temperature for up to 2 days.

Freezing: Wrap unfrosted cake layers tightly in plastic wrap, followed by aluminum foil, or place in a freezer safe Ziplock bag. Freeze for up to 3 months.

Thawing: Thaw the wrapped cake layers overnight in the refrigerator. Bring them to room temperature before frosting.

Additions and Substitutions:

Wheat: The soft white and hard white blend gives this cake the best balance of tenderness and structure. If you have one grain, I would use all hard white or all soft white before using hard red. All soft white will produce a more delicate cake that may sink slightly in the center.

Oil: Vegetable, canola, or avocado oil can be used. Choose an oil with a mild flavor.

Sour cream: Full-fat plain Greek yogurt should work in place of the sour cream. Note: I have only tested this recipe with sour cream.

Coffee or espresso: For a deeper chocolate flavor, replace the hot water with hot brewed coffee, or stir 1 teaspoon or espresso powder into the hot water. The cake may have a slight coffee flavor depending on how strong it is.

Buttermilk: I recommend using real cultured buttermilk in this recipe. Homemade buttermilk substitutes are thinner and may make the batter too runny.

Frosting: You can replace the chocolate buttercream with vanilla buttercream or cream cheese frosting.

FAQs About this Fresh Milled Chocolate Cake Recipe

Can I use all soft white wheat?

Yes, you can. But the cake will be more delicate and may sink slightly in the center. Adding 2/3 cup of hard white gives the layers more structure while keeping the cake soft and tender.

Can I use all hard white wheat?

Yes, but the cake may have a slightly heartier texture. I prefer the combination of soft white and hard white wheat for the best balance of tenderness and structure.

Why does the cake batter rest before baking?

The 10-minute rest gives the freshly milled flour time to absorb the liquid and helps soften the bran. This creates a softer, more even cake texture.

Can I make the cake layers ahead of time?

Yes. This cake is delicious the day it’s baked, but it becomes even more moist and tender after resting overnight. Once completely cooled, wrap the unfrosted cake layers tightly in plastic wrap and store at room temperature until ready to frost.

What can I serve with Chocolate Cake?

Serve this chocolate cake with a scoop of vanilla ice cream, fresh strawberries, raspberries, or a cold glass of milk. It’s perfect for birthdays, holidays, family gatherings, or any time you need a chocolate dessert.

Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!

You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!

Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!

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