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Fresh Milled Vanilla Cake

It has been my dream to make a healthy version of a cake for my kids every since my firstborn's first birthday. This year I came closer than ever to that dream. This cake used a traditional cake recipe by Sally's Baking Addiction (Perfect White Cake recipe), but I subbed the unhealthy rancid cake flour for my own fresh milled version chock full of vitamins. In addition I was able to sub the sugar for a much healthier version. The first layer turned out more dense (probably because I undercooked it) and the flavor was similar to banana bread with the sucanat sugar. The next 2 layers I used honey granules and it made a lighter texture in the cake batter. This cake did not disappoint. I am sure a chocolate cake would have been much easier to disguise the fresh milled texture, however this was absolutely delicious and minus the unhealthy icing (I did not attempt honey granules in the buttercream) this cake left us feeling very satisfied as opposed to slightly sick.





FRESH MILLED CAKE FLOUR (295 grams total):

  • 84 grams hard white wheat

  • 84 grams soft white wheat

  • 84 grams kamut

  • 5 tablespoons corn starch


DIRECTIONS:

  1. Mill the grain

  2. Add the cornstarch (I already did the conversions for removing the flour)

  3. Whisk to combine


 

INGREDIENTS:

  • 2-1/2 cups fresh milled cake flour (295 grams)

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

  • 1 and 3/4 cups (350g) sucanat or honey granules

  • 5 large egg whites, at room temperature

  • 1/2 cup (120g) sour cream, at room temperature

  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)

  • 1 cup (240ml) whole raw milk, at room temperature


VANILLA BUTTERCREAM:

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature

  • 5 and 1/2 cups (650g) confectioners’ sugar

  • 1/3 cup (80ml) whole raw milk

  • 1 and 1/2 teaspoons pure vanilla extract

  • 1/8 teaspoon salt


INSTRUCTIONS:

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.


  1. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

  3. Pour batter evenly into cake pans. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.

  4. Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

  5. Assemble and decorate: I like to freeze my cake layers before I ice them (mainly because I can bake the cake earlier in the week). I use a frosting spatula to evenly coat the cake with buttercream. I made all of the decorations earlier in the week with royal icing and let them dry out. NOTE: I don't claim to be an experienced cake decorator so this was a week long attempt for me to get decent decorations.

  6. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting if it isn't pre-frozen.

  7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


Recipe adapted for fresh milled from Sally's baking addiction.

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