An Einkorn 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 all-purpose flour you like. Crown your Einkorn yellow cake with luscious chocolate buttercream frosting to add the perfect touch of indulgence. This recipe is perfect for satisfying any sweet tooth. Let’s get baking!
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.
Making any significant change to the ingredients you use, like flour, can mean a learning curve. We’ve created an Einkorn Conversion chart to help alleviate or shorten your transition and avoid waste.
Einkorn 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 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 at 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, and 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. Overmixing Einkorn flour is the main cause 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. It works great in this recipe 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 you reach the desired thickness.
- 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.
Classic Einkorn Flour Yellow Cake with Chocolate Buttercream Frosting
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
- 4 Eggs
- 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.
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
Storing Your Einkorn Yellow Cake
An Einkorn 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.
Wrap UP
I hope this Einkorn Yellow Cake with Chocolate Buttercream Frosting helps make your celebration or any day memorable! You may also enjoy our recipe for From Scratch Pineapple Upside Down Cake using Einkorn.
As always, we’re here to help.
Olivia says
Amazing recipe! My cakes baked well and are very tall
Rhonda says
Yay! I’m so glad it turned out well. We love this cake too. Thanks for letting me know how it turned out.
Olivia says
Also the directions include whole eggs and egg whites, but only the egg white amount is listed. How many eggs?
Rhonda says
Hi Olivia, Thanks for pointing out the error of omission. When the recipe was converted from the written instructions to the recipe box, somehow the eggs were left out. There are 4 whole eggs in the cake. Thanks again, I hope this helps.
Olivia says
How much could I reduce the sugar?
Rhonda says
Olivia, I’m assuming you mean the cake and not the frosting? I find you can cut the sugar in half of most recipes and not have the texture affected too much. Einkorn isn’t as forgiving as modern all-purpose flour so pay attention to the texture of the mix and use your judgment as to if you should add more to it after you’ve cut it in half. Let me know how it goes or if I can help further.
Olivia says
Thank you! That is very helpful
Rhonda says
You’re welcome! I’m always here to help.
Olivia says
How much butter is in 2 sticks?
Rhonda says
Hi Olivia, 2 sticks of butter is equal to one cup of butter. Hope this helps.