Classic Einkorn Yellow Cake with Chocolate Buttercream Frosting

A classic yellow cake recipe (always a crowd pleaser but even tastier as an Einkorn cake!) with chocolate buttercream frosting will make any day feel like a celebration! This recipe is a delicious twist on a classic yellow 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!

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Why bake an Einkorn cake? Why not just use all-purpose 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

Makes enough to frost a two-layer cake.

• 3 sticks unsalted, grass-fed butter, softened (This is 1 1/2 cups)
• 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 10 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 the softened butter in a large bowl (you can rinse and reuse the bowl you used for making the cake batter to save on cleanup).
• Beat the butter with an electric mixer on high speed for 10 minutes until it’s light and fluffy.
  • I know this seems like a long time but I just turn on my mixer and work on something else. The longer you beat it, the better the frosting – I promise!
• Gradually add the sugar, 1/2 cup at a time, while continuing to mix on high speed.
  • Scrape down the sides of the bowl often to ensure everything is well incorporated.
  • If the mixture starts to clump, add a small amount of water (or milk/cream) and continue adding the sugar.
  • Be careful when adding the sugar to avoid it flying all over your kitchen—adding it slowly will help.
• Once all the sugar is added, mix in the vanilla and any remaining water (or milk/cream) a little at a time until you reach the desired consistency.
  • For thinner frosting, add more liquid in small amounts (1/8 teaspoon at a time).
  • For thicker frosting, stop adding liquid once the consistency is right.
• Now add the cacao powder, one tablespoon at a time, until it’s thoroughly mixed in.
  • You can adjust the amount of cacao to get the chocolate flavor you want.
  • If you prefer vanilla frosting, leave out the cacao powder.

Assembling the Cake

• Make sure the cake layers are completely cooled before frosting.
• Place the first layer on your cake plate.
• Using a spatula, spread 1/2 to 3/4 cup of frosting evenly over the top.
• Add the second layer and spread the remaining frosting over the top and around the sides of the cake, making sure to cover it completely.

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.