Author: Try this vanilla einkorn birthday cake with buttercream frosting! Can be made as a double layer cake, or in a 9×13 pan. Either way, you’re going to love this white cake recipe for years to come!
If you’re looking for a light and fluffy einkorn birthday cake, you’re in the right place. We’ve been making this recipe now for years and it is hands down the best vanilla birthday cake you’ll ever eat!
It’s almost a cross between a white cake and a pound cake in taste and texture, being a little more dense by nature (einkorn is more dense generally), but still so light and delicious!
Reading over this recipe, you may think it seems a little overly complicated or finicky. It’s honestly not. It may be a little different from other cake recipes you’ve tried, but trust me… it’s worth it!
Because the thing about Einkorn is that it just doesn’t act the same way that regular flours do, which is a really good thing! Read about why I love (and exclusively use) Einkorn Flour here.
Best Recipes for Getting Started with Einkorn Flour
Einkorn Birthday Cake
This recipes makes a reasonably sized cake, but don’t be afraid that it won’t feed your crowd. My family is the biggest bunch of cake eaters you can imagine, and there was still plenty left over after the 15 adults had eaten a slice!
It’s so rich that even we had a hard time finishing the slices we originally thought were small!
Of course, it was so delicious that we persevered and managed to take down the beast :-)
This is how much was left after all the adults (and 3 kiddos) had eaten their fill!
(Love my wooden cake stand? Get yours here!)
Even as rich as it was… when it was gone, we were all sad and immediately started looking forward to the next birthday. ;-)
Can you make this vanilla einkorn cake in a 9×13 pan?
Yes! You can make this cake in a 9×13 pan as well!
Just grease it first, no flouring needed and bake at 350° for 35-40 minutes, or until it passes the toothpick test.
Please note: If you are baking in a 9×13 pan, cut the frosting recipe to 2 sticks of butter, half a pound of sugar, and a splash of milk and vanilla to consistency. This is because you won’t have the double layer, so half the icing is plenty!
More Desserts You Might Like:
$4 Einkorn Chocolate Cake
Einkorn Chocolate Chip Cookies
5-Minute From Scratch Peach Crumble
Einkorn Birthday Cake with Buttercream Icing
Ingredients
For Cake
- 4 cups all-purpose einkorn flour (480g)
- 2 sticks butter room temperature
- 2 cups sugar
- 4 eggs
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 cup milk I use raw
- 3 egg whites whipped to stiff peaks
For Icing
- 3 sticks butter room temperature
- 1 pound powdered sugar
- 2 tsp vanilla extract
- 1/4 cup milk again, I use raw
- dash of salt
Instructions
For Cake
- Preheat oven to 350 degrees.
- Butter two tall, straight-sided cake pans. I used 8 inch pans, but you could use 9 inch or even a square or rectangular pan… just make sure it has high sides!
- Once your pans are buttered, dust with flour. Be sure to remove the excess flour!
- In your mixer, cream the butter and sugar until light and fluffy. I creamed the butter alone until very smooth before adding the sugar, then beat on med-high for another 5 minutes.
- Add in the eggs, one at a time, mixing well until each is incorporated.
- Add the vanilla extract to the milk.
- Alternating between the dry ingredients and the wet ones, add to the butter and sugar. Mix until combined after each addition. Beginning and ending with the dry mix works best!
- Using a spatula (not your mixer), gently fold in the egg whites. Stop when the egg whites are combined, but not completely incorporated.
- Pour the batter evenly into your pans. Bang the cake firmly on the counter (keep pan flat) to make sure there are no air pockets.
- Bake for 40 to 45 minutes or until a toothpick cake comes out clean.
For Icing
- Place butter in mixer and whip until smooth.
- Slowly add sugar - about a half cup at a time. Scrap down the sides often. Mix until all is well combined.
- Slowly add milk. Add vanilla and salt.
- Makes enough icing for a 2 layer cake!
Notes
Nutrition
PIN THIS FOR LATER
This was fantastic. I made it coconut by using half coconut oil, coconut milk, and coconut and vanilla extract. Thank you!
Uh, YUM!!! Thanks for sharing that modification Alisha!!
Absolutely Delicious! I milled the einkorn flour and the cake was so light and the flavor was exceptional. I will make this again for sure!
Can this cake be stored in the refrigerator? If not, how long can it be left out?
Hi Michelle! Yes, you can make this ahead, ice it, and store it covered in the fridge for up to a week before serving. Remove the cake the morning of the event to bring it to room temp for best quality. You can store it at room temp for up to 5 days (but the icing may be a little dried out by then).
Hello, I have bought some einkorn flour and victoria sponge is my favourite. I would love to make this but don’t understand the ingredients. please can someone give the uk equivalent. Thank you.
Cut the recipe in half and made in an 8×10. It is so freaking good I can’t believe it. Topped with homemade chocolate frosting. Saved to make forever.
Yessss! love it!! I’m so glad you enjoyed the recipe, and yes 1000% to the chocolate frosting! We do that often!