Try this vanilla einkorn birthday cake with buttercream frosting! Can be made as a double layer cake, or in a 9x13 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 9x13 pan?
Yes! You can make this cake in a 9x13 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 9x13 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 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
Anna says
If I wanted to half the recipe, how many egg whites should I use?
Victoria says
Hi Anna! I would use 2. Enjoy!
Hanh says
Good recipe.
My cakes cratered when they cooled. I lost all the fluff.
Not had any success with einkorn cakes.
Victoria says
Hi Hanh! I’m sorry to hear that you’re having trouble with your einkorn cakes. Are you by chance baking at high altitude? I know there are adjustments that need to be made in that case.
Ana says
Halved this recipe for a small bundt cake and it turned out amazing! ❤️ Only modifications I made were that I used 2 duck eggs, and l for the whites I used those from a single goose egg. I also subbed pistachio milk. Thanks!
Victoria says
Fabulous Ana! Sounds delicious!
Kelly says
I just used this recipe for my son’s 4th birthday cake. We are big fans of einkorn. Delicious! Probably the most involved and hands-on cake I’ve made so a big thank you to my new(ish) kitchenaid mixer for whipping those egg whites! The texture was great-somewhere between boxes cake and pound cake. Definitely enough to serve a crowd, or just four of us multiple times during quarantine. ? We also make the chocolate einkorn cake. It’s probably our favorite!
Victoria says
Hi Kelly! Totally finicky, lol, but delicious! We only make it 1-2x a year max, because I’m much more of a dump everything in at once and mix kinda gal ;-)
I’m so glad y’all loved it though! Yay!!
JL 832 says
Can I make this with honey, maple syrup, or another substitute? We don’t consume sugar in the house.
Victoria says
Hi there! We actually don’t either anymore. And while I’ve tested 90% of my Old recipes with natural sweeteners, this one I haven’t. I would imagine that maple syrup would be the best sub, but I don’t know for sure. I’m sorry!