Einkorn Birthday Cake with Buttercream Icing

Finally, a light and fluffy white einkorn birthday cake that is easy to make and delicious to eat! Makes enough for a crowd!

Course Dessert

Keyword Einkorn birthday cake, einkorn cake recipe, einkorn vanilla cake, einkorn white cake recipe

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings servings

Calories 405kcal

Ingredients

For Cake

4 cups Einkorn flour
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.

Notes

Make sure that cakes are cool before icing.

** You can make this cake in a 9x13 pan as well. Just grease it first, no flouring needed. Bake at 350° for 35-40 minutes, or until it passes the toothpick test.

*** 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!

Nutrition