Fluffy & Moist Fresh Milled Pumpkin Cake
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Nothing says the turning of the season, from summer to fall like a pumpkin cake! Our Fresh Milled Pumpkin Cake is loaded with pumpkin flavor and quite possibly, the fluffiest and moistest cake you will sink your teeth into this season. Not only does pumpkin add amazing flavor, but it’s also the reason this cake has such great texture. We’ve topped this cake with maybe just a little too much buttercream frosting making this an indulgent fresh milled flour dessert for fall.
Looking for more cake recipes? Try our Fresh Milled Vanilla Cake!
Fluffy & Moist Fresh Milled Pumpkin Cake
Our Fresh Milled Pumpkin Cake is moist, fluffy, and filled with delicious fall pumpkin flavors. This cake is perfect for snacking on with a hot cup of coffee or for enjoying as the best fresh milled fall dessert.
Ingredients
- 310 Grams Soft White Wheat
- 1/2 Teaspoon Salt
- 1/2 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/3 Cup + 4 Tablespoons Butter, softened
- 3/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1- 15oz Can Pumpkin Puree
- 1/2 Cup Yogurt
- 3/4 Cup Milk
- 1 Teaspoon Apple Cider Vinegar
Easy Buttercream Frosting
- 3/4 Cup Butter, softened
- 4 Tablespoons Honey
- 4 Teaspoons Pure Vanilla Extract
- 4 1/2 Cups Powdered Sugar
- 3-4 Tablespoons Milk
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan with coconut oil or butter.
- Mill 310 grams soft white wheat into a medium sized bowl. Stir 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1 teaspoon baking soda into the fresh milled flour. Set this aside.
- In a small bowl, mix together 3/4 cup milk and 1 teaspoon of apple cider vinegar. Set this mixture aside. This creates our own homemade buttermilk, a mixture we've found keeps fresh milled cakes moist and fluffy.
- Next, soften 1/3 cup + 4 Tablespoons butter. You can do this on the stovetop or in the microwave. In a large mixing bowl cream together softened butter, 3/4 cup sugar, and 1 teaspoon Vanilla Extract. Then, whip in 2 eggs. After the eggs are whipped, fold in 1 can pumpkin puree and 1/2 cup yogurt.
- Once wet ingredients are combined, stir in 310 grams fresh milled flour. Mix just until incorporated, batter will be thick. Then mix in the milk and apple cider vinegar mixture you previously prepared and mix just until smooth. Allow cake batter to sit for 5 minutes.
- Spread cake batter evenly in greased 9x13 baking pan. Bake for 28-33 minutes or until top has a slightly firm spring to the touch. Allow Fresh Milled Pumpkin Cake to cool completely.
- Once cake has cooled, prepare frosting. Add 3/4 softened butter to a medium sized mixing bowl. Using a hand held mixer, whip until butter is smooth. Next add 4 Tablespoons of honey to the butter and whip again until smooth. Then, add 4 1/2 cups powdered sugar, 4 teaspoons Vanilla Extract, and 2 Tablespoons of milk and blend ingredients until smooth. You may need to add up to 4 tablespoons of milk depending on how thick the frosting is after blending.
- Frost Fresh Milled Pumpkin Cake and serve immediately. Cake stores well in the refrigerator for up to 4 days. Please consider leaving us a review of how you enjoyed this recipe!
- Looking for more pumpkin recipes? Try our Fresh Milled Pumpkin Muffins or Pumpkin Pie With Fresh Milled Crust.
Notes
Why do you measure your fresh milled flour in grams? We have found that weighing out wheat berries before you mill them makes them extremely easy to measure so that you're not guessing how much wheat to mill for a certain amount of flour.
What type of sugar works well for this recipe? We used cane sugar in this recipe however coconut sugar would also work. Just remember that the cake will be a darker color if baking using coconut sugar.
Can you freeze this cake? Yes! This cake freezes extremely well. Defrost several hours on the counter before enjoying.
The BEST Pumpkin Cake Made With Fresh Milled Flour!
When thinking about fresh milled fall desserts, my mind immediately goes to Pumpkin Cake. It’s one of those recipes that is so simple to make yet quickly satisfies those first fall cravings. Moist and filled with pumpkin flavor – those first few bites are so cozy! Recipes like this one become what I like to call “back pocket recipes”. These are the recipes you pull out year after year for fall potlucks, gatherings or fall dessert family favorites!
Key features in our Fresh Milled Whole Wheat Pumpkin Cake With Buttercream Frosting:
- You can’t beat how moist this fresh milled flour cake is! You seriously can’t tell that this cake isn’t made with cake flour – instead this cake is made with 100% fresh milled flour and still is so moist and fluffy because of the pumpkin puree and a few simple fresh milled tips.
- No need to sift the flour in this recipe- We love all the added nutrients and benefits of fresh milled flour, so why sift them all out? This recipe doesn’t require sifting but it’s still so fluffy!
- Makes a 9×13 pan. We love when recipes make a larger amount. As from scratch cooks, leftovers are great to have around.
- A freezer friendly fresh milled cake! This Fresh Milled Flour Pumpkin Cake easily freezes for future enjoyment.
- One of the best, easy fresh milled fall desserts or snacks…It’s simply a classic. Pair this cake with a steaming cup of afternoon coffee (a family tradition in this house) or for an evening sweet treat!
Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
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Ingredients needed to make Fresh Milled Pumpkin Cake:
For the Pumpkin Cake-
- 310 Grams Fresh Milled Soft White Wheat
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 3/4 Cup Granulated Sugar
- 1 15oz Can Pumpkin Puree
- 1/3 Cup + 4 Tablespoons Butter
- 1/2 Cup Yogurt
- 3/4 Cup Milk
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Pure Vanilla Extract
- 2 Eggs
For the Buttercream Frosting-
- 3/4 Cup Butter
- 4 Tablespoons Honey
- 4 Teaspoons Pure Vanilla Extract
- 4 1/2 Cups Powdered Sugar
- 3-4 Tablespoons Milk
Step-by-Step Instructions for how to make Fluffy & Moist Fresh Milled Pumpkin Cake:
Fresh Milled Pumpkin Cake-
Preheat oven to 350 degrees and grease a 9×13 baking pan. Mill 310 grams soft white wheat into a medium sized bowl. Stir salt, baking powder, and baking soda into the fresh milled flour. Set this aside.
In a small bowl, mix together milk and apple cider vinegar. Set this mixture aside as well. This creates our own homemade buttermilk, a mixture we’ve found keeps fresh milled cakes moist and fluffy.
Next, soften the butter in a saucepan or in the microwave. In a large mixing bowl cream together the softened butter, sugar, and Vanilla Extract. Then, whip in eggs. After the eggs are whipped, fold in pumpkin puree and yogurt. Once wet ingredients are combined, stir in 310 grams fresh milled flour. Mix just until incorporated, batter will be thick. Then mix in milk and apple cider vinegar mixture. Allow cake batter to sit for 5 minutes.
Spread cake batter evenly in greased 9×13 baking pan. Bake for 28-33 minutes or until top has a slightly firm spring to the touch. Allow Fresh Milled Pumpkin Cake to cool completely.
Easy Buttercream Frosting-
Once cake has cooled, prepare frosting. Soften butter to room temperature. In a medium size mixing bowl, use a hand held mixer to whip the butter until it is smooth. Next add the honey to the butter and whip again. Finally, add the powdered sugar, Vanilla Extract, and milk then blend once again until all of the ingredients are smooth.
Frost cake as desired then serve cake as an afternoon snack with a hot cup of coffee or as a fresh milled fall pumpkin dessert.
