The Best Fresh Milled Flour Chocolate Cake Recipe

This post is all about how to make a fresh milled flour chocolate cake!

If you are looking for a moist, chocolatety, and delicious cake, this one’s for you.

You don’t need gourmet skills or a clean kitchen to bake something beautiful for your family. This chocolate cake is proof that fresh milled flour dessert recipes can be simple, soul-soothing, and flexible for real mom life.

Whether you’re new to using a grain mill or just craving a win in the kitchen, this cake is soft, rich, and surprisingly easy. No complicated steps. No perfection required. Just real ingredients, one bowl, and a cake that tastes like a warm hug.

Disclosures

Parts of this post were drafted with the help of AI, then reviewed, updated, and edited by me to reflect my personal experience and voice. I always aim to share real-life content that’s helpful, honest, and rooted in my day-to-day rhythms.

This post contains affiliate links. That means I may earn a small commission (at no extra cost to you) if you choose to purchase through my links. I only share products I use and love in my own home.

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Why I Keep Coming Back to This Cake

I recently made this for my husband’s 40th birthday! It was so delicious and so much easier than I thought it would be. I even broke one of the cakes into about 6 pieces trying to get it onto the cake plate. I just glued it back together with frosting, and no one could tell.

What makes it special?

Fresh milled flour: A blend of hard white wheat and kamut creates a tender, nourishing crumb.
One-bowl ease: No fancy tools or separate mixing steps. Fewer dishes, more chocolate.
Real life approved: You can frost it while a kid asks for a snack—and it still turns out delicious.

🌾 Ingredients

Dry:

2 cups fresh milled flour (I use 1 cup hard white wheat + 1 cup kamut)
¾ cup unsweetened cocoa powder
1½ tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cups sugar (or 1½ cups for less sweetness)

Wet:

2 eggs
1 cup buttermilk (or 1 Tbsp vinegar + milk to make 1 cup)
½ cup melted butter
½ cup hot water
2 tsp vanilla extract

👩‍🍳 Directions

1. Preheat & Prep:
Heat oven to 350°F. Grease two 8-inch pans or one 9×13″ pan.

2. Dry Mix:
In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, salt, and sugar.

3. Wet Mix:
In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla. Add wet mixture to the dry ingredients.

4. Bloom the Cocoa:
Add hot water last and stir gently. The batter will be thin—that’s what keeps it moist!

5. Bake:
Pour into prepared pans and bake for 28–32 minutes (or 35–40 if using a 9×13″). Cool completely before frosting.

🍰 Chocolate Cream Cheese Frosting (The Best Part)

This is my go-to frosting for this cake—and the one I used this time. It’s soft, rich, and balanced, with just the right tang to complement the whole grain crumb.

Honestly? It’s like a hug in frosting form.

🧈 Ingredients

8 oz cream cheese, softened to room temp
½ cup (1 stick) unsalted butter, softened
½ cup unsweetened cocoa powder (Dutch-process gives deeper flavor)
3½–4 cups powdered sugar, sifted if needed
2 tsp vanilla extract
2–3 Tbsp heavy cream or milk (as needed)
Pinch of salt

🥄 How to Make It

Whip it smooth:
Beat the cream cheese and butter together until completely smooth and creamy—about 2 minutes.

Add the cocoa:
Beat in the cocoa powder and salt until evenly blended.

Sweeten it up:
Add powdered sugar 1 cup at a time, starting on low. Then whip it on high until fluffy.

Finish it off:
Mix in the vanilla and add just enough cream to get a smooth, spreadable texture that holds soft peaks.

💡 Optional Tips & Twists

Stir in 1 tsp espresso powder or a bit of brewed coffee for extra depth.
If you prefer less sweetness, start with 3 cups of sugar and taste-test from there.
Chill for 15 minutes before frosting if your kitchen is warm—it helps everything hold beautifully.

🌼 Add-Ins or Simple Variations

If you’re in a mood to play, here are a few real-life-friendly ways to make this your own:

Add ½ tsp espresso powder to the cake batter for deeper chocolate flavor.
Swap in fresh milled einkorn or spelt for a softer, nuttier crumb.
Top with flaky sea salt or fresh berries for a sweet-salty contrast.

Why This Recipe Works for Real Life

This isn’t a fancy cake for fancy occasions—it’s an everyday, “I did something for my people” kind of dessert.

I’ve said this before, but I’ll say it again: your grain mill should be working for you—not making you feel behind.This is a perfect first win for moms trying to use their flour more often. It’s simple, forgiving, and delicious. That’s what I want all my fresh milled flour recipes to be.

Because yes—chocolate cake counts as nourishment, too. Especially when it brings joy and confidence back to your kitchen.

💌 Want More Fresh Milled Wins?

This cake is part of what I teach inside my Fresh Milled Flour Jumpstart — a free guide for moms who want to use their mill without the overwhelm.

You’ll get:

My go-to beginner flour blends (like this kamut + hard white wheat combo)
First-win recipes that don’t flop (muffins, pancakes, simple cakes)
Answers to questions like: “Which grain should I start with?”
Encouragement for when you feel stuck, behind, or unsure if you’re “doing it right”

👉 Download the Fresh Milled Flour Jumpstart for free

It’s short, simple, and made just for tired moms like us who want to start… but need a little help getting going.

Final Thoughts

If your day feels like too much and dinner (or dessert) just feels hard… start here.

This chocolate cake isn’t just dessert. It’s a reset.
It’s a small win you can share with your family. A reminder that real food doesn’t have to be complicated, and grace can taste like cocoa and cream cheese.

You’re not behind, Momma. You’re building a home—one small win at a time.
And this cake? It’s a good one.

This post is all about how to make a fresh milled flour chocolate cake.

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