Fresh-Milled Vanilla Cake with Berries & Whipped Cream

A Light, Airy Treat That’s Perfect for Summer

I tried this recipe for the first time and absolutely loved how it turned out. It’s soft, moist, and delicately sweet — everything you want in a summer dessert. The fresh-milled flour gives it the perfect texture: tender and light without being fragile. Topped with fluffy whipped cream and a mix of strawberries, blueberries, and raspberries, it feels like the kind of dessert you’d want to bring out on a sunny afternoon with friends or after a fresh summer dinner.

This recipe is a great reminder that baking with fresh-milled flour can be just as soft and refined as any cake made with store-bought flour — with even more depth and flavor. A few small tips make all the difference, and this one is a new favorite I’ll be coming back to.

Recipe

Yields: One 9x13 cake or two 8-inch rounds

Prep Time: 20 mins | Bake Time: 25–30 mins

Dry Ingredients

• 2 cups fresh-milled soft white wheat flour

  • Optional: use 1¾ cups soft white + ¼ cup hard white for more structure

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients

• ¾ cup butter (room temp — this helps it cream properly)

• 1 cup cane sugar (use ¾ cup if you prefer a less sweet cake)

• 3 eggs

• 1 tbsp vanilla extract

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line your pan(s) with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream the butter and sugar for 3–4 minutes until light and fluffy. This step helps give the cake its tender crumb.

4. Add eggs one at a time, mixing well between each. Stir in the vanilla.

5. Alternate adding dry ingredients and buttermilk to the butter mixture — begin and end with the dry ingredients. Mix just until combined. Don’t overmix — this helps keep the texture soft.

6. Pour the batter into your prepared pan(s), smoothing the top.
     • For 9x13: bake 25–30 minutes
     • For 8-inch rounds: bake 20–25 minutes
   Cake is done when golden and a toothpick comes out clean.

7. Let the cake cool completely before topping.

Whipped Cream Frosting

• 2 cups heavy cream

• 3–4 tbsp powdered sugar or maple syrup or honey (to taste)

• 1 tsp vanilla

Whip until soft-to-medium peaks form. Chill until ready to use.

Topping

• 2–3 cups fresh berries — I used strawberries, blueberries, and raspberries.

Assembly

1. Spread whipped cream over cooled cake.

2. Top generously with fresh strawberries, blueberries, and raspberries.

3. Serve immediately, or refrigerate up to 6 hours. Note: whipped cream may lose structure if stored longer.

Tips for Fresh-Milled Success

• Soft white wheat gives the best tender cake texture. A touch of hard white (no more than ¼ cup) adds structure without making it too dense.

• Batter should be thick but scoopable. If it feels dry (fresh-milled flour absorbs more), add a splash of milk.

• For cupcakes, fill liners ¾ full and bake 16–18 minutes. Makes about 20 cupcakes.

• Use room temp ingredients — especially the butter, eggs, and buttermilk — for even mixing and the best crumb.

• Cool completely before adding whipped cream or it will melt into the cake.

If you’ve been wanting to try a fresh-milled cake that feels light, fluffy, and perfect for summer — this is the one. The berries, whipped cream, and vanilla cake all come together in a way that’s fresh, simple, and beautiful.

By Leah Ann Grace