Einkorn Birthday Cake Video
What is einkorn flour?
Watch our video and find out.
Once upon a time, birthday cake was an object; now, it’s a mind-blowing flavor you can enjoy on any occasion. Our einkorn birthday cake recipe isn’t designed just for candles—we want you to prepare and serve this baby any time you’re craving something sweet.
Heavy machinery is not required to prepare this glorious dessert. We achieved fab results by mixing the ingredients by hand and earned some tone and definition in our arms along the way.
Keep in mind that the more you mix the flour, the less volume you achieve. Therefore, mix ingredients only until moistened to get a lighter, less dense cake. While preparing this cake is a bit of a process, it’s the best way to execute for those bakery-quality results you desire.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Birthday Cake Recipe
- 6 egg yolks, reserve the whites
- 3/4 cup sour cream, divided
- 2 tsp pure vanilla extract
- 2 1/2 cups plus 2 Tbsp all-purpose einkorn flour, 11.25 oz
- 6 Tbsp cornstarch
- 2 cups sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 14 Tbsp unsalted butter, room temperature
- 8 egg whites
- 1 1/2 tsp cream of tartar
- 2 vanilla buttercream frosting recipe
- sprinkles, for topping
- Preheat the oven to 350 degrees. Grease two 9" cake pans with butter then set aside.
- In a small bowl combine egg yolks, ¼ cup sour cream and vanilla. Whisk to combine.
- To the bowl of a stand mixer fitted with the paddle attachment, sift in the flour, cornstarch, sugar, baking soda and salt. Beat on high for 30 seconds to combine. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Add softened butter and the remaining ½ cup of sour cream. Use a few turns of the paddle to moisten the mixture, scrape down the sides as needed. Do not over-mix! When completely moistened, add the yolk mixture in 3 batches. Mix only until incorporated. Transfer to a large bowl. Wash and dry the mixer bowl. It must be clean and dry to whip the egg whites.
- Reattach the clean and dry bowl to the mixer. Using the whisk attachment beat the reserved egg whites plus two more egg whites for a total of 8 egg whites for 1 minute until foamy. Add the cream of tartar and turn on high. Beat the whites until a stiff peak forms. Fold the whites into the batter in three batches using a rubber spatula, being careful to keep as much air in the mixture as possible.
- Divide the batter between the two buttered pans and bake for 35–40 minutes until a toothpick inserted into the center comes out with a few crumbs.
- Transfer the cakes to a rack and let cool for 10 minutes. Run a knife around the sides of each pan to loosen and remove the cakes from the pans. Let cool completely for about 1 hour.