Fresh Milled Texas Sheet Cake

This fresh milled Texas sheet cake is our go-to family birthday cake of choice. The cake feels indulgent with three (!) sticks of butter and is moist, rich, and fudgy. No autolysing needed! It easily feeds a crowd so it’s perfect for birthday parties or other large get-togethers!

If you’re new to home milled flour, welcome! It can feel overwhelming, but know that it can be easy! You can still eat delicious baked goods while providing better options for your family, this recipe is proof.

Pin it for later! ↓

Ingredients/Variations

Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your cake delicate with a delicious crumb.

Butter – I’ve found you can typically use salted or unsalted just based on preference. If you’re trying to cut back on salt then the unsalted is fine.

Water – needed to hydrate the cocoa for that yummy, fudgy taste and texture

Cocoa – what makes the cake perfectly chocolate-y!

Cane Sugar – I use organic cane sugar but regular granulated sugar is fine.

Buttermilk – I almost never buy this, you can make it yourself by adding 1 Tbsp of lemon juice per 1 cup of milk (non-dairy works too) and let it sit for 5-10 minutes.

Eggs – What holds everything together

Baking Soda – When combined with the buttermilk it helps make the cake rise

Vanilla Extract – Store bought is fine, but homemade is even better!

Powdered Sugar – Makes the best icing, but make sure to sift it! It’s a pain but otherwise you might get lumpy icing and noooo one wants that after going through the effort of making the rest of the cake!

Nuts (optional) – I prefer mine without but you do you

Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Baking Sheet Pan
• Rubber spatula
• Small saucepan
• Grain mill (I’m currently using my mom’s trusty Whispermill from 30 years ago, still going strong! It’s been rebranded as the Wondermill now)

Step-by-Step Instructions (with Photos)

Mill the flour
Mill into a fine flour and set aside.

Preheat oven
Set to 375° F. Prepare the baking sheet by spraying with cooking spray, I use avocado oil.

Add the freshly milled flour and sugar to a large mixing bowl
Mix until combined.

Put the butter, water, and cocoa in a saucepan
Add two sticks of butter, water, and 4 Tbsp cocoa. Bring to a boil and then pour over the flour and sugar mixture. Mix to combine.

Add buttermilk, eggs, baking soda, and vanilla
Mix to combine.

Pour into the prepared baking sheet pan
Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.

While the cake is baking make the icing
In a small or medium bowl, add the sifted powdered sugar and vanilla. Mix to combine.

Add butter, cocoa, and buttermilk into the saucepan again
Bring to a boil and then pour over the powdered sugar and vanilla mixture. If adding nuts now is the time to add them.

Once the cake is done then spread the icing on it while it’s still hot
The icing will set if you let it sit too long so give it a good stir occasionally if you finish it before the cake is done.

Let the cake cool
Once cooled it’s time to enjoy!

Fresh Milled Texas Sheet Cake Recipe

Fresh Milled Texas Sheet Cake

5 from 2 votes

This freshly milled rich, fudgy, and moist Texas sheet cake is perfect for large parties and gatherings. It will easily be your next big crowd pleaser!

Print Recipe Pin Recipe

Prep Time:35 minutes mins

Cook Time:15 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, easy, for a crowd, fresh milled flour, parties

Servings: 24 Slices

Ingredients

For the Cake

• 1 2/3 Cups Soft White Wheat Berries Unground = 325g
• 2 Cups Sugar
• 2 Sticks Butter = 1 Cup
• 1 Cup Water
• 4 Tbsp Cocoa
• 1/2 Cup Buttermilk
• 2 Eggs slightly beaten
• 1 Tsp Baking Soda
• 1 Tsp Vanilla

For the Topping

• 1 Stick Butter = 1/2 Cup
• 4 Tbsp Cocoa
• 1/3 Cup Buttermilk
• 1 lb Box Powdered Sugar sifted = 350g
• 1/2 Tsp Vanilla
• 1/2 Cup Nuts optional

Instructions

To Make the Cake

• Mill the 1 2/3 cup (325g) soft white wheat berries into a fine flour. Set aside.
• Preheat the oven to 375°F. Prepare the baking sheet by spraying with cooking spray (I use avocado oil).
• Add all of the freshly milled flour and 2 cups sugar to a large mixing bowl. Mix until combined and set aside.
• Add the 2 sticks (1 cup) butter, 1 cup water, and 4 tbsp cocoa to a small saucepan. Bring to a boil and then pour over the flour and sugar mixture.
• Add the remaining ingredients: 1/2 cup buttermilk, 2 eggs slightly beaten, 1 tsp baking soda, and 1 tsp vanilla. Mix to combine.
• Pour into the prepared baking sheet pan. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

To Make the Topping

• While the cake is baking, make the icing. In a medium bowl, add the 1 lb box (350g) sifted powdered sugar and 1/2 tsp vanilla. Mix to combine and set aside.
• In a small sauce pan, add 1 stick (1/2 cup) butter, 4 tbsp cocoa, and 1/3 c buttermilk. Bring to a boil and pour over powdered sugar and vanilla mixture. Mix to combine. (If adding nuts, now is the time to mix them in)
• Once the cake is done spread the icing on it while it's still hot.
Stir the icing occasionally if still waiting for the cake to finish so it doesn't set.
• Let cool completely and then enjoy!

How to Store

• Room temperature: Store covered for 3-4 days.
• Freeze: If your freezer has space, put the entire pan or just slices in the freezer uncovered for 10-15 minutes to set the frosting. Then double-wrap the whole pan or individual slices in a layer of plastic wrap, followed by a layer of aluminum foil. You can store it in the freezer for up to 1 to 2 months.

This fresh milled Texas sheet cake is sure to be a crowd pleaser at your next party or event. And the best part is it’s nutrient dense! Everyone wins. I hope you’re able to use this in your special occasions for years to come!

If you make it please let me know and leave a review in the comments!