Birthday’s are so fun when the kids are little! Not being a big sweets fan, this einkorn birthday cake always draws me in! It is so fluffy and moist! I hope you try it for your next birthday party!
Click to save this Pin for later!
Some links are affiliate links, which means I might make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Celebrating my kid’s birthday’s are a really fun time for me.
I enjoy remembering back to the day they were born and the joyful moment they entered into our family. When their birthday’s roll around it gives me an opportunity to express in my own way, how grateful I am to have them here!
Admittedly, I am a terrible gift giver, so I express my love toward them with my words and actions.
I love decorating the house and making a cake from scratch. I have mentioned many times over that making food is my love language!
Tools I Used
- kitchen scale – You will want one that has the ability to zero out and measure in grams like this one.
- Kitchen-Aid Mixer (you can usually get these on sale at Costco) or mixer and mixing bowls
- 2 cake pans or 2 spring form cake pans
- parchment paper rounds
- spatula
- measuring spoons – these are my favorite because they fit inside all spice containers.
How to Make Einkorn Birthday Cake
1. Preheat oven to 350℉
2. Prepare two 9 inch cake pans by lining bottoms with parchment paper and butter bottoms and sides.
3. In the bowl of the standing mixer, cream together the butter, honey, and eggs.
4. Turn your mixer off and add vanilla extract and milk. Turn the mixer on low so that ingredients don’t splash out of the bowl.
5. Once mixed together, turn off mixer and add your einkorn flour, baking powder, baking soda, and salt (omit if using salted butter). Turn your mixer back on low speed, so it doesn’t poof flour dust all over your face. I am speaking from experience…
6. Then you’ll pour an equal amount of batter into your 2 prepared cake pans.
7. Place in the oven and bake for 25-30 minutes, until a toothpick comes out clean from the center of the cake.
8. Let the cake cool completely before frosting (about 1 hour).
Read our personal story about how we reversed tooth decay!
The Final Touches
Now from here you have options. You can use my favorite cream cheese frosting recipe, or you can frost this cake with a frosting you know and love!
Either way the cake part is perfect and whatever you use to frost will compliment it nicely!
Below are some natural options to customize your cake further and you can see my past cakes for inspiration in the photos below!
- food coloring – a natural, non GMO, artificial dye-free
- sprinkles – a natural, non GMO, artificial dye-free
- round dot sprinkles – a natural, non GMO, artificial dye-free – these are my husbands favorite for sugar cookies or on top of ice cream!
Einkorn Birthday Cake Cupcakes
You may be wondering if you can make this recipe into cupcakes. The answer is yes! I have done it for several of my kid’s birthdays!
Half of our family has birthdays in the same month. When birthday month comes around each year, we can get sugared out, especially because it is in the middle of all the end of the year holidays.
With three birthday’s happening back to back, I make this recipe into cupcakes many years. Then I can set some of them aside and have a special cupcake celebration for each person.
This allows us to not overindulge in too much cake during that season of the year!
Another time that I like to convert this recipe into cupcakes is when there are a lot of little people attending our party.
It is much easier for the kids and grown ups to just grab a cupcake and eat it at the table or outside. Clean up is easy to since they don’t need a plate and fork.
To convert this recipe into cupcakes you will do the following:
- Depending how much you need, you can cut this recipe in half for a smaller crowd or keep it the same.
- After making the batter, fill the cupcake muffin cups a little over half way for each cup.
- Bake for 18-20 minutes, or until a toothpick comes out clean from the center of the cupcake.
Everything else will remain the same! Just like for the cake, our family loves my cream cheese frosting recipe for topping these cupcakes!
Lastly, if you’d like to make one big sheet cake with this recipe that is also an option.
Our family and friends love this cake so much! If you get the chance to make it for your loved ones, please let me know in the comments!
Readers of Traditional Home Living receive 10% off all products when using discount code THL10 at perfectsupplements.com Thank you for being here!
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones. Proverbs 16:24
Einkorn Birthday Cake
Ingredients
- 220g butter raw or organic
- 350g Honey or 400g white sugar
- 3 lg eggs farm fresh
- 2 tsp vanilla extract
- 250g milk raw or organic
- 480g einkorn flour all-purpose
- 1 Tbsp baking powder aluminum-free
- ½ tsp baking soda
- 1 tsp salt omit if using salted butter
Instructions
- Preheat oven to 350℉.
- Prepare two 9in cake pans by lining bottoms with parchment paper and butter bottoms and sides.
- In the bowl of the standing mixer, cream together the 220g butter, 350g Honey and 3 lg eggs.
- Turn your mixer off and add 2 tsp vanilla extract and 250g milk. Turn the mixer on low so that ingredients don't splash out of the bowl.
- Once mixed together, turn off mixer and add 480g einkorn flour, 1 Tbsp baking powder, ½ tsp baking soda, and 1 tsp salt Turn your mixer back on low speed again so it doesn't poof flour dust all over.
- Once all ingredients are completely mixed together, turn off mixer and remove bowl from the stand.
- Pour your cake batter into the prepared cake pans.
- Bake in oven for 25-30 minutes, until a toothpick comes out clean from the center of the cake.
- Let the cake cool completely before frosting (about 1 hour).
Notes
- This recipe has only been tested with all purpose einkorn flour, if you substitute another flour the results may not turn out.
- Times for prep time will vary if you are teaching or having little hands help you make this recipe. It is a great recipe to have help making the batter and scooping into the muffin tins!
- My recipes are tried and tested in a humid climate around 1,500 feet in elevation. Depending on your elevation, you may have to alter my recipe slightly.
- 2 sticks butter
- 1 cup Honey (or 2 cups white sugar)
- 3 lg eggs
- 2 tsp vanilla extract
- 1 cup milk
- 4 cups einkorn flour all-purpose
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt omit if using salted butter
Hi!
I’m so glad to have found this recipe. It looks delish and I plan on using it for a Boston cream pie this weekend! If I make it ahead of time, how should I store it?
Hi Kelly, I would definitely store your cake in the refrigerator in an airtight container if you are making it ahead of time. I have made my cake before birthday parties and stored it in the fridge and it tasted great a day or two later.
Can I reduce the sugar to 1 cup?
Olivia, I personally haven’t reduced the sugar in this recipe. I am not sure if it would turn out as moist and bouncy. I know that the absence of sugar makes a cake more dense and dry. That being said, einkorn is a bit more dense than most flours. If I were to reduce the sugar in this cake, I would start by using 1 3/4 cups sugar or 1 1/2 cups sugar. I think that amount would still turn out a moist, bouncy cake.
If you decide to cut the sugar in half, I recommend double sifting the einkorn flour. I don’t usually do this for my einkorn recipes because it’s an extra step that I don’t mind skipping. However, doing it this time seems appropriate since that will help make the einkorn flour airier and lighter, offsetting the reduced sugar.
I’d love to hear what you end up doing and how it turns out!
I used 1 1/2 cups and it turned out perfectly!
Olivia, I am so glad to hear that it turned out perfectly! Thank you so much for letting me know the outcome. If you are on social media tag me so I can see your perfect cake!