For some people, the idea of a whole-grain cake that is moist is hard to believe. I am here to tell you that this Moist Spelt Vanilla Cake Loaf is exactly that. I have worked with whole grains for a LONG time and developed techniques that will help the average home baker get perfect results. So, follow along, and let me show you how!
This is a great recipe for a beautiful cake that can be topped any way you like. Classically, it is served with fresh strawberries and whipped cream, but the topping ideas can be endless. I will share some below.
More spelt flour recipes
- Spelt flour tortillas recipe
- Homemade spelt flour artisan pizze dough
- Nutty spelt flour pasta dough
- Spelt flour carrot cake muffin recipe
- Chewy spelt flour oatmeal raisin cookies
- Spelt flour sandwich bread
- Crepes made with spelt flour
- Fluffy spelt flour pancakes
- Spelt berries porridge
- Fudgy spelt flour brownies
- Brown butter chocolate chip cookies with spelt flour
- Spelt flour pie crust
- Challah recipe made with spelt flour
- How to cook spelt in a pressure cooker
Know that if you are already a pro at baking with spelt flour, you can also use the "jump to recipe" button to scroll to the bottom of the page.
If you are interested in other cakes made with whole grains, let me share a few I love. This blackberry crumb coffee cake is a deliciously moist cake as well that is made with whole wheat flour. My lemon kamut pound cake is a cake made with another ancient grain called kamut. My banana sheet cake with peanut butter chocolate icing is a cake that is meant to feed a crowd.
What is spelt flour?
Spelt flour is a type of flour made from spelt, which is an ancient grain closely related to wheat. Some common names for spelt flour include wholemeal spelt flour, dinkel flour (in German), farro flour (in Italian), and hulled wheat flour.
The spelt flour I use in this recipe is freshly milled, I mill my flour at home. If you are buying your spelt flour, you can also use white spelt, all-purpose spelt, or white spelt. These will give the cake a much lighter color and texture.
Tips for perfectly baked whole wheat cakes
Before we get started, I wanted to share a few tips I have learned from a lot of trial and error over the years.
- Do not overmix- This is a big one. Once the eggs are added to the recipe, don't overdo it. You want to mix the batter only until the ingredients are incorporated, nothing more.
- Add moisture-rich ingredients- I like to use milk and plain Greek yogurt for added moisture to my cake recipes with spelt flour.
- Do not overbake- I would say this is probably the most important tip I have to offer when baking moist cakes made with spelt flour or any other whole-grain flour. I think most people understand that spelt absorbs more moisture than refined flour does. Most think the only solution is to add in more moisture. However, baking can also dry out a cake faster than anything else. My solution, underbake your cake just SLIGHTLY. I know it sounds weird, but it works. There is a process called carry-over cooking or carry-over baking that happens when you take food from the heat source. It will hold that heat for some time and continue to cook/bake. So, if your cake is perfectly baked when you take it from the oven, it will continue to bake and it will overbake by the time it is served. To compensate for this, be sure to pull it out a touch early.
Ingredients
- Spelt flour- As noted above, I am using whole spelt flour, but you can also use white spelt flour or all-purpose if you like.
- Sugar- I like granulated sugar, but you can also use brown sugar for a deeper, richer flavor.
- Butter- As with any traditional pound cake, you need lots of butter!
- Eggs- Another must for pound cakes.
- Milk- You can either use regular milk or plant-based milk.
- Greek yogurt- I always add a bit to my whole-grain cakes as it softens the texture.
- Baking powder- I only use a touch in this cake, more on that below.
- Salt- Another ingredient used sparingly, but it is vital. Salt always enhances the flavors. I use kosher salt or sea salt.
- Vanilla- Can it be a vanilla pound cake without it? I used pure vanilla, as it is all I keep in my pantry, but you can use vanilla extract too.
How to make
Start by mixing the dry ingredients- flour, baking powder, and salt in a small bowl. Set this aside.
Add the butter and sugar to a large bowl. With a hand mixer or stand mixer, beat it on high speed for about 2-4 minutes until the mixture is lighter and fluffier. Be sure the butter is at room temperature before starting.
Next in, add the eggs and vanilla. Remember to only mix these until they are combined. To this add the Greek yogurt and milk. These are also added to combine.
Last, add the flour mixture and again, mix to combine.
Pour the cake batter into your prepared pan (the pan can be lined with parchment paper for easy removal and cleanup), then move it into the preheated oven.
Baked for 50-60 minutes- yes, I know it is a long time, but this is a dense cake, not a sponge cake.
Check the center of the cake for doneness. I like to press it gently, it should feel just SLIGHTLY underbaked. The baking time will vary with each oven and the starting temperature of your cake.
Remove it from the oven and let it cool for about 5 minutes in the pan. Then turn it out gently until a cooling rack to cool.
Let the cake cool for at least 30 minutes before serving. This will allow for carry-over baking and for the starches to set. This will give you the perfect end result.
How to store the baked cake
If you don't eat all of this cake in one day, let me show you how to store it for maximum freshness.
First, let me point out that this cake is made with whole grain flour and no preservatives. This means it will not have a long shelf life. I feel like it really is best eaten within 48 hours.
Once the cake has cooled completely, wrap it tightly in plastic wrap. Place in the fridge to store it. If you want it warmed up, you can heat it in the microwave for about 10-20 seconds.
This cake can also be frozen too. You can hold it in the freezer for about 1 month. Wrap it tightly with plastic wrap and then in a freezer-safe bag. When you are ready, let it thaw before serving.
Why don't pound cakes use baking powder or only a small amount in their recipes?
In traditional pound cake recipes, baking powder is often omitted or used in very small amounts because pound cakes rely heavily on the leavening power of eggs. The large quantity of eggs used in pound cakes provides ample leavening, making additional leavening agents like baking powder unnecessary or undesirable.
Including too much baking powder in a pound cake can result in excessive rise or a lighter texture, which may deviate from the dense, rich texture characteristic of traditional pound cakes. However, some modern recipes may incorporate small amounts of baking powder to ensure a slightly lighter texture or to help with even rising. With the spelt flour, I think the texture is better if you add in just a touch of baking powder.
Other baking pan suggestions
While I baked mine in a loaf pan, you can also use an 8-inch cake pan for the cake. You will need to reduce the cooking time to 25 minutes.
Or, if you want to bake this into cupcakes, line your muffin tins and scoop in the batter. These will take about 15 minutes to make.
Topping and serving ideas
- Fresh berries (strawberries, raspberries, blueberries, blackberries)
- Whipped cream or whipped topping
- Lemon or orange glaze
- Chocolate ganache or chocolate sauce
- Fruit compote or fruit sauce (such as raspberry or peach)
- Ice cream (vanilla, chocolate, or fruit-flavored)
- Sliced bananas or caramelized bananas
- Nutella or other chocolate hazelnut spread
- Toasted nuts (such as almonds, pecans, or walnuts)
- Honey or maple syrup drizzle
- Powdered sugar dusting
- Cream cheese frosting or icing
- Dulce de leche or caramel sauce
Moist Spelt Flour Vanilla Cake Loaf Recipe
Equipment
- 1 8x4 loaf pan
Ingredients
- 2 cups spelt flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup softened butter
- ¾ cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- ¼ cup plain greek yogurt
- ¾ cup milk
Instructions
- Preheat oven to 350 degrees. Line a 8x4 inch loaf pan with parchment paper, spray with pan release or brush with melted butter and set it aside.
- Mix the dry ingredients- flour, baking powder, and salt in a small bowl. Set this aside.
- Add the butter and sugar to a large bowl. With a hand mixer or stand mixer, beat it on high speed for about 2-4 minutes until the mixture is lighter and fluffier. Be sure the butter is at room temperature before starting.
- Next in, add the eggs and vanilla. Remember to only mix these until they are combined. To this goes the Greek yogurt and milk. Again, mix to combine.
- Last, add the flour mixture and again, mix to combine.
- Pour the batter into your prepared pan. It will be a thick batter, so use a knife of offset spatula to flatten slightly.
- Move it to the oven and bake for 45 minutes. Check the cake for doneness. Remember that the cake should be just slightly underbaked. Don't overdo it or the cake will come out dry.
- Remove it from the oven and use the parchment paper to carefully set it on a cooling rack.
- Allow it to cool for at least 30 minutes before slicing.
- Enjoy as you like!
Did you make this recipe? Let me know!