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One Bowl Fresh Milled Chocolate Cake- Sheet Pan Recipe

This fresh milled chocolate cake is an easy sheet pan recipe made from scratch with freshly milled flour. Soft, rich, and perfect for any day — simple enough for weeknights yet special enough to share.

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Ingredients

For the Cake

  • 2¾ cups freshly milled soft white wheat flour ( I milled 2 cups of wheat berries)
  • 1½ cups sugar (I use organic cane sugar)
  • ½ cup  cocoa powder (quality maters)
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ¾ cup coconut oil (melted)
  • 1 cup buttermilk
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup hot coffee

For Frosting

  • ½ cup unsalted butter, melted
  • ⅔ cup unsweetened cocoa powder 
  • 3½ cup powdered sugar *sifted
  • ½ cup heavy cream

Instructions

  • Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan. You can also use 2 9-inch round pans. 
  • In a large bowl, combine all of the dry ingredients. 
  • Then add the wet ingredients mixing everything together with a whisk until just combined. Be careful not to overmix. 
  • Pour batter into the prepared baking pan and bake for 30 minutes until a toothpick comes out clean. 
  • Cool completely on a wire rack. 

Prepare the Frosting

  • Melt the butter in a saucepan or microwave. 
  • Add cocoa powder and whisk together until there are no lumps. 
  • Transfer to a large bowl and add sifted powdered sugar and heavy cream. Sifting the powdered sugar allows for a creamer frosting without lumps.
  • Whip using an electric mixer until fluffy. 
  • Then frost the cake once it has cooled completely.