You don’t need to have a celebration scheduled to enjoy this cake. Just have it for dessert...tonight. It’s good. Our Milk & Honey Buttercream frosting will do wonders for you, but honestly, the cake itself will work well with any topping.
Pro tip: A ⅔ batch of cake batter will yield about a dozen cupcakes if that’s your thing.
Kernza® Cake with Milk & Honey Buttercream
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One 9" cake
3 3/4 cups (345 g) Kernza flour
2 1/2 cups (330g) sugar
6 ea (300g) large eggs
3 sticks (338g) unsalted butter
1 cup (240g) whole milk
1 1/2 tsp (8.5g) coarse salt
1 1/2 tsp (5.4g) baking powder
2 tsp (9.5) vanilla extract
2 sticks (226g) unsalted butter
3 1/2 cups (450g) confectioners sugar, sifted
3 tbsp (67.5g) honey
2 tbsp (30g) whole milk
1/2 tsp (2g) vanilla extract
1/2 tsp (3g) coarse salt
Milk & Honey Buttercream
**For both the cake and buttercream, bring all ingredients to room temperature.**
Preheat oven to 325 degrees.
Add butter to the stand mixer with a paddle attachment, and whip on high for five minutes. The butter will become pale and fluffy.
While the butter is whipping, combine the milk, vanilla extract, and salt, and whisk until the salt has dissolved.
Separately, combine the flour and baking powder, and whisk.
When the butter has finished whipping, turn the paddle speed down to medium or medium/low and add the eggs one at a time. Each egg should be fully incorporated before adding the next one.
*It may help to increase the speed for a few seconds after each egg has been added.
One the eggs are incorporated, run the paddle speed to low and begin adding the flour and milk mixtures:
Start with a portion of the flour mixture, then add a portion of the milk mixture. Repeat this process, alternating back and forth about three times.
*The number of additions is less important than making sure you begin and end with adding flour.
Pour the batter into a parchment-lined, greased 9" cake pan, and bake at 325 degrees for 70 minutes. Let cool completely before using.
*If making ahead: once cooled, remove cake from the pan, wrap in plastic wrap, and store in the refrigerator.
Place the butter and honey in the stand mixer bowl and whip on high speed for five minutes.
Decrease the speed to low, and add half of the sifted confectioners sugar. Mix until the sugar is completely incorporated and the mixture is smooth. Add the remaining sugar and continue mixing until the sugar is fully incorporated and the mixture is smooth.
Combine the milk, salt, and vanilla extract, and stir until the salt has dissolved.
Increase the paddle speed to medium, and slowly drizzle in the milk mixture. Continue mixing until everything is combined.
If you plan on storing the buttercream, keep it in an airtight container at room temperature.
Trim the edges and top of the cake with a sharp or serrated knife. Trim the top portion so it is level, and no longer mounded.
Slice the cake in half horizontally to make a top and bottom portion.
On the surface of the bottom portion, spread a healthy amount of the buttercream. Aim for equal to or just less than a centimeter.
Place the other half of the cake on top of the coated layer, add another healthy portion of frosting, and begin to spread a very thin layer of it all around the cake. This is the “crumb layer,” and it should act as an adhesive to all of the loose crumbs ensuring they will not be seen in the final coating of butter cream.
Once you have completed the crumb layer, add the rest of the buttercream, and spread it evenly across the entire surface of the cake.