Bluebird Grain Farms

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Compliments of: June Pagan – Private Chef and Menu Developer

Dry Ingredients

In a bowl mix dry ingredients together:
2-1/2 cups Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
1-1/2 cups organic evaporated cane sugar
1 teaspoon baking soda (omit if using Bluebird’s Einkorn Baking Mix)
1 teaspoon of sea salt
2 teaspoon cocoa

Wet Ingredients

In a different bowl, mix wet ingredients:

1 cup buttermilk- room temperature
1 1/2 cups grapeseed oil
2 large eggs, room temperature
2 tablespoon of red food coloring
2 teaspoon of organic vanilla extract
1 teaspoon white vinegar


Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted flour, tapping pans to coat, and discarding extra flour. Combine wet and dry ingredients, blend well. Once the mixture is smooth, pour over two pans, or paper-lined muffin tins. Bake for 25-30 minutes. Let it cool in the pan. Frost with your favorite vanilla or cream cheese frosting.

Cream Cheese Frosting
8 ounces plain cream cheese, room temperature
2 sticks unsalted butter, room temperature
2 teaspoon quality vanilla extract
4 cups confectioners sugar

Combine cream cheese, butter, and vanilla in a mixer. Whip until light, add sugar, then continue whipping until the texture is light. Frost cake and refrigerate. remove from the refrigerator one hour before serving.