Sourdough Vanilla Cake Recipe is a moist, tender cake made using sourdough starter discard, which adds a subtle tang and improves texture.
This Sourdough Vanilla Cake Recipe transforms leftover sourdough starter into a delicious dessert, reducing waste while creating something special.
The main feature of this Sourdough Vanilla Cake Recipe is its balance of rich vanilla flavor combined with the slight tang from the starter, resulting in a unique taste and soft crumb.
The cake is complemented by a smooth buttercream frosting, enhancing its flavor. Step-by-step instructions will guide through making this delightful Sourdough Vanilla Cake Recipe from start to finish.
What Is Sourdough Vanilla Cake Recipe Taste Like?
Sourdough vanilla cake recipe has a rich, moist texture with a delicate balance of sweetness and a subtle tang from the sourdough starter.
The vanilla adds warm, fragrant notes that complement the slight acidity, creating a unique depth of flavor. The cake is tender and soft, with a gentle crumb that melts in the mouth.
The sourdough gives it a mild complexity that sets it apart from traditional vanilla cakes, making each bite interesting yet comforting.
The buttercream frosting adds creamy sweetness that perfectly balances the sourdough vanilla cake recipe light tanginess.
How To Prepare Sourdough Vanilla Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 8 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 9-inch round cake pans (2)
- Cooling rack
- Oven
Ingredients
For the Cake:
- 8 tablespoons unsalted butter, softened to room temperature
- ½ cup sourdough starter discard (unfed)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup whole milk (for a longer ferment, see notes below)
- 1 teaspoon salt
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 ½ tablespoons vanilla extract
For the Buttercream Frosting:
- 1 cup unsalted butter, softened to room temperature
- ¼ cup heavy cream
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
How To Make Sourdough Vanilla Cake Recipe
1. Prepare your pans and oven:
Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set your oven to 350°F (175°C) to preheat.
2. Mix the dry ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream butter and sugar:
In a large bowl or using a stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture becomes light, fluffy, and pale—about 3 to 5 minutes.
4. Add eggs and vanilla:
Add eggs one at a time, beating well after each one. Then, stir in the vanilla extract.
5. Combine sourdough starter and milk:
Mix the sourdough starter discard with the whole milk. Gradually pour this into the wet ingredients, mixing on low speed until everything is well blended.
6. Mix wet and dry ingredients:
Add the dry ingredients to the wet in batches, mixing gently just until the flour disappears. Be careful not to over mix to keep the cake tender.
7. Bake the cake:
Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and frost:
Let the cakes cool in the pans for 10 minutes before removing them onto a wire rack to cool completely. Once cooled, frost as desired.
Special Note
Using sourdough starter discard in this cake adds a subtle tang and improves the texture, making it moist and tender. Make sure your sourdough discard is unfed and at room temperature before mixing for best results.
Avoid overmixing the batter to keep the crumb light. If you prefer a milder flavor, letting the sourdough discard sit in the milk overnight helps mellow the tang.
Always allow the cake to cool completely before frosting to prevent the buttercream from melting. Store leftovers wrapped tightly to maintain freshness.
Amazing Serving Ideas
Sourdough vanilla cake tastes wonderful when paired with a warm cup of tea or coffee. Adding a light dusting of cinnamon or nutmeg on top can enhance the flavor subtly.
Fresh fruits such as sliced strawberries, blueberries, or peaches bring a refreshing contrast to the cake’s mild tang.
For extra indulgence, spread your favorite jam or fruit preserves between the layers. Toasted nuts like almonds or walnuts add a pleasant crunch and texture.
Serving the cake slightly chilled helps the frosting stay smooth and creamy, making each bite enjoyable.
Delicious Variations
1. Chocolate Sourdough Cake
➤ How to Make: Add 1/3 cup of unsweetened cocoa powder to the dry ingredients. This will give you a rich chocolate flavor while maintaining the moist texture. You can also fold in chocolate chips for an extra treat!
2. Lemon Blueberry Sourdough Cake
➤ How to Make: Add the zest of one lemon and 1 cup of fresh or frozen blueberries to the batter. The lemon adds a refreshing brightness, while the blueberries provide a sweet burst.
3. Almond Joy Sourdough Cake
➤ How to Make: Replace the vanilla extract with almond extract and fold in 1/2 cup of shredded coconut and 1/2 cup of chopped almonds. This variation gives a delightful tropical twist reminiscent of the famous candy bar.
4. Carrot Sourdough Cake
➤ How to Make: Stir in 1 cup of grated carrots, 1/2 teaspoon of cinnamon, and a pinch of nutmeg into the batter. This creates a moist and flavorful cake that’s perfect for springtime gatherings.
5. Spiced Pumpkin Sourdough Cake
➤ How to Make: Substitute 1/2 cup of the buttermilk with 1/2 cup of pure pumpkin puree and add 1 teaspoon of pumpkin pie spice. This variation is perfect for fall and adds a lovely warm flavor.
Expert Tips To Your Sourdough Vanilla Cake Recipe
1. Ensure your sourdough starter is active and bubbly for the best flavor and texture. Feed it a few hours before baking if needed.
2. Let your butter, eggs, and buttermilk come to room temperature before mixing. This helps create a smoother batter and a more even bake.
3. Mix the batter just until combined to keep the cake light and fluffy. Overmixing can lead to a dense texture.
4. Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs. Start checking a few minutes before the recommended bake time.
5. Allow the cake to cool completely on a rack before frosting. This prevents the frosting from melting and sliding off, ensuring a beautiful presentation.
Is Best Sourdough Vanilla Cake Recipe Comfort Food?
Sourdough vanilla cake recipe is definitely a top comfort food! Its soft, moist texture and sweet vanilla flavor create a sense of warmth and nostalgia.
Enjoying a slice with a cup of coffee or tea can be incredibly soothing, making it perfect for both celebrations and quiet moments at home. It’s that familiar treat that just feels like a hug!
How To Freeze Sourdough Vanilla Cake Recipe?
To freeze sourdough vanilla cake, ensure the cake is completely cooled to avoid moisture buildup. Wrap the entire cake or slices tightly in plastic wrap to prevent freezer burn.
Place the wrapped cake in an airtight container or heavy-duty freezer bag, and label it with the date. Store the cake in the freezer for up to 2-3 months.
Thaw the cake by leaving it in the refrigerator overnight or at room temperature for a few hours to preserve its texture and flavor before frosting or serving.
Conclusion
I enjoyed sharing this recipe and hope you find my simple ideas easy to follow. This Sourdough Vanilla Cake turns leftover starter into a delicious treat with a soft, tender crumb and balanced flavor.
The combination of sourdough and vanilla creates a unique taste, while the creamy buttercream adds richness. I will now guide you step-by-step to make this cake, ensuring you get great results every time.
More Delicious Vanilla Cake Recipes
How to Make Vanilla Bourbon Cake Recipe
Vanilla Cake with Strawberry – A Delightful Treat
Cherry Vanilla Cake – A Deliciously Fruity
Easy Make French Vanilla Cake Mix Recipe
Sourdough Vanilla Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 9-inch round cake pans (2),
- Cooling rack
- Oven
Ingredients
For the Cake:
- 8 tablespoons unsalted butter softened to room temperature
- ½ cup sourdough starter discard unfed
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup whole milk for a longer ferment, see notes below
- 1 teaspoon salt
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 ½ tablespoons vanilla extract
For the Buttercream Frosting:
- 1 cup unsalted butter softened to room temperature
- ¼ cup heavy cream
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
Prepare your pans and oven:
- Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set your oven to 350°F (175°C) to preheat.
Mix the dry ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
Cream butter and sugar:
- In a large bowl or using a stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture becomes light, fluffy, and pale—about 3 to 5 minutes.
Add eggs and vanilla:
- Add eggs one at a time, beating well after each one. Then, stir in the vanilla extract.
Combine sourdough starter and milk:
- Mix the sourdough starter discard with the whole milk. Gradually pour this into the wet ingredients, mixing on low speed until everything is well blended.
Mix wet and dry ingredients:
- Add the dry ingredients to the wet in batches, mixing gently just until the flour disappears. Be careful not to over mix to keep the cake tender.
Bake the cake:
- Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and frost:
- Let the cakes cool in the pans for 10 minutes before removing them onto a wire rack to cool completely. Once cooled, frost as desired.