Sourdough Vanilla Cake Recipe
To make a Sourdough Vanilla Cake, combine flour, sugar, baking powder, and salt. In another bowl, mix sourdough starter, eggs, vanilla, and melted butter. Combine wet and dry ingredients, pour into a greased pan, and bake until golden. Enjoy this moist, flavorful cake!
Equipment
- Mixing bowls
- Whisk
- electric mixer,
- Spatula
- 9-inch round cake pans,
- parchment paper,
- Cooling rack
Ingredients
For the Sourdough Vanilla Cake
- 1 cup active sourdough starter fed and bubbly
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
For the Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk adjust for consistency
Instructions
Making the Sourdough Vanilla Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line your 9-inch round cake pans with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and your active sourdough starter.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
Making the Buttercream Frosting
- Beat the Butter: In a clean bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the speed and beat until fluffy.
- Incorporate Vanilla and Cream: Add the vanilla extract and heavy cream (or milk), mixing until the frosting reaches your desired consistency. If it's too thick, add a little more cream; if too thin, add more powdered sugar.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before frosting or serving.
Notes
Using an active sourdough starter gives this cake a wonderful depth of flavor. If you don't have a starter on hand, you can substitute it with buttermilk for a similar tangy effect.