Sourdough Vanilla Cake Recipe
Sourdough Vanilla Cake Recipe combines classic vanilla flavors with the unique tang of sourdough starter discard, resulting in a moist and tender cake with a subtle depth. It uses simple ingredients and natural fermentation, creating a rich texture and balanced sweetness. Finished with creamy buttercream frosting, this cake is a delicious way to use sourdough discard while enjoying a flavorful, homemade dessert.
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.
Notes
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.