by Amy Duska | 9 Comments | We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.
Light, fluffy, and full of vanilla flavor, this sourdough vanilla cake recipe is a great way to put your sourdough discard to good use. It's topped with a rich chocolate buttercream frosting perfect for sheet cakes, cupcakes, or layer cakes.
This sourdough vanilla cake recipe is easy to make and perfect for birthdays. It makes the best birthday cake. (Just add sprinkles!)
It's great for any special occasion when you want a simple sourdough cake.
This sourdough dessert has a tender crumb and a fluffy texture that just can't be beat!
We've included a tasty chocolate buttercream frosting because it's our family's favorite flavor combination, but you can use any frosting you like.
Use this recipe to make variations like lemon or strawberry poke cake, or add food dye to color the batter. You can create so many things with it.
Like our sourdough chocolate chip cookies, it's just one of our many sourdough discard recipes to avoid wasting your leftover starter!
Jump to:
- Amy's notes
- Ingredients needed
- Pro Baking Tip
- Step by Step Instructions with Photos
- How to make sourdough vanilla cupcakes or layer cakes
- How to make long-fermented sourdough vanilla cake
- How to Store
- More sweet sourdough recipes
- Sourdough Vanilla Cake
Amy's notes
I had a lot of fun creating this recipe, and I couldn't wait to share it with you!
Save this recipe if you enjoy making cakes or cupcakes for special occasions. It's easy and always turns out perfect.
I made it for my daughter's baby shower with vanilla buttercream and lemon curd between the layers, and it was a big hit!
I hope you enjoy it! Amy
Ingredients needed
For the cake:
- all-purpose flour
- salt
- baking soda
- baking powder
- sugar
- butter
- eggs
- milk
- vanilla extract
- sourdough starter discard
For the frosting:
- butter
- powdered sugar
- cacao powder
- heavy cream
- vanilla extract
Pro Baking Tip
- Make sure your baking powder and baking soda are fresh so the cake doesn't fall flat. Replace them 6 months after opening.
- When baking layer cakes, lightly grease the pans, line the bottom with parchment paper, and dust with flour. This will help the cakes release easily from the pans.
- Avoid overmixing the batter to prevent a dense cake.
Step by Step Instructions with Photos
Before you mix the batter, position the oven rack in the center position and preheat the oven to 350°F (168°C). If you're making a sheet cake, lightly grease the bottom with butter or oil.
See the recipe card for layer cake and cupcake instructions.
Step 1: Make the batter
Combine the dry ingredients by whisking them in a small bowl and then set them aside.
In the stand mixer bowl with the paddle attachment, beat the butter and sugar until creamy.
Add the remaining wet ingredients to the mixer and blend until smooth. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
Pour the batter into a prepared baking dish, ensuring the top is leveled out.
Step 2: Bake and cool
Bake in the oven for 35-40 minutes until the cake is done.
Once you take the cake out of the oven, check if it's done by inserting a toothpick into the center—if it comes out clean, it's ready.
Let the cake cool completely before frosting. Decorating while it's warm will cause the frosting to melt.
Step 3: Make the frosting
Using a handheld or stand mixer with a paddle or whisk attachment, start by beating the butter on medium speed for about 2 minutes until it becomes creamy. Then, add the confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract.
Begin mixing on low speed for 30 seconds, then increase to high speed and continue beating for 1 minute. Scrape down the sides of the bowl as needed.
If the frosting is too thin, add 2-3 tablespoons more powdered sugar. If it's too thick, add another tablespoon of cream to adjust the consistency.
Step 4: Decorate
Spread the chocolate buttercream frosting evenly over the surface of the cake.
The cake is beautiful as-is, but you can use a piping bag to create designs. For extra sparkle, cover the top with sprinkles or icing sugar!
How to make sourdough vanilla cupcakes or layer cakes
- 24 Cupcakes:Line two 12-count cupcake tins with cupcake liners.Bake the cupcakes for 20-25 minutes.
- 2 Cake Pans:lightly grease the bottom and sides of the pan. Line the bottom with parchment paper and coat with flour to prevent sticking. If using a muffin tin, place paper liners in each tin. Bake 8" and 9" cakes for 30-35 minutes. Let the cakes rest for 10 minutes before transferring them to a wire rack to cool completely.
How to make long-fermented sourdough vanilla cake
A portion of the cake batter can be long-fermented. Combine the sourdough starter, flour, and 1 cup of water in a bowl (replacing the milk with water). Let it sit at room temperature overnight or up to 24 hours.
When ready to bake, cream the butter and sugar, then add the remaining wet ingredients, the dry ingredients, and the sourdough mixture. Beat until smooth, but avoid overmixing. Proceed with Step 5 in the recipe instructions.
How to Store
Store the cake in an airtight container with a lid or cover it with plastic wrap in the fridge for up to 4 days. After that, transfer it to a freezer-safe container and freeze for up to 3 months. It's best to freeze the cake unfrosted.
More sweet sourdough recipes
Sourdough Snickerdoodles
Sourdough Oatmeal Cookies
Sourdough Peanut Butter Cookies
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Sourdough Vanilla Cake
A simple sourdough vanilla cake made in a sheet pan with a rich chocolate buttercream frosting.
Rate this recipe!
5 from 2 votes
SAVE Print Pin Recipe
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Servings: 12 slices
Author: Amy Duska
EQUIPMENT
1 stand mixer or hand mixer
INGREDIENTS
Dry Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
Wet Ingredients
- 1 ¾ cups (350 g) granulated sugar
- 8 tablespoons (113 g) unsalted butter (room temperature)
- 3 large eggs
- 1 cup (240 g) whole milk (see notes for a long-ferment)
- 1 ½ tablespoons (20 g) vanilla extract
- ½ cup (125 g) sourdough starter discard
Chocolate Buttercream Frosting
- 1 cup (226 g) unsalted butter (room temperature)
- 3 ½ cups (420 g) powdered sugar
- ½ cup (41 g) cacao powder (or Dutch-processed cocoa powder)
- 3 tablespoons (45 g) heavy cream
- 1 tablespoon (13 g) vanilla extract
- pinch of salt
INSTRUCTIONS
Set the oven rack in the center position and preheat the oven to 350°F (176°C). Lightly grease a 9" x 13" baking dish with cooking spray or butter.
Mix the dry ingredients in a small bowl and set aside.
2 ½ cups (300 g) all-purpose flour
1 teaspoon (5 g) salt
1 teaspoon (4 g) baking powder
1 teaspoon (4 g) baking soda
Using a stand mixer or an electric hand mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
1 ¾ cups (350 g) granulated sugar
8 tablespoons (113 g) unsalted butter
Add the eggs, milk, vanilla extract, and sourdough starter and continue to beat until smooth. Add the flour mixture to the wet ingredients and mix until just combined and there are no visible lumps of flour.
3 large eggs
1 cup (240 g) whole milk
1 ½ tablespoons (20 g) vanilla extract
½ cup (125 g) sourdough starter discard
Pour the batter into the baking dish and gently tap it onto the countertop to release any bubbles. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Chocolate Frosting
Using a handheld or stand mixer with a paddle or whisk attachment, beat the butter on medium speed for about 2 minutes until creamy. Add the confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. If the frosting is too thin, add 2-3 tablespoons more confectioners' sugar or cocoa powder. If it's too thick, add another tablespoon of cream.
1 cup (226 g) unsalted butter
3 ½ cups (420 g) powdered sugar
½ cup (41 g) cacao powder
3 tablespoons (45 g) heavy cream
1 tablespoon (13 g) vanilla extract
pinch of salt
NOTES
- Long-ferment: A portion of the cake batter can be long-fermented. Combine the sourdough starter, flour, and 1 cup of water in a bowl (replacing the milk with water). Let it sit at room temperature overnight or up to 24 hours. When ready to bake, cream the butter and sugar, then add the remaining wet ingredients, the dry ingredients, and the sourdough mixture. Beat until smooth, but avoid overmixing.
- 2 Cake Pans: lightly grease the bottom and sides of the pan. Line the bottom with parchment paper and coat with flour to prevent sticking. If using a muffin tin, place paper liners in each tin. Bake 8" and 9" cakes for 30-35 minutes.
- 24 Cupcakes: Line two 12-count muffin tins with cupcake liners. Bake the cupcakes for 20-25 minutes.
Nutrition
Serving: 1slice | Calories: 614kcal | Carbohydrates: 90g | Protein: 6g | Fat: 27g
