Sourdough discard vanilla cake recipe is a moist and tender cake made using leftover sourdough starter, giving a subtle tang to the sweet vanilla flavor.
This delicious sourdough discard vanilla cake recipe uses butter, egg whites, sour cream, milk, and sugar to create a soft, fluffy texture.
I made this sourdough discard vanilla cake recipe because I wanted to reduce waste and try a unique twist on classic vanilla cake.
The main specialty of this sourdough discard vanilla cake recipe is the light texture with a hint of tang. I will now show step-by-step how to bake this cake.
About This Sourdough Discard Vanilla Cake Recipe
This sourdough discard vanilla cake recipe is incredibly delicious with a soft, tender crumb and a subtle, pleasant tang from the sourdough discard.
The sweetness of the sugar balances perfectly with the rich, buttery flavor, while the egg whites and sour cream make the cake light and moist. Each slice melts in your mouth, carrying a gentle vanilla aroma that enhances the taste.
The cream cheese buttercream frosting adds a creamy, smooth layer, complementing the cake’s flavor beautifully. Overall, this sourdough discard vanilla cake recipe is sweet, rich, and satisfyingly flavorful, leaving a delightful taste with every bite.
How To Prepare Sourdough Discard Vanilla Cake Recipe?
To make this sourdough discard vanilla cake recipe perfectly, we’ll go step by step. I’ve explained everything clearly and included tips for smooth batter and even layers.
You don’t need fancy tools just use what’s available. With simple ingredients and careful mixing, you’ll bake a moist, flavorful, and tender cake everyone will enjoy.
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk and spatula
- 2 8-inch round cake pans
- Parchment paper
- Cooling rack
Ingredients
For the Cake:
- 223 g All-Purpose Flour (1 ¾ cups)
- 170 g Unsalted Butter, room temperature (¾ cup)
- 5 Large Egg Whites
- 120 g Sour Cream, room temperature (½ cup)
- 2 tsp Baking Powder
- 144 g Sourdough Discard (½ cup)
- ½ tsp Baking Soda
- 1 tsp Salt
- 350 g Granulated Sugar (1 ¾ cups)
- 158 ml Whole Milk, room temperature (â…” cup)
- 1 tbsp Vanilla Extract
For the Cream Cheese Buttercream Frosting:
- 225 g Cream Cheese, softened (8 ounces)
- 227 g Unsalted Butter, softened (1 cup / 2 sticks)
- 125–250 ml Milk (1–2 tbsp), if needed for spreadable consistency
- 500–600 g Powdered Sugar (5–6 cups)
- 2 tsp Clear Vanilla Extract
- ¼ tsp Salt (if using unsalted butter)
Instructions
1. Preheat the oven and prepare pans:
Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides.
2. Mix dry ingredients:
In a medium bowl, whisk together 223 g flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp salt. Set aside.
3. Cream butter and sugar:
In a large mixing bowl, beat 170 g butter and 350 g sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
4. Add egg whites and vanilla:
Add 5 egg whites one at a time, beating well after each addition. Mix in 1 tbsp vanilla extract until combined.
5. Combine wet ingredients:
In a separate bowl, whisk together 120 g sour cream, 144 g sourdough discard, and 158 ml milk. Gradually mix this into the butter mixture until smooth.
6. Incorporate dry ingredients:
Gently fold the flour mixture into the wet mixture in 2–3 additions. Mix just until combined; do not over mix to keep the cake tender.
7. Bake the cake:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare frosting and assemble:
Beat 225 g cream cheese and 227 g butter until creamy. Gradually add 500–600 g powdered sugar, 2 tsp vanilla extract, and ¼ tsp salt. Add 1–2 tbsp milk if needed to reach spreading consistency. Frost the completely cooled cake layers and assemble.
Notes: Make sure all dairy and eggs are at room temperature to ensure a smooth batter. Sourdough discard can be fresh or refrigerated; allow refrigerated discard to come to room temperature. Frost cake only when completely cooled to avoid melting the frosting.
Nutrition Facts Of Sourdough Discard Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 55g |
| Protein | 4g |
| Fat | 22g |
| Saturated Fat | 13g |
| Sugar | 38g |
| Fiber | 1g |
Why You Must Make
You must make this sourdough discard vanilla cake recipe because it transforms leftover sourdough into a delicious, moist dessert that surprises with its subtle tang and rich vanilla flavor.
Sourdough discard vanilla cake recipe is a way to reduce food waste while creating something extraordinary from simple ingredients like butter, egg whites, sour cream, and milk.
The texture is light yet tender, and the flavor is perfectly balanced between sweet and slightly tangy. This cake is versatile, enjoyable for any occasion, and satisfying to bake, giving both a sense of accomplishment and a treat everyone will love.
Why My Recipe Works
My sourdough discard vanilla cake recipe works because the ingredients and method create a balanced, tender, and flavorful cake. The sourdough discard adds a subtle tang that enhances the sweetness without overpowering it.
Beating the butter and sugar until fluffy traps air, giving the cake a light texture, while the egg whites and sour cream keep it moist.
The combination of baking powder and baking soda ensures proper rise and a soft crumb. Mixing wet and dry ingredients carefully prevents overworking the batter, resulting in a perfectly even, soft, and delicious cake every time.
Serving Suggestions
Serving this sourdough discard vanilla cake recipe can be simple or elegant. Slice and serve it as a classic dessert with a dollop of cream cheese buttercream on top.
It pairs beautifully with fresh berries, a drizzle of chocolate or caramel sauce, or a light dusting of powdered sugar. For a more festive touch, layer the cake with frosting and fruit for a birthday or celebration cake.
Serve slightly chilled or at room temperature with a cup of tea, coffee, or milk. Each slice is soft, moist, and rich, making it enjoyable for any gathering or casual treat.
Professional Baking Tips
1. Take your butter, milk, sour cream, and egg whites out of the fridge ahead of time so they are at room temperature. This helps everything mix together smoothly and gives the cake a light texture.
2. Measure flour carefully by spooning it into a cup and leveling it with a knife. Too much flour can make the cake heavy.
3. Beat the butter and sugar until pale and fluffy. This adds air to the batter so the cake rises well.
4. When mixing the dry ingredients into the wet, fold gently with a spatula. Don’t overmix, or the cake will be dense.
5. Make sure your oven is at the right temperature. An oven thermometer can help because even a small difference can affect how the cake bakes.
6. Let the cake cool completely on a wire rack before spreading frosting. Frosting a warm cake can cause it to slide or melt.
How To Make With More Delicious
➤ Add Fresh Fruit: Fold in blueberries, raspberries, or chopped strawberries into the batter before baking for natural sweetness and juicy bursts in every bite.
➤ Layer with Flavored Frosting: Mix a hint of lemon zest, cocoa powder, or espresso into the cream cheese buttercream to create a unique, richer flavor.
➤ Infuse with Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the batter to give a warm, aromatic twist.
➤ Soak with Syrup: Brush the baked cake layers with a simple vanilla, almond, or citrus syrup to keep the cake extra moist and flavorful.
➤ Add Crunch: Sprinkle toasted nuts, shredded coconut, or chocolate chips on top or between layers for texture and an extra taste dimension.
Cake Storage
To store sourdough discard vanilla cake recipe, keep it in an airtight container at room temperature for up to 2–3 days to maintain its moisture and softness.
If the cake is frosted, store it in the refrigerator for up to 5 days, making sure it is well-covered to prevent the frosting from drying out or absorbing odors.
For longer storage, you can freeze the unfrosted or frosted cake: wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
FAQs About Sourdough Discard Vanilla Cake Recipe
What makes sourdough discard vanilla cake different from a regular vanilla cake?
Using sourdough discard adds a slight tanginess and tender crumb without making the cake taste sour, enhancing overall flavor and texture.
Can I use old sourdough discard in this cake?
It’s best to use discard that’s less than about 3–5 days old, because older discard can develop too much acidity and affect taste and texture.
Do I need active starter to make this cake rise?
No sourdough discard isn’t used for rising power in cakes. The cake rises from baking powder and baking soda, not the starter’s yeast.
Will the cake taste sour because of the discard?
No; when used in balanced amounts, the discard gently enhances flavor without adding noticeable sourness.
Do I need to adjust flour or liquid when adding discard?
Some recipes adjust flour and liquid to balance the discard’s hydration, but your recipe already measures ingredients to work together.
Conclusion
This delicious sourdough discard vanilla cake recipe was truly enjoyed by everyone. My guests and family members all liked the soft, flavorful layers and creamy frosting.
Seeing their happy reactions made me feel proud and satisfied with my baking. I am very happy for the easy success of this sourdough discard vanilla cake recipe, as it turned out just as I hoped.
Making it gave me confidence and joy, and I feel motivated to try more recipes using sourdough discard. This experience reminded me that simple ingredients can create something delightful.
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Sourdough Discard Vanilla Cake Recipe
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk and spatula
- 2 8-inch round cake pans
- Parchment paper
- Cooling rack
Ingredients
For the Cake:
- 223 g All-Purpose Flour 1 ¾ cups
- 170 g Unsalted Butter room temperature (¾ cup)
- 5 Large Egg Whites
- 120 g Sour Cream room temperature (½ cup)
- 2 tsp Baking Powder
- 144 g Sourdough Discard ½ cup
- ½ tsp Baking Soda
- 1 tsp Salt
- 350 g Granulated Sugar 1 ¾ cups
- 158 ml Whole Milk room temperature (â…” cup)
- 1 tbsp Vanilla Extract
For the Cream Cheese Buttercream Frosting:
- 225 g Cream Cheese softened (8 ounces)
- 227 g Unsalted Butter softened (1 cup / 2 sticks)
- 125 –250 ml Milk 1–2 tbsp, if needed for spreadable consistency
- 500 –600 g Powdered Sugar 5–6 cups
- 2 tsp Clear Vanilla Extract
- ¼ tsp Salt if using unsalted butter
Instructions
Preheat the oven and prepare pans:
- Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides.
Mix dry ingredients:
- In a medium bowl, whisk together 223 g flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp salt. Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat 170 g butter and 350 g sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
Add egg whites and vanilla:
- Add 5 egg whites one at a time, beating well after each addition. Mix in 1 tbsp vanilla extract until combined.
Combine wet ingredients:
- In a separate bowl, whisk together 120 g sour cream, 144 g sourdough discard, and 158 ml milk. Gradually mix this into the butter mixture until smooth.
Incorporate dry ingredients:
- Gently fold the flour mixture into the wet mixture in 2–3 additions. Mix just until combined; do not over mix to keep the cake tender.
Bake the cake:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting and assemble:
- Beat 225 g cream cheese and 227 g butter until creamy. Gradually add 500–600 g powdered sugar, 2 tsp vanilla extract, and ¼ tsp salt. Add 1–2 tbsp milk if needed to reach spreading consistency. Frost the completely cooled cake layers and assemble.
Notes
Nutrition Facts Of Sourdough Discard Vanilla Cake Recipe
Calories: 450 kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Sugar: 38g | Fiber: 1gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.