Sourdough vanilla cake recipe is a soft, moist dessert made using sourdough discard, adding depth to a classic vanilla flavor. My Baking Addiction inspired me to blend rich sweetness with the subtle tang of sourdough.
I’ve made this sourdough vanilla cake recipe several times, each time tweaking and adjusting to suit what I enjoy most. It’s truly delicious light in texture, yet full in taste.
I added my own touch by slightly reducing the sugar and using a touch more vanilla. Today, I’m showing you exactly how I bake this cake, step-by-step, from start to finish. This sourdough vanilla cake recipe has become a favorite in my kitchen.
Sourdough Vanilla Cake Recipe
This sourdough vanilla cake recipe is a tender, flavorful dessert made using sourdough starter discard, which adds moisture and a light tang without overpowering the vanilla.
The sourdough vanilla cake recipe is built on a classic creaming method with butter, sugar, eggs, milk, and a touch of sourdough, combined with simple pantry staples like flour, baking powder, and salt.
It’s finished with a rich, fluffy vanilla buttercream made from butter, powdered sugar, cream, and vanilla extract. The texture is soft, slightly dense, and holds up beautifully for layering or serving as a single-layer treat. It’s a great way to use discard and elevate a traditional vanilla cake.
How To Prepare Sourdough Vanilla Cake Recipe?
To make this sourdough vanilla cake recipe just right, I’ll guide you through each step clearly and simply. I’ll share helpful tips and the tools I use, though you don’t need them all to succeed.
Using what you have at home is enough to bake this moist, flavorful cake. Follow along, and you’ll enjoy a delicious homemade treat in no time!
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yields: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Square cake pan
- Parchment paper (optional)
- Cooling rack
Ingredients
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup (120g) milk (whole or 2%)
- 1 cup (240g) sourdough starter discard (unfed)
Dry Ingredients
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Vanilla Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
1. Begin by preheating your oven to 350°F (175°C). Lightly grease a square cake pan pan with butter or oil. You can also line the bottom with parchment paper for easy release later.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 2–3 minutes until the mixture becomes light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
4. Add the sourdough starter discard and milk to the mixture. Mix until smooth and fully combined. The batter may look a bit loose or curdled at this stage—this is normal.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, mixing just until no flour streaks remain. Be careful not to overmix, which can result in a dense cake.
6. Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. While the cake cools, prepare the buttercream by beating the room-temperature butter until creamy. Gradually add in the powdered sugar, alternating with the heavy cream, until the frosting reaches your desired consistency.
8. Stir in the vanilla extract and salt. Once the cake is fully cooled, frost the top and sides generously. Slice and serve.
Notes:
This recipe is a perfect way to use up sourdough discard, adding subtle tang and moisture to the cake. The sourdough flavor is mild and won’t overpower the vanilla.
For best texture, use discard that hasn’t been sitting out too long (ideally within 3–4 days in the fridge). The cake can be made a day in advance and stored covered at room temperature.
Nutrition Facts Of Sourdough Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 480 |
| Total Fat | 26g |
| Saturated Fat | 16g |
| Cholesterol | 100mg |
| Sodium | 240mg |
| Carbohydrates | 58g |
| Sugar | 42g |
| Protein | 4g |
Why My Recipe Works
This sourdough vanilla cake recipe works because it carefully balances the tangy flavor and moisture from the sourdough discard with classic cake ingredients like butter, sugar, and eggs.
The sourdough starter adds natural acidity, which reacts with baking soda and baking powder to give the cake a light, tender crumb.
Softened butter and eggs provide richness and structure, while the vanilla enhances the overall flavor without overpowering the subtle sourdough notes.
The combination of wet and dry ingredients is just right to create a batter that bakes evenly, resulting in a moist cake that holds together well and pairs perfectly with creamy buttercream frosting.
My Tips Tips For Success!
1. Always bring your butter, eggs, and milk to room temperature before starting. This helps the ingredients blend more evenly, resulting in a smoother batter and a better texture in the finished cake.
2. Use a kitchen scale for measuring flour to avoid adding too much, which can make the cake dry and heavy instead of light and tender.
3. When combining the wet and dry ingredients, mix gently and just until the flour disappears. Overmixing develops gluten and can make the cake tough rather than soft.
4. Use sourdough discard that’s fresh or recently refrigerated, not old or overly fermented, to keep the flavor balanced and the cake rising properly.
5. Prepare your cake pan by greasing it thoroughly and lining the bottom with parchment paper. This ensures the cake releases cleanly without breaking apart.
6. Allow the cake to cool fully on a wire rack before spreading the buttercream frosting. Applying frosting while warm will cause it to melt and slide off.
7. Before baking, taste a small amount of the batter (safe since it contains no raw flour) to check if the sweetness and vanilla flavor are just right. Adjust if necessary to suit your taste.
My Favorite Ways to Serve It Up
My favorite ways to serve sourdough vanilla cake recipe start with a thick layer of the creamy vanilla buttercream frosting it adds just the right amount of sweetness. Sometimes I like to sprinkle fresh berries on top for a burst of freshness and color.
A dusting of powdered sugar can make it look simple yet elegant. For a cozy treat, I serve sourdough vanilla cake recipe slices with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
No matter how it’s plated, this sourdough vanilla cake recipe is always a crowd-pleaser and feels like a special homemade dessert.
Best Variations
Here are five tasty variations to try with sourdough vanilla cake recipe:
➤ Lemon Sourdough Cake: Add fresh lemon zest and a bit of lemon juice to the batter for a bright, citrus twist. Top with lemon glaze or cream cheese frosting.
➤ Chocolate Swirl: Fold in some melted dark chocolate or cocoa powder to create a marbled effect throughout the cake.
➤ Berry Sourdough Cake: Fold fresh or frozen berries like blueberries or raspberries into the batter for bursts of fruity flavor.
➤ Spiced Vanilla Cake: Add warm spices such as cinnamon, nutmeg, and ginger for a cozy, autumn-inspired version.
➤ Almond Sourdough Cake: Mix in almond extract and sprinkle sliced almonds on top before baking for a nutty flavor and crunchy texture.
Additions And Substitutions
Here are some additions and substitutions you can try with this sourdough vanilla cake recipe:
Additions
- Fold in chopped nuts like walnuts or pecans for extra crunch.
- Mix in chocolate chips or white chocolate chunks for sweetness.
- Add shredded coconut for a tropical touch.
- Stir in fresh fruit pieces, such as diced apples or pears, to make it more moist and flavorful.
Substitutions
- Use buttermilk instead of regular milk for a tangier, richer crumb.
- Swap all-purpose flour with whole wheat flour for a heartier texture (note it may be denser).
- Replace unsalted butter with coconut oil or vegetable oil for a dairy-free option.
- Use maple syrup or honey in place of granulated sugar for natural sweetness (adjust liquid amounts slightly).
How To Store Leftovers
To store leftover sourdough vanilla cake recipe, first let the cake cool completely. Then, wrap it tightly with plastic wrap or place it in an airtight container to keep it moist.
Store it at room temperature for up to two days. If you want to keep sourdough vanilla cake recipe longer, refrigerate the cake for up to a week, making sure it’s well covered to prevent drying out.
For extended storage, slice the sourdough vanilla cake recipe and freeze individual pieces in airtight containers or freezer bags for up to three months. When ready, thaw at room temperature before enjoying.
FAQs For The Sourdough Vanilla Cake
Can I use active sourdough starter instead of discard?
Using active sourdough starter instead of discard can affect the cake’s rise and texture because active starter contains more yeast and bacteria. This might make the batter too bubbly or cause uneven rising. Discard, which is unfed starter, is best because it adds flavor and moisture without extra fermentation power.
Can I freeze the baked cake?
Yes, you can freeze this cake either whole or in slices. Wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container. It will keep well for up to three months. When ready to eat, thaw it overnight in the refrigerator or at room temperature for a few hours.
Is it necessary to use softened butter?
Softened butter is important because it creams well with sugar, trapping air that helps the cake rise and gives it a tender crumb. If butter is too cold, it won’t mix evenly; if melted, the texture will be off. So, make sure butter is softened but not melted.
Can I substitute the milk with a dairy-free alternative?
Yes, dairy-free milks like almond, oat, soy, or coconut milk can be used instead of regular milk. They work well to keep the cake moist and tender. Just make sure the milk is unsweetened to avoid altering the cake’s flavor too much.
How long will the cake stay fresh?
When stored in an airtight container at room temperature, the cake stays fresh and moist for 2 to 3 days. If you want to keep it longer, refrigerate it for up to a week. Before serving, you can bring it back to room temperature for the best texture and flavor.
Conclusion
After making this sourdough vanilla cake recipe, I truly enjoyed every bite it turned out soft, flavorful, and perfectly sweet.
Using sourdough discard gave it a special texture that made it different from any vanilla cake I’ve baked before. I’m happy to share this recipe with you because it’s one of my delicious ideas that came out just right.
I hope you try sourdough vanilla cake recipe in your own kitchen and enjoy it as much as I did. Give it a go you might find a new favorite cake to love and bake again.
More Vanilla Cake Recipes You’ll Love
Best Vegan Vanilla Cake Recipe [With Frosting]
Half Chocolate Half Vanilla Cake Recipe [Two Flavors]
French Vanilla Cake Mix [Moist And Fluffy]
Easy Vanilla Bundt Cake Recipe
Old-Fashioned Vanilla Cake Pudding Recipe
Sourdough Vanilla Cake Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Square cake pan
- Parchment paper (optional)
- Cooling rack
Ingredients
Wet Ingredients
- ½ cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup 120g milk (whole or 2%)
- 1 cup 240g sourdough starter discard (unfed)
Dry Ingredients
- 1½ cups 180g all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Vanilla Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Begin by preheating your oven to 350°F (175°C). Lightly grease a square cake pan pan with butter or oil. You can also line the bottom with parchment paper for easy release later.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 2–3 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Add the sourdough starter discard and milk to the mixture. Mix until smooth and fully combined. The batter may look a bit loose or curdled at this stage—this is normal.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, mixing just until no flour streaks remain. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the buttercream by beating the room-temperature butter until creamy. Gradually add in the powdered sugar, alternating with the heavy cream, until the frosting reaches your desired consistency.
- Stir in the vanilla extract and salt. Once the cake is fully cooled, frost the top and sides generously. Slice and serve.
Notes
Nutrition Facts Of Sourdough Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 480 |
| Total Fat | 26g |
| Saturated Fat | 16g |
| Cholesterol | 100mg |
| Sodium | 240mg |
| Carbohydrates | 58g |
| Sugar | 42g |
| Protein | 4g |
Hi! 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.