Sourdough Discard Vanilla Cake Recipe

Sophia

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.

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Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

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 (⅔ 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

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

Keyword Sourdough Discard Vanilla Cake Recipe