Sourdough Vanilla Cake
This soft and tender sourdough vanilla cake is a simple way to use sourdough discard while creating a rich, homemade dessert. Lightly sweet with a delicate crumb, it’s perfect for celebrations or everyday baking.
Print
Pin
Servings: 8 slices
Pin Recipe
Equipment
- 1 8×8 baking pan or 9-inch round cake pan
- 2 large mixing bowls
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sourdough discard
- ½ cup milk
- 1 tablespoon vanilla extract
Optional Vanilla Buttercream Frosting
- ½ cup butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease an 8×8 baking pan or 9-inch round cake pan.
- Cream butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in sourdough discard until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients, alternating the flour mixture with the milk. Mix gently until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15–20 minutes before slicing or frosting.
Optional Frosting
- Beat butter until smooth and creamy.
- Add powdered sugar, milk, and vanilla.
- Mix until fluffy and spread over the cooled cake.
Notes
Both active sourdough starter and discard work well in this recipe.
Avoid overmixing the batter to keep the cake soft and tender.
Store covered at room temperature for up to 3 days.
Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!