Light, sweet, and buttery, this sourdough vanilla cake is a great way to use up extra sourdough discard. Topped with homemade buttercream frosting, this makes the best birthday cake.
![two square slices of sourdough vanilla cake with a thick layer of buttercream frosting on white plates with a gray napkin](https://www.farmhouseonboone.com/wp-content/uploads/2022/07/sourdough-vanilla-cake-18-1024x683.jpg)
I never really need an excuse to make cake, but we have plenty of birthdays to celebrate around these parts. Iโve made my chocolate version many, many times, but I thought a vanilla sourdough cake would be a lovely and lighter version.
This recipe is a great one to keep in your back pocket. Whether you need it for a special holiday or a Tuesday, this is the perfect way to use up all that sourdough discard you may have from feeding your sourdough.
Although, at this point, I never toss out my discard. I just continue to feed and use it. There are so many great ways to use discard. Check out my favorite discard recipes here.
This light, fluffy, and moist cake is then topped with homemade buttercream frosting (recipe below) for the yummiest sweet treat.
Sourdough Cake Making Tips:
- Make sure to allow the cake to completely cool before frosting. If you donโt, you will be left with melted frosting.
- To ensure the cake doesnโt stick to the pan, I like to grease the pan first, then cut out a piece of parchment paper to fit in the bottom of the greased pan. When the cake is done baking, you just need to use a knife around the edges of the cake to loosen it from the sides and pop it out.
- Make sure the baking powder and baking soda are still good. If they are past their prime, then the cake wonโt rise properly.
- This recipe can be doubled to make extra layers.
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Why you will love this recipe:
Delicious and sweet cake that is light and fluffy with vanilla and buttery notes.
Tender crumb.
Can be long fermented for the best digestibility and health benefitsโฆ if cake can really be healthy.
Great way to use discard.
Just mix it up and bake right away or it can be long fermented.
FAQ
What does sourdough do for cakes?
It helps reduce the gluten formation in the cakes which helps it be more tender rather than tough and chewy. It can also give cake a wonderful, mild sourdough flavor adding more depth.
Is sourdough hard to bake?
This is completely dependent on the recipe. There is such a wide variety of sourdough recipes and ways to use your sourdough starter. Some are super easy, like pancakes, while others are more complex, like artisan bread.
What kind of sourdough starter works for this recipe?
Active or discard will work. Also, I use a starter with 100% hydration. I feed it equal parts flour to water. If your starter is a different hydration, then it will affect the outcome of the cake.
Sourdough Cake Ingredients:
- Flour โ This recipe calls for all-purpose.
- Sugar โ Preferably cane sugar as many white sugars on the market are made from genetically modified sugar beets.
- Salt โ Salt brings out the sweetness and adds so much flavor to desserts.
- Baking soda and baking powder โ While this recipe is technically sourdough, the starter is not what gives its rise. This recipe still relies on chemical leaveners.
- Butter and coconut oil โ This gives it a nice subtle flavor and lightness.
- Vanilla extract โ Preferably pure vanilla extract, but imitation would also work. I love making my own homemade vanilla extract. It is really easy and inexpensive to make.
- Sourdough starter โ This can be active sourdough starter or discard. Either will work.
- Water or milk โ I typically use milk. If you want to long-ferment the cake and donโt feel comfortable leaving the milk out, substitute it for water.
- Eggs
Tools you may need:
Liquid measuring cup
Dry measuring cups and spoons
9×13 baking dish or cake pan
How To Make Sourdough Vanilla Cake
Preheat the oven to 350 and grease a 9×13 baking dish or two 9โ cake pans.
Tip: if using cake pans, I like to grease the cake pans and then cut out parchment paper the size of the cake pan and add it to the bottom. This is extra security that it will not stick to the bottom.
In a stand mixer bowl or large bowl, combine the dry ingredients.
Add the softened butter to the flour mixture and combine.
In a separate bowl, mix together sourdough starter, milk, eggs, melted coconut oil and vanilla.
Slowly add the wet ingredients to the butter flour mixture. Start the mixer on low and work up to medium speed.
Mix until smooth without lumps.
Add the fermented sourdough cake batter to the baking dish or half the batter to each cake pan.
Bake for 30-35 minutes until it starts to turn golden around the edges and a cake tester comes out clean.
Allow to cool completely before frosting.
How To Make Long Fermented Sourdough Cake
In a large bowl, mix together oil, butter, flour, sourdough starter, and water until combined.
Cover with a tea towel or plastic wrap and allow to ferment in a warm place for 8-24 hours.
The next day, preheat the oven to 350 and grease a 9×13″ baking dish or two 9โ cake pans.
Add vanilla, eggs, salt, sugar, baking soda and baking powder to the fermented dough. Stir until it just comes together and is combined well, but being careful not to over mix the batter.
Add half of the fermented sourdough cake batter to each cake pan.
Bake for 30-35 minutes for a 9×13 or until a cake tester comes out clean. 35-45 minutes for 9″ can pans.
Allow to cool completely before frosting.
Make them into cupcakes:
Mix according to the instructions and place in paper lined muffin tin. Bake for 18-22 minutes or until a toothpick comes out clean.
Storage:
Frosted cake: Place in the refrigerator for about 15-20 minutes uncovered, then cover with plastic wrap or beeswax wrap. This lets the frosting harden before topping it so hopefully the frosting stays nice. Allow it to thaw at room temperature for at least 20-30 minutes before serving.
Unfrosted: Store at room temperature in an airtight container.
How To Make The Best Buttercream Frosting:
To a stand mixer with a whisk attachment (or a bowl and hand mixer), add softened butter and beat until smooth.
Add powdered sugar and start the mixer on low and work up to medium speed. Whisk until nice and fluffy. Scrape the sides of the bowl as needed.
Add heavy whipping cream, salt, and vanilla and whisk for 1-2 more minutes.
Spread onto completely cooled cake.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Find More Sourdough Desserts
- Sourdough Coffee Cake
- Lemon Pound Cake
- Blueberry Sourdough Cobbler
- Sourdough Biscotti
- Sourdough Brownies
Sourdough Vanilla Cake
Ingredients
- 2 1/2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup butter softened
- 1/4 cup coconut oil
- 1 1/2 tablespoons vanilla
- 1/2 cup sourdough starter
- 1 cups water/milk
- 3 large eggs
Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 and grease a 9ร13 baking dish or two 9โ cake pans.
- In a stand mixer bowl or large bowl, combine the dry ingredients.
- Add the softened butter to the flour mixture and combine.
- In a separate bowl, mix together sourdough starter, milk, eggs, melted coconut oil and vanilla.
- Slowly add the wet ingredients to the butter flour mixture. Start the mixer on low and work up to medium speed.
- Mix until smooth without lumps.
- Bake for 30-35 minutes until it starts to turn golden around the edges and a cake tester comes out clean. 35-45 minutes for 9" cake pans
- Allow to cool completely before frosting.
Create Buttercream Frosting
- To a stand mixer with a whisk attachment (or a bowl and hand mixer), add softened butter and beat until smooth.
- Add powdered sugar and start the mixer on low and work up to medium speed. Whisk until nice and fluffy. Scrape the sides of the bowl as needed.
- Add whipping cream, salt, and vanilla and whisk for 1-2 more minutes.
- Spread onto completely cooled cake.
Notes
- If using cake pans, ensure the cake doesnโt stick to the pan by greasing the pan first, then cutting out a piece of parchment paper to fit in the bottom of the greased pan. When the cake is done baking, you just need to use a knife around the edges of the cake to loosen it from the sides and pop it out.
- Make sure the baking powder and baking soda are still good. If they are past their prime, then the cake wonโt rise properly.
Madeline says
Would it work to turn this into a coconut cake do you think? Suggestions? Coconut extract and shredded coconut to both cake batter and frosting?
Traci Danson says
I have gluten bree sourdough starter and was wondering if I replaced the flour with one for one gluten free flour the recipe would work or if anyone has tried it.
Lisa Bass says
That should work!
Katies Homemade Life says
This cake came out beautiful in my 9 x 13 pan! I added some strawberry preserves I had canned in it. Was wonderful ๐
Katie S. says
What is the best way to store the frosted cake so it doesnโt dry out?
Lisa Bass says
I like to store them covered, in the fridge.
Jen says
Hi Lisa, do you think I could add strawberries to this recipe? Or would it make it to wet? Thanks!
Lisa Bass says
You could add them!
Rachel M. says
Hello! I want to make this cake for my daughterโs 7th birthday tomorrow but she has an allergy to egg. I make a lot of baked goods with flax egg as a replacement but I was wondering if you think it is worth a shot trying it with this recipe? Thank you!
Lisa Bass says
I have never tried it to know for sure! Sorry.
Kimberly Dixon says
Have you tried banana in place of the egg. I find it works well for me.
Leah Hopkins says
We can’t use coconut oil – do you thinking using all butter would work?
Lisa Bass says
Yes, that should be fine.
Kilby says
Hi Lisa, if I wanted to long ferment the batter, what ingredients would I leave out and mix in at the end after fermentation – if any?
Val says
Hi I recently made your long fermented sourdough chocolate cake and it was so super moist. I want to try the vanilla and would like to do the long version. Do you use milk or water when you do the long version? Concerned about milk setting out so long. Or could you add the milk the next day like you do for your chocolate cake?
Lisa Bass says
I use raw milk, so I am not worried about the milk sitting out over night!
Erika says
Hello! Can you put the grams measurements in parentheses for this recipe? When you google 1/2c of starter there is a range, which is confusing to a beginner baker. Thanks!
Lisa Bass says
I have a conversion chart! Hope that helps.
Erin says
hi! where is that conversion chart? it’s not listed on this page that i can tell. i’m suprised you don’t have the conversions. it makes it hard to trust the recipe!
Lisa Bass says
Here’s my conversion chart! My newer recipes all have conversions and I am slowly working on updating older recipes.