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

I never really need an excuse to make cake, but we have plenty of birthdays to celebrate around these parts. Iโ€™ve 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.

overhead photo of sourdough vanilla cake with fluffy buttercream frosting. The baking dish is on a gray napkin

Sourdough Cake Making Tips:

  • Make sure to allow the cake to completely cool before frosting. If you donโ€™t, you will be left with melted frosting.
  • To ensure the cake doesnโ€™t 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 wonโ€™t rise properly.
  • This recipe can be doubled to make extra layers.

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A spatula taking out a square piece of sourdough cake from a baking dish

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 benefitsโ€ฆ 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.

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FAQ

overhead photo of a baking dish with sourdough cake with a thick layer of buttercream frosting. A metal spatula is resting in the glass baking dish. Two square pieces of cake on white plates sit next to the baking dish.

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.

jars of flour and sourdough starter on a white countertop with eggs, and measuring cups of spoons of other ingredients

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 donโ€™t feel comfortable leaving the milk out, substitute it for water.
  • Eggs

Tools you may need:

Stand mixer

Mixing bowls

Liquid measuring cup

Dry measuring cups and spoons

9ร—13 baking dish or cake pan

sourdough vanilla cake topped with fluffy buttercream frosting on a white quartz countertop with a wooden spoon and gray tea towel to the left

How To Make Sourdough Vanilla Cake

Preheat the oven to 350 and grease a 9ร—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.

dry ingredients in a glass bowl on a white countertop with a wooden spoon to the left

In a stand mixer bowl or large bowl, combine the dry ingredients.

flour, sugar, baking soda, baking powder, and butter in a glass bowl with a wooden spoon to the right.

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.

sourdough vanilla cake batter in a 9x13 glass baking sheet

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.

side view of vanilla cake with buttercream frosting in a glass baking dish on a gray napkin

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 9ร—13โ€ณ 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 9ร—13 or until a cake tester comes out clean. 35-45 minutes for 9โ€ณ 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.

sourdough vanilla cake with buttercream frosting in a glass baking dish on a gray linen napkin

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 Vanilla Cake

4.53 from 167 votes
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.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings:
two square slices of sourdough vanilla cake with a thick layer of buttercream frosting on white plates with a gray napkin
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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
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Instructions 

  • Preheat the oven to 350 and grease a 9ร—13 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 doesnโ€™t 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 wonโ€™t rise properly.

Nutrition

Calories: 213kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 244IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.53 from 167 votes (154 ratings without comment)

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168 Comments

  1. Abby says:

    When you long ferment this recipe could you add all the ingredients except the baking powder and baking soda? I noticed that in some of your other recipes you say its ok to do so and I have tried those and they seem to work great fermenting it with the eggs and dairy in them. I wasnโ€™t sure if a cake recipe would be different.

  2. Frani says:

    Can I sub coconut sugar for this recipe?

    1. Lisa Bass says:

      Yes, you can.

  3. Grace says:

    Good Evening! How does your long fermented cake taste? I make sourdough bread and Iโ€™m trying to understand how sourdough starter would affect the taste of cake. Thanks much.

    1. Lisa Bass says:

      Itโ€™s a little tart, but the sugar evens it out.

  4. Polly says:

    5 stars
    Wow! A most excellent cake! I opted for the long fermentation method and that extra tang really worked well with the icing. I used my homemade vanilla bean paste and this recipe certainly made it shine.

  5. Emily says:

    How many cupcakes does this recipe make?

    1. Lisa Bass says:

      18-24 standard size cupcakes.

      1. Kristin Goss says:

        How long for a Bundt pan?

        1. Lisa Bass says:

          45-55 minutes! I would start checking for doneness around 45 min.

  6. Natalie Meyer says:

    5 stars
    This is by far the best vanilla cake Iโ€™ve ever eaten! Beautiful texture and lovely flavor. Not too sweet, which I appreciate! I also love the simple ingredients and easy measurements in this recipe.

    Thank you Lisa!

  7. Sara Whitaker Eggers says:

    5 stars
    My new favorite cake!

  8. Beverly says:

    THANKS FOR GREAT RECIPE. I AM VERY NEW TO SOYRDOUGH, MY GOAL IS TO EAT BETTER WHILE HAVING FUN IN KITCHEN! Love the reverse cream method!! I couldnโ€™t decide if I wanted cupcakes or layer cake wth strawberry jam in center. I subed three egg whites for 2 whl eggs. Recipe made twelve small cupcakes and one small layer split wth jam in center. VERY NICE !!

  9. Morgan says:

    5 stars
    Hello! I just made two of the cakes. One is for tomorrow and one is for the following day. Should I frost the cakes now and then cover and store them or should I cover the cakes and store the frosting separately then frost before taking to the destination? Should I store the cakes and frosting in the fridge or on the counter? Thank you!

  10. Brianna says:

    5 stars
    This is the most delicious vanilla cake Iโ€™ve ever made! It is moist, so flavorful and light at the same time. We just found a new family favorite!!!