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.
I never really need an excuse to make cake, but we have plenty of birthdays to celebrate around these parts. I’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.
Sourdough Cake Making Tips:
- Make sure to allow the cake to completely cool before frosting. If you don’t, you will be left with melted frosting.
- To ensure the cake doesn’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 won’t 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 benefits… 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 – This recipe calls for all-purpose.
- Sugar – Preferably cane sugar as many white sugars on the market are made from genetically modified sugar beets.
- Salt – Salt brings out the sweetness and adds so much flavor to desserts.
- Baking soda and baking powder – 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 – This gives it a nice subtle flavor and lightness.
- Vanilla extract – 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 – This can be active sourdough starter or discard. Either will work.
- Water or milk – I typically use milk. If you want to long-ferment the cake and don’t 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 9” 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 9” 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
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.
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 tbs vanilla
- 1/2 cup sourdough starter
- 1 cups water/milk
- 3 eggs
Buttercream Frosting
- 1 cup unsalted butter - room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tbs vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 and grease a 9×13 baking dish or two 9” 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 doesn’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 won’t rise properly.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 174mgCarbohydrates: 32gFiber: 0gSugar: 24gProtein: 2g
BB says
Dear Lisa, This cake looks delicious, so glad there is a frosting recipe included as well!
I am super excited to have recently purchased a proper grain mill! I am anxious to use it for all my baking and quickly went in search of recipes. Naturally your blog and Youtube channel were the first places I looked, since I know you regularly use a mill, but soon realized most of your recipes call for store-bought flours. I know you must have quite a large following without grainmills, but I hoped you would be able to convert some of your recipes to fresh whole grains? I know it is a lot of work and I will try it myself, but seeing as you are probably doing it for your own family already. It occurs to me that maybe fresh milled whole grain recipes aren’t asked for as much as AP store-bought flours. I decided to pipe up and say, Yes, at least some of your fans are interested in fresh whole flour. Thank you so much for all you do. God bless!
Celeste says
Hi! Thank you for the recipe. We have a nut allergy in the house, what can I sub for the coconut oil?
Lisa says
You can use any neutral vegetable oil or butter.
Nicki says
Yes! I use olive oil in replacement most times! It turns out great! I too have a nut allergy!
Michelle says
Should I use fed starter or unfed? Or does it not matter?
Debbie says
I made this cake for my husband’s birthday and it was a hit! It is very moist and delicious! Some people were skeptical about the sour dough starter but forgot all about it once it was baked! Thanks for the recipe!
Mikayla says
I just made this today for my birthday and it was DIVINE! I got so many compliments, even from some foodies lol. I used lavender instead of vanilla in the icing and topped it with diced peaches drenched in honey. Perfect summertime vibes. Thanks Lisa!! You have never steered me wrong!
Lisa says
Wow! Those additions sound amazing!
Susan says
I loved this recipe! It’s one of the first sourdough recipes I’ve ever tried, I had a lot of discard so I used only starter that I fed with a little bit of flour to get it the right consistency then fermented 24 hours. This was the lightest fluffiest (and still moist) cake ever and I’m so happy it came out so well because I’m a sourdough novice who just finished making my own starter.
Lisa says
Fantastic! Thank you for the kind review. Glad you enjoyed them.
Penny says
Can the cake and icing be done with Honey?
Lisa says
Unfortunately no. It would add too much moisture to the recipe and it would not turn out right.
Christy Pettitt says
I have a question. I am trying to figure out how to adapt my mother’s banana cake using sourdough discard. Can you help me?
Lisa says
Yes. You can check out this post to get an idea of how to convert recipes to sourdough. Hopefully that helps!
Ashley says
Hello! What would be your recommendation for subbing einkorn flour in this recipe?
Lisa says
I have not personally tested that out, but I imagine adding 1/3 less liquid would do the trick.
Crystal says
I’ve made this and her chocolate cake several times with einkorn flour and it has turned out great! I maybe add a tiny bit more flour. Just made it today for my daughters birthday. I also even decreased the amount of sugar by about a 1/2 cup. I was worried by using einkorn and decreasing the sugar I might be messing with the recipe too much but it turned out perfect!
Faye says
Super recipe! Was a hit at the birthday party, I swapped out the 2 cups sugar for 1 cup coconut sugar and added some fresh strawberries to the batter. I also added some strawberries to the buttercream. A really lovely moist crumb, will definitely make again!
Lisa says
That sounds amazing! Yum!
Marcy Grote says
has this been tried using the preferment method? I’m thinking the flour, starter and water/milk?
g says
great recipe! I am planning to use it for my daughter’s birthday party <3
I actually made it into mini cupcakes as well! I found 16-17 minutes (same temp) perfect for this.
thank you for the recipe!
Lisa says
Thank you for sharing!
heather says
Can this be made with sourdough discard? I’m looking for ways to use and bake with the discard.
Thank you
Lisa says
Yes! Sourdough discard works wonderfully.
Maeghan says
I turned this into a gingerbread cake so I could use it in a trifle I served for dessert on Christmas. I replaced the 2 cups of sugar with just 1/2 cup coconut sugar, and 1/2 cup molasses. Added some cinnamon, ginger and allspice. And used all butter instead of coconut oil because I was lazy. It was delicious!
Lisa says
That sounds delicious!
Carol says
I always look at your sourdough recipes to see if you use einkorn. I would LOVE a recipe for einkorn sourdough cake !
Lisa says
Good to know! I do have a Gingerbread Cake made with Einkorn (https://www.farmhouseonboone.com/gingerbread-cake-with-einkorn-flour). I’ll add this to my list for the future though!
Anonymous says
I made this tonight into 24 cupcakes and they were amazing! Big hit for the birthday party, thank you for sharing the recipe!
Lisa says
Great idea! So glad you enjoyed them!
Janet says
If doing the long ferment do you still mix softened butter with flour first or do you just mix it all in together? With the long ferment could the butter be melted and cooled to mix in?
Lisa says
I just mixed it all together. Melted butter could work, but it may result in a denser cake.
Haley says
This cake looks delicious! Can you make this cake for your child’s first birthday? He’s never had much flour, wondering if einkorn or almond flour is better for a new 1 yr old..
Lisa says
I’m not sure almond flour would work since it doesn’t have gluten. Einkorn should work. You may need to adjust the amount of flour added.
Susu says
I made this today with all butter (no coconut oil because I was lazy lol), and made two 9” rounds to make a Victoria sandwich with homemade lemon curd and whipped cream. I read up on what type of cake is actually used to make the “sponge,” which is not like our American sponge cake at all, so decided I would just try this sourdough recipe instead. I definitely over baked it because I was afraid of it caving in, but at the same time it didn’t dry out! Made a very lovely finished cake for family tea time and I’ll be using this recipe in other ways too. So far, all of Lisa’s recipes come out great despite me frequently making mistakes lol, so I’m always coming back for more!
Lisa says
That is wonderful to hear! Homemade lemon curd and whipped cream sounds AMAZING!