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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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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.
Course Sourdough
Cuisine American
Keyword baking, cake, sourdough, sourdough cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36
Calories 213kcal
Author Lisa Bass

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 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

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