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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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4.54 from 171 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sourdough
Cuisine: American
Keyword: baking, cake, sourdough, sourdough cake
Servings: 36
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