Simple Sourdough Discard Vanilla Cake
Sourdough isn’t just for bread! This delicious recipe for Simple Sourdough Discard Vanilla Cake is a perfect way to use up your leftover sourdough starter. It combines the traditional tang of sourdough with the sweet, rich flavors of vanilla and caramel buttercream icing, creating a tender, moist cake that’s a joy to bake and eat.
Jump to RecipeWhy Use Sourdough Discard in Cake?
Using sourdough discard in cake recipes is a great way to reduce waste and add a depth of flavor to your bakes. The slight tang of the sourdough starter discard complements the sweetness of the cake, resulting in a unique taste profile. Plus, it’s a delicious way to share knowledge and passion for sourdough baking in a new and exciting form.
Ingredients and Prep
Before you begin, make sure all your ingredients are at room temperature. This ensures that your cake has the perfect texture and rises evenly.
For the Cake:
- 2.5 cups all-purpose flour
- 1/2 cup sourdough discard
- 1 cup white sugar and 1 cup brown sugar for depth of flavor
- 1 tsp salt, 1 tsp baking powder
- 1/2 cup butter, softened
- 2 tbsp vanilla extract for a rich flavor
- 1 cup milk (whole milk or coconut milk work great)
- 3 large eggs
Instructions
Mixing Dry Ingredients
In the large bowl of a stand mixer fitted with a paddle attachment, combine the dry ingredients – flour mixture, white sugar, brown sugar, salt, and baking powder. Then add in the softened butter and mix.
Preparing Wet Ingredients
In a separate large mixing bowl, whisk together the sourdough discard, eggs, milk, and vanilla extract.
Combining Ingredients
Gradually add the wet ingredients into the dry ingredients while the mixer is on a low speed. Scrape down the sides of the bowl with a rubber spatula as needed, ensuring everything is well incorporated into a thick pancake batter-like consistency.
Baking the Cake
Preheat your oven to 350 degrees F. Grease a 9×13 inch pan with butter or line with parchment paper. Spoon the batter into the prepared pan and smooth the top with an offset spatula. Bake for 30-40 minutes or until a cake tester inserted into the center comes out clean. Let the cake cool on a wire rack.
Caramel Buttercream Icing
Making the Caramel
In a small saucepan over medium-low heat, melt 1 cup of brown sugar. Stir with a wooden spoon until it dissolves and turns a dark amber color. Be careful not to burn it. Remove from heat and stir in 1/2 cup butter cubed, followed by 1/4 cup milk. Return to heat, bringing it to 245°F, then remove and add 1 tbsp vanilla extract and a pinch of sea salt. I have a more in depth post on creating the perfect caramel sauce HERE.
Creating the Buttercream
Once the caramel has completely cooled, in the bowl of a stand mixer, mix 4 cups powdered sugar and 1 tbsp heavy cream on medium speed until creamy. Gradually add the cooled caramel until desired consistency and taste.
Icing the Cake
Spread the caramel buttercream over the cooled cake using an offset spatula.
The Final Product: A Sourdough Baker’s Dream
This cake is not only a great recipe for those with a sweet tooth but also a creative outlet for the avid sourdough baker. The sourdough discard imparts a tender crumb and a slight tang, making this cake a unique addition to any baker’s recipe book.
Storing the Cake
To keep the cake fresh, store it in an airtight container. It can also be wrapped in plastic wrap and kept at room temperature for a few days.
Conclusion
This Simple Sourdough Discard Vanilla Cake is a testament to the versatility of sourdough in baking. It’s a delightful twist on traditional cake recipes, offering a new delicious way to use up your sourdough discard. Whether you’re a seasoned sourdough baker or just starting out, this recipe is sure to become one of your favorite ways to bring the unique flavor of sourdough into sweet, delectable treats.
Simple Sourdough Discard Vanilla Cake
Equipment
- 1 stand mixer
- 1 large bowl
- 1 9×13 cake pan
- 1 spatula
Ingredients
For the Cake Batter
- 2.5 cups all purpose flour
- 1/2 cup sourdough discard
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup butter (softened)
- 2 tbsp vanilla extract
- 1 cup milk
- 3 large eggs
For the Caramel Buttercream Icing
- 1 cup brown sugar packed
- 1/2 cup softened butter (cubed)
- 1/4 cup milk
- 1 tbsp vanilla extract
- 1 tsp salt
- 4 cups powdered sugar
- 1 tbsp heavy cream
Instructions
Making the Cake
- In the large bowl of a stand mixer fitted with a paddle attachment, combine the dry ingredients – flour mixture, white sugar, brown sugar, salt, and baking powder.
- Add in softened butter.
- In a separate large mixing bowl, whisk together the sourdough discard, eggs, milk, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients while the mixer is on a low speed. Scrape down the sides of the bowl with a rubber spatula as needed, ensuring everything is well incorporated into a thick pancake batter-like consistency.
- Preheat your oven to 350 degrees F.
- Grease a 9×13 inch pan with butter or line with parchment paper.
- Spoon the batter into the prepared pan and smooth the top with an offset spatula.
- Bake for 30-40 minutes or until a cake tester inserted into the center comes out clean.
- Let the cake cool on a wire rack.
Making the Caramel Buttercream Icing
- In a small saucepan over medium-low heat, melt 1 cup of brown sugar. Stir with a wooden spoon until it dissolves and turns a dark amber color.
- Stir with a wooden spoon until it dissolves and turns a dark amber color. Be careful not to burn it.
- Remove from heat and stir in the 1/2 cup butter (cubed), followed by 1/4 cup of milk.
- Return to heat, bringing it to 245°F, then remove and add 1 tbsp of vanilla extract and a pinch of sea salt.
- Once the caramel has cooled, in the bowl of a stand mixer, mix 4 cups powdered sugar and 1 tbsp heavy cream on medium speed until creamy.
- Gradually add the cooled caramel. It may thicken up and that's ok!
- Spread the caramel buttercream over the cooled cake using an offset spatula.