Sourdough Vanilla Cake

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A soft, buttery vanilla cake made with sourdough discard for a subtle tang and extra-tender crumb. Balanced with reduced sweetness and topped with rich chocolate buttercream. Makes two 8-inch layers or one 13x9-inch cake.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: sourdough vanilla cake

Servings: servings

Author: Dahn Boquist

Ingredients

Cake Ingredients

½ cup whole milk 113 grams
¼ cup vegetable oil 50 grams
2½ teaspoons vanilla extract
⅛ teaspoon almond extract optional
2 cups all-purpose flour 240 grams
1½ cups granulated sugar 300 grams
3 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
8 tablespoons butter softened (113 grams)
½ cup sourdough discard 120 grams
3 large eggs 150 grams

Chocolate Buttercream Ingredients

20 tablespoons butter softened, 283 grams
¼ teaspoon salt
3¾ to 4½ cups powdered sugar 420 grams
1 cup unsweetened cocoa powder 84 grams
2 to 3½ tablespoons milk or cream
1½ teaspoons vanilla extract

Instructions

Sourdough Cake

Preheat the oven to 340°F. Line two 8-inch round cake pans (or one 13x9-inch pan) with parchment paper and spray with cake release spray.
Combine the liquid ingredients: In a small bowl or measuring cup, mix the milk, oil, vanilla extract, and almond extract (if using). Set aside.
Sift and mix the dry ingredients: In a large mixing bowl (or the bowl of a stand mixer), sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
Add the butter: Add the softened butter to the dry ingredients. Beat on medium speed until the mixture resembles damp sand and clumps together when squeezed.
Add part of the liquid: Pour in ½ cup of the milk/oil mixture and beat on medium speed for 1½ to 2 minutes to develop the structure. Don’t worry, this won’t toughen the cake since the flour gets coated in butter.
Add remaining liquid and discard: Scrape down the bowl. With the mixer on medium-low speed, slowly drizzle in the remaining milk/oil mixture, followed by the sourdough discard. Mix just until combined.
Add the eggs: Scrape down the bowl again. Add the eggs one at a time, mixing well after each addition, and thoroughly scraping down the sides of the bowl.
Divide and bake: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cakes: Let the cakes cool in the pans on a wire rack for 10 to 15 minutes, then carefully turn them out and let them cool completely before frosting.

Chocolate Buttercream

Place the butter and salt in a mixing bowl and beat on medium speed for 2 minutes, until smooth and creamy.
Add 3¾ cups of powdered sugar, one cup at a time, mixing well after each addition. Slowly add the cocoa powder and blend on medium speed until fully incorporated.
Add 2 tablespoons of the milk (or cream), and vanilla extract. Increase the speed and beat for 2 to 3 minutes. Stop the beater and check the consistency. Add additional powdered sugar if it is too thin or add extra milk if it is too thick.
Once the cakes are completely cool, spread a layer of frosting over the top of one cake, then place the second cake on top. Frost the top and sides of the stacked cake. Decorate with sprinkles, chocolate curls, or whatever your heart desires.

Notes

Sourdough discard: Use unfed discard that is100% hydration (equal parts flour and water by weight).

Flavor: The discard won’t make the cake taste sour unless it’s very old. Discard that’s more than 3 to 5 days old may start to affect the flavor and increase the acidity, which can also impact the texture.

Texture: The discard adds both acidity and fermented flour, which help tenderize the cake and create a softer crumb. Fermented flour doesn't strengthen structure the way fresh flour does, so this recipe required extra testing to keep the cake from becoming too fragile or dense.

Make ahead: Both the cake layers and the frosting can be made a day in advance. Wrap cooled cakes tightly and store at room temperature. Refrigerate the frosting in an airtight container, then let it soften slightly and rewhip if needed before using.

The buttercream recipe uses hot water to bloom the chocolate, which deepens the cocoa flavor. Be sure to use very hot or boiling water. Let the cocoa mixture sit for 2 to 3 minutes to cool slightly before adding the butter.

Measuring dry ingredients: If you don’t have a scale, lightly spoon the dry ingredients into your measuring cups instead of scooping directly from the container. Scooping packs the ingredients down, which can throw off the ratio.

Cocoa choices: You can use natural or Dutch-process cocoa for the buttercream. Dutch-process will give a darker color and stronger flavor. If you’re not a fan of dark chocolate, use natural cocoa or reduce the cocoa to 1 cup if using Dutch-process.

Buttercream adapted from King Arthur Baking.

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