A Cake with a Secret
I love a cake with a secret. This one has a special ingredient. It uses your sourdough discard. Doesn’t that sound clever? It makes the cake soft and gives it a little special something. I think it’s the best way to use that extra starter.
It feels good to not waste anything. This cake turns something you might toss into a treat. That matters to me. It feels like a little kitchen victory. What is your favorite way to use up sourdough discard?
A Story from My Kitchen
I first made this for my grandson’s birthday. He is very picky. He took one big bite and his eyes got wide. He said, “Grandma, this is the best cake ever!” I still laugh at that.
Now he asks for it every year. He doesn’t even know about the secret ingredient. Some secrets are best kept in the kitchen. The cake is just that good.
Let’s Talk Flavor
This cake is all about the vanilla. Use the best vanilla you can find. It makes a huge difference. When it bakes, your whole house will smell like a bakery. Doesn’t that smell amazing?
The frosting is sweet and creamy. It pairs perfectly with the soft cake. Fun fact: Vanilla comes from a special orchid flower. I love that a flower can make food taste so wonderful. Do you prefer vanilla or chocolate cake?
Two Ways to Bake
You can make this cake two ways. The first way is quick and easy. You just mix and bake. It is perfect for a last-minute surprise.
The second way takes more time. You let the dough sit overnight. This makes the flavor even better. It is worth the wait if you plan ahead. Which method sounds more like you, quick baker or patient planner?
Why This Cake Matters
Baking this cake is not just about eating. It is about sharing. Sharing food is a way to show love. That is a simple truth.
It also teaches us to be resourceful. Using your discard is a smart habit. This matters because it connects us to our food. We learn to care for what we have.
Frosting and Fun
Making the frosting is my favorite part. You get to whip the butter until it’s fluffy. It feels like a little magic trick. Be sure your cake is completely cool before you frost it.
You can also make cupcakes instead. They are great for parties. Everyone gets their own little cake. It is a happy thing.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 2 1/2 cups | |
| Sugar | 2 cups | |
| Salt | 1 teaspoon | |
| Baking Soda | 1 teaspoon | |
| Baking Powder | 2 teaspoons | |
| Butter | 1/4 cup | Softened |
| Coconut Oil | 1/4 cup | |
| Vanilla | 1 1/2 tablespoons | |
| Sourdough Starter | 1/2 cup | |
| Water/Milk | 1 cup | |
| Eggs | 3 large | |
| Unsalted Butter | 1 cup | For frosting, room temperature |
| Powdered Sugar | 4 cups | For frosting |
| Heavy Cream | 1/4 cup | For frosting |
| Vanilla Extract | 1 tablespoon | For frosting |
| Salt | 1/2 teaspoon | For frosting |
My Sourdough Discard Vanilla Cake
Hello, my dear! Let’s bake a cake. This recipe is my favorite way to use sourdough discard. It makes the cake so soft and gives it a little special taste. I love the smell of vanilla filling the kitchen. It reminds me of my own grandma’s house.
We have two ways to make this cake. The first is quick and easy. The second takes more time but is so worth it. I’ll walk you through the quick version today. It’s perfect for a last-minute treat. Are you ready? Let’s begin.
- Step 1: First, turn your oven on to 350°F. Grease your cake pan well. I use my favorite 9×13-inch pan. It has seen so many birthday parties. I still laugh at the one my grandson dropped. (Hard-learned tip: Use a little extra butter on the corners so it doesn’t stick!)
- Step 2: Now, put all your dry things in a big bowl. That’s the flour, sugar, salt, and others. Add the soft butter. Mix it all together until it looks like sand. Doesn’t that smell amazing already? It’s the simple start of something wonderful.
- Step 3: In another bowl, mix the wet things. That’s your sourdough starter, milk, eggs, and vanilla. Pour this slowly into the dry mix. Keep mixing until it’s all smooth. I always think this is like magic. The batter becomes so creamy and lovely.
- Step 4: Pour your batter into the pan. Slide it into the hot oven. It will bake for about 30 to 35 minutes. You’ll know it’s done when the top is golden. A toothpick poked in the middle should come out clean. What’s your favorite way to test if a cake is done? Share below!
- Step 5: The hardest part is waiting. Let the cake cool completely. I know, it’s so tempting to frost it warm. But trust me, waiting makes the frosting perfect. Then you can cover it with that dreamy buttercream.
Cook Time: 30-35 minutes
Total Time: 1 hour
Yield: One 9×13-inch cake
Category: Dessert, Baking
Three Fun Twists to Try
This cake is like a blank canvas. You can dress it up in so many ways. Here are a few of my favorite ideas. They always make people smile at the table.
- Lemon Sunshine: Add the zest of one lemon to the batter. It makes the whole cake taste like a sunny day. So fresh and happy.
- Berry Burst: Gently fold a cup of fresh raspberries into the batter. They will get all jammy inside. It’s a lovely little surprise in every bite.
- Cinnamon Swirl: Mix some cinnamon and sugar together. Swirl it through the batter with a knife. It makes the cake look so pretty.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about serving your beautiful cake. A simple dusting of powdered sugar is so elegant. Or, go all out with the buttercream frosting. I love a thick, swirly layer.
For a real treat, serve a warm slice with a scoop of vanilla ice cream. The way it melts over the cake is just perfect. A few fresh berries on the side add a nice color. It makes the whole plate look like it’s from a fancy bakery.
What to drink? A cold glass of milk is my top choice. It’s a classic for a reason. For the grown-ups, a little sweet dessert wine pairs beautifully. Which would you choose tonight?
Keeping Your Sourdough Cake Fresh
Let’s talk about keeping your cake yummy. A frosted cake needs the fridge. Let the frosting set first for 15 minutes. Then cover it tightly with plastic wrap.
An unfrosted cake is happy in a container on the counter. You can also freeze slices for a happy future you. Just wrap them well to keep out freezer smells.
I once forgot to wrap a cake. It tasted like my frozen peas. Batch cooking saves time for busy days. This matters because a ready-made treat brings joy. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cake Troubles
Is your cake too dense? Do not overmix the batter. Stir just until everything is combined. A gentle hand makes a lighter cake.
Is the middle soggy? Your cake might need more time. The toothpick test never lies. I remember when I was too impatient. My cake fell in the middle.
Is your frosting too sweet? A pinch of salt fixes that. It balances the sugar perfectly. Getting it right builds your cooking confidence. A perfect cake makes everyone smile. Which of these problems have you run into before?
Your Sourdough Cake Questions Answered
Q: Can I make this gluten-free? A: Yes, use a good gluten-free flour blend. It should work just fine.
Q: Can I make the batter ahead? A: The long-ferment version is perfect for this. Mix it the night before baking.
Q: I don’t have coconut oil. A: You can use more butter instead. The flavor will be just as wonderful.
Q: Can I make a smaller cake? A: Yes, simply cut all the ingredients in half. Use a smaller baking pan.
Q: Any special tips? A: Room temperature eggs mix in better. Fun fact: This helps your cake rise evenly! Which tip will you try first?
A Little Note From My Kitchen
I hope you love baking this cake. It is a wonderful way to use your starter. Sharing food made with love is the best part.
I would love to see your creation. Your beautiful cake could inspire another baker. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Sourdough Discard Vanilla Cake Recipe
Description
A versatile and delicious vanilla cake that makes perfect use of your sourdough starter discard, with options for a quick bake or a long fermentation for enhanced flavor.
Ingredients
Instructions
- Begin by heating your oven to 350°F (175°C) and preparing your chosen pans—either a single 9×13-inch dish or two 9-inch round pans—by greasing them.
- Place all the dry ingredients into the bowl of a stand mixer or a large mixing bowl. Incorporate the softened butter into this dry mixture until it is fully combined.
- In a separate container, whisk together the sourdough starter, milk, eggs, melted coconut oil, and vanilla extract. With the mixer running on a low setting, gradually pour the wet mixture into the dry ingredients. Increase the speed to medium and continue mixing until the batter is completely smooth and free of any lumps.
- Transfer the batter to your prepared baking dish, or if using round pans, divide it evenly between them. For a 9×13 pan, bake for 30-35 minutes. For 9-inch pans, extend the baking time to 35-45 minutes. The cake is ready when the edges are lightly golden and a tester inserted into the center comes out clean. Let the cake cool fully before applying frosting.
Notes
- For a long-fermented version, mix the oil, butter, flour, sourdough starter, and water together and let it rest for 8-24 hours before adding the remaining ingredients and baking. For cupcakes, bake for 18-22 minutes.
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