Sourdough Vanilla Cake Recipe
This sourdough vanilla cake recipe offers a wonderfully soft crumb, gentle sweetness, and a subtle tang that makes every slice memorable.The sourdough discard enriches the texture, creating a tender cake that stays moist for days without becoming heavy.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring spoons
- Rubber spatula
- Measuring cups
- Measuring spoons
- Kitchen scale
- Cooling rack
- Offset spatula
- Wire sieve
- Parchment paper
Ingredients
For the Sourdough Vanilla Cake
- ¾ cup sourdough discard
- ¾ cup vegetable oil
- 1¼ cups granulated sugar
- 2¾ cups all-purpose flour
- ¼ cup sour cream
- 1 cup boiling water
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Buttercream Frosting
- 4 cups powdered sugar
- 1 cup unsalted butter softened
- ¼ cup heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans, line the bottoms with parchment paper, and lightly dust the sides with flour.
Step 2
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
Step 3
- In a separate large bowl, beat the sugar, vegetable oil, eggs, vanilla extract, sour cream, and sourdough discard until the mixture becomes smooth.
Step 4
- Add the dry mixture gradually into the wet mixture, stirring gently after each addition. Pour in the boiling water slowly while mixing until a thin, lump-free batter forms.
Step 5
- Divide the batter equally between the prepared pans. Tap each pan lightly on the counter to release trapped air bubbles.
Step 6
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Leave the cakes in their pans for 10 minutes before transferring them to a cooling rack.
Step 7
- Beat the softened butter until creamy. Add powdered sugar a little at a time, then mix in the heavy cream, vanilla extract, and salt. Continue beating until the frosting becomes light and fluffy.
Step 8
- Place one cooled cake layer onto a serving plate, spread an even layer of buttercream over the surface, position the second layer on top, then cover the top and sides with the remaining frosting. Decorate as desired before slicing.