Looking to elevate your baking with a unique twist? This Sourdough Vanilla Cake Recipe is the perfect choice!
By using a sourdough starter, which is naturally fermented yeast, this cake develops a complex flavor that you won’t find in regular cakes.
The addition of sourdough brings a subtle tang that perfectly complements the sweetness of vanilla. You’ll learn how to elevate your sourdough vanilla cake, whether it’s for a special occasion or a cozy gathering.
By embracing this delicious fusion, you’ll create a cake that not only impresses but also celebrates your artistry as a baker.
Get ready to delight your taste buds and those of your friends and family with a truly remarkable dessert!
Why You Will Use Sourdough In Baking?
Sourdough isn’t just for bread lovers. It brings a whole new dimension to cakes by adding moisture, texture, and a slight tang that cuts through the sweetness, making the cake richer and more balanced.
It provides a slight tangy aftertaste and helps to naturally ferment the batter, which can improve digestion for some people.
Additionally, the fermentation process can lower the glycemic index of baked goods, making them slightly healthier than their traditional counterparts.
How To Prepare Sourdough Vanilla Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
CookingTime: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 8-inch round cake pans (2)
- Parchment paper
- Cooling rack
Ingredients
For the Cake
- 1 cup active sourdough starter (fed or unfed)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk or whole milk
For the Vanilla Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk (to achieve desired consistency)
Step-by-Step Instructions
Step 1: Preheat the Oven
First, I preheat my oven to 350°F (175°C). I also prepare my 8-inch round cake pans by greasing and lining them with parchment paper. This ensures easy removal later.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, I beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Then, I add the eggs one at a time, making sure to mix well after each addition. Next, I stir in the sourdough starter and vanilla extract until everything is combined.
Step 3: Mix the Dry Ingredients
In another bowl, I whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial to evenly distribute the leavening agents.
Step 4: Combine Mixtures
I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. I mix just until combined, being careful not to overmix, which helps keep the cake light and fluffy.
Step 5: Bake the Cake
I divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. I bake them in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cakes
Once baked, I let the cakes cool in their pans for about 10 minutes. Then, I carefully turn them out onto a cooling rack to cool completely.
Step 7: Prepare the Vanilla Frosting
While the cakes are cooling, I make the vanilla frosting. In a large bowl, I beat the softened butter until creamy. Gradually, I add powdered sugar, mixing until it’s well combined. Then, I stir in the vanilla extract and enough milk to reach my desired frosting consistency.
Step 8: Assemble the Cake
Once the cakes are completely cool, I place one layer on a serving plate. I spread a generous amount of vanilla frosting on top, then place the second layer on top and frost the top and sides of the cake. I like to make it look pretty by adding decorative swirls!
Special Note
Feel free to customize this recipe by adding your favorite mix-ins, like chocolate chips or citrus zest. The sourdough adds a wonderful depth of flavor that pairs beautifully with various additions.
Tips For Baking
Once you’ve chosen a recipe, keep these tips in mind to ensure your cake turns out beautifully:
1. Make sure your sourdough starter is fed and bubbly before you begin. If it’s been in the fridge, take it out a few hours ahead of baking to ensure it’s active.
2. Baking is a science, so accurate measurements are crucial. Use a kitchen scale for the best results, particularly for flour.
3. Allow eggs, butter, and any dairy to come to room temperature before mixing. This helps create a smoother batter and better texture.
4. When combining dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
5. Use a toothpick to check if your cake is done. Insert it into the center; if it comes out clean or with a few moist crumbs, your cake is ready.
6. Let the cake cool in the pan for a few minutes before transferring it to a wire rack. This prevents it from becoming soggy.
How It Works In Baking
Sourdough works by slowly fermenting the sugars in the flour, which produces gas bubbles. These bubbles cause the cake to rise naturally without the need for additional leavening agents.
This process also develops the cake’s texture, making it lighter and more delicate. The slow fermentation process enhances not just the flavor but also the texture of the cake.
Sourdough adds moisture and a tender crumb, while also creating a slightly chewy bite that distinguishes it from regular cakes.
How To Store Sourdough Vanilla Cake Recipe
To store sourdough vanilla cake recipe, allow it to cool completely before wrapping it in plastic wrap or aluminum foil to maintain its moisture.
Alternatively, you can place it in an airtight container. For short-term storage, keep it at room temperature for up to three days.
If you want to store it for a longer period, consider freezing individual slices or the whole cake; just make sure to wrap it well to prevent freezer burn. Thaw at room temperature when you’re ready to enjoy it again.
Frequently Asked Questions
Can I use discard sourdough starter in the cake?
Yes, you can use discard starter in your sourdough vanilla cake. Just make sure it’s still active and not too sour to maintain a balanced flavor.
How does sourdough change the texture of vanilla cake?
Sourdough creates a lighter, fluffier texture due to its natural fermentation, giving the cake a slightly chewy bite.
Why is my sourdough cake too dense?
Your cake may be too dense if the starter wasn’t fully active or if the batter was overmixed. Ensure your starter is bubbly and handle the batter gently.
What type of frosting pairs best with sourdough vanilla cake?
A light vanilla buttercream or cream cheese frosting pairs wonderfully with sourdough vanilla cake, balancing its tanginess with sweetness.
Can I make sourdough vanilla cake gluten-free?
Yes, by using a gluten-free sourdough starter and flour blend, you can make a gluten-free version of this cake.
How long does sourdough vanilla cake last?
When stored properly in an airtight container, sourdough vanilla cake can last up to 5 days at room temperature or longer when refrigerated.
Conclusion
Baking this Sourdough Vanilla Cake Recipe has become one of my favorite ways to enjoy sourdough beyond bread.
By carefully selecting quality ingredients, following a reliable recipe, and employing proper storage methods, you can create a cake that delights both in taste and presentation.
This delightful treat is perfect for any occasion, whether enjoyed as a simple dessert or dressed up for celebrations.
The combination of flavors is simply irresistible, and the moist texture makes it a standout dessert. I hope you enjoy baking and savoring this cake as much as I do. Happy baking!
More Delicious Vanilla Cake Recipes
Vanilla Nothing Bundt Cake Recipe – Bakery
Vanilla Yule Log Cake Recipe (Bûche de Noël)
Vanilla Swiss Roll Cake with Cream Filling – Soft Bliss!
Vanilla Small Cake Recipe || Easy and Delicious
Vanilla Cake Recipe with Sour Cream || Delicious
Sourdough Vanilla Cake Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 8-inch round cake pans (2)
- Parchment paper
- Cooling rack
Ingredients
For the Cake
- 1 cup active sourdough starter fed or unfed
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk or whole milk
For the Vanilla Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk to achieve desired consistency
Instructions
Step 1: Preheat the Oven
- First, I preheat my oven to 350°F (175°C). I also prepare my 8-inch round cake pans by greasing and lining them with parchment paper. This ensures easy removal later.
Step 2: Prepare the Wet Ingredients
- In a large mixing bowl, I beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Then, I add the eggs one at a time, making sure to mix well after each addition. Next, I stir in the sourdough starter and vanilla extract until everything is combined.
Step 3: Mix the Dry Ingredients
- In another bowl, I whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial to evenly distribute the leavening agents.
Step 4: Combine Mixtures
- I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. I mix just until combined, being careful not to overmix, which helps keep the cake light and fluffy.
Step 5: Bake the Cake
- I divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. I bake them in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cakes
- Once baked, I let the cakes cool in their pans for about 10 minutes. Then, I carefully turn them out onto a cooling rack to cool completely.
Step 7: Prepare the Vanilla Frosting
- While the cakes are cooling, I make the vanilla frosting. In a large bowl, I beat the softened butter until creamy. Gradually, I add powdered sugar, mixing until it’s well combined. Then, I stir in the vanilla extract and enough milk to reach my desired frosting consistency.
Step 8: Assemble the Cake
- Once the cakes are completely cool, I place one layer on a serving plate. I spread a generous amount of vanilla frosting on top, then place the second layer on top and frost the top and sides of the cake. I like to make it look pretty by adding decorative swirls!