Description
Soft and sweet with a deliciously tender crumb, this sourdough vanilla cake is perfect for any occasion! It’s light, fluffy, and just sweet enough—with a depth of flavor that boxed mix could never compete with. Top it with a homemade whipped vanilla frosting for a dessert that will keep you coming back for more.
Ingredients
Scale
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 1/2 cup sourdough discard
- 3 eggs
- 1/3 cup avocado oil ((can substitute coconut or canola oil))
- 6 tbsp softened butter
- 1 cup milk
- 1 tbsp pure vanilla extract
Whipped Vanilla Frosting
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9 x 13 inch cake pan with nonstick spray (I use avocado oil) and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the softened butter and sugar. Mix on low speed until just combined.
- In a separate bowl, whisk together the sourdough starter, milk, eggs, oil, and vanilla extract. Add to the creamed butter and sugar mixture, mixing on low speed until combined.
- In another large bowl, whisk the flour, baking powder, baking soda, and salt together. Slowly add the dry ingredients into the bowl, mixing together on low speed and gradually increasing the speed until combined and the batter is nice and smooth.
- Pour the batter evenly into the prepared pan and bake for 38-40 minutes. Test the center with a toothpick or knife. If it comes out clean, the cakes are done. If not, continue to bake until cooked through, being careful not to overbake!
- Allow the cake to cool completely in the pan. It must be completely cool before frosting.
- Whipped Vanilla Frosting: In the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks begin to form. Keep a close eye on it and be careful not to overmix!
- Using an offset spatula or the back of a spoon, add the frosting to the top of the cooled cake. Add other garnishes if using (I love to use a mixture of fresh berries) and serve. Enjoy!
Notes
- Oil: I prefer to use avocado oil almost exclusively for the health benefits and the neutral flavor! If you don’t have any on hand, melted coconut oil or canola oil will also work. Just make sure it’s neutral flavored.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F for 20 minutes or until a toothpick inserted in the middle comes out clean with a few moist crumbs.
- Layered Cake: This recipe yields enough batter to create a 2 layer cake if you’d like. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper with nonstick spray. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be shorter—keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick.
- Storage: This cake will store well in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert Recipes
- Cuisine: American
