Sourdough Cake is a great way to use up your sourdough. With a hint of pineapple and topped with a delicious buttercream frosting, it’s the perfect dessert to make this summer. For more ways to use your discard, check out this article: Recipes Using Discard Sourdough.
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Yellow Sourdough Cake is the perfect spring and summer dessert that is made with your sourdough starter. Buttercream frosting is a creamy and delicious way to top your cake but you could also use cream cheese frosting. This cake is made with a hint of pineapple, but you could make a sourdough vanilla cake for a more mellow flavor if that’s what you’re looking for.
Are you tired of making vanilla or chocolate cake for your family members’ birthdays every year? If so, you need to try this amazing pineapple sourdough birthday cake! Be sure to top with lots of sprinkles!
While this cake is delicious all year long, it’s especially tasty from March through July. It’s a great option if you need to use up your extra sourdough discard. Some other discard recipes include sourdough bread, cookies, pizza dough, flatbread, and pancakes.
- 1 ½ cups all purpose flour
- ½ cup sourdough starter
- ¾ cup sugar
- ¼ teaspoon salt
- ¾ teaspoons baking soda
- ¾ cup pineapple juice
- ¾ cup butter, softened
- 2 tbsp vanilla extract
- 3 eggs
- ½ cup heavy whipping cream
- ½ cup water
Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch pan.
In a large mixing bowl whisk the butter and sugar and cream together. Add in the sourdough discard, eggs, heavy cream, water, pineapple juice, and vanilla, and mix to combine.
In a separate bowl whisk the flour, salt, and baking soda and mix.
Add the flour mixture to wet ingredients and combine.
Pour into your greased pan.
Bake at 350 degrees Fahrenheit for 20 – 30 minutes or until a toothpick comes out clean.
Tips for making a great cake:
1. Make sure all the ingredients are room temperature before combining them together. This will make sure the cake isn’t too cold before baking, which could affect baking time. I suggest letting the ingredients sit out on the counter for up to 30 minutes before baking. Any longer than that risks contamination.
2. You can substitute 3/4 cup oil for the butter if you’d rather not use butter. Keep in mind that butter adds tenderness and flavor to your cake as well as fat.
3. If you’re worried about the cake sticking to the pan, you can place a piece of parchment paper on the bottom. I suggest spraying oil over the paper to give an extra layer protection against sticking.
4. Instead of using a 9×13 inch baking dish, you can also use a bundt pan. This will give it a pretty flourish as well.
How to store:
After making the cake and frosting it, tightly wrap with plastic wrap and leave on the counter for up to 3 days. It will start to get stale after that and up to 5 days. After 5 days, you’ll want to throw the rest away since mold will begin to grow around then.
You can freeze the cake before frosting it by allowing it to cool completely. Place it in the freezer without any wrapping for 30 minutes to 1 hour and then remove it and wrap tightly with plastic wrap. Write what it is and the date with a marker on the outside and place it back in the freezer. It will keep for up to 3 months.
The frosting will stay in the refrigerator for up to a week in a sealed container. You can freeze it in a zip-top bag for up to 3 months. Write what it is and the date in marker on the bag as well.
Sourdough is, by nature, acidic. This makes the resulting product tangy and gives a more tender crumb.
There are so many things you can make with it! For example, cookies, pizza dough, pancakes, tortillas, and so much more!
When you feed your starter by adding flour and water, it gains volume, and if not discarded, it will overflow the bowl. In order for there to be zero waste, you can use that “discard” to make many different recipes.
- 1 1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup pineapple juice
- 3/4 cup butter, softened
- 2 tablespoons vanilla extract
- 3 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup water
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch pan.
- In a large mixing bowl combine the butter and sugar and cream. Add the sourdough discard eggs, half and half, water, pineapple juice and vanilla and mix to combine.
- In a separate bowl combine the flour, salt, and baking soda and mix.
- Add flour to wet ingredients and combine.
- Pour into your greased pan.
- Bake at 350 degrees Fahrenheit for 20 – 30 minutes or until a toothpick comes out clean.
Recipes For Sourdough Starter and Sourdough Discard
Great recipes from savory to sweet!