The Best Sourdough Vanilla Cake You’ll Ever Bake
This soft, fluffy, and rich sourdough vanilla cake just might change your mind about vanilla forever. Made with sourdough discard for an incredible depth of flavor and layered with a dreamy vanilla buttercream. Whether you’re baking to impress or simply to use up some extra discard, this is the sourdough vanilla cake recipe you’ll come back to again and again.
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Ingredients
For the Vanilla Cake (3 layers)
- 3 ⅓ cups (417g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 ¼ cups (450g) granulated sugar
- 1 cup (230g) unsalted butter, softened to room temperature
- ½ cup (120ml) vegetable oil
- 4 large eggs
- ½ cup (125g) sourdough discard, preferably young
- 1 tbsp vanilla extract
- 1 ½ cups (360ml) whole milk, room temperature
For the Vanilla Buttercream
- 1 ¾ cups (201g) unsalted butter, softened to room temperature
- 6 ½ cups (780g) powdered sugar
- ⅓ cup (80ml) whole milk
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
Make the Cake Layers
- Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer bowl fitted with a whisk attachment (or use an electric hand mixer), cream the softened butter and sugar on medium speed until light and fluffy—about 2–3 minutes.
- Add the oil and mix again until smooth. Add the eggs, one at a time, mixing well after each. Scrape down the sides of the bowl as needed. Add the sourdough discard, and vanilla extract.
- With the mixer on low, add the dry ingredients to the butter mixture just until combined. With the mixer still on low add the milk. Mix until just combined.
- Divide the cake batter evenly between the 3 prepared pans (use a scale for equal parts if desired).
- Bake for 25-27 minutes or until a cake tester comes out clean and the tops are golden brown.
- Let the cakes cool in the pans until completely cool, then carefully turn them out onto a wire rack.
Make the Buttercream
- In a stand mixer bowl or large bowl, beat the softened butter on medium speed until creamy for about 1-2 minute.
- Gradually add the powdered sugar, mixing on low until mostly combined.
- Add the milk, vanilla, and salt, then beat on medium speed until fluffy and smooth for about 2 minutes. Add more milk if needed for a smoother consistency. Add a bit more powdered sugar if too thin.
Assemble the Cake
- Level the cake layers if needed by trimming any domed tops with a serrated knife.
- Place the first layer on a flat surface or cake stand. Spread about 1 cup of frosting evenly across the top. Repeat with the second and third layers.
- Frost the outside of the cake with the remaining buttercream.
- Decorate as desired and serve!
Notes
- For best results, measure your ingredients carefully, especially flour. A kitchen scale gives you the most accurate results and helps prevent a dry or dense cake.
- Use a young discard (fed within the last day or so) for the best flavor. Older discard can make the cake taste overly sour.
- For the fluffiest cake, make sure all wet ingredients are at room temperature.
- Store the frosted cake in an airtight container in the fridge for 4 days.
- You can also make this as sourdough vanilla cupcakes, or a fun sourdough vanilla sheet pan cake. Just adjust baking time accordingly.
Servings: 1 cake