Can I use active sourdough starter to make vanilla cake?

Yes, you can! In fact, you can see a few bubbles in the starter I'm using in the photos. However, I prefer using a completely flat starter, as it gives you a more tender crumb.

Can I use butter instead of oil in cakes?

Yes, you absolutely can! However, because of the water content in butter (which evaporates during baking), it can make your cake stale and dry more quickly. Also, since it's a fat that's solid when cold, your cake should be at room temperature before eating or the butter will give it a dry mouthfeel.

Sourdough Vanilla Cake - Good Things Baking Co

Description

This simple sourdough vanilla cake is a great way to use some sourdough starter discard. It’s soft and lightly sweet and comes together quickly. Double the recipe to make a 9″x13″ and feed a crowd.

Ingredients

Scale

1/4 cup (57 grams) sourdough starter, active or discard
1/2 cup (4 oz.) whole milk
1 large egg + 1 large egg yolk
1/4 cup neutral oil (avocado, melted butter, canola, etc.)
1 teaspoon vanilla extract
3/4 cup (150 grams) granulated sugar
1 1/2 cup (203 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat the oven to 350°, with a rack placed in the center. Line an 8″ or 9″ cake pan with parchment paper or oil and flour it.

In a large mixing bowl, whisk the sourdough starter and milk together. Stir in the sugar, then the egg, egg yolk, and vanilla. You should have a smooth, cohesive mixture that is somewhat thick.

Place a sieve over a separate bowl, and sift the flour, salt, baking powder, and baking soda through it. Stir to distribute the rising agents.

Move the sieve over the bowl holding the wet ingredients. Sift the dry ingredients through the sieve again, into the wet, then stir it just until they are combined and no more flour is visible.

Pour the sourdough cake batter into the prepared pan and smooth it into an even layer. Place it in the oven on the center rack. Bake it for 25-28 minutes, or until the center of the cake is set and the edges are golden brown.

Remove the cake from the oven and allow it to cool before frosting and decorating.

Notes

This recipe can easily be doubled and baked in a 9×13″ for a larger cake. If you do double, the cake, you can use 3 eggs instead of 2 eggs and 2 egg yolks.
For the oil, you can use any light, neutral-flavored oil. Avocado, canola, vegetable oil are all appropriate.
Melted butter also is an appropriate oil, but it will result in a cake that goes stale more quickly. If you’re serving the cake within a day or two, butter will be fine. But if it needs to last longer, then oil will serve you better.

Prep Time: 20 minutes
Cook Time: 25-28 minutes
Category: Cakes
Method: Mixing, baking