When it comes to baking, few things are as exciting as experimenting with new recipes and techniques. And when those recipes involve the tangy, slightly sour flavor of sourdough starter, we get really excited! Sourdough cakes offer a depth of flavor and texture that’s hard to find in traditional cake recipes, and they’re perfect for any occasion – from birthdays and anniversaries to holidays and everyday gatherings.
In this article, we’ll be sharing 18 delicious sourdough cake recipes that are sure to impress your friends and family. From classic chocolate cakes to fruity and spicy variations, there’s something here for everyone. Whether you’re a seasoned baker or just starting out with sourdough starter, these recipes will guide you through the process of creating moist, flavorful cakes that are sure to become new favorites.
Classic Sourdough Chocolate Cake
Moist and rich, this classic sourdough chocolate cake is a showstopper that’s sure to impress. Made with a natural starter instead of commercial yeast, this cake boasts a depth of flavor and tender crumb that’s unmatched.
Ingredients:
– 1 cup (200g) sourdough starter, fed and ripe
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (240ml) whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, combine sourdough starter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Lemon Blueberry Sourdough Cake
Brighten up your day with this refreshing Lemon Blueberry Sourdough Cake, featuring the tangy flavors of lemon zest and juice, sweet blueberries, and the subtle tang of sourdough starter.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1/4 cup unsalted butter, melted
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and set aside.
2. In a large mixing bowl, whisk together sourdough starter, sugar, eggs, lemon juice, and zest until smooth.
3. Add melted butter and mix until fully incorporated.
4. Gently fold in blueberries.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Vanilla Bean Sourdough Pound Cake
This recipe combines the richness of pound cake with the tanginess of sourdough, all wrapped up in a deliciously vanilla-infused package.
Ingredients:
– 1 cup (200g) active sourdough starter
– 2 cups (250g) granulated sugar
– 4 large eggs, at room temperature
– 1/2 cup (60g) unsalted butter, softened
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon kosher salt
– 3 1/2 cups (437g) all-purpose flour
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, whisk together sugar, eggs, and vanilla extract until smooth.
3. Add the softened butter and whisk until fully incorporated.
4. In a separate bowl, whisk together sourdough starter, flour, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Cinnamon Swirl Sourdough Coffee Cake
Start your day with a delicious and aromatic coffee cake infused with the tanginess of sourdough and the warmth of cinnamon.
Ingredients:
• 1 cup active sourdough starter (100% hydration)
• 2 cups bread flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tablespoon cinnamon sugar (mix of granulated sugar and cinnamon)
• Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine sourdough starter, bread flour, granulated sugar, and salt. Mix until shaggy dough forms.
3. Add melted butter, egg, and cinnamon sugar. Mix until dough comes together in a sticky ball.
4. Knead the dough for 5 minutes until smooth.
5. Roll out the dough to a thickness of about 1/4 inch (6 mm). Spread with cinnamon sugar mixture.
6. Roll up the dough tightly and place in prepared baking dish, seam-side down.
7. Bake for 35-40 minutes or until golden brown.
Dust with confectioners’ sugar before serving. Enjoy!
Orange Cardamom Sourdough Bundt Cake
This moist and aromatic bundt cake combines the brightness of orange zest with the warmth of cardamom, all wrapped up in a tender sourdough crumb. Perfect for serving as a sweet treat or dessert.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons orange zest
– 1 teaspoon ground cardamom
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan and set aside.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, melted butter, eggs, orange zest, cardamom, and salt. Mix until just combined.
3. Pour batter into prepared bundt pan and smooth top.
4. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Strawberry Rhubarb Sourdough Upside-Down Cake
This cake combines the natural sweetness of strawberries with the tangy flavor of rhubarb, all wrapped up in a tender sourdough crust. The addition of brown sugar and butter creates a rich and caramelized topping that’s sure to impress.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 cups sliced strawberries
– 1 cup diced rhubarb
– 1 tsp baking powder
– Salt to taste
– Brown sugar and butter for topping
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together sourdough starter, flour, granulated sugar, melted butter, eggs, sliced strawberries, diced rhubarb, baking powder, and salt.
3. Pour batter into a greased 9×13-inch baking dish.
4. Top with brown sugar and butter mixture (see below).
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Topping:
1. Mix 2 tbsp brown sugar and 1 tbsp melted butter in a small bowl.
2. Sprinkle over batter before baking.
Cooking Time: 45-50 minutes
Spiced Pumpkin Sourdough Loaf Cake
This moist and aromatic cake combines the natural tang of sourdough with the comforting flavors of pumpkin, cinnamon, and nutmeg. Perfect for a cozy fall afternoon or a Thanksgiving dessert.
Ingredients:
– 1 cup active sourdough starter
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, combine sourdough starter, flour, brown sugar, pumpkin puree, cinnamon, nutmeg, and salt. Mix until smooth.
3. Add the egg and melted butter; mix until fully incorporated.
4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool on a wire rack for at least 30 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Almond Poppy Seed Sourdough Cake
This recipe combines the natural tang of sourdough with the nutty flavor of almonds and the crunch of poppy seeds, resulting in a moist and flavorful cake perfect for any occasion.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon almond extract
– 1/4 cup sliced almonds
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, whisk together sourdough starter, flour, sugar, and softened butter until smooth.
3. Beat in eggs one at a time, followed by almond extract.
4. Fold in sliced almonds and poppy seeds.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 45-50 minutes
Coconut Lime Sourdough Drizzle Cake
This moist and flavorful cake combines the tanginess of sourdough starter with the brightness of lime and the richness of coconut. Perfect for a summer celebration or a quick dessert fix.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup freshly squeezed lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and shredded coconut.
3. Add sourdough starter, lime juice, salt, and baking powder. Whisk until just combined.
4. Pour in melted butter and whisk until smooth.
5. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before drizzling with your favorite glaze or whipped cream.
Cooking Time: 35-40 minutes
Carrot Cake Sourdough with Cream Cheese Frosting
This recipe combines the warm spices and sweet flavors of carrot cake with the tangy, chewy texture of sourdough bread. The result is a unique and delicious loaf that’s perfect for breakfast or as a snack.
Ingredients:
For the Sourdough:
– 1 cup active sourdough starter
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
For the Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. Mix sourdough starter, flour, salt, carrots, walnuts (if using), sugar, melted butter, egg, cinnamon, and nutmeg in a large bowl until just combined.
3. Knead dough for 10 minutes. Place in greased bowl, cover, and let rise at room temperature for 2 hours.
4. Bake loaf for 45-50 minutes or until golden brown.
5. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined. Add vanilla extract.
6. Let cooled loaf sit for 10 minutes before spreading with frosting.
Cooking Time: 45-50 minutes
Banana Walnut Sourdough Snack Cake
Moist and flavorful, this snack cake is a perfect treat any time of the day. With the addition of ripe bananas and crunchy walnuts, it’s a delightful combination that’s sure to satisfy your cravings.
Ingredients:
– 1 cup sourdough starter (active)
– 2 large ripe bananas, mashed
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup whole wheat flour
– 1/4 cup chopped walnuts
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine sourdough starter, mashed bananas, granulated sugar, and brown sugar. Mix until smooth.
3. Add whole wheat flour, chopped walnuts, baking powder, and salt. Mix until just combined.
4. Pour in melted butter and beaten egg. Mix until batter is smooth.
5. Pour into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Dark Chocolate Cherry Sourdough Cake
This moist and flavorful cake combines the tanginess of sourdough with the deep flavors of dark chocolate and sweet cherries. Perfect for special occasions or a cozy night in.
Ingredients:
– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 cup pitted cherries, chopped
– 1 bar (8 ounces) dark chocolate, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a large bowl, whisk together sourdough starter, flour, sugar, cocoa powder, baking soda, and salt.
3. Add milk, eggs, and melted chocolate; mix until smooth.
4. Fold in cherries.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool before serving.
Cooking Time: 45-50 minutes
Maple Pecan Sourdough Coffee Cake
Start your day with a delicious coffee cake that combines the natural sweetness of maple syrup, the crunch of pecans, and the tanginess of sourdough. This recipe is perfect for coffee lovers and those who appreciate a good balance of flavors.
Ingredients:
– 1 cup active sourdough starter
– 2 cups bread flour
– 1/4 cup granulated sugar
– 1/4 cup maple syrup
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper.
2. In a large bowl, combine sourdough starter, flour, sugar, and salt. Mix until just combined.
3. Add melted butter, egg, vanilla extract, and maple syrup. Mix until smooth.
4. Fold in chopped pecans.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Raspberry White Chocolate Sourdough Cake
Elevate your baking game with this sweet and tangy combination of fresh raspberries and white chocolate, perfectly balanced by the natural acidity of sourdough starter.
Ingredients:
– 1 cup (200g) active sourdough starter
– 2 cups (250g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, melted
– 3 large eggs
– 1/2 cup (120ml) whole milk
– 1 teaspoon vanilla extract
– 1 cup (120g) fresh raspberries
– 6 ounces (170g) white chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together sourdough starter, flour, sugar, and melted butter until smooth.
3. Beat in eggs one at a time, followed by milk and vanilla extract.
4. Gently fold in raspberries and white chocolate chips.
5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Apple Cinnamon Sourdough Sheet Cake
This moist and flavorful sheet cake combines the natural tang of sourdough starter with the warmth of cinnamon and the sweetness of apples. Perfect for a brunch or breakfast gathering, this recipe yields a delicious and unique dessert.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup diced apples (Granny Smith or your preferred variety)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, combine flour, salt, sugar, and sourdough starter. Mix until just combined.
3. Add melted butter, eggs, diced apples, cinnamon, and nutmeg. Mix until smooth.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool completely before serving.
Cooking Time: 35-40 minutes
Gingerbread Sourdough Loaf with Molasses Glaze
This recipe combines the warmth of ginger and molasses with the tanginess of sourdough, resulting in a unique and delicious loaf perfect for the holiday season.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 3 cups all-purpose flour
– 1 tsp ground ginger
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup molasses
– 1 tbsp unsalted butter, melted
– Water, as needed
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, ginger, cinnamon, nutmeg, and salt. Mix until just combined.
2. Add molasses and melted butter; mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours, or overnight in the refrigerator.
5. Preheat oven to 375°F (190°C). Shape the dough into a round loaf and place on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes, or until golden brown.
Molasses Glaze:
1. Whisk together 2 tbsp molasses and 1 tbsp water in a small bowl.
2. Brush the glaze over the warm loaf during the last 10 minutes of baking.
Peach Cobbler Sourdough Cake
This recipe combines the warm spices of traditional peach cobbler with the tanginess of sourdough, resulting in a moist and flavorful cake.
Ingredients:
– 1 cup peaches, diced
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup sourdough starter (active)
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together sugar, flour, and spices.
3. Add the diced peaches, melted butter, eggs, and sourdough starter. Mix until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Double Chocolate Sourdough Zucchini Cake
Moist and rich, this Double Chocolate Sourdough Zucchini Cake combines the natural sweetness of zucchini with the deep flavors of dark chocolate. Perfect for a special occasion or as a treat any time of the year.
Ingredients:
– 1 cup sourdough starter
– 1 cup brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, combine sourdough starter, sugar, melted butter, eggs, zucchini, and vanilla extract. Mix until well combined.
3. Add flour, cocoa powder, baking powder, and salt. Mix until just combined.
4. Melt chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
5. Fold the cooled chocolate into the cake batter.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Summary
Indulge in the world of sourdough cakes with these 18 mouthwatering recipes! From classic chocolate to fruity and nutty combinations, there’s something for every occasion. Try your hand at making a decadent Classic Sourdough Chocolate Cake or a bright and citrusy Lemon Blueberry Sourdough Cake. For a sweet treat, whip up a Cinnamon Swirl Sourdough Coffee Cake or a moist Vanilla Bean Sourdough Pound Cake. Whatever the occasion, these sourdough cake recipes are sure to impress.
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