This sourdough discard yellow cake recipe is super tender, soft and fluffy. It uses the reverse creaming method, created by Rose Levy Beranbaum. It basically involved creaming the butter and fats with the flour first, which coats the gluten strands in fat. This shortens the gluten strands and prevents them from overdeveloping, creating a very tender crumb.
This recipe can be baked as a loaf or as muffins. The cake base is a great, staple cake. It’s not super sweet and pairs well with most flavours. You can add whatever inclusions you want such as chocolate chips, chopped nuts, dried fruit, toasted seeds and much more.
This cake can also be baked in cake rounds for a layers cake. Although it is very tender and soft, it can withstand the weight of frosting and being stacked. One recipe will make one 6 inch cake round.
The sourdough discard in this recipe does not provide any leavening. That is the job of the chemical learners, baking powder and baking soda. Because there is acid in the sourdough discard, I’ve included some baking soda in the recipe to neutralize it.
Sourdough discard yellow cake
Ingredients
- 154 g Flour AP
- 150 g Granulated Sugar
- 1½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 4 oz Butter Unsalted
- 75 g Milk
- 100 g Sourdough Starter Discard
- 2 Eggs
- ½ tsp Vanilla Extract
- 100 g Chocolate Chips Optional
Instructions
- Whisk together flour, sugar, baking podwer, baing soda, and salt.
- Add room temperature butter to the dry ingredients. Cream together, either by hand or using the paddle attachment in a mixer.
- Add milk, starter, eggs and vanilla extract. Mix until fully combined. Continue mixing and folding the mixture for about 1-2 minutes until the batter forms a gritty ribbon when lifted with a spatula.
- Fold in chocolate chips.
- Pour mixture into a parchemnt lined loaf pan or lined cupcake tins. A large cookie scoop fits perfectly into each cupcake tin (linked below).
- Bake at 350°F for 40-45 minutes for a loaf or 15-20 minutes for muffins. Bake until a toothpick can be inserted and comes out clean.
- Let cool, unmold and enjoy.
I hope you enjoy this recipe. It makes a super versatile cake that is can be customized in many ways.
Happy baking!
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