Sourdough Cake
Print Recipe Servings: 2 - 8in round cakes
Equipment
- 2 8 inch round cake pans or 1, 9x13 rectangle baking dish
Ingredients
- 2 1/4 cups + 2 tablespoons cake flour 340 grams
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder 9 grams
- 1/4 teaspoon sea salt
- 1/2 cup sourdough discard 100 grams
- 1 cup softened salted butter 227 grams; add 1/4 tsp more salt if using unsalted butter
- 1 2/3 cups granulated sugar 450 grams
- 3/4 cups buttermilk 6 fluid ounces
- 4 egg yolks
- 2 egg whites
- 2 teaspoons pure vanilla extract
Instructions
- Cream together butter, sugar, sourdough starter.
- With the stand mixer on low, cream in one egg yolk at a time until just combined.
- In a separate bowl, use an electric mixer or whisk to whip the egg whites until stiff peaks form.
- Gently fold in the egg whites.
- Incorporate the buttermilk and vanilla.
- Using a sifter, sift in the cake flour, baking powder, baking soda, and salt.
- Mix until well incorporated and no dry parts remain. There may be a few clumps from the buttermilk, this is fine.
- For longer fermentation, cover the bowl with an airtight lid and place in the refrigerator for at least 8 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Generously butter your cake pans.
- Cut a parchment paper circle to fit the bottom of the cake pans. Insert the parchment paper before pouring the batter.
- Add the cake batter to the pans, distributing evenly between the two round pans.
- Place cake pans in preheated oven and bake for 35 to 40 minutes until a toothpick or baking tester comes out clean when inserted into the middle of the cake. The tops will be a golden color.
- Once the cake tops are golden and baked through, remove from the oven and place on a wire cooling rack.
- Allow to cool on the wire rack until fully cooled before removing from the pans.
- Once the cakes are fully cooled, use a butter knife to loosen the cakes from the edges of the cake pans.
- Very carefully, use a plate or flat surface to place on top of the cake pan and flip upside down to gently remove the cake from the pans.
- Place the cakes in the refrigerator for at least 15 minutes before frosting.
- While the cakes are cooling, whip up the mascarpone icing.
- Level the tops of the cakes using a cake leveler or serrated knife.
- On the bottom cake layer, spread 1/4" thick of icing. Place the second cake on top of this layer.
- Frost the cakes as desired.
- Store the cake in the refrigerator for 2-3 days on a covered cake plate or airtight container. (if using buttercream frosting, this cake will be fine stored on the counter in an airtight container for 2-3 days)
- Enjoy! Happy baking!
