There’s something magical about turning leftover sourdough discard into a soft, dreamy dessert. This Sourdough Vanilla Sheet Cake is proof that simple ingredients can create something extraordinary. Moist, fluffy, and topped with creamy vanilla frosting and fresh berries, this cake feels like sunshine baked into a pan.
Let’s dive in.
Table of Contents
Why You’ll Love This Sourdough Vanilla Sheet Cake
Perfect Use for Sourdough Discard
Got extra sourdough discard sitting in your fridge? Don’t toss it. This recipe transforms it into something sweet and irresistible. The discard adds subtle depth without making the cake taste sour.
It’s like giving leftovers a glamorous makeover.
Soft, Moist, and Fluffy Texture
Nobody likes a dry cake. This one? Tender crumb. Buttery softness. Melt-in-your-mouth vibes. The sourdough discard helps retain moisture, creating a cake that stays soft for days.
Ideal for Gatherings and Celebrations
Sheet cakes are the unsung heroes of dessert tables. Easy to slice. Easy to serve. No complicated layering. Just bake, frost, decorate, and enjoy.
If you’ve tried my Easy Sourdough Discard Chocolate Cake, you already know how beautifully sourdough works in sweet recipes. However, this Sourdough Vanilla Sheet Cake delivers something even lighter and more versatile.
And if you enjoy soft bar-style bakes like Sourdough Banana Bars with Discard, you’ll appreciate how this sheet cake slices cleanly while staying incredibly tender.
Ingredients You’ll Need
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup sourdough discard (unfed)
- ¾ cup granulated sugar
- ½ cup melted butter
- 2 large eggs
- 1 cup milk
- 2 teaspoons pure vanilla extract
Optional Add-Ins and Toppings
- Fresh strawberries
- Fresh blueberries
- Fresh raspberries
- Powdered sugar for dusting
If you love how sourdough transforms cupcakes, you’ll appreciate the texture in Chocolate Sourdough Cupcakes with Frosting, However, this Sourdough Vanilla Sheet Cake feels lighter and more versatile.
And if fruit-forward desserts appeal to you, the flavor balance here pairs beautifully with berries, similar to Sourdough Strawberry Bars, Because the base stays neutral and tender, you can customize toppings easily.
Step-by-Step Instructions
Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar until smooth.
- Add eggs one at a time.
- Stir in sourdough discard, milk, and vanilla.
- Gradually fold in dry ingredients. Don’t overmix.
The batter should be smooth and slightly thick.
Baking the Sheet Cake
Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Your kitchen will smell like a vanilla cloud.
If you enjoy structured yet tender cakes like Red Velvet Cake with Cream Cheese Frosting, you’ll appreciate how evenly this sheet cake rises.
Cooling and Frosting
Let the cake cool completely before frosting. Patience matters here. Warm cake melts frosting. And we want that creamy layer to sit beautifully on top.
How to Make the Creamy Vanilla Frosting
Ingredients for the Frosting
- softened butter
- powdered sugar
- heavy cream
- vanilla extract
Whipping It to Perfection
Beat butter until fluffy. Add powdered sugar gradually. Mix in cream and vanilla. Whip until light and spreadable.
Spread generously over the cooled cake.
If you love bakery-style buttercream like the one in Christmas Peppermint Cake with Buttercream, you’ll enjoy how this frosting spreads generously over your Sourdough Vanilla Sheet Cake without sliding.
Decorating the cake
Fresh Berry Topping Ideas
Arrange sliced strawberries across the top. Scatter blueberries and raspberries for contrast. The colors pop against the creamy frosting, just like a summer garden on a plate.
Presentation Tips for a Bakery-Style Finish
- Slice berries evenly
- Don’t overcrowd
- Chill for 20 minutes before slicing
Clean edges make it look professional.
And if thick, decorative cakes like Monster Cookie Cake Recipe, inspire you, this sheet cake gives you that same bold frosting look but with less effort.
Tips for the Perfect Sourdough Vanilla Sheet Cake
Avoiding Common Mistakes
- Don’t overmix the batter
- Measure flour correctly
- Use room temperature ingredients
Achieving the Best Texture
The key? Balance. Too much discard can make it dense. Stick to the measurements.
Variations to Try
Lemon Twist Version
Add lemon zest and a tablespoon of lemon juice for brightness.
Chocolate Chip Upgrade
Fold in ¾ cup chocolate chips before baking.
Almond Vanilla Delight
Replace half the vanilla extract with almond extract for a nutty aroma.
if you love warm spice cakes with moisture balance similar to Moist Spiced Gingerbread Cake Recipe, you’ll notice the same tender interior here, just with a classic vanilla profile.
Storage and Make-Ahead Tips
Store covered at room temperature for up to 2 days. Refrigerate for up to 5 days. You can also freeze the unfrosted cake for 2 months.
Serving Suggestions
Serve chilled for firmer frosting. Or slightly warm for that bakery-fresh feel. Pair with coffee, tea, or even vanilla ice cream.
Sourdough Vanilla Sheet Cake
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Rubber Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
For the Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
For Topping (Optional)
- Fresh strawberries sliced
- Fresh blueberries
- Fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sourdough discard, milk, and vanilla extract until combined.
- Gradually fold the dry ingredients into the wet ingredients until just mixed. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
- Beat softened butter until creamy. Add powdered sugar gradually and mix until smooth.
- Add heavy cream and vanilla extract, then beat until light and fluffy.
- Spread frosting evenly over the cooled cake.
- Decorate with fresh strawberries, blueberries, and raspberries if desired. Slice and serve.
Notes
- Calories: 280
- Carbohydrates: 38g
- Protein: 4g
- Fat: 12g
- Sugar: 24g
FAQs
Can I use sourdough discard in vanilla cake?
Yes, you absolutely can use sourdough discard in vanilla cake. In fact, it improves texture. The acidity in discard reacts with baking soda, which helps your Sourdough Vanilla Sheet Cake rise evenly. Moreover, discard adds subtle depth without overpowering sweetness. Just make sure your discard smells fresh and not overly sour.
How do I store Sourdough Vanilla Sheet Cake?
Store your Sourdough Vanilla Sheet Cake in an airtight container at room temperature for up to 2 days. If topped with fresh berries, refrigerate it instead. Additionally, cover it tightly to prevent drying. Before serving, let refrigerated cake sit at room temperature for 20-30 minutes for best texture.
Can I make dairy-free Vanilla Sheet Cake?
Substitute plant-based butter and milk.
This Sourdough Vanilla Sheet Cake proves that humble ingredients can create extraordinary results. It’s soft, creamy, vibrant with berries, and unbelievably easy to make. Whether you’re using up sourdough discard or simply craving a classic vanilla cake with a twist, this recipe delivers every time.
Ready to bake your new favorite sheet cake?
