Sourdough Vanilla Sheet Cake
A soft, moist, and fluffy sourdough vanilla sheet cake made with sourdough discard and topped with creamy vanilla frosting and fresh berries. Perfect for gatherings, celebrations, or a simple family dessert.
Equipment
- 9x13-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 9x13-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
Nutritional Information (Approximate per serving)
- Calories: 280
- Carbohydrates: 38g
- Protein: 4g
- Fat: 12g
- Sugar: 24g
