Discover the ultimate recipe for a moist, flavorful Vanilla Butter Bundt Cake using sourdough discard. Perfect for reducing waste and creating a delectable dessert, this recipe combines the tangy essence of sourdough with the rich, buttery flavor of a classic bundt cake. Whether you’re a seasoned baker or just looking for a new way to use your sourdough starter, this step-by-step guide will help you create a cake that’s sure to impress. Ideal for family gatherings, special occasions, or a delightful treat any day of the week. It’s a perfect use of sourdough starter discard. Dive into the recipe now and experience the magic of sourdough in a whole new way!
Background & Inspiration
It’s holiday dessert season! Holiday desserts are my weakness. I could make them every day just to pass them out to all my friends and family. After making my sourdough discard pumpkin bundt cake, I had to find more uses for my bundt cake pan. What better than something buttery and delicious?
The first time I tried a bundt cake was when I was working at a wedding, and the bride and groom chose to have Nothing Bundt Cakes’ pumpkin spice cake as their wedding cake. It took one bite for me to be hooked!
For better or worse, we don’t have a Nothing Bundt Cakes locally, and after seeing the ingredient, it’s probably for the better.
This moist cake had a depth of flavor, and it was so easy to put together and bake. I dropped a few slices off to my friend, and by the time we were done chatting, the slices had disappeared.
Not only does this recipe help reduce waste by using sourdough discard, but it also elevates a classic vanilla cake with an extra depth of butter flavor and tender crumb. Whether you’re a seasoned baker or just starting your sourdough journey, this bundt cake is sure to become a family favorite.
Sourdough Starter Discard: I used a sourdough starter discard that was a few days old that I had stored in my refrigerator. You can use an active starter in place of discard. You will get a tangy flavor with discard than with active sourdough starter, which I prefer! A tangy sourdough starter will have been in the fridge for 3+ days.
Eggs: I used pasture-raised eggs that were at room temperature.
Butter: I buy my butter in bulk from Sam’s Club since I do a lot of baking. Salt is my kryptonite, so I use salted butter. Feel free to use unsalted butter! I use softened butter for greasing the pan, but you can use melted butter too.
Water: I used filtered water for the butter glaze.
Dry Ingredients
All-Purpose Flour: I like to use King Arthur All-Purpose Flour for baking, but my homemade sourdough starter is made with whole wheat flour. You could switch out the AP flour for whole wheat for a grainer textured blondie. Bread flour can be substituted here as well.
Granulated Sugar: I used organic granulated white sugar.
How to Make Sourdough Discard Vanilla Butter Bundt Cake
Preheat the oven to 325 degrees. Thoroughly butter/grease the bundt cake pan to prevent the cake from sticking when you turn it out for cooling. Set aside the prepared pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Melt butter on stove.
In a large bowl, mix together melted butter, sugar, and buttermilk on medium speed. Once combined, add sourdough discard, eggs, and vanilla. Gradually add in the cake flour mixture and mix on low speed until fully combined.
Pour the cake batter into the prepared bundt pan. You can use an offset spatula to smooth out the batter. Bake for 50-60 minutes until a toothpick inserted into the cake comes out clean.
While the cake is baking, prepare the butter glaze. Place all the glaze ingredients into a small saucepan (I used the same one I used to melt the butter) over medium-low heat. Stir until the butter is melted, and the sugar is dissolved. Remove from heat before it starts to boil.
Once done baking, allow cake to cool inside pan on top of wire rack for 10 minutes. After 10 minutes, turn the cake over onto the wire rack. Using a toothpick or skewer, poke holes around the top of the cake for the butter glaze to seep through.
To avoid a mess, put parchment paper, plate, or plastic wrap underneath the cake and cooling rack. Pour the butter glaze over the top of the cake.
Slice and enjoy! Store in an airtight container in the fridge for 3-5 days.
A great way to liven up this sourdough pound cake even more is by topping it with:
Thoroughly butter/grease a bundt pan to prevent the cake from sticking when you turn it out after cooling.
Melt butter on the stove top in a small saucepan and set aside.
Mix the Batter:
Whisk together all dry ingredients in a medium mixing bowl (flour, baking powder, baking soda, and salt).
In a separate, large mixing bowl, mix together melted butter, granulated sugar, and buttermilk. Once combined, add sourdough discard, eggs, and vanilla extract. Mix until fully combined.
Bake:
Pour the batter into the prepared bundt pan.
Bake for 50-60 minutes, or until a toothpick or wooden skewer inserted into the cake comes out clean.
Butter Glaze:
While the cake is baking, prepare the butter glaze.
Place all glaze ingredients in a small saucepan over medium-low heat.
Stir until the butter is melted and the sugar is dissolved. Remove from heat before it starts to boil.
Add the Glaze:
Once the cake is done, place pan on wire rack and allow to cool for 10 minutes.
After cooling, flip cake over, tap the pan, and remove the pan from the cake.
Use a toothpick or wooden skewer to poke holes all over the cake to allow the glaze to seep through.
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