How to Make Sourdough Discard Cake That’s Light and Fluffy

You’ve got sourdough discard sitting in the fridge and you want a quick cake that’s light and fluffy, not dense or gummy. This sourdough discard cake recipe turns that extra starter into a tender, everyday cake you can make in one bowl. You’ll learn how to balance acidity, use the right leaveners, and bake for a soft crumb. Follow these clear steps and you’ll serve a slice that’s moist, airy, and pin-worthy.

What You'll Need (Ingredients + Tools)

• Ingredients
  • 1 cup active sourdough discard (100% hydration)
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup milk or buttermilk
• Tools
  • 8-inch round cake pan (or 9×5 loaf)
  • Mixing bowl and spatula
  • Whisk and measuring cups
  • Oven preheated to 350°F (175°C)

Quick tip: if your discard is cold, bring it to room temperature for 15 minutes before mixing.

Preparing Your Ingredients

• Sift or whisk the 1 1/2 cups all-purpose flour, baking powder, baking soda, and 1/4 tsp salt. This aerates the flour for a lighter crumb.
• Cream 1/2 cup softened butter and 3/4 cup sugar until pale and fluffy, about 2–3 minutes.
• Beat in 2 eggs, one at a time, then stir in 1 tsp vanilla and the 1 cup sourdough discard.
• Alternate adding the dry mix and 1/2 cup milk in three additions, starting and ending with the dry mix.

Pro tip: don’t overmix after you add flour. Stop when no large streaks remain.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease an 8-inch pan. Line with parchment for easy release.
2. Prepare batter per the previous section. The batter should be slightly thick but pourable.
3. Pour batter into the prepared pan and smooth the top with a spatula.
4. Bake for 30–38 minutes (8-inch pan) or until a toothpick comes out with moist crumbs, not wet batter.
5. Cool on a wire rack for 15 minutes, then remove from pan and cool completely before slicing.

Warnings and timing:

• If toothpick comes out wet, bake 5–8 minutes more.
• Avoid opening the oven in the first 20 minutes to prevent collapse.

Baking Tips for a Light & Fluffy Sourdough Discard Cake (Troubleshooting)

• Why it might be dense:
  • Overmixing the batter develops gluten. Stop mixing when combined.
  • Old baking powder gives poor rise. Replace if older than 6 months.
• Tricks to keep it airy:
  • Use room-temperature eggs and butter for better emulsion.
  • Fold gently and use a whisk for dry ingredients to add air.
  • If your discard is very acidic, add an extra 1/4 tsp baking soda to balance and help lift.
• Alternate flavors:
  • Stir in 1/2 cup blueberries or zest of one lemon for brightness.
  • Swap 1/4 cup of flour for almond flour for a tender crumb.

Serving and Storage Tips

• Serve warm or at room temperature with a dusting of powdered sugar or a light glaze.
• Store at room temperature, wrapped, for 2 days; refrigerate up to 5 days.
• Freeze sliced cake in an airtight bag for up to 3 months. Thaw at room temperature for about 1 hour.
• Make-ahead: batter can be refrigerated for 6–12 hours. Bake directly from chilled, adding 4–6 minutes to baking time.

You just turned discard into a simple, light, and fluffy sourdough discard cake that’s great for breakfast or tea. Pin this guide for your next baking session and share it with friends who keep starter on hand. Which flavor will you try first—lemon zest or blueberry? Ready to make this happen? Let’s do it!