Sourdough Bundt Cake Recipe for Baking

My Sourdough Secret

I love finding new jobs for my sourdough discard. It feels too special to waste. One day, I tried adding it to a cake. I was so nervous.

But oh, what a happy accident. That discard makes cakes so tender. It gives them a little tang. Doesn’t that smell amazing? It reminds me of my grandma’s kitchen.

Why This Cake Matters

This recipe is about more than cake. It’s about using what you have. It turns a “waste” into a wonderful treat. That matters a lot in my kitchen.

It also brings people together. A Bundt cake is made for sharing. I still laugh at the time my neighbor thought it was from a fancy bakery. What’s your favorite thing to bake for friends?

Let’s Make the Batter

First, get your butter nice and soft. Cream it with the sugar until it’s fluffy. This puts tiny air bubbles in the batter. Those bubbles make the cake light.

Then add your sour cream and discard. The eggs go in one at a time. This helps everything get friendly. Fun fact: The sourdough discard doesn’t make the cake rise, but it makes it super moist.

A Little Baking Science

Now, mix your dry stuff in a separate bowl. This mixes the baking powder and soda evenly. That way, your cake rises the same all over.

Add the flour and milk slowly. Mix just until you don’t see flour anymore. Overmixing makes a tough cake. We want it soft and gentle. Do you prefer mixing by hand or with a mixer?

The Grand Finale

Pour the batter into your greased pan. Give it a few taps on the counter. This gets rid of big air pockets. Then it’s off to the oven.

The hard part is waiting. Let it cool before you flip it. A warm cake can break. The glaze is just sugar and milk. Drizzle it on when the cake is cool. What’s your favorite cake glaze?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup (226g)	Softened
Granulated sugar	2 cups (400g)
Full-fat sour cream	1 cup (240g)
Sourdough discard	1/2 cup (125g)
Large eggs	4	Room temperature
Vanilla extract	2 teaspoons (10g)
All-purpose flour	3 cups (420g)
Baking powder	1 teaspoon (4g)
Baking soda	1/2 teaspoon (3g)
Salt	1/2 teaspoon (2.5g)
Whole milk	1 cup (244g)	For the cake batter
Powdered sugar	2 cups	Sifted, for glaze
Milk	1 – 3 tablespoons	For glaze

My Sourdough Bundt Cake: A Sweet Second Life for Your Discard

Hello, dear. It’s Grace. Come sit a spell. I want to tell you about my favorite cake. It gives your sourdough discard a sweet new purpose. Doesn’t that smell amazing? The sour cream makes it so tender. It’s a simple, comforting cake. Perfect for a Sunday afternoon.

I learned this from my neighbor, Marjorie. She brought one over years ago. I still laugh at that. I ate three slices before dinner! Now, it’s my go-to for potlucks. Let’s make some magic together. Follow these steps with me.

• Step 1: First, get your oven warm. Set it to 350 degrees. Now, prepare your Bundt pan. Grease every nook with butter or oil. Then dust it lightly with flour. This is the most important step. (My hard-learned tip: Miss a spot, and your cake might stick. We don’t want that!).
• Step 2: Grab your big mixing bowl. Cream the soft butter and sugar together. Mix until it looks pale and fluffy. Then, spoon in the sour cream and your sourdough discard. Mix it all until it’s one happy, creamy family. See how it comes together?
• Step 3: Crack in your eggs, one at a time. Let each one get cozy in the batter. Then, pour in the vanilla. That’s the soul of the cake. Mix it gently. Can you smell the vanilla yet? It’s wonderful.
• Step 4: In another bowl, whisk the dry things. That’s the flour, baking powder, baking soda, and salt. Give them a good stir. This makes sure every bite rises evenly. Quick quiz: Why do we add salt to a sweet cake? Share below!
• Step 5: Now, bring it all together. With the mixer on low, add a little flour. Then a little milk. Keep alternating until it’s all in. Stop mixing as soon as you see no dry spots. Overmixing makes a tough cake. We want it soft.
• Step 6: Pour your beautiful batter into the pan. Tap it firmly on the counter a few times. This pushes out big air bubbles. It gives you a nice, even cake. See how it fills the pan? It’s ready for the oven.
• Step 7: Bake it for about 50 to 60 minutes. Use a toothpick to check. It should come out clean. Let the cake cool in the pan. Wait 15 minutes. Then, flip it onto a rack. Patience is key here!
• Step 8: For the glaze, whisk powdered sugar and milk. Start with one tablespoon of milk. Add more until it drips nicely. Drizzle it all over the cooled cake. Let it drip down the sides. It’s the perfect, sweet finish.

Cook Time: 50–60 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Category: Dessert, Baking

Three Fun Twists on the Classic

This cake is like a blank canvas. You can dress it up for any season. Here are my favorite ideas. They are all so simple.

• Lemon Zest Sunshine: Add the zest of two lemons to the batter. Use lemon juice in the glaze instead of milk. It’s so bright and cheerful.
• Cinnamon Swirl Surprise: Mix 1/2 cup sugar with 2 teaspoons cinnamon. Pour half the batter in the pan. Sprinkle the cinnamon sugar. Top with the rest of the batter. Swirl with a knife.
• Chocolate Chip Hug: Gently fold one cup of mini chocolate chips into the batter. They make little pockets of melted joy in every slice.

Which one would you try first? Comment below!

Serving It With Style

This cake is glorious all on its own. But a little extra love never hurts. For a special treat, serve a warm slice with a scoop of vanilla ice cream. The contrast is dreamy. A handful of fresh berries on the side adds a pop of color. You could also dust it with just powdered sugar. That’s simple and pretty.

What to drink with it? For the grown-ups, a small glass of sweet dessert wine is lovely. It sips like honey. For everyone, a cold glass of milk is the classic choice. Or a cup of herbal tea, like chamomile. Which would you choose tonight?

Keeping Your Sourdough Bundt Cake Happy

Let’s talk about keeping your cake fresh. First, let it cool completely. Then, wrap it tightly in plastic wrap. It will stay good on the counter for three days.

For the freezer, slice it first. Wrap each slice in plastic, then foil. Pop them in a freezer bag. This way, you can grab one slice anytime. I once froze a whole cake. It was too big to thaw quickly!

To reheat, warm a slice in the microwave for 15 seconds. It tastes like it just came out of the oven. Batch cooking like this saves time and reduces waste. You always have a sweet treat ready for surprise guests. Have you ever tried storing it this way? Share below!

Bundt Cake Troubles? Easy Fixes Right Here

Is your cake sticking to the pan? Be generous with the oil and flour. I remember when my first cake lost its beautiful design. It was sad! A good coating prevents this heartbreak.

Is the cake too dense? You might have overmixed the batter. Mix just until you see no more dry flour. This matters for a soft, tender crumb. A light touch makes a happy cake.

Is the middle not baking? Your oven might run cool. Use an oven thermometer to check. This simple tool builds baking confidence. You will know your oven’s true personality. Which of these problems have you run into before?

Your Sourdough Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. Add 1 teaspoon xanthan gum too.

Q: Can I make it ahead? A: Absolutely. Bake it the day before. Glaze it just before serving.

Q: What can I use instead of sour cream? A: Plain, full-fat yogurt works perfectly. It gives the same lovely moisture.

Q: Can I make a half batch? A: You can. Just halve all the ingredients. Use a loaf pan instead.

Q: Any optional tips? A: Add a cup of blueberries or lemon zest. Fun fact: The sourdough discard adds a nice, subtle tang. Which tip will you try first?

From My Kitchen to Yours

I hope you love baking this cake. It is a wonderful way to use your sourdough discard. Sharing homemade treats is a special kind of love.

I would love to see your creation. Your beautiful Bundt cake deserves to be shown off. Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceBakesBest.

Thank you for baking with me today. Happy cooking! —Grace Ellington.