Sourdough Bundt Cake with Buttermilk Glaze
Sourdough Bundt Cake with Buttermilk Glaze is a perfect snack cake. The tangy-sweet buttermilk glaze forms an ultra-thin coating. A little sourdough discard transforms an ordinary cake into an extraordinary treat.
If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.
How to use sourdough discard to make a great Bundt cake:
- To ensure that the cake doesn’t stick, thoroughly butter and flour the pan. I find that works better than pan spray to prevent sticking.
- A ripe unfed starter adds more tangy flavor to the cake. A recently fed starter gives a more mild flavor. I generally use mine after about 1 week without being fed (kept in the refrigerator).
- The discard should be at room temperature just like all the other ingredients.
- Once you add the egg mixture, stir just until combined. Over stirring will develop gluten and toughen the cake.
- Glaze the cake when it is slightly warm. The glaze will melt a little and then set to a smooth finish. If the cake is too hot the glaze will melt. If the cake is completely cool the glaze does not adhere as well.
- Wait for the glaze to set before moving the cake to a serving platter.
- The cake keeps for several days at room temperature.
- Individual slices can be wrapped and frozen for up to 3 months.
Scroll through the process photos to see how to make a Bundt Cake enhanced with sourdough discard:
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
If you don’t have a sourdough starter yet, you can make this Buttermilk Bundt Cake. You might also like Strawberries & Cream Bundt Cake.
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Sourdough Bundt Cake with Buttermilk Glaze
Sourdough Bundt Cake with Buttermilk Glaze is a perfect snack cake. The tangy-sweet buttermilk glaze forms an ultra-thin coating over the melt-in-your-mouth cake.
servings
Ingredients
Sourdough Cake
- 2 large eggs (room temperature)
- 2 large yolks (room temperature)
- 1 tablespoon vanilla extract
- 8 oz sourdough discard (1 cup, room temperature)
- 9 oz cake flour (2 cups, see note)
- 11 oz granulated sugar (1 1/3 cups)
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 6 oz unsalted butter (room temperature, cut into 1″ chunks)
- 4 oz buttermilk (1/2 cup, room temperature)
Buttermilk Glaze
- 8 oz confectioner's sugar (2 cups)
- 1 teaspoon vanilla
- 2 oz buttermilk (1/4 cup)
Instructions
- Preheat the oven to 350°F. Generously butter and flour a 12 cup Bundt pan.
Make the batter
- Whisk together the eggs, yolks, vanilla and the discard, set aside.2 large eggs, 2 large yolks, 1 tablespoon vanilla extract, 8 oz sourdough discard
- Sift the flour, sugar, baking powder and salt into a mixer bowl. Mix on low speed to combine the dry ingredients. With the mixer running, toss the chunks of butter into the flour mixture.9 oz cake flour, 11 oz granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon table salt, 6 oz unsalted butter
- Add the buttermilk and increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl and beater.4 oz buttermilk
- Add the egg mixture in 3 batches, scraping the bowl between each addition. Pour the batter into the prepared pan.
- Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool for 10 minutes in the pan. Invert the cake onto a cooling rack set over a clean sheet pan. Cool until slightly warm before glazing.
Make the Glaze
- Combine the sugar, vanilla and buttermilk in a small bowl and whisk until smooth.8 oz confectioner's sugar, 1 teaspoon vanilla, 2 oz buttermilk
- Pour the glaze over the still slightly warm cake. You can scoop up the glaze from the sheet pan and use it to fill in any gaps in the glaze or leave it with the drips.
- Cool completely and allow the glaze to set. Transfer to a serving plate.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
This was absolutely delicious! I have never made a cake before but I have been looking for discard recipes and this was perfect!
Thanks for an outstanding recipe – I bake a lot and I was really impressed by how easy it was while delivering such a great result. It keeps fresh really well too – I made it the day before serving at a dinner party (with poached pears and ice cream) and stored it in an airtight container. Delicious flavour and moist texture. I’ll be making this often.
I love this recipe – I’ve made it twice now and it comes out perfect. Everyone loves it – delicious!
Thanks. I love it too.
I’ve just signed up for your wonderful sourdough recipes, starters, discards, etc. I made my sourdough from scratch during the “stay at home” period of the pandemic. I named it FroDough! It’s still producing lots of great sourdough. We’ve been making our own kefir too. I was wondering if I could use Kefir in place of the buttermilk for the glaze? From experience, I believe you could. I’ll try it in this wonderful recipe! Just wondering if you’ve used kefir in any of the recipes? Oh — I’ve also used the kefir whey (the watery part) in place of water for my sourdough recipe and feeding. It works great!
Yes, to all of those things.
Hi! I love your recipes. Can I add lemon zest and lemon juice to it?
Sure. Zest will give the best lemon flavor and you can reduce the buttermilk in the glaze and add some lemon juice, or just make the glaze with lemon juice and without the buttermilk for a tangier glaze.