Skip to Content

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:

A photo showing sourdough discard being added to eggs and vanilla
Add the discard to the eggs and vanilla and whisk the mixture until combined.
three side by side photos showing sourdough bundt cake before and after baking and then cooling on a rack
Pour the batter into a generously buttered and floured bundt pan. Cool in the pan for 10 minutes then turn out onto a rack over a clean sheet pan.
a closeup shot showing glaze being poured onto a slightly warm bundt cake
Pour the glaze over the cake while it is still slightly warm. The glaze will melt a little and adhere to the cake before it sets.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

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.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a slice of sourdough bundt cake on a plate with a few strawberries
Print Recipe
5 from 1 review

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.
Prep Time20 mins
Bake Time40 mins
Total Time1 hr
16 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)
  • 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.

Equipment

My Book
KA Stand Mixer
Bundt Pan
Cooling Rack
Half Sheet Pans

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Sodium: 148mg | Calcium: 53mg | Vitamin A: 346IU | Sugar: 20g | Fiber: 1g | Potassium: 45mg | Cholesterol: 69mg | Calories: 247kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 10g | Protein: 4g | Carbohydrates: 49g | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating




Jen

Wednesday 29th of June 2022

What is the weight of the sourdough starte?

Eileen Gray

Wednesday 29th of June 2022

It's 8 oz. Thanks for the heads up. I'll fix the recipe.

Tatia

Wednesday 15th of June 2022

Mine raised very well in the oven and fell after oven, although the stick was totally dry.

What happened? Any ideas?

Eileen Gray

Wednesday 15th of June 2022

I'm not sure. Did you get the stick all the way to the center of the cake and not just on the surface?

Debe

Wednesday 27th of April 2022

Can you eliminate the baking powder and ferment the batter overnight for easier digestion?

Eileen Gray

Wednesday 27th of April 2022

I haven't tried it so I couldn't vouch for the results. Are you saying you believe the digestion is easier because of the fermentation and not necessarily because the baking powder? You could ferment a sponge overnight then add the baking powder and eggs the next day. I use a similar technique with my Sourdough Waffles. I don't think you'll get the same lift without the baking powder, even with the fermentation. But I could be wrong. If you do try it, let us know how it works out.

Mariëtte

Thursday 15th of July 2021

Has anyone tried cupcakes with this recipe?

Eileen Gray

Thursday 15th of July 2021

I have not.

Bill Middeke

Monday 8th of March 2021

I made this last night using sour milk instead of buttermilk. It turned out really well. I think next time, I'll try with lemon juice and some grated lemon peel.