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 have one, you can learn How to Make a Sourdough Starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small 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:

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.