This vanilla sourdough cake frosted with maple buttercream is both delicious and nourishing. Made with pure vanilla and handcrafted maple syrup, it’s an elevated spin on a classic dessert.
Each year it’s important to me that I bake my children’s birthday cakes. My mother always made them for the birthdays in our home when I was growing up, so the sentiment is meaningful to me now that I’m a mama.
Although I don’t consider myself any kind of expert when it comes to baking, I do love to try new recipes and stretch my creativity in the kitchen. As it turns out, I made some interesting cakes over the years. A couple of stand out ones that come to mind are an ice cream cake with a brownie layer (in July no less!) and a pretty impressive towering donut cake.
As my son gets older he’s more opinionated about the cake he’d like for his special day, and this year is no exception. He is inspired by a donut from our local pastry shop. It has maple frosting and bacon pieces. Since we sort of specialize in vanilla around here, a vanilla cake request is no surprise to me all. Although the idea of bacon sprinkles is intriguing, I’m still on the fence about adding them. I’ll leave it up to you to decide if you’re adventurous enough to try bacon on your dessert.
For this cake I really want it to be delicious, satisfying, and nourishing. Incorporating sourdough into this recipe gives it an unexpected punch. Additionally, it adds nutrition and elevates it to another level of homemade in my opinion. To cover the cake, I made a decadent maple buttercream frosting.
One thing to consider; if you have a family member taste-test the frosting, say an 11 year old or husband with a massive sweet tooth, it will be difficult for them to stop.
Tips for Making Maple Buttercream Frosted Vanilla Sourdough Cake
Why use sourdough?
Using a sourdough starter in this recipe enhances the flavor of the cake. It’s like a secret ingredient that will have people guessing what you added.
Will sourdough vanilla cake taste different?
This cake will taste every bit as good as a traditional vanilla cake, but with an added subtle tangy flavor.
Maple Buttercream Frosted Vanilla Sourdough Cake Recipe
Flour: Unbleached, all purpose organic flour
Sugar: Raw or Turbinado are my preferences, but granulated works just as well.
Salt: Real salt, always no matter what
Baking Soda & Baking Powder: Added for extra rise
Butter: Grass-fed and room temperature makes it more easily blended.
Avocado Oil: I love to use this light oil because it doesn’t add additional flavor to this recipe.
Vanilla: Both extract and powder are essential for this recipe and easy to make at home. Try my simple homemade vanilla extract recipe here
Sourdough Starter: Provides a nutritious component and unique depth of flavor. You can use active or discard.
Eggs: Helps keep everything together
How To Make Maple Buttercream Frosted Vanilla Sourdough Cake
Preheat oven to 350°, prepare two 9 inch cake pans
Combine all dry ingredients: flour, sugars, baking sodas baking powder, and salt in a stand mixer on low speed.
Add butter to flour mix until well incorporated.
In a smaller bowl whisk together eggs, sourdough starter, milk, avocado oil, and vanilla extract.
Carefully add the mixture to the bowl of the stand mixture while on low speed.
Increase speed to medium and allow to thoroughly combine until smooth.
Divide mix equally among the two cake pans and bake at 350° for approximately 40 minutes.
Maple Buttercream Frosting Instructions
Beat room temp. butter in stand mixer on medium speed until creamy consistency.
Reduce speed to low and add confectioner’s sugar in small amounts until fully incorporated.
Add milk, maple syrup, and vanilla powder.
After cake has completely cooled, frost as desired.
There you have it, a delicious homemade vanilla sourdough cake with maple buttercream. Let me know in the comments below if you try this recipe.
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Maple Buttercream Frosted Vanilla Sourdough Cake
- 2 ½ cups unbleached all purpose flour
- 1 cup raw sugar
- 1 cup brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/4 cup room temp. grass-fed butter
- 1/4 cup avocado oil substitute with olive or coconut oil
- 3 eggs
- 1 cup whole milk substitute with preferred nut milk
- 1/2 cup sourdough starter
- 2 tbsp pure vanilla extract
Maple Buttercream Frosting Ingredients
- 3 ½ cups confectioner's sugar
- 1 cup room temp. grass-fed butter
- 1/4 cup whole milk
- 1 tbsp vanilla powder
- 1/2 cup maple syrup
- Preheat oven to 350°, prepare two 9 inch cake pans
- Combine all dry ingredients: flour, sugars, baking sodas baking powder, and salt in a stand mixer on low speed.
- Add butter to flour mix until well incorporated.
- In a smaller bowl whisk together eggs, sourdough starter, milk, avocado oil, and vanilla extract.
- Carefully add the mixture to the bowl of the stand mixture while on low speed.
- Increase speed to medium and allow to thoroughly combine until smooth.
- Divide mix equally among the two cake pans and bake at 350° for approximately 40 minutes.
Maple Buttercream Frosting
- Beat room temp. butter in stand mixer on medium speed until creamy consistency.
- Reduce speed to low and add confectioner's sugar in small amounts until fully incorporated.
- Add milk, maple syrup, and vanilla powder.
- After cake has completely cooled, frost as desired.