Happy weekend! Just wanted to say hi and share another fun way to use some of your sourdough discard — sprinkle (or funfetti) cake! This is my favorite soft and fluffy buttermilk cake base from Baked to Order, but rejiggered as a snack cake. Snack cake…I love that term! Basically it’s a small, typically one layer cake that is simple to put together and keep around for snacking — no party or special occasion required. Count me in!
- You can use discard that’s a few days old; I keep discard in the fridge for up to the week or until it starts to produce “hooch” (a thin, liquid alcohol byproduct on top) or smells unpleasantly acidic. For this cake, you’ll want to bring the starter back to room temperature so it mixes into the batter easily.
- If you don’t have sourdough discard, increase the all-purpose flour and buttermilk by 60 grams each. No other changes needed.
- I always use plain old rainbow jimmies (the long, rod-shaped sprinkles) for mixing into cakes. They tend to hold their color and not bleed into the batter as much as other styles. Save your fancy designer sprinkles for the top (I get mine from Sweetapolita)!
- I used half a batch of my fave buttermilk ermine frosting here, with some freeze-dried strawberries mixed in for color and flavor. But this cake would go well with your favorite frosting — it’s a great time to use up any leftover bits you might have in your freezer. I used about 300g of frosting (a little under 2 cups), for reference. By the way, I always advocate for making a full batch of frosting and freezing whatever you don’t use in an airtight bag. It’s such a useful freezer stash item for when you want to make a few cupcakes or another snack cake. Just bring the frosting to room temperature and re-whip it before using (it may look separated or curdled at first, but it should come together after a good whip at the right temp). Frosting temperature sweet spot for me is around ~72F — much warmer than this and the frosting will be too droopy and runny; much cooler and it’ll be dense and hard to spread.
Sourdough Sprinkle Snack Cake
Makes one 8×8 cake | Adapted from Baked to Order
For the sourdough sprinkle snack cake:
- 100g cake flour
- 40g all purpose flour
- 130g buttermilk, at room temperature
- 120g sourdough discard (100% hydration), at room temperature
- 84g unsalted butter, at room temperature
- 180g granulated sugar
- 6.5g (1 3/4 tsp) baking powder
- 3g (3/4 tsp) kosher salt
- 30g neutral oil (such as grapeseed or canola)
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract
- 40g rainbow sprinkles (long jimmies style)
For the strawberry buttermilk ermine frosting:
- Half batch buttermilk ermine frosting (~300-350g), at room temperature
- 10g freeze-dried strawberries, ground
- Assorted sprinkles (for decorating, if desired)
For the sourdough sprinkle snack cake: Preheat the oven to 350°F (175°C) with a rack in the middle. Line an 8×8 square aluminum baking pan with parchment paper, leaving about 3 inches of overhang on two of the sides for easy removal. Lightly grease the pan and parchment.
In a small bowl, whisk the flours together thoroughly.
In a measuring cup with a spout, whisk together the buttermilk and sourdough discard until smooth.
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine the butter, sugar, baking powder, and salt. Mix on low to combine, then increase the speed to medium and cream until light and fluffy, about 5 minutes. Use a flexible spatula to scrape down the sides of the bowl and the paddle a couple of times during this process. Add the oil and mix well to combine. Scrape down the bowl and the paddle.
Add the eggs one at a time, making sure each is well incorporated before adding the next. Add the vanilla and almond extracts and mix well to combine. Scrape down the bowl and the paddle.
With the mixer on low, add the flour and buttermilk mixture in five additions, beginning and ending with the flour. Use a flexible spatula to fold from the bottom of the bowl a few times to make sure the batter is well-mixed. Fold in the sprinkles.
Scrape the batter into the prepared pan and use an offset spatula to smooth the top.
Bake until the cake is puffed and lightly golden and a skewer inserted into the center comes out clean or with a few moist crumbs, about 35-45 minutes. Transfer to a wire rack to cool completely before frosting.
For the strawberry buttermilk ermine frosting: In a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat together the frosting and freeze-dried strawberry powder until smooth. Use immediately.
To assemble: You can leave the cake in the pan for easy transporting, or transfer it to a serving plate. Dollop the frosting on and use an offset spatula or back of a spoon to swirl it over the surface of the cake. Decorate with sprinkles, if desired. Refrigerate any leftovers in an airtight container for up to 3 days; bring to room temperature before serving.