Sourdough Chocolate Cake- Easy Sheet Pan Recipe
This sourdough chocolate cake is baked in a sheet pan for an easy, crowd-pleasing dessert. Rich, moist, and simple to make, it’s the perfect recipe for birthdays, potlucks, or weeknight treats.
Ingredients
For the Cake
- 1 cup sourdough discard (or fed starter)
- 1 cup whole milk
- 2 cup all purpose flour
- 2 cup sugar
- 1 cup vegetable oil or coconut oil
- 2 tsp vanilla extract
- 1 tsp salt
- 1½ tsp baking soda
- ¾ cup cocoa powder
- 2 large eggs
For the Chocolate Buttercream Frosting
- 12 tbsp butter, room temperature
- ½ cup cocoa powder
- 3 cup powdered sugar, sifted
- 1 tsp vanilla
- ¼ cup heavy cream
Instructions
Mix the Cake & Bake
- Combine discard, milk, and flour in a large bowl. Cover the bowl and let it sit at room temperature for 2-3 hours.
- Preheat oven to 350° and prepare a 9x13'' baking pan by lightly greasing it with butter or you can line it with parchment paper making a sling to easily remove the cake.
- In the bowl of a stand mixer using the paddle attachment, beat together sugar, oil, vanilla, salt, baking soda, and cocoa powder.
- Then add the eggs one at a time mixing until just combined.
- Add the flour mixture and mix together on low until the batter comes together. The mixture will be thick and gloppy at first, but it will come together.
- Pour the batter into the prepared pan and bake for 30 to 40 minutes or until the top springs back when pressed and a toothpick comes out clean.
- Remove the cake from the oven and cool on a wire rack while you prepare the frosting.
Make the Frosting
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and cocoa powder.
- Next add in 3 cups of powdered sugar and combine.
- Add vanilla and heavy cream and mix until smooth.
Frost
- Once the cake has cooled completely, add the frosting using an offset spatula. Slice and enjoy!