ready in: 2-5 hrs
recipe id: 41367
1 cup sourdough starter - fed and rested
1 cup milk or evaporated milk
2 cups unbleached all-purpose flour
1 1/2 cup sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoon baking soda
3/4 cup natural cocoa
In a medium sized mixing bowl, combine the starter, milk and flour. Let this sponge work for 2-3 hours in a warm place, till it is bubbly and has a pleasing sour-milk aroma.
In a second bowl, cream together the sugar, oil, vanilla, salt, baking soda and cocoa. Add the eggs one at a time, beating well after each addition. You want to incorporate as much air as possible during this process. Gently combine the creamed mixture with the sourdough mixture, mixing just till everything is well-combined.
Grease two 9-inch cake pans, divide the batter between them, and bake the cakes in a preheated 350 degree F oven for 40-45 minutes, or until they are starting to pull away from the sides of the pan, and a cake tester inserted in the center comes out clean. Remove the cakes from the oven, allow them to cool for 5 minutes, then remove them from the pan to cool completely. Frost if desired, or top with any non-melting decorating sugars and decorate with jimmie mixes or sugar decorations.
nutritionNutritional data has not been calculated yet.
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