I didn’t set out to bake a chocolate cake with sourdough. It actually started with a bit of guilt—I had some leftover starter sitting on the counter, and I just couldn’t bring myself to toss it.
So instead of baking another loaf of bread, I tried something different. No big plans, no expectations. Just cocoa, sugar, and a bowl I didn’t want to wash twice.
What came out of the oven surprised me. The texture was softer than I thought possible, almost melt-in-your-mouth tender.
It wasn’t too sweet, but every bite had that deep, rich cocoa flavor I love. The sourdough didn’t make it taste tangy or odd—it just made it better. More balanced. More “real.”
Now this cake has become one of those things I bake when I want something homemade that actually feels homemade.
Not perfect, not polished, just really good. If you’ve got some sourdough starter sitting around, use it for this. And even if you don’t, it might be worth feeding one just to taste how incredible this cake turns out.
Sourdough Chocolate Cake Recipe
Ingredients
For the Cake Batter:
- 1 cup (240g) active sourdough starter (fed or discard, room temperature)
- 1 cup (240ml) whole milk, room temperature
- 1¼ cups (150g) all-purpose flour
- 1½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 2 large eggs, room temperature
- ½ cup (120ml) neutral oil (like sunflower or canola)
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) hot water (not boiling, just hot enough to dissolve cocoa)
For the Chocolate Fudge Frosting:
- 1 cup (226g) unsalted butter, softened
- 3½ cups (420g) powdered sugar, sifted
- ¾ cup (65g) unsweetened cocoa powder
- ¼ cup (60ml) whole milk or heavy cream, room temperature
- 1½ teaspoons pure vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the sourdough starter, whole milk, and flour. Cover loosely and let it rest at room temperature for 2–3 hours. This step develops flavor and structure.
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a separate bowl, sift together cocoa powder, baking soda, baking powder, salt, and sugar. Mixing dry ingredients separately ensures even distribution.
- In another bowl, beat the eggs until light and foamy (about 1 minute).
- Add oil and vanilla extract, and mix again until combined.
- Slowly pour in the hot water while whisking gently.
- To the rested sourdough mixture, add the wet egg-oil mixture and stir until well combined.
- Gradually add the sifted dry ingredients and fold until no dry streaks remain. Do not overmix—just until it’s smooth and incorporated.
- Divide batter evenly between the three pans.
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Beat the softened butter on medium-high speed until creamy and pale—about 3 minutes.
- Add the cocoa powder and powdered sugar gradually, mixing on low to start, then increasing speed.
- Add vanilla extract, a pinch of salt, and milk one tablespoon at a time, beating until fluffy and spreadable. Add more milk if needed for consistency.
Assemble:
- Level the cakes with a serrated knife if necessary.
- Place the first cake layer on your serving plate or stand. Spread an even layer of frosting.
- Repeat with the second and third layers.
- Frost the top and sides smoothly with remaining frosting.
- Pipe small decorative swirls along the edge using a star tip, as seen in the image.
Tips for Success:
- Always use room-temperature ingredients for better emulsification.
- The starter doesn’t need to be freshly fed—it works great with discard.
- Dutch-process cocoa gives a deeper, richer color and taste.
- To get super clean slices, chill the frosted cake for 30 minutes before cutting.
Can I Use Sourdough Discard For Chocolate Cake?
Yes, you absolutely can use sourdough discard in chocolate cake, and it works beautifully. In fact, it’s one of the best ways to use up extra discard instead of wasting it.
- Mild flavor: Discard adds structure and moisture without making the cake taste sour.
- No rise needed: Since the cake uses baking soda or baking powder, you don’t need an active starter.
- Better texture: Discard improves the crumb, giving the cake a soft and slightly chewy feel.
Just make sure your discard doesn’t smell overly sharp or has been sitting out too long. It should be at room temperature and no more than 4–5 days old from the fridge.
Does Sourdough Chocolate Cake Taste Sour?
Not really. Most people can’t even tell sourdough is in it unless you tell them.
- Balanced flavors: The cocoa and sugar mellow out any tang from the starter.
- Proper ratios: Using the right amount of starter (usually about 1 cup) helps keep the flavor smooth.
- Fresh starter helps: A fresher discard or active starter won’t give off any unpleasant sourness.
How Long Can I Store Sourdough Chocolate Cake?
This cake stores well and stays moist for several days if kept properly.
- Room temperature: 2 to 3 days in an airtight container.
- Refrigerator: Up to 5 to 6 days. Wrap tightly to prevent drying.
- Avoid open air: Don’t leave it uncovered—it will dry out quickly.
Can I Make Sourdough Chocolate Cake Without Eggs?
Yes, you can skip the eggs—but you’ll need to replace them to keep the cake soft and stable.
- Mashed banana: Use ¼ cup per egg. Adds mild flavor and moisture.
- Unsweetened applesauce: ¼ cup per egg. Neutral and softens the cake.
- Yogurt: ¼ cup per egg. Works best with active sourdough starter.
- Chia or flaxseed: 1 tbsp ground flax or chia + 3 tbsp water per egg. Let it sit 10 minutes before using.
How Do I Make a Moist Sourdough Chocolate Cake?
If you want your cake to stay moist from the first slice to the last, follow these tips:
- Use oil instead of butter: Oil gives better moisture and stays soft even after cooling.
- Don’t overmix: Overmixing tightens the gluten and can make the cake dense.
- Add hot water or coffee: It blooms the cocoa and helps create a smoother batter.
- Don’t overbake: Check doneness early—start testing around 28 minutes.
- Wrap it warm: Once slightly cooled, wrap the layers in plastic to seal in moisture.
Can I Use Active Starter Instead Of Discard In Chocolate Cake?
Yes, both work—but active starter adds a little more lift and flavor depth.
- Active starter: Slightly more rise, subtle fermented flavor, softer crumb.
- Discard: Milder flavor, slightly denser crumb, still very soft.
- Room temperature is key: No matter what you use, make sure the starter is not cold.
Why Is My Sourdough Chocolate Cake Dense?
A dense sourdough chocolate cake usually means something went off during mixing or measuring.
- Too much flour: Always spoon and level the flour—not scoop.
- Overmixed batter: Mix just until combined. No need to beat hard.
- Inactive leaveners: Old baking soda or powder won’t give a good rise.
- Cold ingredients: Eggs and milk should be at room temperature to mix evenly.
- Heavy starter: If your starter was too thick or too cold, it might weigh the batter down.
Can I Make This Cake Gluten-Free With a Sourdough Starter?
Yes, but you’ll need a gluten-free sourdough starter and a few changes in the base recipe.
- Use gluten-free starter: Rice flour or buckwheat starter works best.
- Swap all-purpose flour: Use a 1:1 gluten-free baking mix that includes xanthan gum.
- Let it rest: Gluten-free batters benefit from resting 30 minutes before baking for better structure.
- Don’t skip binder: Add an extra egg or ½ tsp xanthan gum if not already in the mix.
Should I Ferment The Batter Overnight For Sourdough Chocolate Cake?
You can, but it depends on what flavor and texture you’re after.
- Overnight ferment = deeper flavor: More depth, but slightly tangy.
- Short ferment = lighter taste: Mild flavor, just enough to soften the flour.
- Room temperature max 4 hours: Beyond that, refrigerate the batter.
- Add leaveners later: If fermenting overnight, mix in baking soda/powder just before baking.
Can I Freeze Sourdough Chocolate Cake?
Yes, it freezes really well—both frosted and unfrosted.
- Cool completely: Never freeze warm cake—it ruins the texture.
- Wrap tightly: Use plastic wrap, then foil for double protection.
- Freeze in layers: If possible, freeze layers separately before frosting.
- Thaw in fridge: Move it to the fridge overnight before serving.
- Avoid freezer burn: Use it within 1 to 2 months for best results.