Get ready to bake a truly delightful treat that combines the tangy goodness of sourdough with the classic charm of red velvet.
This easy snack cake recipe is perfect for anyone looking to use up some sourdough discard in a sweet, satisfying way. It’s a simple, straightforward approach to a beloved flavor, making it accessible for bakers of all skill levels.
This Sourdough Red Velvet Snack Cake is designed for busy schedules and sweet cravings. It delivers all the rich, subtly chocolatey flavor and vibrant color you expect from red velvet, with the added depth that a sourdough starter brings. Whether you’re baking for a weeknight dessert or a casual gathering, this recipe is sure to become a new favorite.
Sourdough Red Velvet Snack Cake
- Total Time: 1 hour 20 minutes
- Yield: 1 snack cake 1x
Description
This Sourdough Red Velvet Snack Cake is a delightful and easy-to-make treat that combines the tangy goodness of sourdough with the classic charm of red velvet. Perfect for using up sourdough discard, this recipe delivers a rich, subtly chocolatey flavor and vibrant color with a tender crumb. It’s beginner-friendly, versatile for any occasion, and can be customized with mini chocolate chips or served without food coloring for a “brown velvet” version. Enjoy it as a weeknight dessert, for a casual gathering, or with a scoop of ice cream.
Ingredients
Instructions
1. Preheat your oven to 350 F (175 C). Grease and flour an 8×8 inch square baking pan or a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps and everything is evenly distributed.
3. In a large mixing bowl, using an electric mixer or a stand mixer with the paddle attachment, cream together the softened unsalted butter and the large egg until the mixture is light and fluffy (about 2-3 minutes).
4. In a separate small bowl, whisk together the sourdough starter (or discard), buttermilk, red food coloring, white vinegar, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the butter-egg mixture, alternating with the sourdough-buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined. Do not overmix. Scrape down the sides of the bowl as needed. The batter should be a vibrant red and relatively smooth.
6. Pour the batter evenly into your prepared baking pan. Place it in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should spring back lightly when gently touched.
7. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
8. While the cake cools, prepare your cream cheese frosting by beating softened cream cheese and butter until smooth, then gradually adding powdered sugar, vanilla, and milk until light and fluffy. Once the cake is completely cool, spread the frosting evenly over the top.
9. Slice your Sourdough Red Velvet Snack Cake and serve! It’s delicious on its own or with a cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 8-12 servings
Keywords: sourdough, red velvet, snack cake, dessert, easy, discard, cream cheese frosting, baking, cake, sweet
What You’ll Love About This Quick And Easy Recipe
This Sourdough Red Velvet Snack Cake is a true gem for several reasons, making it an ideal recipe for almost any occasion. First and foremost, it’s incredibly beginner-friendly. You don’t need any advanced baking skills or special equipment to achieve a perfectly moist and flavorful cake. The instructions are clear and concise, guiding you through each step with ease. This recipe is perfect for busy parents looking for a quick dessert, new bakers wanting to try something a little different, or anyone who simply appreciates a delicious homemade treat without a lot of fuss.
One of the biggest advantages of this recipe is its clever use of sourdough starter. If you maintain a sourdough starter, you often find yourself with discard that needs to be used. This cake provides a fantastic and delicious way to incorporate that discard, preventing waste and adding a unique depth of flavor to your red velvet cake. The sourdough doesn’t make the cake taste sour; rather, it contributes a subtle tang and an incredibly tender crumb that elevates the overall experience. It’s a fantastic way to introduce the benefits of sourdough to those who might be hesitant to try traditional sourdough bread.
This snack cake is also wonderfully versatile. It’s perfectly suited for a casual weeknight dessert, a potluck contribution, or even a simple birthday celebration. Its modest size makes it less intimidating than a multi-layered cake, yet it still feels special and indulgent. The vibrant red color makes it visually appealing, and the classic red velvet flavor profile, often paired with a simple cream cheese frosting, is a crowd-pleaser. You can serve it as an afternoon pick-me-up with coffee, a sweet ending to a family dinner, or a charming addition to a brunch spread. It’s a recipe that delivers big on flavor and satisfaction without demanding hours of your time or expertise.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you begin baking is a simple step that can save you a lot of time and stress in the kitchen. For this Sourdough Red Velvet Snack Cake, most of the items are likely already in your pantry or easily found at any grocery store. Using good quality ingredients will always yield the best flavor, so try to use fresh eggs and good cocoa powder.
INGREDIENTS:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup active sourdough starter or discard (at 100% hydration)
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the frosting (optional):
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
For the all-purpose flour, any standard brand will work well. If you don’t have buttermilk on hand, you can easily make your own by adding one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it up to the ½ cup mark with regular milk. Let it sit for 5-10 minutes until it slightly curdles before using. This homemade version works perfectly in this recipe. When it comes to red food coloring, liquid or gel food coloring can be used, but gel often provides a more vibrant color with less quantity. For the cocoa powder, regular unsweetened cocoa powder is what you’re looking for, not Dutch-processed, as the acidity in regular cocoa reacts with the baking soda to help the cake rise.
Regarding the sourdough starter, this recipe is quite forgiving. You can use either active, bubbly starter or unfed discard straight from the fridge. The flavor contribution will be slightly different, with discard often imparting a tangier note, but both will work beautifully to tenderize the crumb. If you prefer to skip the food coloring, the cake will still taste delicious, it just won’t have the signature red hue and will be more of a light chocolate color. For the cream cheese frosting, ensure your cream cheese and butter are truly softened to room temperature to avoid lumps. If you don’t want to make a homemade frosting, a store-bought cream cheese frosting can be a convenient alternative.
Time Needed From Start To Finish
This Sourdough Red Velvet Snack Cake is designed to be a relatively quick baking project, making it perfect for when you want a homemade treat without spending all day in the kitchen.
Preparation Time: 15 minutes Baking Time: 25-30 minutes Cooling Time (before frosting): 20-30 minutes Total Time (including frosting): Approximately 1 hour 20 minutes
The hands-on preparation is quite minimal, mostly involving measuring and mixing ingredients. The baking time is short because it’s a snack cake, typically baked in a smaller pan, allowing it to cook through efficiently. The cooling time is important to ensure the cake sets properly and the frosting doesn’t melt when applied. If you’re not frosting the cake, you can enjoy it sooner!
How To Make It Step By Step With Visual Cues
Making this Sourdough Red Velvet Snack Cake is a straightforward process. Follow these steps for a perfectly moist and flavorful cake every time.
- Prepare Your Baking Pan and Oven: Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan or a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal. This ensures your cake won’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps and everything is evenly distributed. This dry mix forms the base of your cake.
- Cream Wet Ingredients (Part 1): In a large mixing bowl, using an electric mixer or a stand mixer with the paddle attachment, cream together the softened unsalted butter and the large egg until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Incorporate Sourdough and Buttermilk Mixture: In a separate small bowl, whisk together the sourdough starter (or discard), buttermilk, red food coloring, white vinegar, and vanilla extract until well combined. The vinegar and buttermilk will react with the baking soda later, creating a tender crumb and helping with the rise.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter-egg mixture, alternating with the sourdough-buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough cake. Scrape down the sides of the bowl as needed. The batter should be a vibrant red and relatively smooth.
- Bake the Cake: Pour the batter evenly into your prepared baking pan. Place it in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should spring back lightly when gently touched.
- Cool and Frost: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. While the cake cools, prepare your cream cheese frosting by beating softened cream cheese and butter until smooth, then gradually adding powdered sugar, vanilla, and milk until light and fluffy. Once the cake is completely cool, spread the frosting evenly over the top.
- Serve and Enjoy: Slice your Sourdough Red Velvet Snack Cake and serve! It’s delicious on its own or with a cup of coffee or tea.
Easy Variations And Serving Ideas That Fit Real Life
This Sourdough Red Velvet Snack Cake is fantastic as is, but there are many simple ways to customize it or serve it to suit different tastes and occasions. For a fun twist, you can add mini chocolate chips to the batter in step 5; about ½ cup will give a nice extra chocolatey bite. If you’re not a fan of traditional red velvet, you can omit the red food coloring entirely for a delicious, subtly chocolatey “brown velvet” cake. The flavor will still be wonderful, just without the iconic color.
When it comes to serving, this snack cake is incredibly versatile. For a casual family dessert, simply slice and serve. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
