Sourdough Red Velvet Snack Cake with Sour Cream Frosting

This delightful red velvet cake uses sourdough starter for a tender crumb and is topped with a tangy sour cream frosting.

This isn’t your average red velvet; the sourdough adds a subtle depth of flavor and an incredibly moist texture that will have everyone asking for the recipe.

Perfect for a weeknight treat or a casual gathering, this snack cake is straightforward to bake and offers that classic red velvet charm without any fuss. The bright, tangy sour cream frosting is the ideal counterpoint to the rich cake, creating a balanced and utterly delicious dessert.

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What You’ll Love About This Quick And Easy Recipe

This sourdough red velvet snack cake is a true gem for anyone looking for a simple yet impressive dessert. It’s perfect for busy parents who want to whip up something special without spending hours in the kitchen, or for new bakers eager to try their hand at a classic with a unique twist. The use of sourdough starter isn’t for an intense sour flavor, but rather to contribute to an incredibly tender and moist crumb, making the cake less prone to drying out. This recipe is fantastic for using up unfed sourdough discard, giving it a delicious purpose beyond just bread. Serve it as a delightful after-dinner treat, a sweet snack with coffee, or bring it to a potluck where it’s sure to be a crowd-pleaser. Its approachable size makes it ideal for smaller families or when you don’t need a full-sized layer cake.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin ensures a smooth and enjoyable baking process. Most of these items are likely already in your pantry or easily found at any grocery store. The key is to have everything measured and ready to go.

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 large egg
• ½ cup buttermilk
• ½ cup unfed sourdough starter (discard)
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• ½ cup sour cream
• 1 teaspoon vanilla extract

For the flour, standard all-purpose flour works perfectly here. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it to the ½ cup mark with regular milk. Let it sit for 5 minutes before using. For the red food coloring, liquid or gel food coloring will work, but gel often provides a more vibrant color with less quantity. Make sure your butter and cream cheese are truly softened for both the cake and the frosting; this helps them cream smoothly and prevents lumps.

Time Needed From Start To Finish

This recipe is designed to be relatively quick and efficient, making it a great option for a spontaneous baking session.

• Preparation Time: 15 minutes
• Baking Time: 25-30 minutes
• Cooling Time: 30 minutes
• Frosting Time: 10 minutes
• Total Time: Approximately 1 hour 20 minutes

How To Make It Step By Step With Visual Cues

Following these steps will lead you to a perfectly baked sourdough red velvet snack cake with a luscious sour cream frosting.

1. Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.
3. Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and the large egg until light and fluffy, about 2-3 minutes.
4. Add Liquids and Sourdough: Gradually beat in the buttermilk, unfed sourdough starter, vanilla extract, red food coloring, and white vinegar into the creamed butter mixture. Mix until just combined. The mixture might look a little curdled, but don’t worry, it will smooth out.
5. Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing 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 to ensure everything is incorporated.
6. Bake the Cake: Pour the batter evenly into your prepared 8×8 inch pan. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. Then, carefully invert it onto the wire rack to cool completely before frosting. This prevents the cake from becoming soggy.
8. Prepare the Frosting: While the cake cools, make the sour cream frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing until fully incorporated. Beat in the sour cream and vanilla extract until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more sour cream; if too thin, add a bit more powdered sugar.
9. Frost and Serve: Once the cake is completely cool, spread the sour cream frosting evenly over the top. Slice and serve!

Easy Variations And Serving Ideas That Fit Real Life

This sourdough red velvet snack cake is incredibly versatile and can be adapted to suit various tastes and occasions. For a fun, kid-friendly twist, you could add a sprinkle of mini chocolate chips to the batter or on top of the frosting. If you’re not keen on food coloring, you can omit it entirely for a “chocolate-sour cream” cake that still boasts that wonderful sourdough texture and tangy frosting.

For an extra touch of elegance, garnish the frosted cake with fresh raspberries or a dusting of cocoa powder. It also pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. This snack cake is perfect for a casual dessert after a family dinner, a sweet contribution to a potluck, or even as a delightful birthday treat for someone who prefers a less formal cake. Consider cutting it into smaller squares for a dessert bar at a party, allowing guests to easily grab a bite.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your sourdough red velvet snack cake turns out perfectly every time.

One common mistake is overmixing the batter. Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake rather than a tender one.

Another slip-up is not allowing the cake to cool completely before frosting. If the cake is even slightly warm, the frosting will melt and slide right off, creating a messy rather than a beautiful presentation. Patience is key here!

Using cold butter or cream cheese for the frosting is another frequent error. Softened ingredients cream together much more smoothly, resulting in a light and airy frosting without lumps. Take them out of the fridge at least an hour before you plan to bake.

Finally, not measuring ingredients accurately, especially the flour, can throw off the cake’s texture. Use the spoon-and-level method for flour (spoon flour into the measuring cup, then level off with a straight edge) rather than scooping directly from the bag, which can compact the flour and lead to using too much.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough red velvet snack cake stores beautifully, making it an excellent candidate for making ahead or enjoying over several days.

Once frosted, the cake should be stored in an airtight container in the refrigerator due to the cream cheese frosting. It will stay fresh and delicious for up to 3-4 days. The flavors actually tend to meld and deepen a bit overnight, making it almost better the next day!

If you want to make it ahead, you can bake the cake layers a day in advance. Once completely cooled, wrap the unfrosted cake tightly in plastic wrap and store it at room temperature. Prepare the frosting just before you plan to serve, or make the frosting a day ahead and store it in an airtight container in the refrigerator. Just be sure to let the frosting come to room temperature and give it a quick whip with an electric mixer before spreading, as it will firm up in the cold. You can also freeze individual unfrosted cake slices, wrapped tightly, for up to 2-3 months. Thaw at room temperature and then frost as desired.

Questions People Always Ask Before Making This Recipe

Can I use active sourdough starter instead of discard?

Yes, you can, but the texture and rise might be slightly different. Unfed discard is

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.