Sourdough Vanilla Flag Cake

5 from 135 votes

Delicous Sourdough Vanilla Flag Cake, simple moist cake with touch of vanilla and secret ingredient, sourdough starter.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: #birthdaycakemuffins, #sourdoughvanillaflagcake ,, #vanillacake

Servings: servings

Calories: 394kcal

Author: Swathi (Ambujom Saraswathy)

For Cake
¼ cup + 2 tablespoon 85g unsalted butter, softened, plus more for dish
1 ½ cups 187.5g all-purpose flour
¾ cups 150g granulated sugar
2 large eggs
½ tablespoon 3g baking powder
¼ teaspoon salt
½ cup 128g whole milk
½ cup 100g sourdough starter ( ripe, 50: 50 all purpose flour : whole wheat flour 100% hydration)
½ tablespoon vanilla extract
For Frosting
4 oz 115g cream cheese
2 cup 240g powdered sugar
1 teaspoon vanilla extract
2 tablespoon butter softened
1 cup fresh blueberries
1 cup fresh strawberries

To make cake, preheat oven to 350 °F. Lightly butter an 8x8 inch baking dish. Line the tin with parchment paper or dust with flour and tap out excess.
In a medium bowl mix flour, baking powder, salt and mix well.
Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
To this add sourdough starter, milk and vanilla extract and mix well.
Then add flour and mix until everything combined well.
Transfer batter to prepared baking dish.
Bake until a toothpick inserted in the center of cake comes out clean, 30 minutes. Set aside for cooling
While cake is cooling make cream cheese frosting.
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
Frost the cake and top with blueberries and strawberries.

You can use this cake as brithday cake with sprinkles on the topping.