Sourdough Discard Chocolate Cake

5 from 10 reviews

If you’re looking for the best sourdough discard chocolate cake recipe, this is it! There’s no better way to use sourdough discard.




  • 1 cup oil
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup (275 g) sourdough discard*
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/3 cup cocoa powder


  • 1/4 cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 1/2 pound powdered sugar (this is 1/2 of a 1-pound box)
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a Bundt*** pan; set aside. 
  2. Beat together oil, sugar, eggs, discard and extract with a handheld mixer until smooth.
  3. Whisk together flour, baking soda, salt, and cocoa powder; add to oil mixture and beat with mixer for 2 minutes. 
  4. Pour batter into prepared pan. Bake until a wooden pick inserted into center of cake comes out clean (about 45 minutes).
  5. Let cake cool in pan 15 minutes on a wire rack. Invert cake onto cake plate to let cool. 
  6. Meanwhile, prepare Icing by combining butter, cocoa powder, and milk in a medium-size saucepan; cook over medium heat until butter melts. Remove from heat; add powdered sugar and vanilla. Beat until smooth. Drizzle over warm cake. 


*If you don’t have “sourdough discard” simply substitute 1/2 cup additional flour and 1/2 cup water.

**A big thanks to Sally at Real Mom Nutrition for this Icing recipe. It’s from her mom’s Texas Sheet Cake and it’s delicious. It’s versatile, easy and makes a great icing for any chocolate cake when you don’t want to cover the entire cake.  

**If you don’t have a Bundt pan, I recommend making this in a 13- x 9-inch rectangular baking dish. Check for doneness 15 minutes early and bake until a wooden pick inserted in center of cake comes out clean.

Keywords: cake, chocolate cake, sourdough discard, bundt cake