Moist Sourdough Discard Chocolate Cake Made Easy
If you’re looking for the perfect way to use up extra starter, this sourdough discard chocolate cake delivers rich chocolate flavor, incredible moisture, and just a hint of tang that makes every bite unforgettable. It’s the kind of cozy, homemade dessert that feels special enough for celebrations but easy enough for a casual weekend bake.
Thanks to cocoa powder, brewed coffee, and sourdough discard, this cake has a deep, bakery-style chocolate taste without being overly sweet. Finished with a fluffy cocoa frosting, it pairs beautifully with a cold glass of milk and is guaranteed to disappear fast.
Why You’ll Love This Sourdough Discard Chocolate Cake
- Ultra-moist texture from sourdough discard and coconut oil
- Rich chocolate flavor enhanced by coffee
- No waste baking that puts discard to good use
- Simple ingredients you likely already have
- Family-friendly and perfect for birthdays or potlucks
Even if you’re new to sourdough baking, this recipe is forgiving and reliable.
Ingredients You’ll Need
For the Cake
- 1 ¼ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- ¾ cup whole milk
- ½ cup melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup freshly brewed coffee
- 1 cup sourdough discard
For the Frosting
- 8 tablespoons unsalted butter, softened
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoons milk
How to Make Sourdough Discard Chocolate Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and line a round or square cake pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the milk, melted coconut oil, eggs, vanilla extract, and brewed coffee until smooth.
Step 4: Add the Sourdough Discard
Stir the sourdough discard into the wet ingredients, mixing until fully incorporated.
Step 5: Make the Batter
Pour the wet mixture into the dry ingredients and gently whisk until just combined. The batter will be thin—this is normal.
Step 6: Bake
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before frosting.
Tips & Variations
- No coffee? Use hot water instead—it still enhances the cocoa flavor.
- Extra chocolatey: Add chocolate chips to the batter.
- Dairy-free option: Use plant-based milk and dairy-free butter.
- Layer cake: Double the recipe and frost between layers.
Serving Ideas & Storage
Serve slices with milk, fresh berries, or a light dusting of powdered sugar.
Store frosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. This cake also freezes well unfrosted for up to 2 months.
Moist Sourdough Discard Chocolate Cake Made Easy
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Moist, rich, and deeply chocolatey with a gentle sourdough tang, this Sourdough Discard Chocolate Cake is the easiest way to use up extra starter. Brewed coffee boosts the cocoa flavor, and a fluffy cocoa buttercream makes it feel bakery-worthy—perfect with a cold glass of milk.
Ingredients
CAKE
1 1/4 cups (190g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) natural (non-Dutch) cocoa powder
1 1/2 tsp (8g) baking soda
1 tsp (6g) baking powder
1 tsp (8g) fine salt
3/4 cup (200g) whole milk
1/2 cup (100g) coconut oil, melted
2 large eggs, room temperature
1 tsp (4g) vanilla extract
3/4 cup (180g) freshly brewed coffee (hot)
1 cup (300g) sourdough discard
COCOA FROSTING
8 tbsp (113g) unsalted butter, room temperature
3 cups (360g) powdered sugar
1/3 cup (34g) cocoa powder
1 tsp (4g) vanilla extract
3 tbsp (45g) milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8-inch square pan with parchment.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. In a second bowl, whisk milk, melted coconut oil, eggs, vanilla, and hot coffee until smooth.
4. Whisk the sourdough discard into the wet mixture until fully incorporated.
5. Pour wet ingredients into dry ingredients. Whisk just until smooth and combined (batter will be thin).
6. Pour batter into the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Make frosting: Beat butter until creamy. Add powdered sugar and cocoa powder in batches, mixing on low then increasing speed. Add vanilla and milk; beat until fluffy and spreadable (add 1 tsp more milk if needed).
9. Frost cooled cake, slice, and serve.
Notes
Coffee substitute: Use hot water if you prefer.
Oil swap: Melted butter or neutral vegetable oil works instead of coconut oil.
Dairy-free option: Use plant milk and dairy-free butter.
Storage: Cover and keep at room temp up to 2 days, refrigerate up to 5 days. Freeze unfrosted cake up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 52 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 55 mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | 6g | 60g | 18g | 5g | 320mg |
Final Thoughts
This sourdough discard chocolate cake proves that practical baking can still feel indulgent. It’s rich, tender, and full of homemade charm—exactly the kind of recipe you’ll come back to whenever your discard jar starts to fill up.