Renewing your spirit one bite at a time

Sourdough Gingerbread Cake


sourdough gingerbread cake

Sourdough gingerbread cake is a delightful combination of flavors that is perfect for the holiday season. With the warm aroma of ginger, cinnamon, and molasses it really brings in a nostalgic feeling of festive coziness. The addition of the sourdough starter makes this cake irresistibly moist.

A spice cake like this does require a few key tips to ensure the just right result. I made sure to provide clear instructions and minimal fuss to set you up for success.

To enhance the overall experience, I’ve paired it with a homemade whipped cream, but feel free to dress it up however you desire!

sourdough gingerbread cake

Best ways to top your sourdough gingerbread cake

While I do provide a delicious, homemade whipped cream recipe that pairs wonderfully with this cake, feel free to get creative! This cake is extremely versatile. Here are just a few different ways to top it:

  • Caramel Sauce: Elevate your gingerbread experience with a generous pour of rich caramel sauce. The sweet, buttery notes of caramel pair wonderfully with the deep flavors of the cake.
  • Citrus Glaze: Brighten up your gingerbread with a citrusy glaze. Combine orange or lemon zest with powdered sugar for a zesty topping that enhances the cake’s flavors.
  • Maple Glaze: Drizzle a glossy maple glaze over the cake for a sweet and slightly earthy touch. The combination of maple and gingerbread adds a comforting warmth to each bite.

You can also keep it simple by dusting it with some powdered sugar or topping it with candied nuts! It truly makes a delightful dessert for any occasion.

sourdough gingerbread cake

A few tips before baking

  • To avoid a sinking cake, I’ve learned that adding baking soda to the wet ingredients versus the dry ingredients helps with this.
  • While you can grease your cake pan, I find parchment paper is the best way to avoid any cake sticking. Crinkle your parchment paper and lightly wet it and it will settle into the cake pan nicely.
  • I recommend using sourdough discard that is no more than 1 week old. Otherwise, the acidity might overpower the cake. It is also important to bring the sourdough discard to room temperature for optimal mixing.
Sourdough Gingerbread Cake

How to make sourdough gingerbread cake

Ingredients:

Sourdough Gingerbread Cake ingredients

For the gingerbread cake:

  • 1/2 cup of sourdough discard brought to room temperature
  • 1 cup of all-purpose flour
  • 1/2 a cup of unsalted butter, melted
  • 1/2 a cup of molasses
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup of hot water (100 degrees F)
  • optional: chopped walnuts for topping

For the whipped cream:

  • 1 cup of heavy cream
  • 2 tablespoons of powdered sugar
  • a dash of vanilla extract

You will need:

  • Electric hand mixer
  • Mixing bowl
  • Spatula
  • measuring cups and spoons
  • 1 9×9 inch cake pan
  • parchment paper

Instructions:

  • Preheat oven to 350 degrees F and line the cake pan with parchment paper or generously grease it.
  • Cream together the butter, sourdough discard, molasses, brown sugar, and sugar until light and fluffy.
  • Add the egg and baking soda and mix until combined.
Add the egg and baking soda and mix until combined.
  • In a separate bowl whisk together the flour, ginger, cinnamon, ground cloves, and salt.
  • Gradually fold in the dry mixture to the wet until just combined. Be careful not to overmix here.
Gradually fold in the dry mixture to the wet until just combined. Be careful not to overmix here.
  • Stir in the hot water until the batter is smooth and pour into the cake pan.
Stir in the hot water until the batter is smooth and pour into the cake pan.
  • Bake the sourdough gingerbread cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 10 minutes in the pan before transferring.

How to make the whipped cream

  • In a mixing bowl, pour in the cold heavy cream. Make sure the heavy cream is well-chilled for optimal results.
  • Begin whipping the cream using a hand mixer or a stand mixer with the whisk attachment. Start at a low speed to avoid splattering and gradually increase the speed as the cream thickens.
  • Once the cream begins to thicken and soft peaks form, add the powdered sugar and a dash of vanilla extract.
  • Keep whipping the cream until it reaches stiff peaks. Stiff peaks mean that the whipped cream holds its shape, and you can turn off the mixer when the cream is smooth and thick, and forms peaks that stand upright (takes about 8 minutes).
homemade whipped cream

How to serve sourdough gingerbread cake

  • If topping with the homemade whipped cream, I recommend allowing the cake to cool completely (about 30 minutes).
  • You can cut each piece into a square and I use an ice cream scooper to top with the whipped cream or you can simply spread the whipped cream over the entire cake.
  • I like to sprinkle with some chopped walnuts and sift cinnamon over the top, but feel free to serve this cake however you desire!
sourdough gingerbread cake

More sourdough discard recipes

sourdough gingerbread cake
Print Recipe
5 from 3 votes

Sourdough Gingerbread Cake

This sourdough gingerbread cake is moist, flavorful, and rich with that notable gingerbread spice. Elevate your holiday table with a slice of this homemade joy!
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Servings: 1 9-inch cake
Calories: 237kcal

Equipment

  • Electric hand mixer or stand mixer
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons
  • 1 9×9-inch cake pan
  • Parchment paper

Ingredients

For the sourdough gingerbread cake

  • 1/2 cup sourdough discard brought to room temperature
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter melted
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup hot water
  • 1/4 cup chopped walnuts optional for topping

For the whipped cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • a dash of vanilla extract

Instructions

  • Preheat oven to 350 degrees F and line a cake pan with parchment paper or generously grease it.
  • Cream together the butter, sourdough discard, molasses, brown sugar, and sugar until light and fluffy.
  • Add the egg and baking soda and mix until combined.
  • In a separate bowl whisk together the flour, ginger, cinnamon, ground cloves, and salt.
  • Gradually fold in the dry mixture to the wet until just combined. Be careful not to overmix here.
  • Stir in the hot water until the batter is smooth and pour into the cake pan.
  • Bake the sourdough gingerbread cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool for 10 minutes in the pan before transferring.

How to make the whipped cream

  • In a mixing bowl, pour in the cold heavy cream. Make sure the heavy cream is well-chilled for optimal results.
  • Begin whipping the cream using a hand mixer or a stand mixer with the whisk attachment. Start at a low speed to avoid splattering and gradually increase the speed as the cream thickens.
  • Once the cream begins to thicken and soft peaks form, add the powdered sugar and a dash of vanilla extract.
  • Keep whipping the cream until it reaches stiff peaks. Stiff peaks mean that the whipped cream holds its shape, and you can turn off the mixer when the cream is smooth and thick, and forms peaks that stand upright. It took me about 8 minutes.
  • Sourdough gingerbread cake lasts 2-3 days in the refrigerator in an airtight container.

How to serve sourdough gingerbread cake

  • If topping with the homemade whipped cream, I recommend allowing the cake to cool completely (about 30 minutes).
  • You can cut each piece into a square and I use an ice cream scooper to top with the whipped cream or you can simply spread the whipped cream over the entire cake.
  • Feel free to sprinkle with some chopped walnuts and sift cinnamon over the top for extra texture and flavor.

Notes

Sourdough discard: ensure the discard is brought to room temperature before mixing. I recommend using discard that is no more than 1 week old. Otherwise, the acidity will overpower the cake. 
Baking soda: The baking soda is intentionally mixed in with the wet ingredients as this helps avoid a sinking cake. 

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Sodium: 150mg

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Comments

  1. Delicious. Like a soft, fluffy gingerbread cookie and the whipped cream topping was better than anything I have tasted.5 stars