Sourdough Pumpkin Cake
This sourdough pumpkin cake is moist, flavorful, and filled with cozy autumn spices — a seasonal treat you’ll want to bake again and again.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- 1 9x13 inch cake pan
- Parchment paper
- electric hand mixer
Ingredients
Wet Ingredients
- 150 grams light brown sugar
- 100 grams sugar
- 3 large eggs (room temperature )
- 60 grams avocado oil
- 60 grams full fat sour cream or Greek yogurt
- 400 grams (1 standard 15 oz can) pumpkin puree (unsweetened )
- 80 grams sourdough discard (fed or unfed, room temperature )
- 5 grams vanilla extract
Dry Ingredients
- 270 grams all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 2 grams (1/2 teaspoon) baking soda
- 5 grams salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger
- 1 teaspoon all-spice
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cardamom
Maple Cream Cheese Frosting
- 226 grams (8 oz) cream cheese (room temperature )
- 57 grams (1/2 cup) unsalted butter (room temperature )
- 30 grams (2 tablespoons) pure maple syrup
- 240 grams (2 cups) powdered sugar
- 5 grams (1 teaspoon) vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease or line a 9x13-inch baking pan with parchment paper.
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In a large mixing bowl, whisk or beat together the eggs, brown sugar, and granulated sugar until light and well combined.
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Mix in the oil, sour cream (or yogurt), pumpkin purée, sourdough discard, and vanilla until smooth.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
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Add the dry ingredients into the wet ingredients and stir just until combined-do not overmix.
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Spread the batter evenly into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
How to make the maple cream cheese frosting
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Tip: make sure all ingredients are brought to room temperature for success.
In a medium bowl, beat together the softened cream cheese and butter until smooth. Mix in the maple syrup and vanilla extract until incorporated.
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Gradually add powdered sugar, beating until fluffy and spreadable. If needed, add a splash of milk to reach your desired consistency.
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Spread the frosting evenly over the cooled cake and dust with cinnamon if desired. Cut into squares and serve!
How to store your sourdough pumpkin cake
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Store frosted cake covered in the refrigerator for up to 5 days.
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For best texture, let slices sit at room temperature for 10–15 minutes before serving.
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Unfrosted cake can be wrapped tightly and kept at room temperature for 2–3 days, or frozen for up to 2 months.
Notes
Can I use pumpkin pie spice? Yes! Simply replace the spices listed with 1 tablespoon of pumpkin pie spice.
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the cake.
Can I long ferment the cake? Yes! The cake batter can be long fermented for deeper flavor and better digestibility.
Here’s how: Overnight Refrigeration: Mix all ingredients cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature and bake as usual.
